The basic Hong Kong Fried Noodles recipe. Add chicken, prawns, meat and other vegetables to this basic dish to transform it into your own masterpiece.
In the frenzy leading up to Christmas, my friend and I were inspired to make some of the dishes from Tom Kerridge’s Christmas programme. One of those dishes was this gluten free spiced orange cake made with almond flour. Watching him do it on the tele made it look really easy. We gathered all the ingredients and late on Christmas Eve we decided to start making this. Here is where… [Read More]
This is quick and easy recipe that I learnt a a recent baking lesson at Le Pain Quotidien. It’s a clever way to use 2 highly on trend ingredients spelt flour and quinoa. The way this is made yields 4 very large scones. You can easily divide this into 6 to make a few smaller ones as you wish. If you wanted to make more refined looking scones, you can… [Read More]
It’s the party season and if you are doing a party at home, kick off the party with a delicious zing with some tasty anapés. Here, I have made a very simple Tea Smoked Duck with a Spiced Plum Sauce canapé served on some Chinese soup spoons. Smoking food at home is not as hard as you might think. I did a smoked fish recipe a while back and it… [Read More]
What do you do with all that leftover turkey after Christmas? If you are tired of the go to recipe of Coronation Turkey or turkey sandwiches, try this recipe with a little bit of zing. I like to spice up my leftover turkey and this is a very quick and tasty Thai inspired recipe. It’s something very simple using Thai flavours with ingredients that you most probably have in the… [Read More]
The undulating hills of Piedmont in Northern Italy is the home of the Unesco protected Baroloa and Barbaresco wines. In the cold winters here, they drink their version of a mulled wine called Vin Brule. The Piedmont region has had a lot of French influence over the centuries and this is reflected in their food and culture. I guess Vin Brulee is one of those recipes that vary from family to… [Read More]
Here is an idea for a warm Autumn salad. I used this new ingredient that Sainsburys provided me to trial. It’s just called Giant Cous Cous on the packet. A little bit of research revealed that this is used a lot in Israeli cuisine. Unlike the more common cous cous, this needs to be boiled for about 10 minutes. Giant Cous Cous can also be added to soups or used… [Read More]
Pulled Pork. It’s so on trend right now. London is in love with the flavours of the Deep South. We are seeing pulled pork, buttermilk fried chicken, hush puppies and all that on lots of menus. From street food stalls to high end eateries, we have embraced these dishes and served them up with our own twist. I have collected so many Pulled Pork recipes and have not had a… [Read More]