250g frozen peas
150ml half fat creme fraiche
Juice of half a lime
1 finger chilli
3 cloves of garlic
750ml of chicken or vegetable stock
Splash of olive oil
Salt to season
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!
First heat the oven to 180 c and get a roasting tin/sheet ready. Chop the courgettes into 2cm discs and add to the tin along with the chilli halved lengthways and the whole garlic still in its skin.
Add a good splash of olive oil to coat everything and a generous pinch of sea salt (about a tsp).
Roast the vegetables in the oven for about half an hour; halfway through move the mixture around so you get a colour on all the veg; they should be golden brown and cooked soft rather than brown!
If you have a blender the next bit is easy. Simply add the courgette and chilli to the blender, squeeze out the garlic and add the garlic minus the skin; add the lime juice, a stock cube, hot water and creme fraiche and blitz to a a smooth consistency.
If you don’t have a blender then do this in a pan and use a stick blender to make the soup smooth and silky
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
For the dal
In a large pot, bring the split peas and 7 cups of water to a boil. Cover, lower the heat, and simmer for 1 hour or until the split peas are tender. I would start checking around the 30-40 minute mark. Drain and set aside. Continue reading Dal with potato masala
For the gyoza skins, sift the flour into a large bowl and mix in the salt. Stir in the boiling water using a fork or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.) Continue reading Prawn and pork gyoza
First season the chicken with salt and black pepper; put in a bottom frying pan in a little oil and fry over a medium high heat turning frequently until cooked through. This will take around 15 mins Continue reading Chicken and mango salad
This is a bit different as the salsa verde is mixed into the fishcakes but go with it, they taste amazing.
To make the Salsa Verde, soak the breadcrumbs in the vinegar briefly, then put into a food processor with the herbs, garlic and seasoning. Process briefly to a coarse paste. Continue reading Salmon fishcakes with salsa verde
For this recipe for Red Thai curry fishcakes first make the paste. Roast and ground the cumin, cloves and coriander, add a bit of grated nutmeg. Put this and the rest of the ingredients into a blender and blend to a smooth paste, if you need ot add a little water then do so. Continue reading Red Thai curry fishcakes
This is a twist on a classic minestrone using pork belly, its a Jason Atherton recipe and really stunning topped with a poached egg.
First cut the pork into 33 or 4 large pieces, removing any excess fat (it needs to be skinless). Pan fry the pieces on a high heat until the meat is browned on all sides before setting aside on a large plate.
Continue reading Pork belly with minestrone
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!
First cook the rice, sushi rice is quite short and high in starch so it becomes quite sticky. This recipe used a rice which had 1 cup of rice to 1.3 cups of water. basically bring it to the boil then turn down and simmer until cooked, it takes around 20 mins. Continue reading Smoked mackerel sushi
Put the curry powder, crushed coriander seeds, chilli and oil into a large bowl along with some salt and pepper. Mix well then add the prawns. Toss to coat them in the marinade then cover and leave in the fridge for at least 1 hour. Continue reading Curried prawns with cucumber relish