Soft, fall-apart pork that’s been slow cooking for most of the day in a rich sauce of tomatoes, garlic, red peppers and herbs. This slow-cooked pork ragu with Pasta is so lip-smackingly good! This recipe makes enough for 6-8 people, and it freezes well. So it’s a great recipe to eat half and then freeze the other half for a quick dinner another time. Watch how to make it Stay updated with new recipes!...
A super-quick but super yummy post for you today. This is my rum sorbet float! Things have been a bit crazy around here recently. I told myself I could still get three posts a week out to my lovely readers over summer, but frankly that idea was completely insane. Let me see… School holidays involving lots of short trips, longer trips and visits to family and attractions Starting building work on our extension at home Chris and Gracey’s birthdays Deadlines for my regular freelance work A looming live cook-off that almost makes me want to faint every time I think about it (more about that coming soon - probably from hospital after I’ve tripped up on stage and landed face-first in a pan of hot custard)...
Now this is what I call a non-wimpy salad. A bowl full of kale, pomegranate, grape and walnut goodness turned rogue with slivers of creamy manchego and large chunks of slow-cooked pork belly, browned and crisped to perfection. All finished off with a garlicky sweet and sour pomegranate dressing. I’ve been meaning to make this for about a month and I had a piece of slow-cooked pork belly waiting in the freezer all over Christmas - yet I only got round to making this now....
Should I eat it as it is? Or with ice-cream? Or some creamy, warm custard? Mmmmm give me the custard!! Perhaps I’m breaching some etiquette rule by putting custard on it when it’s already got a vanilla glaze but I don’t care! I can also be found licking the cake-mix spoon and double dipping my bread sticks in that pot of Nutella. Only when I’m with Chris and the kids of course....
This recipe was sponsored by Essential Cuisine stock – Tastes just like homemade. After cooking two turkeys already this month, and knowing we’re going to be having at least a week of turkey leftovers after the big day, I thought it would be a good idea to get some red meat in there. Slow cooked… ..tender…. ..caramelized…… ..chunks of beef short rib to be precise. What’s not to love about all of those words!...
Yeah, this cake. It’s a bit over the top isn’t it. Even though I’ve been at this blogging thing for over 3 years now, I’ve never actually made a proper layer cake for the blog. Chris made one (his infamous rainbow cake with vimto buttercream and fizzy rainbow belt), but not me! This one came about because I’d been testing a recipe for Neff, and I ended up with three sponges leftover....
It’s got fruit in it, so I’m giving it a 5 out of 10 for healthy. Sometimes I just like to serve my fruit with marshmallow fluff, mini pancakes (that’s what Lewis calls blinis) and chocolate. A cute little bite sized party food for Christmas or New Year, you can make the blinis ahead, and assemble them before serving. You can actually make the whole thing ahead of time if you like, but the chocolate will set - and I like my chocolate warm and melty!...
I’d love to tell you these Korean Chicken Bao Buns are really quick to make, but I’m gonna say it right now. They do take a bit of time and effort. The recipe itself is easy, there are just quite a lot of steps and a bit of proving time. It really is worth it though. Make them as a Christmas party food, make them for dinner, make them for an indulgent lunch....
I’m a bit of a fan of sloppy lasagne. Maybe i’ve just become conditioned to it - because most of the time my lasagne spreads out on the plate as soon as I dish it up! I’m always worried about the lasagne being dry, so I tend to overdo it on the liquids. I want the look of a perfectly sliced piece of lasagne, but the taste of a cheesy, saucy gooey version!...
This post is written in collaboration with the Breville, using the Blend Active Accessory pack. Gotta love a good dip! Placed in the centre of a pile of veggies and seafood, they can transform the simplest foods into something mouth-wateringly moreish! Plus that easy party platter looks impressive too. I’m all about simple food that looks good! I think the most important elements of a good party platter are:...
