KIMCHI MAC N CHEESE WITH SEAME PANKO PARMESAN CRUST

I adore this spicy, Korean inspired twist on your classic Mac n cheese! Even better, it takes less than half an hour to make and is proper winter comfort food.

A new fav!

Serves 3

INGREDIENTS

• 7 Cloves Of Garlic
• 4 Spring Onions
• 250g Kimchi
• 300g Mature Cheddar Cheese
• 200g Emmental Cheese
• 500g Macaroni
• 50g Butter
• 3 Tbsp Gochujang
• 3 Tbsp Plain Flour
• 550ml Milk
• 3 Tbsp Honey
• 50g Breadcrumbs
• A Small Handful Of Parsley
• 2  tbsp sesame seeds
• 40g Parmesan
• Salt
• Olive Oil

METHOD

• Roughly chop up your garlic, spring onions and kimchi.
• Grate the cheddar and emmental cheese. 
• Get a large pan of boiling salted water and cook your pasta. 
• Get a large pan on a medium heat and melt the butter with 2 tbsp of oil. 
• Add in the garlic and cook for 4 mins until golden and softened. 
• Whisk in the gochujang and cook for 1 min. 
• Whisk the flour into the butter and cook for 2 mins. 
• Then slowly drizzle in half the milk whisking constantly to form a thick paste. 
• Add the remaining milk and mix until smooth.
• Add in grated cheese, honey and the cooked pasta. 
• Mix well until combined.
• Fold in the kimchi and spring onions and season to taste. 
• You may not need any salt if your kimchi is already very salty.Finely chop the parsley and grate 3/4 of the parmesan cheese. 
• Combine these with the breadcrumbs and sesame seeds in a bowl.
• Spoon the mac and cheese into an oven proof dish and top with the breadcrumbs.
• Grate on the remaining parm and bake for 20 mins until the top is browned and the inside is gooey. 
• Allow to cool for 5 mins and enjoy.

CHEESY KIMCHI NOODLES

I am in the midst of show season so down time, even at the weekends has becoming rather scarce. 

However I am still trying to squeeze a bit of cooking and recipe researching in - it may not be of my usual more elaborate calibre, but does gives me half an hour or so to switch off and chop away and beats a takeaway in any case!

These cheesy kimchi noodles are rustled up in less than 30mins, are super delicious, look restaurant worthy and were the perfect way for me to get my culinary fix when time is of the essence

SERVES 1

INGREDIENTS

• 2 Cloves of Garlic
• 2 Spring Onions
• 1 Packet Kimchi Flavoured Instant Noodles
• 80g Kimchi
• ½ Heaped Tbsp Gochujang
• 1 Tbsp Kewpie Mayonnaise
• 1 Tsp Sugar
• 80g Cheddar Cheese
• 1 Egg
• 1 Tsp Toasted White/Black Sesame Seeds
• 1 ½ Tsp Chilli Oil
• Vegetable Oil

METHOD

• Mince your garlic and slice your spring onions. Set aside separately.
• Grate your cheddar and also set aside.
• Cook your instant noodles according to packet instructions. Drain using a sieve, saving the noodle-cooking water. Rinse the noodles with cold water.
• Pour a glug of vegetable oil into a pan and add in the kimchi, minced garlic and spring onions. Give it a good stir.
• Add in your cooked noodles with your Gochujang, kewpie mayo and 4 tbsp of the reserved noodle-cooking water. 
• Give it a good mix then add in grated cheddar and sugar and give it another mix.
• Fry your egg in a separate pan until it's golden and crispy around the edges.
• Plate up your noodles with a sprinkle of sesame seeds, spring onions and a drizzle of chilli oil. Enjoy.

SALMON WITH COCONUT MISO SAUCE & SWEET POTATO MASH

Sweet potato mash with the irresistible coconut and miso sauce featured in this recipe may be my new favourite, sort of healthy, comfort food!! 

Add some pan fried salmon and you get yourself the most wonderful, nutrient packed, satisfying dinner, perfect to brighten up a dreary January day!

