I remember the first time I tried Kung Pao chicken and how much I loved the numbing sensation you get on your tongue from the Szechuan pepper. In order to use up more of the vegetables from my veg box I made my version of Kung Pao chicken with mushrooms. This is definitely not a traditional Kung Pao chicken recipe, it doesn't even have peanuts, but this version in particular is known in our house as: the best stir fry you've ever made. High praise Kung Pao Chicken with Mushrooms
I remember the first time I tried Kung Pao chicken and how much I loved the numbing sensation you get on your tongue from the Szechuan pepper. In order to use up more of the vegetables from my veg box I made my version of Kung Pao chicken with mushrooms. This is definitely not a traditional Kung Pao chicken recipe, it doesn't even have peanuts, but this version in particular is known in our house as: the best stir fry you've ever made. High praise 
I really like the flavour of satay: nutty, salty and with a hint of ginger and garlic. Quite a lot of the recipes I have tried involve marinating before cooking and frankly, on a weekday when I want dinner in a flash, mixing up a marinade is not what I want to be doing. My satay pork fried rice has all the flavours you'd want from satay, is super simple to make and contains three different vegetables. As it's a versatile recipe I've popped a couple 
I'm not ashamed. I will admit it. I am an aubergine-aholic. Babaganoush, parmigiana, in a curry, moussaka, stirred through pasta there isn't any meal I don't love which has aubergines in. This recipe may sound familiar, as I have made something similar before, but this miso glazed aubergine when combined with a quick pickled cucumber salad really is a match made in heaven. Depending on the size of your aubergines this takes around half an hour to 
I have to admit that I turn to a chicken dinner in some form or other most weeks. Especially as the evenings get lighter and warmer as it's an easy meal to pull together and so flexible on the ingredients used too. My latest offering, this sticky chilli chicken with avocado rice salad, is full of colour and vibrant flavour and ready in 30 minutes. Trust me on the grapefruit. If you don't fancy using chicken in this then I think tofu, halloumi or aubergine 
I love how a recipe evolves over time. Many risottos have been made in my kitchen over the years and I have to say a pea risotto has got to be one of my favourites. This recipe for pea, bacon and sundried tomato risotto is, in my opinion, the very best it can be. Other variations have included chorizo, fried speck, mint, goat's cheese or spinach but this combination of ingredients gives such a variety and depth of flavour that is hard to beat.
Sometimes things look tastier than they are and I often find that the reverse is also true. This harissa roasted squash and red rice looks ok, if slightly on the orange side, but trust me when I say it is delicious. Full of colour and flavour, the slight spiciness from the harissa works wonders with the sweet butternut squash. Red rice does take longer to cook than white rice but its nutty wholesomeness is well worth the wait. Bung this oven, sit 
There’s a bit of a miso theme on the blog at the moment. For two reasons: firstly, miso is delicious and secondly, it’s expensive and you have to buy quite a lot. So I needed to use up my stash and I really wanted to have a go at my own miso roasted aubergine. Most of the ingredients used are pretty standard store cupboard staples; I was pretty amazed how much more than the sum of its parts this recipe is. It’s fantastic, if I do say so myself, 
Meals which are healthy, filling, full of colour and flavour and balanced are what I try to aim for with my cooking…most of the time. I always seem to come back to the same combination of chicken with some sort of grain; it’s always a winner and none more so with my latest recipe. This sesame sesame chicken with miso dressing is wholesome, flavourful and just the ticket for some quick weeknight cooking.
I bought some smoked chicken from a local farm shop. I wasn't quite sure what I was going to do with it but it sounded too tasty not to try it. I planned to serve it with some cheese and chutneys but somehow I never got round to it. I certainly wasn't going to waste it and I thought, rather than serving it alongside something else, why not make it the star of the dish? Smoked chicken fried rice sounded like just the thing for a simple, no hassle 
When I'm thinking of ways to treat myself in the middle of the week I like to try and make my life as easy as possible. I prefer to make things where everything is cooked together, or use the same tools. For example I would always try to steam any vegetables over potatoes or pasta that I'm cooking, or if I'm roasting something I try to put everything in the oven. That's what this meal is all about; grabbing a few bits and bobs from around the kitchen 