If you’ve never heard of Robert Burns, you’ll no doubt have heard one of his most famous works - Auld Lang Syne. That wonderful tune we (probably slightly drunkenly) sing to say farewell to the previous year as we bring in the new year. Originally created as a poem, it wasn’t turned into a song until after his death in 1796. Burns night or Burns supper itself first became a thing 5 years after his death, with the gathering of 9 of his friends who got together to celebrate his life and works over a feast of haggis and whisky....
Here I am, optimistically posting spring recipes whilst it’s raining outside and my heating is on full in the house! Oh well, I told you on Wednesday I was going to post this recipe, so here it is. This is my go-to recipe for risotto. I usually make it without the proscuitto, and serve it with salmon or chicken, but proscuitto has that lovely spring feel about it don’t you think?...
I wonder how many recipes I’ve published with sticky in the title… Sticky chicken stir fry, Gingerbread cake with Sticky Whisky glaze, sticky Asian sea bass this sticky pork belly and AT LEAST ten others (just did a quick count). I’m all about the sticky. Just call me sticky Nicky. Actually don’t. That sounds weird. I sometimes like to kid myself and call it caramelized - like this ‘caramelized beef brisket’....
The classic Swedish meatballs - essential to get through a shopping trip to Ikea. Followed by some of that Daim cake that stares at us from the refrigerator whilst we’re queuing up for our meatballs until we give in an put it on our tray. My question to you is: Do you eat your meatballs before or after the 3-hour trek around the Ikea maze? I prefer to eat beforehand....
We love a good burger in our house. Usually it’s the beef variety, topped with bacon and cheese and lots of other goodies (Chris is generally the burger maker at home, although I do get the odd look-in - as with my burger with baked parmesan onion rings). If you’re in the mood for a burger with a difference however, this is what you need! Toasted brioche rolls filled with crunchy veggies and a tender spicy salmon patty....
It’s Christmas in 3 days and we’re all running around like mad people! If you’re anything like me you’re probably snacking on all sorts of Christmas goodies - which leaves little room for fruit and other healthy stuff. If you have been following me for a while now you probably know i LOVE granola! So I made these Blueberry and Greek Yoghurt Granola Bars as a way to get something good and healthy in me early on in the day before all the bad influences start kicking in....
Jump to:📋 What do we need? 🔪 How to make this Indian Base Gravy 🍽️ How to use it 📺 Watch how to make it 🍲 More fantastic Curries Curry Base Gravy 💬 Reviews I usually make most of my curry sauces from scratch, but I’ve been aware of the ‘base curry sauce gravy method’ for a while. It’s a bit of secret in many British Indian Restaurants that a big pan of curry base gravy/sauce is always on the go to seriously speed up the process of making the high number of curries that go out the door....
Chris and I have always loved coconut ice. Whenever we visit the coast, we always make a point of wandering around the sweet shops to find homemade fudge or coconut ice. I honestly never realised just how easy it is to make at home though. We’re talking: 4 ingredients No special equipment No heating or baking The method basically consists of mixing and roughly shaping. This means that the only difficult part is waiting for the uncut slab of coconut ice to dry before cutting into it....
Jump to: 🔪 How to make them 🍽️ What to these Greek Pitas with 🍲 More fantastic Bread recipes Homemade Flatbread Recipe 💬 Reviews Yes these flatbreads need proving and kneading (use my yogurt flatbread recipe for super-quick flatbreads), but the extra time spent it so worth it. Why? You’ll get super fluffy, tender flatbreads with that perfect chewiness - thanks to the yeast and proving.They have bags of flavour - again the proving time helps the flavour to develop....
Thinly sliced pieces of sirloin steak, marinated, then cooked until juicy and just a little bit charred. Yep, this went down well with the whole family. Whilst I think it would work great with stir fried veg or rice, I decided to serve mine with quinoa and a colourful salad. My kids love it when I add fruit to salad (apples and black grapes are always a winner, but this time I went with pomegranate and mango), and it really does make the old cucumber/leaves combination much more interesting....