SERVES 2

INGREDIENTS

• 4 medium-sized sweet potatoes, peeled + cut into smaller chunks
• knob of butter
• splash of milk
• 2 tsp coconut oil
• 2 pieces salmon
• 2 cloves garlic, minced
• 1 cup canned coconut milk
• 1 tbsp miso paste
• 1/2 tsp ground ginger
• 1/2 a lime, juice only
• Black pepper, to taste
• Optional garnish: chopped parsley

METHOD

• Place sweet potato chunks in a large pot. 
• Add about 1-1.5 cups water and bring to a boil. 
• Once boiling, cover and reduce heat. 
• Allow to simmer and steam for 15 mins, or until potatoes are fork tender.
• Meanwhile, heat coconut oil in a frying pan over medium-high.
• Once hot, place salmon SKIN SIDE DOWN and allow to cook (undisturbed) for about 4-6 mins, depending on thickness. 
• Flip salmon and turn off heat, allowing to cook for an additional 2 mins. 
• Remove from pan and set aside.
• To the same pan, add minced garlic and sauté for 2 mins until browned and fragrant.
• Add coconut milk, miso paste, ginger, and lime juice to the pan. 
• Cook for about 5 minutes, stirring continuously until miso breaks down and the sauce is smooth.
• By now, the potatoes should be ready. 
• Drain the potatoes, return them to the pot, add a knob of butter and a splash of milk and mash all together with a potato masher.
• Season with salt and pepper
• Plate sweet potato mash and top with salmon and coconut sauce. 
• Finish off the dish with a sprinkle of parsley and ENJOY!

THE MOST AMAZING (AND VEGAN!) LENTIL & AUBERGINE BOLOGNESE!

It's "Veganuary" and after al the food indulgence of Christmas I have been excited to find some truly great Vegan friendly dishes during this gloomy, dark and work heavy month.

Good thing then that I stumbled across this fully vegan pasta dish (if you omit the Parmesan which I couldn't quite on this occasion), because this lentil and aubergine bolognese is not some sort of second rate version of the classically meaty bolognese but a real SHOW STOPPER, better in my opinion than any meaty version!

Trust me on this one - the combo of slowly caramelised aubergine and red onion, lentils, red wine and herbs is all kinds of incredible and for me it's a new pasta dish favourite, even once January is over and done with!

SERVES 2

INGREDIENTS

• 400g spaghetti
• 4 tbsp olive oil
• 1 large red onion, thinly sliced
• 3 aubergines, cut into 2cm dice
• 1 white onion, finely chopped
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• 3 garlic cloves, crushed
• 1 tbsp tomato purée
• ¼ tsp ground allspice
• ½ tsp ground coriander
• 1 cinnamon stick
• 1 Medjool date, chopped
• 200g Puy lentils, well rinsed
• 400g tin chopped tomatoes
• 200ml red wine (if making for vegans, use vegan red wine)
• 400ml vegetable stock
• 1 tbsp freshly chopped oregano
• Salt and pepper
• Grated cheese (Parmesan or a vegan or vegetarian alternative)

METHOD

• Heat 3 tablespoons of the oil in a large frying pan over a medium–high heat and add the red onion with a good pinch of salt. 
• Fry for 2–3 minutes until just softened, then add the aubergines and another pinch of salt. 
• Fry for about 20 minutes, stirring regularly, until golden and caramelised. 
• Tip the aubergine and onion out of the pan and set aside.
• Add the remaining tablespoon of oil to the pan over a medium heat and gently fry the finely chopped onion, celery and carrot for about 5 minutes until softened. 
• Add the garlic and fry for another couple of minutes, then add the tomato purée and spices and cook, stirring, for another minute.
• Add the chopped date, lentils, tomatoes, wine, stock and oregano. 
• Cover the pan and simmer gently for 25 minutes, then remove the lid and simmer for another 20 minutes to allow the excess liquid to evaporate. 
• After this time, the lentils should be completely tender, but if not, add a splash of water and continue to simmer gently until they are.
• Using a hand blender, pulse about half of the mixture: you can do this in the pan. 
• This will thicken up the mixture while also leaving some chunkier bits. 
• You may need to add a splash of water to loosen the bolognese. 
• Stir in the reserved onion and aubergine, then taste and adjust the seasoning. 
• Serve with pasta of your choice and grated cheese.

TERIYAKI SALMON NOODLES

I love a good bowl of stir fried noodles and this version, with Teriyaki marinated salmon and a homemade Teriyaki sauce is all kinds of amazing! 

