Sticky Pork Ribs


Having a good selection of spices in your pantry is always the way to go I feel. Sometimes having to chop, grate or slice fresh ingredients comes under the ’I really cant be asked’ bracket and spice jars are the way forward. They are a real blessing to this delicious and seriously juicy dish which is so simple to prepare and the end product is pure bliss! Hope you all enjoy 😌

Serves 2

Ingredients:

  • 8 pork ribs
  • 3tbsp light brown soft sugar
  • 1 tsp garlic granules
  • 1/2 tsp onion granules
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp chilli flakes
  • 2 tbsp soy sauce
  • 1 tbsp golden syrup
  • 1/2 tsp lime juice
  • 1 tsp sesame oil

Method:

  1. Preheat the oven to 160.
  2. Make the marinade by mixing all of the above ingredients (excluding the ribs) together in a bowl.
  3. In another bowl, place the ribs and pour over 3/4 of the marinade and mix thoroughly with your hands.
  4. Place in the baking tray of your choice and drizzle over the remaining marinade. Cover tightly with either a lid or foil and place in the oven. Leave to bake for 1 hour 30 minutes.

Best served hot!

Gungo Pea & Red Pepper Salad

Just putting out there, this is one powerful salad. Full of raw pungent flavours that will awaken those taste buds. A delicious and easy way to get a healthy meal in you and it takes little to no time to prepare.

Ingredients:

  • 1 can gungo peas, drained and rinsed
  • 1 red sweet pepper, deseeded and roughly chopped
  • 1 medium carrot, finely chopped
  • 1 garlic clove, grated
  • 2 tbsp olive oil
  • 2 spring onion, finely chopped
  • 1/4 tsp paprika
  • 1/4 cayenne pepper
  • 2 dsp maple syrup

Method:

  1. In a bowl, add all the ingredients together and mix thoroughly. Serve in the dish of your choice.

Enjoy πŸ™‚

One Pot Garlic & Lime Chicken

Getting experimental in the kitchen is when I am really in my element. Mixing things up with different spices and condiments brings nothing but pure excitement when recipe writing and testing. A delicious one pot meal that may indeed look a little underwhelming but the flavours are next level.

Serves 2

Ingredients:

  • 2 chicken breast, cut into chunks
  • Zest of 1 lime plus juice when serving
  • 120g basmati rice, rinsed
  • 300ml chicken stock
  • 1 dsp white wine
  • 1 garlic bulb, whole cloves removed from shells
  • 2 tbsp olive oil

Method:

  1. Start by frying the garlic and lime zest together in the olive oil for a couple of minutes.
  2. Add the chicken, wine and season with salt and pepper; cook for another 2 minutes.
  3. Add the rice and pour in the stock and mix thoroughly. Cover and cook for 15-20 minutes on medium-low heat. The liquid is reduced and the rice is nice and fluffy.

Best served hot

Refreshing Cucumber Salad

A refreshingly light salad, the perfect accompaniment to a heavy meat dish like a roast or a rich casserole.

Ingredients:

  • 3/4 cucumber, finely sliced
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 tsp dried mint
  • Basil, small handful roughly chopped
  • Salt
  • Crushed black pepper

Method:

  1. In a bowl, mix all the ingredients together, cover and leave for at least half an hour so all the flavours can come together.

Enjoy πŸ™‚

Orange & Chilli Duck

I wasn’t lying when I said that I was cutting down on meat but boy I didn’t even realise that it had been several weeks since I last posted a meat recipe. Let me tell you, this one is definitely worth the wait and cannot be missed out. It’s sticky, it’s juicy, it’s so good just start making a shopping list because this just won’t disappoint!

Serves 2

Ingredients:

  • 2 duck legs
  • 250ml orange juice
  • 3 cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • 1 inch piece of ginger, finely chopped
  • 2 tbsp soy sauce
  • 3 dsp light brown sugar

Method:

  1. Make sure you’ve removed the meat from the fridge at least an hour before cooking.
  2. Start by making the marinade by mixing all the above ingredients (but the duck) together in a bowl, thoroughly. In a separate bowl place the duck legs and pour over the marinade. Cover and leave to marinate for at least 30 minutes.
  3. Preheat the oven to 180Β° or gas mark 4. In a baking tray, place the two duck legs and pour over the rest of the marinade. Place in the oven and bake for one hour (baste every 15 minutes). Remove from the oven and leave to rest for 5 minutes before serving.

