3 banging recipes from Joe Wicks' New Year's Day show

If you watched my New Year's Day show on ITV, you might have seen some of the delicious recipes we cooked on there. I made a delicious Breakfast Wrap, and Nisha Katona of Mowgli Street Food cooked two delicious Indian dishes.

You can view all the recipes that were cooked on the show below 👌

Enjoy! Joe x

Breakfast Wrap

Ingredients

• 2 eggs
• 1 tbsp olive oil
• 1 tsp pesto
• 1 tsp harissa
• Pinch of salt & pepper
• Cheese
• Ham hock
• Spinach
• 1 wrap
• Optional: anything else you fancy in your wrap

Method

1. Heat the oil in a pan over medium heat.

2. Mix the eggs together, then pour the mixture into the pan, avoid scrambling, let it cook gently.

3. Sprinkle cheese over the egg. Place the wrap on top of the egg and leave for 30 seconds.

4. Flip the wrap so the cheese side is on top. Add any additional ingredients ie, ham hock, pesto, harissa, spinach etc.

5. Leave for another 30 seconds to warm through. Take the wrap out of the pan and gently fold.

Chicken Korma

Ingredients

• 3 skinless, boneless chicken breasts (approx. 600g/1lb 5oz), chopped into 2cm/ ¾ in cubes
• 120ml / 4fl oz / ½ cup vegetable oil
• 2 onions, roughly chopped
• 2 cubes frozen crushed garlic or 6 garlic cloves, crushed
• 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh ginger, peeled and grated
• 2 tbsp garam masala
• ¼ tsp chilli powder
• 1 tsp ground turmeric
• 1 ½ tsp salt
• 2 ½ tbsp sugar
• 2 tbsp ground almonds
• 200ml / 7fl oz / scant 1 cup crème fraiche
• Cooked rice, to serve
• Small bunch of coriander / cilantro, roughly chopped, to garnish

Method

1. Heat the oil in a large frying pan/skillet over medium heat. Add the onions and cook, stirring continuously, for 6 minutes, until soft and translucent then add the garlic and ginger and cook for a further 2 minutes, until the onions have started to turn golden brown.

2. Add the garam masala, chilli powder, ground turmeric and chopped chicken breasts and cook, stirring continuously, for 3 minutes until the chicken is starting to brown and is well coated in the spices.

3. Add 400ml / 14 fl oz of boiling water to the pan along with the salt and stir to combine. Bring the mixture to the boil, then reduce the heat to a lively simmer and leave to cook, uncovered, for 12 minutes or until the chicken is cooked through and the sauce is substantially reduced.

4. Remove the pan from the heat and stir the sugar, almonds and crème fraiche through the mixture. Serve the korma hot with rice alongside and garnished with fresh coriander/cilantro.

3. Green Bean and Mango Dahl

Ingredients

• 250g / 9oz / 1 ½ cups red lentils
• 1 large green mango, peeled, stoned and cut into 1½ in pieces
• 200g / 7oz canned chopped tomatoes
• ½ tsp ground turmeric
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 fat green chilli, sliced
• 100g / 3 ½ oz runner or green beans, cut into quarters
• 1 tsp sugar
• 1 ½ tsp salt
• Juice of ½ lemon
• Small bunch coriander / cilantro, roughly chopped

Method

1. Put the lentils, mango, chopped tomatoes, ground turmeric and 1L/1 ¾ pints/ generous 4 cups of boiling water in a large pan over a medium heat. Bring to the boil, then reduce the heat to a

simmer, cover the pan with a lid and leave to cook for 15 minutes, until the lentils are soft.

2. When the lentils are almost cooked, heat the oil in a non-stick frying pan/skillet over a medium heat, then add the cumin seeds and fry for a few seconds, until fragrant and dark golden brown. Add the sliced chilli to the pan and fry, stirring continuously, for 10 seconds, then add the runner or green beans and cook, still stirring, for 2 minutes. Tip the contents of the frying pan into the pan with the lentils and stir to combine.

3. Add the sugar, salt and lemon juice to the pan and stir to combine, then spoon the dahl into serving dishes and garnish with fresh chopped coriander/cilantro before serving.

Watch the full Joe Wicks New Year's Day show on ITV.