Brisket Bunny Chow

IMGP3705No bunnies were harmed in the production of this blog! (Although I do plan to do a rabbit recipe in the near(ish) future!)

I haven’t been able to find a definitive answer on where the name comes from, but one plausible explanation is that the “bunny” part is an adaptation of “bun”…. now, given that this curried meat is served inside a hollowed-out loaf of bread, that’s not such a far-fetched idea, is it?

I fancied a break from the recent fat club posts (although bread aside, this is fat club friendly) and when I saw this online (courtesy of Christie) I had to give it a try. It’s quirkiness spoke to me, as she knew it would!

This originates from the Indian regions of Durban, South Africa, and its history is as disputed as its etymology. Some say that it originated as a way for Indian slaves to carry their meals out into the fields, others link it to the Apartheid era when Indian golf caddies weren’t allowed to carry cutlery, or in the same era when Indian people weren’t allowed in certain restaurants, so the bread bowls were used to serve them takeaway on the sly, from a back window.

We may never know the definitive history, but we do know it tastes delicious!


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Chips, Cheese, & Curry Sauce

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Time for a Tidy Flashback Fakeaway!

Everybody has a guilty pleasure: your go-to snack on the way home from a ridiculously messy night out. For some it’s a Kebab, others crave a slice or two of pizza. Chips are pretty universal, and I was always a fan of Chips & Cheese.

Then, when I moved to Dundee for Uni, some friends had a thing for Chips & Curry Sauce. One drunken night after the Student Union (More than likely a  Mono night) the two were somehow combined, and most nights thereafter it became Chips, Cheese, & Curry Sauce!

Well… the other night, I was craving Chinese, and got myself in a bit of a spiral about wanting to continue with my weight loss but also really really wanting a good Chinese curry! So I googled a recipe for Chinese style curry sauce, and had it with some rice. It was pretty good, but as I was eating it I had a flashback to those chips, cheese, and curry sauce nights. The sauce would’ve been too hot to be authentic, so I made some tweaks and came up with this! The colour’s a little on the dark side, but I’ve made it mild enough to taste pretty close to the mark!

So, if you were ever in that queue at Istanbul on the Nethergate, waiting for your post-Mono munch…. this one’s for you!


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Simple Super-Satisfying Kedgeree

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I’m not a huge lover of fish, smoked or otherwise, but for some reason I’ve always loved the idea of kedgeree. There’s something exotic about it (maybe this is only true if you know a little of it’s colonial history) but I don’t think I’m quite intrigued enough to try it for breakfast!

My first attempt at this was a straight copy of a recipe I found on a Tesco card, but I found it too bland (all I could taste was lemon, really) so in true Tidy fashion, I tweaked it to make a filling yet light evening meal.

I’d never cooked fish before (honestly, unless we’re counting prawns!) so was a little apprehensive, but needn’t have worried… and neither should you. So crack on!


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Kerrieschotel

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Well, it’s time to shed a tear and bid a fond farewell to The Netherlands, my tip to have won the World cup 🙁

I’d hoped that today we’d be making this delicious curried-rice dish to celebrate their progression to the final, but it wasn’t to be! Instead, let’s take comfort in its fulfilling, satisfying, tasty, spicy yumminess.

Kerrieschotel roughly translates as “curried things’ and I believe it’s originally intended to be a meal made from leftovers, things you’d already have in the house. It has a nostalgic ‘World War rations” feel about it that is kind of rustic and romantic, but as my belly rarely allows there to be any leftovers, I’ve adjusted the recipe to a more “premium” from scratch, one-pot one. Therefore, this recipe isn’t quite authentic. In fact the whole thing is pretty much a tidy tweak. All will be explained in that section, but for now, get your sleeves rolled up, and get stuck in!


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Nell’s Coronation Chicken

Nell's Coronation Chicken

With England bowing out in the World Cup’s group stage for the first time since 1958, and Andy Murray’s defence of his Wimbledon title getting underway, it seemed fitting that we go for something Classically British this week. And so we have our first ever Guest Spot at TidyMunch – it’s from Nell, and is her latest take on a familiar favourite from my childhood.

From here on in, most of the words are Nell’s…


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Guilt-free King Prawn Saag

IMGP2769Since starting this blog, it’s safe to say I’ve put on a pound or two. Nothing drastic, but I do have a propensity towards the more calorific dishes, and I’m not renowned for willpower or portion control. When trying to perfect recipes, it will probably come as no surprise to hear that I’ve generally eaten each dish twice in the week it featured.

Anybody who knows me personally will know that I’m always weight-conscious. I yo-yo between impressive excess and remarkable restraint. I am a frequenter of fat clubs, and today’s recipe is courtesy of one of them!

People often have the wrong idea of what they consider “diet food”, believing it to be bland and unfulfilling. They may be surprised to find that this King Prawn Saag recipe from Weight Watchers won’t disappoint on either flavour or heat.

If you’re familiar with Weight Watchers’ pro-points system, the entire recipe is only 5 (yes 5) points! If you’re more of a Slimming World kind of person, this would be free on an Extra Easy day.

So crack on! This week it’s guilt-free!


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