Slicing the salmon thinly before pan frying it, allows the marinade to almost "caramelise" the fish and the final dish is better than any takeaway noodles I have had!

A new favourite when I am fancying something quick to make with all the Japanese flavours!

SERVES TWO

INGREDIENTS

▢ 

• 2 tbsp oil (veg or canola)
• 250 g /salmon fillet (s), skinless, sliced into 2cm strips
• 350g egg noodles
• 1/2 onion , cut into 1cm / 0.3″ slices
• 1 garlic clove , finely minced
• 250g sprouting broccoli, trimmed and steamed

TERIYAKI SAUCE

• 2 tbsp soy sauce , light or all-purpose 
• 4 tbsp mirin 
• 4 tbsp cooking sake or Chinese cooking wine
• 2 tsp white sugar

TO TOP

• Sesame seeds
• Nori Sprinkle

METHOD

• Teriyaki Sauce: Mix the ingredients in a small bowl until the sugar is dissolved.
• Coat salmon with 1 tablespoon of Teriyaki Sauce in a bowl, then set aside while you cook the noodles. (No need to marinate)
• Cook your noodles per the packet directions. 
• Drain, briefly rinse under tap water then set aside.
• Cook salmon: Heat 1/2 tablespoon oil in a large non-stick pan over high heat. Cook the salmon for 1 1/2 minutes on each side or until golden, then remove to a plate. 
• Pour any remaining sauce in the skillet over the salmon.
• Cook aromatics: Roughly clean the pan with a paper towel then return to the stove, still on high heat. 
• Heat 1 tablespoon of the remaining oil and cook the onion and garlic for 30 seconds. 
• Add broccoli and cook for 1 minute.
• Noodles & sauce: Add noodles and half the Sauce. 
• Toss for 2 minutes until the Sauce is absorbed. Add the remaining 
• Sauce and toss to disperse. 
• Then spread the noodles out in the pan, cook for 30 seconds un-disturbed. 
• Repeat again 3 to 4 times (~3 min total) – a trick for nice caramelisation on the noodles (which = flavour!).
• Add back salmon: Remove pan from stove. 
• Place salmon on top, break into large chunks then toss through.
• Serve: Divide between bowls and serve immediately!

TUSCAN BEAN & VEG SOUP WITH PARMESAN

With the arctic weather outside there has never been a more fitting time to make great soup and this may just be the best soup I ever rustled up at home! Why? Well this creamy, yet a bit chunky, veg packed bean soup with parmesan and chunky croutons is healthy with a touch of indulgence!!! 

SERVES 2

INGREDIENTS 

• ½ tbsp. Olive oil
• 1 large onion 200g finely chopped
• 1 Leek 80g chopped
• 2 garlic cloves finely chopped
• ½ teaspoon dried thyme
• 1 carrot 150g finely chopped
• 2 celery 100g sticks finely chopped
• 2 medium vine tomatoes deseeded and roughly cubed140g
• 600 ml vegetable stock plus extra water if required
• 2 sprigs of fresh thyme
• 1 tin cannellini beans 240g drained
• 20 g freshly grated parmesan or vegetarian alternative
• 100 g black kale or cabbage

TO SERVE

• Parmesan
• Ciabatta or stale bread to serve

METHOD

• Heat the oil in a large pan. 
• Add the onions and leeks and cook on a medium heat until softened. 
• Add garlic, dried thyme, carrot and celery then stir and continue to cook. Next add the tomatoes, stock and fresh sprigs of thyme. 
• Stir and bring to the boil. 
• Pop on a lid, reduce the heat and simmer for 15 minutes.
• After 15 minutes remove the lid and stir in the cannellini beans and freshly grated parmesan. 
• Cook for 2-3 minutes.
• Next transfer ⅓ of the soup to a blender and blend until smooth. 
• Pour the smooth part of the soup back in the chunky soup and mix well. 
• Stir in the kale. 
• Pop the lid back on and simmer for a further 5 minutes or until the kale has just started to wilt.
• Remove the lid, season with sea salt, black pepper and parmesan, then serve
• 
  

MY TIP: To stick the traditional recipe of Tuscan Ribollita soup, line the serving bowls with stale bread (or slices of ciabatta if you prefer) and pour the soup over the top. The bread soaks up the soup and thickens.

