I’ve discovered that a really quick and lazy way to use up leftover salad ingredients is to make salad rolls. All you need is an assortment of fillings (e.g. spinach, rocket, shredded carrots, tuna, grains), something sauce-y (hummus works well) and a wrap option (lettuce leaves, rice paper rolls or nori are my favourite). Continue reading →
As you know I’m writing some recipes for Farmison at the moment, in exchange for my free pick of their amazing product selection. Sometimes they include lovely surprises in my weekly box and it brings a fun ‘Ready, Steady, Cook!’ element into my recipes. I think spontaneity and surprise often lead to the most creative results.
Last week they chucked in some baby turnips. I’ve only ever eaten turnip in a Chinese context – one of my favourite dim sum dishes is fried turnip / radish cake, which is also a traditional New Year dish (slightly disastrously attempted here). I took inspiration from the classic flavour turnip cake combination of chinese sausage / mushroom / shredded turnip to create an easy and filling fried rice.
You wouldn’t think that summer and slow cooking go together, but actually I think sticking a big hunk of meat into the oven for a few hours and forgetting about it is the nicest way to enjoy a sunny afternoon AND a delicious dinner!
I had some friends round for dinner on Monday, and I decided to slow cook a beautiful pork shoulder with a Chinese char siu marinade. Served with pancakes, cucumber, spring onions and hoisin sauce it was an homage to Peking duck pancakes – providing a fun DIY starter for a light and summery evening meal.
Asparagus is in glorious abundance in May, so I was asked to create three asparagus recipes for Farmison the other week. Their asparagus is from the Wye Valley – thick stemmed, crunchy and 100% British.
The final of my Thai themed recipes that I wrote about for Farmison in April is an Isarn (Northeastern Thailand) pork speciality. We had this dish twice while travelling and I’d never tasted pork quite like it – a compellingly juicy, smoky grilled pork neck fillet, much like char siu, but served with a spicy and tangy dipping sauce called jaew. I couldn’t find any neck fillet so replaced it with slow roasted ribs for this version.