Enjoy πŸ™‚

Za’atar Houmous

Another staple in my pantry: Za’atar, a go to for delicious salads or just mixed with some olive oil and devoured with flat bread. This houmous is a scrumptious accompaniment to some grilled vegetables or meaty kebabs.

Ingredients:

  • 1 can chickpeas, including 1/2 the water in the can
  • 1 garlic clove
  • 3 tbsp olive oil
  • 2 tsp za’atar
  • 1 tsp lemon juice
  • 2 tbsp tahini

Method:

  1. Place all the ingredients in a blender and blitz until smooth. Serve with a little drizzle of olive oil and a sprinkling of za’atar.

Enjoy πŸ™‚

Aubergine and Pepper Salad

With the weather being so temperamental at the moment I feel a bit lost with what to prepare in the kitchen. It’s been raining like mad which makes me feel cool and cosy feeling the need for a warmer meal. On the other hand it’s just so humid so something really light just feels like the right way to go. I’ve concocted this cheeky little number which is really light and healthy, but also nice and warm as it’s served fresh from the grill.

Ingredients:

  • 1 aubergine, sliced
  • 1 sweet pointed red pepper, sliced
  • 1 tbsp Tahini
  • Lemon
  • 1 dsp pine nuts
  • Crushed black pepper
  • Salt

Method:

  1. Place the aubergine and pepper onto a baking tray. Season with salt and generously with the crushed black pepper.
  2. Drizzle over olive oil and grill on medium-high or 200 in an electric grill.
  3. Grill for 10 minutes, then flip the vegetables over and put back in the grill for an additional 10 minutes or remove the tray when the vegetables have charred and have softened.
  4. Place the aubergine and pepper on to the serving dish of choice. Drizzle over the tahini and lemon juice and scatter over the pine nuts and serve.

Enjoy πŸ™‚

Goji Berry & Peach Crumble

I know what you may be thinking, goji berry, really? Initially I thought I might be on something but I tell you what, don’t knock it until you try it. Peaches are one of my absolute favourite fruits, they are so delicious and juicy. The delectable addition of the goji berry is a real game changer. Not only does it bring an added texture to the crumble it also absorbs all the juices when it’s baked and becomes these little bursts of heaven with every mouthful.

Ingredients:

  • 70g Self-raising flour
  • 45g butter
  • 30g light brown sugar (for crumble)
  • 1 tbsp light brown sugar (for peaches)
  • 2 tbsp dried goji berries
  • 1 tsp cinnamon
  • 4 peaches, sliced and cored
  • 35g crushed walnuts

Method:

  1. Preheat the oven to 170Β°.
  2. In a bowl, add the sliced peaches, 1 tbsp of sugar and the goji berries and mix thoroughly.
  3. Spread the goji and peach mix evenly on a baking tray.
  4. In a separate bowl add the butter, sugar, cinnamon and flour and crumble together using your fingertips. Add the walnut pieces and thoroughly crumble together.
  5. Sprinkle the crumble evenly over the peaches. Place in the oven and bake for 20 minutes or until nicely golden.

Best served hot and with a drizzle of single cream.

Chickpea Salad

A simple recipe this week, one to keep if you’re not feeling much prep or time in the kitchen, we’ve all been there.

Ingredients:

  • 1 can (400g) chickpeas, drained and rinsed
  • 2 spring onions, finely chopped
  • 2 tomatoes, cut into small chunks
  • 1/4 cucumber, roughly chopped
  • 1 garlic clove, grated
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried mint
  • Chilli flakes
  • Salt

Method:

  1. In a bowl, mix all the ingredients together thoroughly. Upon serving sprinkle chilli flakes on top.

Enjoy πŸ™‚

Strawberry Soya Shake

I love fruit shakes and smoothies this time of the year. It’s healthier and so much more inviting when the sun is shining. I’ve chosen soya milk for this concoction as I find that using whole milk can sometimes be quite heavy and even though it is more than flavourful and indulgent I find that when it gets quite hot I just want to keep it light on the stomach.

A side note: If you store your soya milk outside of the fridge add a few ice cubes to the blender just to chill everything through and make it that little bit more refreshing. Additionally, if you are a vegan give this recipe a go minus the greek yogurt, it’s just as sweet and delicious.

Serves 2

  • 200g fresh strawberries, green stems removed
  • 200ml soya milk, sweetened
  • 1tbsp maple syrup
  • 1 heaped tbsp greek yogurt

Method:

  1. In a blender add all ingredients and blitz until smooth. Distribute the shake between two glasses.

Enjoy πŸ™‚