Cath Tyldesley Cath Tyldesley

Curries and Tough Mudder!

It’s been a busy week in Weatherfield . When you’re working in the Rovers Return you become embroiled with the buisness of its punters. You can’t help but get involved- and Eva is no exception! I’ve been filming some great scenes this week with the fabulous Bev Callard aka – the legend that is ‘Liz McDonald’. We’ve been having a right giggle between takes and sharing fitness tips and recipes. Bev teaches fitness and nutrition here in the UK and in Spain, so we always have a good natter about our new discoveries.


The ITV canteen have been getting involved and bikini ready with gorgeous healthy BBQs for us too! It’s been a lovely treat! I’ve also been filming out on location in Wythemshaw with the gorgeous Paula Lane. I love Kylie and Eva scenes- they always get themselves into some kind of mischief don’t they?! I can’t wait for you to see the fab storylines coming up over the coming months! Eeeeek!


In other news we celebrated Antony Cotton’s birthday at the weekend. Aka – Sean Tully! Antony is the king of fabulous parties and always does something special for his birthday. He threw a gorgeous BBQ with food supplied by none other than ‘Reds BBQ’ which was the BEST burger and ribs I ever did have the pleasure of polishing off! I felt like Fred Flinstone! Antony also spoiled us with a professional cocktail bar and a gigantic hot tub- all the right ingredients for an awesome party right?! We had a blast! Thanks Antony and a big Happy Birthday!!


Due to a manic schedule I haven’t been able to train as much these past few weeks. So when I do train, Paul pushes me hard! My shoulder is getting better at the gym so this week we were able to do some more upper body work. One of our faves is ‘The Single Arm Row’.

Personal trainer and nutrition expert @paul_boys explains:

“The single arm row is a great exercise for targeting the back muscles but also brings your core into the exercise with the bicep getting a good workout also. Keeping the supporting arm locked so it engages the core, with the weighted arm fully extended then drive the elbow as high as you can with minimal rotation in the core. Then lower in control and repeat the motion. With your knee placed on the bench have your other foot placed flat on the ground making a tripod like base. Keep your eyes on your supporting hand to keep the back in a neutral position.”

Paul competed in ‘Tough Mudder’ last week – in lightening fast, sickening time. Paul’s fitness level is that of a Marine. I’m convinced he’s actually a robot/terminator but he’s inspired me to work towards ‘Tough Mudder’ next year!! Yep!! You heard it here first! Can’t wait… Honestly… Electric shocks and all! (He’ll probably end up carrying me on his back like a human log but I can at least try right?)


I’m going to share something very special this week! One of my dad’s curry recipes!! Graham is the king of curries and treated us to an Indian feast this week with one of his favourite dishes – Lamb Rogan Josh!!! Yum!! Here’s the recipe below! Ssshhhh don’t tell Graham!!!!

Papa G’s Lamb Curry

3 chunks fresh ginger, peeled, coarsely chopped
6 cloves garlic, peeled
2 cups water
1 desert spoon of Organic Coconut oill
2 pounds boned lamb shoulder or leg, cut into cubes
8 whole cardamom pods
2 whole bay leaves
6 whole cloves
2 medium onions, peeled, finely chopped
1 teaspoon coriander seed ground
2 teaspoons cumin seeds ground
4 teaspoons red paprika
1 teaspoon cayenne pepper, ground (adjust to taste)
1 teaspoon salt, to taste
6 tablespoons plain yogurt
1/4 teaspoon garam masala
1 dash fresh ground pepper to taste


Put the ginger, garlic and 4 tablespoons of water into the container of an electric blender. Blend into a smooth paste.

Heat the oil in a wide, heavy pan over a medium-high flame. Brown meat cubes in several batches and set aside in a bowl. Put the cardamom, bay leaves, cloves, peppercorns into the same hot oil. Stir once and wait until cloves swell and the bay leaves begin to take on colour.

Now put in the onions. Stir and fry for 5 minutes or until the onions turn a medium-brown colour. Put in ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika, cayenne, and the salt.

Stir well! Add the browned meat cubes and the meat juices. Now put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until the yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in the same way. Stir and fry for another 3-4 minutes.

Now add 1 1/4 cups water and bring the contents of the pot to the boil, adding in all the browned spices from the pot. Cover, reduce heat and simmer for about an hour or until meat is tender. Every 10 minutes give the pot a good stir . When the meat is tender, take off the lid, turn the fire to medium high and boil off some of the liquid, stirring all the time, until the sauce is thickened. Scrumptious!! Freezes well too! Serve with brown, black or red rice or a bed of steamed kale :-)

Until next week Campers.

Stay Happy, Stay Healthy and Dream Big!!

Auntie Cath


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