SALMON, POTATO & SPRING VEGETABLE STEW

Saving myself a little for all the indulgent dining coming up for Christmas but still craving comforting, warming dishes I have been doing a lot of online recipe hunting for all kinds of wholesome stews and this one hits the spot! Not a salad but also not stodgy and full of the good stuff!

Indeed, this fresh (I adore the Persillade dressing that is drizzled on top of the final stew - a  mixture of parsley, garlic, herbs and oil), veg packed stew with salmon, leeks, peas, potatoes and a little cream is healthy with a touch of indulgence and a proper delight to eat! Plus it is quite literally a one pot dinner wonder! 

A new favourite for a winter's day supper.

SERVES 2

INGREDIENTS

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 leek, trimmed and thinly sliced
• 2 tsp chopped fresh thyme leaves
• 500g new potatoes, halved if large
• 100ml dry white wine
• 250ml fish, veg or chicken stock (check it’s gluten free if needed)
• 100ml single cream
• 1 tsp dijon mustard
• 2 sustainable salmon fillets
• 150g fresh or frozen peas

FOR THE PERSILLADE 

• Finely grated zest 1 lemon
• 1 tbsp lemon juice
• 1 garlic clove, crushed
• 30g fresh flatleaf parsley, chopped
• 3 tbsp extra-virgin olive oil

METHOD

• For the stew, heat the oil in a deep frying pan (one with lid) or a shallow saucepan, then gently fry the onion, leek and thyme with a pinch of salt and pepper over a medium heat for 6-8 minutes until starting to soften.
• Add the new potatoes, stirring well, then pour in the wine. 
• Bring up to the boil and cook for 2-3 minutes until the wine has reduced.
• Stir in the stock, then bring back to the boil, cover and simmer gently for 15-20 minutes until the potatoes are just tender.
• Meanwhile, combine all the persillade ingredients in a bowl, seasoning to taste. 
• Set aside until ready to serve.
• Combine the cream and mustard, then stir into the pan. 
• Arrange the salmon fillets in the pan, pressing them down gently between the vegetables. 
• Cover and simmer for a further 5 minutes. 
• Remove the lid, add the peas and cook, uncovered, for a final 2-3 minutes until the peas are heated through. 
• Adjust the seasonings to taste.
• Divide the stew between shallow bowls, then spoon over a little of the persillade sauce.

THAI PRAWN DRUNKEN NOODLES

Sometimes a bowl of spicy noodles is the only thing that will hit the spot, and these drunken noodles (called so as in Thailand as they are meant to be the perfect choice dish to soak up booze after a night out) are spicy, filling, super quick to rustle up and VERY YUM!

Add some crunchy veg, juicy prawns and fresh herbs and you get yourself takeaway standard bowl of wonderful noodles, perfect to cure a hangover or just to spice up a grey December day!SERVES 2

INGREDIENTS 

• 2 red bird’s eyes chillis
• 2 garlic cloves
• 1 tablespoon of vegetable oil
• 300g flat rice noodles, cooked per package instructions
• 125g firm tofu, cut into large chunks
• 1 teaspoon dark soy sauce
• 1 teaspoon light soy sauce
• 1 tablespoon sugar
• 30g green beans, cut into 2.5cm
• 30g spring greens, shredded
• 20g baby sweetcorn, quartered lengthways
• 20g long red chillis, finely sliced
• 250g uncooked prawns
• 1 handful of holy basil leaves

METHOD

• Using a pestle and mortar, pound together the chillis and garlic to form a rough paste.
• Heat the oil in a wok set over a high heat. 
• Add the garlic and chilli mixture and stir fry for 30 seconds until fragrant. 
• Add the flat noodles to the pan and stir-fry for 1 minute, until soft.
• Stir in the dark soy sauce, light soy sauce and sugar and mix well to combine.
• Stir-fry for 30 seconds, then add the green beans, sweetcorn, sliced chillis, prawns and holy basil to the wok. 
• Stir-fry for about 2 minutes, until the vegetables are just cooked through and prawns pink. 
• Remove from the heat and serve immediately.

