Saffron Pasta & Chickpeas with Smoked Tomatoes

On Friday, 29th May, we took part in Belazu’s Virtual Banquet cookalong; a fundraising event run by the Belazu Foundation to support the wonderful Chefs in Schools. 7 dishes, 7 top chefs, 2000 particpants on Zoom, delicious ingredients from Belazu, Wellocks, Maldon and Mindful Chef, and 3½ hours to cook it all. We managed six…

Pad Kee Mao (Drunken Noodles)

This is my take on the classic Thai noodle dish whose name originates from being so simple it can be cooked when you get home late at night after a few too many at the pub. This dish can also be made whilst sober To make enough for four adults 400g rice noodles 8 tablespoons…

Pea & Aubergine Curry with Tamarind

I do post a lot of curry recipes here, but in our house, we make curry at least once a week. We’re lucky enough to have a superb independent Indian food store just a few miles down the road which is great for stocking up on spices, breads and vegetables. This is one of those…

Spicy, Sticky Baked Cauliflower & Tofu

I was inspired after reading some recipes for Kung Pao, but, not being a fan of szechuan pepper, I decided to have a go at making my own marinade. Roasting the cauliflower first gives it added crunch while roasting the tofu helps it lose moisture so it soaks up the flavours of the sauce. I…

Roasted, Marinated Aubergine and Tofu with New Potatoes and Pepper Sauce

I’d originally planned on coating the aubergine and tofu in panko breadcrumbs, but then decided they could work well, just marinated and roasted as they are. The aubergine and tofu use separate marinades to add extra interest and flavour. This looks complicated, but really isn’t. There are just a few steps required to get to…