Smashed Squash & Beans

A nice sweet accompaniment to spicy Mexican dishes.  Maybe add a little chopped red chilli for a warming kick… Serves 3 Ingredients 50g Butter 1/2 Butternut Squash, peeled, deseeded & cubed 2 cloves Garlic, chopped 1 tsp Cumin seeds 1 tin Pinto Beans, drained Salt & Pepper Method Melt the butter in a pan on…

Yorkshire Pudding

I really don’t know why I’ve never written this one down.  It was a regular when I was young – proper Yorkshire Yorkshire puddings.  Not those dainty little puff-balls you get in restaurants or frozen in the supermarket, but proper dinner-plate size puddings, covered in with the filling of the day. They are really easy…

Potato Gnocchi

So, you’ve made your own homemade pasta and couldn’t believe how easy it was.  Or you can’t be bothered to go out and buy yourself a pasta roller – what next?  Potato Gnocchi. An easy alternative to pasta, which works will all the same sauces. The key to this recipe is to keep the potatoes…

Stir-Fried Pak Choi & Beansprouts

Intro… Cooking Time – approx 5 minutes Serves 2-3 Ingredients fresh Root Ginger, finely sliced 1 tbsp Vegetable Oil 2 Pak Shoi, shreded 1 handful Beansprouts 1 tbsp Dark Soy Sauce 1 tsp Sugar 75ml Water 1 tsp Seseme Oil Method Heat the oil in a pan and fry the ginger for a few seconds…

Chilli Dipping Sauce

A quick dipping sauce for chinese dishes.  Try this with the Guo Tie.  You can vary the heat by adding more or less chilli flakes.  Alternatively add some grated ginger and chopped spring onions Cooking Time – approx 2minutes Serves4 Ingredients Generous pinch of Dried Chilli Flakes 1 tbsp Bioling Water 1 tbsp White Wine…

Stuffed Paratha

An excellent alternative to rice for your curry, and a great way to use up some left over mash! The paratha dough can be made with chapati flour, if you have it.  I use a half and half mix of white and wholemeal plain flour.  Instead of stuffing, this dough can be rolled out and…

Toor Daal

I’ve been trying to recreate a great Channa Daal recipe of my favourite Indian Restaurant for some time – this is the closest I’ve come. It’s sweet, mild and creamy in consistency and works as a great accompaniment. This recipe follows a fairly classic tarka daal type of approach. I’ve used oily Toor Daal, but…

Creamy Polenta

I’ve been looking for an alternative ‘filler’ recipe for ages, and was never a big fan of polena before I came across this. It’s a great recipe and very versitile – an excellent accompaniment for Italian dishes. If you want a creamy sophisticated filler, give this a go. Beware – this can be volcanic when…

Cauliflower Puree

Normally when I have cauliflower & chicken to use, that’s just the excuse I need for either a Goan Gobi or Murgh Gobi (I must write those up on the blog…), but today I fancied something a little more subtle.  Yes, I know, not a word that often crops up in my vocabulary but nonetheless,…