SOLE MEUNIÈRE WITH SMASHED ROSEMARY POTATOES

The name of this dish may make it sound like intimidating French fare but this is actually one of the easiest yet most delicious fish recipes I have come across!

Pan fried sole (or hake) gets topped with the most delicious butter, lemon and caper sauce and is one heck a delicious and sophisticated looking dish that you can easily achieve in less than 20 mins at home!!

I served my sole meunière with some rather fabulous smashed rosemary potatoes and broccoli but mash, a potato gratin or even fries would also work a treat.

A perfect dish for a romantic dinner or a midweek meal when you are feeling a bit fancy!

SERVES 2

SOLE MEUNIÈRE

INGREDIENTS

• 2 sustainable lemon sole or hake fillets
• 2 tbsp plain flour, well seasoned with salt and pepper
• Splash olive oil
• 75g butter
• 2 tbsp capers, drained
• 1 lemon, halved
• Small handful chopped fresh parsley

METHOD

• Lightly dust both sides of the sole fillets with the seasoned flour, then set aside.
• Heat a splash of olive oil and small knob of the butter in a large heavy-based frying pan over a medium heat. 
• When hot, add one sole fillet, skin-side down, then fry for 2-3 minutes until lightly golden and crisp. Carefully turn the fillet over and cook for 2-3 minutes more until both sides are golden and crisp. 
• Set aside on a warm serving plate, lightly cover, then repeat with the second fillet of sole.
• Heat the remaining butter in the pan until it starts to smell nutty, then add the capers and squeeze in the juice from one of the lemon halves. 
• Stir, then spoon the lemony caper butter over the fish to serve. 
• Sprinkle parsley over the fillets and serve with the remaining lemon half, cut into wedges, for squeezing. Serve with new potatoes and steamed purple sprouting broccoli, if you like.

SMASHED POTATOES WITH ROSEMARY

• 500G small potatoes
• 3 tablespoons butter (I use salted butter)
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

METHOD

• Preheat the oven to 220c.
• Boil the potatoes in a medium sauce pan for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is just barely beginning to split. 
• Drain the water from the pan and set aside.
• On medium low heat, melt the butter in a small saucepan, stir in the rosemary and salt and pepper.
• Pour the butter over the potatoes and toss until coated. 
• Place the potatoes on a foil-lined baking sheet and use the bottom of a heavy drinking glass, a fork, or a potato masher to gently smash the potatoes.
• Drizzle with any extra butter from the pan and bake for 7-10 minutes or until the potatoes are crispy.

HALLOUMI CURRY

 

I know, I know this isn't the most authentic take on a vegetarian friendly curry - paneer would have FOR SURE been truer to it's origin BUT, hear me out before you give it a pass. 

Halloumi, yes, halloumi the Middle Eastern cheese usually pan fried for maximum enjoyment, really worked a dream in this fragrant, veg packed curry. 

It almost melts together with the tomato, coconut milk and spice broth in which it slowly simmers whilst retaining a perfect not quite chewy, not quite soft consistency.

I would say you could even cut out the rice if you fancied by adding more veg of your liking to the curry - I added aubergine and cauliflower but you could easily add broccoli, peppers, green beans or whatever veg you've got in the fridge!

I am not usually a big fan of curries but this unconventional take really won me over and I hope it will do the same for you!!!

SERVES 4

INGREDIENTS

• 500g Halloumi
• 1 ½ Heaped Tsp Chilli Powder
• 1 Heaped Tsp Turmeric
• 2 Tsp Garam Masala
• 1 Cauliflower
• Two courgettes
• Bunch of Coriander
• 400g Basmati Rice
• 400ml Coconut Milk
• 800g Plum Tomatoes (2 Tins)
• 2 Brown Onions
• 1 1/2 Tbsp Tomato Puree
• 2 Cloves of Garlic
• Knob of Ginger
• Vegetable Oil

METHOD

• Chop Halloumi, courgette and cauliflower into bite-size pieces. 
• Cut onion into slices.
• Heat a large pan.
• Add a splash of vegetable oil. 
• Add your onions. 
• Cook on a medium-high heat so they start catching on the pan and softening. 
• Once the onions are beginning to brown, add your cubes of Halloumi.
• As the Halloumi starts to brown, add grated garlic cloves, a grated knob of ginger, a heaped tsp of turmeric, 1 ½ tsp of chilli powder and 2 tsp of garam masala. 
• Mix everything together, add your cauliflower, courgette
•  and tomato puree. Mix it in.
• Pour in your tinned tomatoes and your coconut milk. 
• Stir everything together.
• Get your rice on (follow pack instructions)
• Cook on a medium heat until the curry is nice and thick.Serve the curry on top of your steaming rice. 
• Garnish with freshly chopped coriander.

