Nick’s foodie happy place – it took a while to get right, but we’re finally there! Ingredients 400ml vegetable oil 4 tbsp yellow curry paste (or red if you really need to) 2 tsp mild curry powder 1 tsp red chili flakes 400ml coconut milk 150ml coconut cream 200ml chicken stock 2 tbsp fish… Continue reading Khai Soi Gai
Inspired by our numerous holidays at The Village, Coconut Island in Phuket. Perfect for glazing and dipping. Ingredients 400ml can of coconut milk 1 heaped tbsp. crunchy peanut butter 1 small onion 1 tbsp dark soy sauce 2 tbsp soft brown sugar ½ tsp chilli flakes Splash olive oil Method Very thinly chop… Continue reading Warm Satay Sauce
When you just want to throw things in the oven and leave them, this is a great, healthy option Ingredients Bunch of fresh beetroot 1 large red onion 2 cloves garlic 1 handful of fresh asparagus 2 cloves of garlic, sliced 2 leeks (or whatever else you have in the fridge to use up)… Continue reading Chicken & Beetroot One Pan Balsamic Roast
The dream dinner for when your hangover makes it too tricky to give much thought or effort to your planning. Accidentally made as a flat parcel, rather than in a pretty pie dish, because it wasn’t until the pasty was rolled out that I realized that we don’t actually own a nice pretty pie… Continue reading Lazy Chicken, Leek and Bacon Pie
I crave Mexican food approximately ten times a day, so when carbs and cheese are off the menu, I still need to make sure we have an option for that satisfies the craving and doesn’t break the rules. Que, these Spicy Low Carb Fajitas. This recipe works with any meat/fish and veggies you like. I… Continue reading Spicy Low Carb Fajitas
This is a really simple recipe for using up some of those roast dinner leftovers, and we really haven’t done anything clever with the classic other than adding spicy mango chutney in place of the super sweet apricot option to give it a bit more of a tropical kick.