Korean spicy beef stir-fry


Use a really nice beef steak for this. It was absolutely delicious and I can’t wait to eat it again.

  • 1 big sirloin steak, sliced thinly
  • 3 tsp crushed garlic
  • 1 tsp chopped ginger
  • 1 cup chestnut mushrooms, sliced
  • 1 small onion, sliced
  • 1 red pepper, sliced
  • 1/2 courgette, sliced
  • 100ml soy sauce
  • 1/2 tsp hot sauce
  • Pinch of pepper
  • 1 tbsp cornflour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1tbsp vegetable oil
  • 100ml rice vinegar
  • 50ml water

Mix the garlic, ginger, soy sauce, water, rice vinegar, sugar, pepper and hot sauce. Put a third of this in a bowl and whisk with half the cornflour. Add the steak and onion and keep in the fridge for 15 minutes.

When you’re ready to cook, heat half the oil in a wok. Add the steak and onion and fry until browned. Remove from the heat and place to one side. Wipe the wok with some kitchen roll.

Heat some more oil in the wok and add the mushrooms, pepper and courgette. Stir fry for 1 minute. Add the remaining cornflour to the remaining sauce and whisk until smooth. Add to the stir-fry and simmer until the sauce has thickened. Add the steak and onion and heat through. Serve with rice.

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Coronation chicken


Makes enough for 8 sandwiches.

  • 500g chicken
  • 1 chicken stock cube
  •  6 apricots, chopped up
  • 50g yogurt
  • 50g mayonnaise
  • 1/2 tsp salt
  • 1tbsp vegetable oil
  • 1 lime
  • 1tbsp chilli flake
  • 1tsp korma curry powder
  • 2 tbspo mango chutney
  • 1 mango, diced

Put the chicken in a saucepan with the apricots. Sprinkle over the chicken stock cube and cover with water. Simmer for 20 minutes or until the chicken is cooked through. Remove the apricots with a slotted spoon and put into a bowl and put the chicken to one side to cool.


Blend the apricots and then mix with the yogurt, salt and mayonnaise. Put to one side. Heat the oil in a saucepan and fry the curry powder and chilli flakes for a minute. Add the juice of the lime, mix and add to the yogurt mixture. Shred the chicken and add to the mixture with the mango.

Serve as a sandwich filler.

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Spicy pork and cabbage noodles






Serves 2

  • 1tbsp vegetable oil
  • 225g pork fillet, sliced
  • 1tsp grated ginger
  • 1tsp crushed garlic
  • 1tsp chilli flakes
  • 1/4 cabbage, shredded. 150ml vegetable stock
  • 2tsp soy sauce
  • 50g frozen peas
  • Noodles (enough for two people)
  • 1tbsp chopped coriander


Cook the noodles to the packet instructions. Heat the oil in a wok and brown the pork. Add the ginger, garlic and chilli flakes and fry for two minutes.


Add the cabbage and stir fry for five minutes. Pour over the soy sauce and stock. Stir and add the noodles and peas. Simmer for 10 minutes. Serve with coriander on top.




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Homemade chipotle houmous


  • 400g chickpeas
  • 1 tsp finely chopped garlic
  • Juice of 1/2 lime
  • 2tbsp olive oil
  • 1tbsp chipotle paste

Put all the ingredients in a bowl and hand blend until smooth.

That’s literally it! Eat with pitta bread and celery.


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New way to serve chilli?


Not a new recipe this week, just a new way of serving. Jazz up chilli con carne by serving it inside bell peppers. Good as a healthy starter or as a main with cous cous as I’ve done in the picture.

Try either of these chilli con carne recipes:


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Hawkshead Chilli jam


I got this jar as a present a month ago and tried it tonight with my favourite snacks – prawn crackers.

Chilli jam is exactly what it sounds like and it often follows a similar recipe to strawberry jam or any other fruit jam. It’s the same as chocolate and chilli in that sweet and spicy goes well together.


This particular pot has more of a relish-like consistency and has the addition of onion, ginger and garlic which makes it a bit different to my own chilli jam recipe which is a lot sweeter. It’s made by the Hawkshead Relish Company and you can find it online at www.hawksheadrelish.com.



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Sticky paprika chicken

imageJust six ingredients are needed for this and it makes ordinary chicken more exciting.

  • 2 tbsp soy sauce
  • 1 tbsp ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 tsp paprika
  • 4 boneless chicken thighs
  • 1 tbsp vegetable oil

Put the thighs in a shallow bowl. Mix the soy sauce, ginger, garlic and paprika and pour over the chicken. Cover with cling film and keep in the fridge for 24 hours.


Heat the oil in a frying pan. Place the thighs skin side down. Turn the temperature right down and cook for 20 minutes until the skin is browned.

Turn them over and cook for another 5 minutes (until completely cooked through). Serve with rice and grilled courgette.


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