SPICY VODKA PASTA WITH BURRATA

I am currently obsessed with the depth that vodka adds to pasta sauces, and with a little bit of vodka still left over from previous cooking sessions I simply had to make this spicy take on vodka pasta with lots Calabrian chilli paste and added with Burrata.

On paper this seem like a super simple pasta supper but OH MY! It really was one of the best pasta and sauce combos I have ever made! 

Slightly sweet, wonderfully spicy, creamy and with lots and lots of slowly cooked silky onions, it is a true showstopper that I literally have been thinking about making it again ever since I polished off a big plate of it last Friday!

The sort of recipe that will become signature dish of yours, trust me on this one!

SERVES 2

INGREDIENTS

• 1 can cherry tomatoes, whole
• 1.5 tbsp. salt (more to taste)
• 2 tbsp. sugar
• 3 tbsp. extra virgin olive oil
• 3 tbsp. Calabrian chilli paste (I got mine from EATALY but any good Italian deli should have some) 
• 3 tbsp. vodka
• 3 tbsp. unsalted butter
• 1/2 – 1 cup double cream
• 400 grams pasta of your choice
• 1 ball of burrata, torn

METHOD

• Make the onion soubise: heat the butter over low heat in a saucepan, then add the onions and water and season with a pinch of salt. 
• Cook for ~15 minutes over low heat, stirring occasionally, to melt the onions – you want them soft and translucent but you do not want to add any color or browning to them. 
• While the onions are cooking, combine the tomatoes, salt, sugar, olive oil, Calabrian chili paste, vodka, butter, and cream in a large saucepan, heat to a boil then lower to medium-low heat and simmer for 15-20 minutes.
• While the sauce is simmering, boil pasta in a pot of well-salted water and cook the pasta until al dente according to package directions. 
• Reserve 1 cup of pasta water, drain pasta and set aside.
• Add the onion soubise to the sauce and stir until well combined, taste and add more salt, chili paste or cream as desired.
• Add the cooked pasta and 2 tbsp of pasta water, tossing to coat and if needed, adding more pasta water 2 tbsp at a time to achieve desired sauce consistency.
• Serve in warm bowls and enjoy!

EASY PEASY KIMCHI FRIED RICE

I am a big, big fan of kimchi, even going as far as making my own homemade kimchi in the most desperately bored moments of lockdown no. 1 or 2 (who can even still remember how many there were!?) which was amazing but also involved prep time and domestic goddess like effort that I simply do not have time for nowadays. 

Good thing then that shop bought kimchi (especially from the Asian supermarket on my road) also most definitely does the trick and when a real craving for it hit me the other weekend I had to find a way to incorporate some kimchi into a delicious main course!

This kimchi fried rice with nori, fried egg and shitake mushrooms totally hit the spot. It's warming, wholesome, flavourful and packed with veg, in fact it is the perfect bad weather comfort food that is healthy yet totally satisfying. 

One I will definitely add to the regular recipe rotation and I hope you will too!

SERVES 2 

INGREDIENTS

• 1 ½ cups jasmine rice
• 1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved
• 3 tablespoons  soy sauce
• 1 tablespoon gochujang, Korean red pepper paste
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 teaspoons freshly grated ginger
• 1 package shiitake mushrooms, sliced
• 1 cup matchstick carrots
• ½ bunch kale, stems removed and leaves chopped
• 2 fried eggs
• ¼ cup nori strips
• 2 salad onions, thinly sliced
• 1 tablespoon sesame seeds

METHOD

• In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
• In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
• Heat vegetable oil in a large frying pan over medium high heat. 
• Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in kimchi, mushrooms and carrots. 
• Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
• Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
• Serve immediately with eggs, nori strips, salas onions and sesame seeds!

