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About Dan Toombs

Dan Toombs has been a member since February 10th 2011, and has created 626 posts from scratch.

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Win and Autumn Rose Veal Casserole Box Worth £40

pic6 copy  

If you are a big rose veal fan like me, you are going to want to enter this one! Together with my friends at Alternative Meats, we are giving away a fine selection of rose veal casserole meat that is perfect in stews and curries.

We’ve put together this superb value box containing four 500g bags of casserole steak, great for braising and slow cooking, and four 500g bags of diced veal, trimmed and ready to use for curries, terrines and patés.

The meat will be sent to you directly from Alternative Meats fresh so that you can use it immediately or freeze it for later.

This special autumn selection normally retails for £40.00 but for a limited time you can order it for £32.00 just in case you can’t wait to see if you WIN. Here is the link. I have a lot of veal curry recipes here on my site if you’d like to try a few.

Entering couldn’t be easier!

Simply fill in the widget below.

You can enter using one of the methods or all of them. The more you choose, the better your chances of winning.

Open to mainland UK residents.

a Rafflecopter giveaway

The Squeeze Burger

Squeeze Burger Copy

I have to say that I do miss going to The Squeeze Inn in West Sacramento. This place is amazing. While at university at CSU Sacramento, it was one of my weekly pit stops. Squeeze Burgers are out of this world.

I think the Squeeze Burger was the first burger I tried to copy at home. Even though I copied it to the tee, I still made my way there each and every week.

They use a sourdough sesame seed bun. For this recipe I used a sourdough poppy seed bun that had been freshly cooked that morning at my local bakery. The bun was still warm it was so fresh.

What makes the Squeeze Burger so special is the quality meat and that cheese ‘skirt’. If you’ve ever been to the Squeeze Inn, you’ll know what I’m talking about. If not, think about how good that hard cooked cheese tastes when you make a homemade lasagna. That deliciously crispy cheese is what you are going to get here.

I think this might just become your favourite cheese burger recipe!

You will need something like a large lid or roasting pan to cover the burger as it cooks.

Bottom bun of Squeeze Burger

Bottom bun of squeeze burger


Squeeze Burger















Squeeze Burger






Squeeze Burger


The Squeeze Burger
Recipe Type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • ⅓ pound (150g) lean steak mince – roughly 80% meat 20% fat mix
  • ⅓ pound (150g) Cheddar Cheese – grated
  • 1 sourdough bun
  • Butter for toasting the buns
  • 1 tablespoon mayonnaise
  • 1 good skirt French’s yellow mustard
  • Seasoned salt or steak seasoning – Just use your favourite.
  • 2 slices of tomato
  • 2 dill pickle slices
  • 1 thinly sliced red onion
  • Lettuce
  • Ice cubes
  1. Loosely form the patty and then flatten it.
  2. Heat a large frying pan over high heat. Butter and toast your buns while the pan comes up to heat. Place the bottom bun on a clean surface, toasted side up.
  3. Spread the mayonnaise over the bun followed by the mustard, pickles, tomato slices, red onion and lettuce. In that exact order.
  4. Place the patty in the pan and sprinkle with the seasoned salt/steak seasoning.
  5. Let cook until you can see that the meat is cooking through to the top.
  6. Flip the patty over and season generously again.
  7. Cover with the grated cheese and then throw a few ice cubes next to the cooking burger and cover with a lid for about 30 seconds.
  8. Now lift the lid and cover the patty with the top bun and cover again with the lid. This will steam the bun to perfection.
  9. After about two minutes, lift the lid again. The cheese skirt should be perfect and the burger cooked through.
  10. Carefully lift the cheesy patty and bun a place on top of the bottom bun.
  11. Serve immediately.




How To Make The XL Cheese Fatburger

Homemade XL Fatburger

I hope you have good insurance if you eat this one!

I must have been about 15 the first time I went to Fatburger in Southern California. For a burger lover, this place is heaven on earth. Their menu is simple and you really just order by how hungry you are. There is a small burger which consists of a 2.5 oz patty, a medium with a 5.3 oz patty, the large which ups the score to a juicy 8 oz patty, the XL with two 8 oz patties and the XXL with three 8 oz patties.

I chose the XXL but then I was a growing boy and spent a lot of time doing sport. My son is now 15 so I decided to make him the healthier option of the XL and this is the recipe.

If you’ve ever been to Fatburger, you know how good it is. You will want to experience this at home. If you haven’t been to Fatburger, now is your chance to see what all the fuss is about without having to travel.

The basic burger, whatever size comes with lettuce, tomato, mayonnaise, mustard, onion and pickle relish. You can also top it up with cheese, fried egg, chilli and/or bacon. This is the cheeseburger XL version.

At Fatburger, the patties are formed on the grill. A large FAT meat disc is placed on the grill that the pressed into a patty with a large spatula. The grill is as hot as they can get it so the meat is nicely charred. You can also choose how you want your burger cooked from rare to well done. I went for medium rare.

When cooking medium rare, it is essential that you use the best quality steak mince you can find. This burger had an 80% meat 20% fat mix just like they have at Fatburger.


First spread the mayo.



Then top with lettuce.


Form your fat meat discs.


Squash them flat!


Season with salt and pepper.


Season opposite side with salt and pepper and top with cheese.


Place both patties on the bottom bun with cheese side down and place tomato on the lettuce.


