Roast Chicken, marinated in yoghurt, tahini, lemon

I remember making chicken marinated in yoghurt after seeing a recipe in Cuisine magazine about ten years ago. Mum and Dad, if you are reading this you may remember that you really liked this recipe and it was one of the least controversial during my ‘experimental cooking’ phase.  Compared to the crumbed Stewart Family Farm… Continue reading Roast Chicken, marinated in yoghurt, tahini, lemon

Classic cold spicy noodles from Korea

This is my interpretation of bibim-naengmyeon, a cold noodle recipe from Korea. The noodles I used are vermicelli-style and made of sweet potato starch, the key ingredient that gives them a chewy, springy texture. You serve them soaked in an icy beef broth, topped with crunchy vegetables and a moreish sauce alongside bonus added extras… Continue reading Classic cold spicy noodles from Korea

Hoisin Pork Meatballs, butternut squash and rice noodles

Noodles that achieve a balanced protein to vegetable to carb ratio are elusive. Even with the best intentions, we all know that the noodles are the best part and if you could take everything else out, you probably would.  Adding spiralled butternut squash to cooked rice noodles means you get the continual satisfaction of noodles… Continue reading Hoisin Pork Meatballs, butternut squash and rice noodles