Singapore Noodles With Crispy Tofu

Over the last few months the chef Jamie Oliver has been the centre of a “cultural appropriation” twitter storm over his Jerk Rice. Slammed, firstly because the spices he uses are not traditional jerk seasoning and secondly no one in Jamaica would consider jerking rice at all. But Jamie is not the first.

Singapore noodles, spicy stir fried rice noodles, available in nearly every Chinese restaurant and take away in the UK Singaporeans would regard you with horror if you even suggested it.

Chilli and Lime Sweetcorn

In August and September the fields around here are filled with maize. It’s perfectly possible to get disoriented walking through the giant stalks of ripening maize, rustling in the breeze. On the allotment you can’t get lost in my sweetcorn patch but the ripening sweetcorn is stunningly sweet, better than any you will buy in the shop and if you use it in this recipe you will find it a-maize-ing!

Tabbouleh

There aren’t many children in the UK lucky enough to grow up with quality Lebanese/Armenian food on their doorstep. I was one of the lucky ones and there are numerous stories of me as a small child refusing to eat something that my long suffering mother had cooked and instead “running away” to my best…

Hong Kong Omelet

I was made one of these omelets for the first time staying in a friends apartment in Hong Kong.   I’m not always the humble eggs biggest fan, boiled egg yes, fried egg no. Poached maybe, cheese omelet no no no no no.

Cucumber Granita

One of the joys of summer is Pimms or gin and tonic with slices of cucumber and limes.  The cucumbers are doing really well in the allotment, so much so that I’ve been wondering what to do with the excess. so I began to play around with the idea of cucumber as a drink or…

Roasted Vegetable Chilli

I first started playing around with a recipie for vegetable chilli when I found a tin of jackfruit in our local supermarket. Jackfruit is all the rage at the moment as a meat substitute as it has a texture similar to pulled pork and a mild taste so cit an be used in vegan pulled…

Tapas Padron Peppers

We first tried padron peppers over twenty years ago in a small restaurant on a keyside in Mallorca.  I still remember my mothers excitement the first time she saw the peppers for sale in the UK nearly fifteen years later which goes to show just how much this very simple dish had stuck in our…

Asparagus with hollandaise

 “Most cookbooks assume that if the reader follows the recipe to the letter, they’ll get a dish right first time. This is so wrong. If you’re making hollandaise for the first time, you will, of course, screw it up” Or so said Anthony Bourdain who was Gordon Ramsey before Gordon Ramsey and much much worse. Making…

Gigantes Plaki

Brits reading this site will remember the famous slogan “Beans means Heinz” and for over a hundred years we’ve been sitting down to baked beans on toast for breakfast or lunch, so much so we seem to have almost forgotten that baked beans are an American introduction.

Nộm Bò Khô – Dried Beef Salad

We first had this sitting on kindergarten sized chairs in a small street cafe in Hanoi old quarter with wail of mopeds horns buzzing by echoing in our ears. The place was so tiny that the owned produced only a handful of dishes, completely fresh, zingy and alongside the street bustle a wonderful assault on the senses.

Massamam Curry of Squash

Thai food is one of the most fragrant and vibrant cuisines. However most of the pastes and sauces that you can buy from supermarkets fall far short of the mark. Making Thai food from scratch produces something that will make you jump up and down with sheer delight with it’s aromatic, vivid and punchy flavours….