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As usual this is extremely easy to make especially if you use your slow cooker. You will find Coleman’s mustard powder in most supermarkets apart from Lidl and Aldi.
This is a lovely summer supper for one or two people. It started as a last-day-before-the-grocery-shop dish, but now I do it regularly, sometimes with a simple tomato sauce on the side, sometimes just as it is. It also works well as a side dish.
This really popular dish is well worth making. The flavours are fantastic and it is fairly easy to make. It is cheap if you leave the prawns out and use all chicken instead. It makes a great family dinner especially midweek when the pennies can be tight. It will also impress friends and family if […]
Beef shin is one of those cheap cuts that needs to be slow cooked to make it tender. Like most cheap cuts like this is full of flavour when cooked especially as there is a lovely marrow bone in the center which adds to the flavour. This is a slow cooker dish but can also […]
This dish is not only a feast for the eyes, it’s delicious, combining the deeply savoury tempeh and zing of pickled red cabbage. It’s also clean, really healthy and vegan. Tempeh is a fermented soya product that uses the whole soybean, unlike tofu. As it uses the whole bean it has a higher protein and […]
This is one of those dishes someone made up for western tastes as there is no such dish in Mongolia nor is there one in China. It isn’t one often seen in Ireland either and when you do see it, it isn’t anything like the original version. It is big in American – Chinese restaurants […]
This is one your family will love, it’s cheap and very quick to make once the pork is cooked. You can change the pork to chicken for a faster dinner. Chop it the same size as the veg and cook 2 minutes before you add the veg. Char sui is Chinese BBQ pork. Most people […]
This is a really simple, delicious vegetarian dish that delivers on flavour. The mushrooms, onions and Marsala wine pack a real hearty punch and I guarantee both vegetarians and non-vegetarians will enjoy it. Serve with some steamed spuds or mash and briefly blanched kale. If you want something a bit quicker, I highly recommend the […]
Kung Pao Chicken hails from the Szechuan region of china and is a slightly sweet and sour dish with loads of spice. Though you can make it as mild or hot as you like, it really is at it’s best when nice and spicy. Ideally it uses Szechuan or rose peppers rather than black pepper […]
I made this dish for some staff at work once and my sous (second) chef hounded me for the recipe ever since. We met a while back, not long after we published my first book, the first thing he asked me was if the recipe for my Singapore noodles was in the book. He was disappointed to […]