Spicy, smokey and tangy Mexican influenced sriracha sauce. The original sriracha sauce is from Thailand and is made up of vinegar, chilli, garlic, sugar and salt. My version adds a Mexican twist with red peppers, chipotle and jalapeños.
By adding whole chicken thighs on the bone to a soup base creates another dimension of rich cartilage-marrow injected chicken flavour. Juicy, thick and tasting of wholesome goodness, broth extracted this way has many health benefits. This recipe has an Italian twist with olive oil, pesto and parmesan making it very moreish.
Quick delicious vegetable stir fry with Chinese flavours.
A fresh summery dish with a combination of Vietnamese and Mediterranean flavours.
A Mexican inspired dish with a combination of smoky flavours and fresh zingy salsa. Mexican green salsa is originally made with tomatillos, a green tomato. This isn’t widely available so I have substituted with green peppers which works just as well.
This famous italian loaf includes part wholemeal flour which gives it a soft flavoursome taste. The key to making the perfect focaccia is adding oil to the base of the pan before laying dough on for its second rise, then drizzling again on top whilst hot straight out of the oven. The oil absorbs into the bread and gives it a chewy wet moreish taste and texture.
Broad Beans with Chilli Soy is the perfect dish to have ready on hand in the fridge. Make a batch in advance and eat as you please – as a lunchtime snack, with rice, fish or meat. Also great served as a canapé over drinks.