Hoisin Shitake Mushrooms (2)

A quick and delicious vegetarian supper from ” Dominique’s Kitchen” by Dominique Woolf. If you are not able to get hold of any shitake mushrooms then chestnut mushrooms make a very good substitute.

Roasted Cauliflower with Satay Sauce (2)

A mouth watering vegetarian supper from ” Dominique’s Kitchen” by Dominique Woolf.

Spinach and Turmeric Fish Curry (4)

A delicious curry from ” Dominique’s Kitchen” by Dominique Woolf. You can omit the chilli for a child friendly version. You can add a few prawns as well if you like, or use them instead of the fish. Serve with rice or rotis.

Tomato and Chilli Halloumi (2)

A spicy tomato rich stir fry from ” Dominique’s Kitchen” by Dominique Woolf. She also has a new book out called ” The Asian Pantry” which I have added to my wish list. This is good accompanied with her Garlicky Green Beans.

Lemon Grass Chicken (2)

A Thai stir fry from Jeremy Pang’s ” Simple Family Feasts”.

Sesame Chicken (2)

A flavoursome nutty stir fry from ” Stir Crazy” by Ching-He Huang. You can add some blanched greens or steamed broccoli and toss together, or serve the greens alongside , together with some steamed jasmine rice.

Charred Chilli Chicken with Jasmine Rice (4)

A quick and delicious from chef Clare Smyth ,owner of Core. I found the recipe in ” Chefs at Home” , a book produced to support Hospitality Action during Lockdown .

Stir Fried Pork with Basil (2)

This is a relatively mild version of the Thai classic Pad Kra Pao but if you like you could add three or four more garlic cloves and extra chillies. The recipe is from ” Dominique’s Kitchen” by Dominique Woolf. Its a quick dish to prepare and cook so makes a great midweek supper,

Braised Ginger Chicken (4)

A favourite recipe from ” Chinese-ish” by Rosheen Kaul and Joanna Hu.

Spicy Pork with Noodles (2)

A quick, hot and warming supper from Nigel Slater’s ” Real Cooking”.

Chicken and Ginger Claypot (6)

A fragrant stew with plenty of broth from ” Alice’s Cook Book” by Alice Hart. Marinate the chicken for as long as possible- preferably the day before. To make a vegetarian version use vegetable stock, omit the fish stock, up the soy sauce to 5 tablespoons and replace the chicken with 500g marinated fried tofu pieces and 300g shitake mushrooms. It will only need 30 minutes cooking time. Serve with some sticky rice and stir fried greens.

Broccoli with Spicy Peanut Sauce (4)

An easy recipe for a vegetarian main or a side dish. Its from ” Dominique’s Kitchen” by Dominique Woolf. I love broccoli, but purple sprouting is my favourite type and you could use this instead.

Chicken Pad Krapow (4)

Another favourite from ” A Flash in the Pan” by John Whaite.

Indo Chinese Chilli Paneer (1)

This speedy recipe is from ” A Flash in the Pan” by John Whaite. Its very similar to the other recipe I have for a Chilli Paneer, but give it a try and see which you prefer.

Beef Bulgogi with Sushi Rice (4)

A Korean dish of marinated meat and my go to dish whenever i visit my local restaurant Per and Kor. Its run by a lovely couple- she is Korean and he is Persian and I have never been disappointed with the food although there can be a bit of a wait. They serve their Bulgogi with crunchy lettuce leaves to wrap the beef. This version is from ” A Flash in the Pan” by John Whaite. Start making this in the morning to give the beef plenty of time to marinate.

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