Squirt with French’s yellow mustard


Top with pickle relish


Cover with onion.



How To Make The XL Cheese Fatburger
Recipe Type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 - 2
  • 16oz steak mince formed into two fat discs
  • 1 plain hamburger bun
  • 1 tablespoon mayonnaise
  • A squirt of French’s yellow mustard
  • 2 tablespoon pickle relish
  • A handful of shredded lettuce
  • A handful of chopped onion
  • 2 slices of American cheese
  • butter to spread on the buns
  • Vegetable oil for grilling
  • Salt and pepper
  1. Butter your bun on both half and toast in a pan. This is not done at Fatburger but I like it this way so that’s what I do.
  2. Place the two buns side by side and spread the mayonnaise on the top bun.
  3. Carefully top the mayonnaise with the shredded lettuce. It has to all sit on top.
  4. Now heat your grill or pan so that it is as hot as you can get it.
  5. Place the meat discs on the grill and smash them with a large flat spatula.
  6. Season generously with salt and pepper.
  7. Fry for about two minutes and then flip the patties over.
  8. Season again with salt and pepper and then top each patty with a slice of American cheese.
  9. When the cheese melts down the side of the patties, your burger will be about medium rare.
  10. Place one patty with the cheese side down on the bottom bun. Then top with the other patty, again cheese side down.
  11. Squirt with French's yellow mustard and cover with pickle relish and onions.
  12. Carefully bring the two halves together and enjoy.

Make Delicious Balti Curries in Under 30 Minutes

The Easy Balti Cookbook

The Easy Balti Cookbook – Delicious curries in minutes


Imagine being able to make delicious restaurant style balti curries at home quickly and easily. Today I have published my fourth ebook “The Easy Balti Cookbook” and it’s packed with easy recipes that taste just as good if not better than those served at your local balti house. The recipes and techniques were all taught to me by my chef friends in Indian restaurants around the UK.

Unlike my first ebook, “How To Make British Indian Restaurant Style Meals” these new recipes can be made in minutes with very little preparation. You can literally get home from work, have a drink and relax a bit and then be eating a mouthwatering curry within an hour. You don’t even have to open a jar.

Although I have included recipes for pre-cooked meats and vegetables, tandoori marinades and that famous base curry sauce, you do not have to use them. They are there for you if you want to give them a go but you can also cook from scratch without all the additional cooking.

Some of the well known balti curries featured include:

Chicken Tikka Masala Balti

Chicken (Pheasant) Korma Balti

Chicken Chasni Balti

Lamb Keema Balti

Chicken Keema Aloo Balti

Chicken Saag Balti

and many more…

As always, I’m here and on Twitter and Facebook if you have any recipe questions. I love to talk food so please don’t hesitate to contact me.

“The Easy Balti Cookbook” is available for download on Amazon. You purchase it or simply read the first few pages here.

Chicken saag balti

Chicken Saag Balti

Duck Balti Jalfrezi

Duck Jalfrezi Balti

Chicken Chasne

Chicken Chasni Balti

Chicken keema aloo balti

Chicken Keema aloo balti wrapped in homemade naan

Chicken Chasni Balti

Chicken Chasni

Chicken Chasni can be made in under 30 minutes and tastes so good.

Some say that chicken chasni is the new chicken tikka masala. I have to say I do prefer a good chicken chasni. If you are familiar with chicken patia, this curry also gives it a run for its money.

I used raw chicken breast for this recipe but feel free to use either my tandoori chicken tikka recipe or the slowly simmered balti chicken. If using the pre-cooked simmered chicken recipe, be sure to use some of the cooking juices (balti stock) instead of the water/chicken stock mentioned below.

All that said, you will be very happy with this recipe just as it’s written if you love a mild, slightly sweet, sour and savoury mix.

To make this curry, you will need a hand held or standard blender as the sauce needs to be nice and smooth.

Chicken Chasni

Chicken Chasni

5.0 from 1 reviews
Chicken Chasni Balti
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 800g chicken breasts – skinned and cut into bite sized pieces
  • 3 tablespoons vegetable oil
  • 2 onions – finely chopped
  • 2 tablespoons garlic and ginger paste
  • 1 teaspoon cumin
  • A pinch of turmeric
  • 200ml chopped tomatoes
  • 3 tablespoons mango chutney
  • 2 tablespoons mint sauce
  • 3 tablespoons ketchup
  • 200ml water or chicken stock
  • 200ml double cream
  • Juice of two limes
  • Salt and pepper to taste
  • 3 tablespoons fresh chopped coriander
  1. Heat the oil in a balti pan or wok over medium high heat.
  2. When the oil begins to bubble, throw in the chopped onions and fry for about five minutes.
  3. Add the garlic and ginger paste and allow to fry for a further minutes.
  4. Stir in the cumin and turmeric and fry for a further minute.
  5. Now place the onion mixture in a blender with the mango chutney, mint sauce, ketchup, two tablespoons of the chopped coriander and the water/stock.
  6. Blend for two minutes until very smooth. You don’t want any chunks in this sauce.
  7. Wipe the pan clean and add a drop more oil into it if needed.
  8. Add the chicken pieces and brown them for a couple of minutes and the top with the smooth sauce.
  9. Simmer until the chicken is cooked through. Then add the double cream and simmer for a further few minutes.
  10. Season with salt and pepper to taste, squeeze the lime juice over the top and garnish with the remaining coriander.