Miso and soy salmon sticky rice bowl with crispy kale

I saw this recipe in The Guardian Lifestyle magazine. It is by a chef that I really like, her name is Thomasina Miers and Wahaca is one of my favourite places to eat at for a special treat! I love their kids menu and I also like the steak and salsa.

This recipe was so easy to make that I cooked it on my own for my family (with a tiny bit of help with getting hot stuff out of the oven). You can see the full recipe here. Interestingly, it also features a Sri Lankan cauliflower curry at the top of the page (I am half Sri Lankan!). I have a cauliflower in the fridge but I need to ask my grandma to bring me some curry leaves so I can try out this recipe!

Ingredients online:


Vietnamese Summer Rolls

I tried making these a while ago but they were a bit fiddly to make, so I was happy to meet Chef Yen from AmthucViet as she showed me all the tricks for rolling the perfect Vietnamese Summer Roll. We used prawns and pork belly as well as lots of delicious fresh vegetables and peppermint, mint and coriander. It’s a very healthy meal and the dipping sauce is so simple to make yet very tasty.

Yen runs supper clubs in South London and I can’t wait to go to the seafood pop-up soon. She also has a vegan Vietnamese club happening soon! Find out more on Facebook.

Dipping Sauce:
1 tbsp sugar
1 tbsp fish sauce
1 tbsp lemon juice
2 tbsp water
Finely chopped red chilli (deseeded)
Finely chopped garlic cloves (2)

Summer Rolls:
White rice noodles (soaked)
Prawns / Pork Belly
Peppermint / Vietnamese mint
Bean sprouts

Supergreens Spinach & Oatmeal Cookie

My favourite snack is this super simple to make Spinach & Oatmeal cookie recipe. It’s healthy, quick and easy to make and unbelievably tasty. When I was sent some Bioglan Supergreen Cacao Boost powder to try out, I added this in to my cookie mix to supercharge it. One 10g serving is equivalent to 14 portions of fruit and vegetables!!

You simply blitz all these ingredients pictured below in a food processor, shape into cookies on a baking tray lined in paper and pop in the oven for about 25 minutes at 180C. Let them cool then eat them all up with lots of delicious chutney!

Here’s a video of the recipe when I made it for the first time with my friend Gita Joshi last year:

Tonkotsu Ramen

Chefs Liam and Colm Fitzpatrick made a unbelievably yummy Tonkotsu Ramen and I helped them prepare the dish which uses 36 ingredients! Tonkotsu Ramen is a Japanese noodle soup. Liam prepared the dashi broth and the eggs the day before. The dashi broth contains a seaweed called kombu and shitake mushrooms. In this video, you can see all the ingredients used to make the soup including mirin, cashew nut milk, smoked paprika and lots more! We also used the leftover wild garlic we foraged the day before. You can make this recipe vegan by leaving out the eggs.