PRAWN & CRAB ENCHILADAS

This seafood-y twist on Mexican enchiladas with prawns and crab is all kinds of yum! Spicy, creamy, cheesy and very easy to rustle up... in fact, the perfect main to prep ahead for a Mexican themed dinner party!

SERVES 2-3

INGREDIENTS

• 1 can black beans, rinsed and drained
• 2 cans white crab meat, drained
• 400g frozen, cooked king prawns (no need to thaw)
• 300g Tomatillo Salsa, divided (I use this amazing one from Waitrose)
• 150g grated cheddar
• 125ml sour cream
• 2 tbsp butter
• 2 tbsp flower
• 1/2 tsp chilli powder
• 1/4 tsp ground cumin
• pinch of salt
• 250ml vegetable broth
• 60ml single cream
• Corn or flour tortillas
• Coriander, to garnish

METHOD

• Preheat oven to 190 degrees Celsius 
• Spray an ovenproof medium casserole dish or baking tray with cooking spray.
• In a medium bowl, stir together beans, crab, prawns, ¼ c. salsa, ½ c. cheese, and sour cream. 
• Spoon about ⅓ c. of this filling down the center of each tortilla, fold sides to the middle to cover filling, and place rolled enchiladas seam side down in the prepared baking dish. 
• Enchiladas should fit tightly together in the pan.
• Melt butter in a sauce pan over medium heat. 
• Whisk in flour until combined. 
• Slowly add vegetable broth about ¼ c. at a time, whisking constantly to keep mixture smooth. 
• When all broth is added, bring to a simmer. 
• Stir in chili powder, cumin, salt, ½ c. cheese, ¼ c. salsa, and single cream. 
• When cheese is melted, turn off heat and pour sauce evenly over prepared enchiladas.
• Cover dish with foil, and bake for 30 minutes. 
• Remove foil, and sprinkle remaining ½ c. cheese over the top. 
• Bake an additional 5-10 minutes until cheese is melted and bubbly. 
• Serve enchiladas with fresh chopped coriander on top

PASTA WITH CREAMY PUMPKIN VODKA SAUCE

Here I will say it: I am not a big fan of Halloween (I guess I dress up in my particular way every day so I don't like to pretend to be someone else?!!)...controversial I know! Especially as everything Halloween related seems to be getting bigger and bigger every year!

However, I do enjoy cooking with pumpkin a lot and always make the most of when canned pumpkin puree is widely available in London around Halloween and Thanksgiving time which meant I simply HAD TO make this twist on a vodka pasta sauce (usually made using a tomato base) with pumpkin, herbs and chilli flakes when I stumbled across this recipe whilst searching for a sophisticated, yet quick to make Friday supper.

Don't be put off by the addition of the vodka, in fact it rather strangely works wonders to elevate flavours and a real depth to the sauce for a real wow factor.

A vibrant, seasonal pasta dish that packs a punch and is super quick to make, what is not to love!!!

SERVES 2

INGREDIENTS

• 400g pasta of your choice
• 2 tablespoons olive oil 
• 1 shallot, finely chopped 
• 6 cloves garlic, grated 
• 1 tablespoon thyme leaves 
• 2 tablespoons chopped sage leaves 
• 1 tablespoon crushed red pepper flakes, plus more serving150ml vodka 
• 1 can pumpkin puree
• 1 cup single cream
• 1/2 cup chopped parsley 
• 1 lemon, zested 
• 1/2 cup grated Parmesan, plus more for serving

METHOD

• Bring a large pot of water to a boil and cook pasta according to the package instructions. 
• Drain the pasta, reserving 1 cup of the pasta water for later.
• Place a large frying pan over medium heat and add in the olive oil. 
• Add in the shallots and cook for 2 to 4 minutes, until they begin to turn golden-brown. 
• Then add in the garlic, thyme, sage and pepper flakes and cook for an additional 2 minutes, or until the garlic becomes fragrant.
• Stir in the vodka, pumpkin puree, single cream and pasta water. 
• Once thoroughly combined, reduce the heat to low and simmer for 10 to 15 minutes. 
• When the sauce has thickened, remove from the heat, add in the parsley, lemon zest and grated Parmesan, and toss in the cooked pasta.
• Serve with additional grated Parmesan and red pepper flakes.