Zingy courgette and pea soup

This is a super zingy summer soup using courgettes and peas so it’s super healthy as well as tasty and so easy to make! Continue reading “Zingy courgette and pea soup”

Oven braised spicy pork ribs

Oven braised spicy pork ribs

These oven braised spicy pork ribs are slowly cooked on a low heat in the oven giving you an amazing spicy and sticky, spicy pork rib which is ideal for 4 as a starter. Continue reading “Oven braised spicy pork ribs”

Dal with potato masala

dal and masala potato

Dal is an Indian lentil dish, served with potato masala this makes a great vegetarian side dish or starter Continue reading “Dal with potato masala”

Prawn and pork gyoza

pork and prawn gyoza

Gyoza are great as a starter or small main, prawn and pork go perfectly together Continue reading “Prawn and pork gyoza”

Chicken and mango salad

mango and chicken salad

Chicken and mango are a perfect combination for a fresh, healthy and summery salad Continue reading “Chicken and mango salad”

Salmon fishcakes with salsa verde

salmon and salsa verde fishcakes

This is a bit different  as the salsa verde is mixed into the fishcakes but go with it, they taste amazing. Continue reading “Salmon fishcakes with salsa verde”

Red Thai curry fishcakes

red thai curry fish cakes

A Thai twist on the classic fishcake, these make an excellent starter or part of a main course with salad Continue reading “Red Thai curry fishcakes”

Pork belly with minestrone

minestrone with pork belly

This is a twist on a classic minestrone using pork belly, its a Jason Atherton recipe and really stunning topped with a poached egg. Continue reading “Pork belly with minestrone”

Smoked mackerel sushi

smoked mackerel sushi

This is a really easy smoked mackerel sushi dish and requires hardly any cooking.  You’ll need a rolling mat which you can buy from a Chinese supermarket or specialist (ahem) tobacconists! Continue reading “Smoked mackerel sushi”

Curried prawns with cucumber relish

Quick and easy curried prawns make a great starter or can be served with rice as a main.  The cucumber relish adds a cool touch to the spicy flavours Continue reading “Curried prawns with cucumber relish”

Chicken and mushroom ravioli with fresh tomato sauce

chicken and mushroom ravioli

This is a very simple and easy to follow recipe for chicken and mushroom ravioli which serves 4 as a starter or two as a main course.  You have to make your own pasta but the best things in life need a bit of effort Continue reading “Chicken and mushroom ravioli with fresh tomato sauce”

Tom yum soup

Tom yum soup

Shell the prawns and set the meat aside. Heat the oil in a pan on a medium-high flame, and fry the shells until pink. Add 1 litre of water and bring to a simmer, then strain and discard the shells.

Return the prawn stock to a clean pan, and add the lime leaves, lemongrass and galangal. Bring to a simmer and leave to infuse for 10 minutes, then add the chillies and simmer for another 5 minutes.

Add the prawns and cook through until pink, then take off the heat and stir in the sugar, lime juice and fish sauce. Taste for seasoning, and then pour into bowls. Garnish with coriander or basil and serve immediately

Garlicky pumpkin risotto

pumpkin-risotto

Method:

Make the pesto:
Pulse the basil, garlic and pinenuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured puree. Pour into a bowl and fold in the parmesan.

Cook the garlic:
Blanch the 6 cloves in boiling water for 3 minutes. Drain all the water off then add 200ml of the stock and half the butter. Simmer, uncovered, for about 15 minutes until the garlic is really soft and the stock and butter have reduced to a syrupy glaze. Remove from the heat. (You can do this up to 4 hours in advance).

Cook the pumpkin:
Heat oven to 200C. Toss the pumpkin cubes with the olive oil, season and roast for 10-15 minutes until just tender.

Make the risotto:
Sweat the onion in the remaining butter in a large shallow pan until soft – about 5 minutes. Tip in the rice, raise the heat and toast the rice until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before adding the next ladleful.
Once the rice is al dente, fold in the two cheeses, garlic cloves and pumpkin. Cook for a further 2 minutes.

Serve with a drizzle of pesto on top.

Chickpea, mango and coconut salad

chickpea-and-coconut-salad

This is a great little Indian starter, chickpeas, mango and coconut all work well together to create a fresh favoured dish Continue reading “Chickpea, mango and coconut salad”

Vietnamese Chicken Salad

This is a really easy Asian salad recipe that involves no cooking, apart from poaching a chicken breast and that’s hardly taxing! It’s great to have if you feel you’ve been overdoing rich and heavy foods as it is light, fresh and healthy. Continue reading “Vietnamese Chicken Salad”