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:


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.

Thai Basil Stir Fry Pad Krapow

We’ve been eating lots of Thai food after the amazing cookery class with Deethechef last weekend. Here’s a ten-minute stir fry recipe that I made for dinner tonight when my friend Hilary came over. Hardly any chopping involved, just lots of stir frying in a very hot wok. Recipe from The Woks of Life. I used turkey mince because I don’t know what ground chicken is. My recipe is slightly different because I didn’t have all of the exact same things in the kitchen. Ingredients below the video!

  • 3 to 4 tablespoons sesame oil
  • 2 red chillies
  • 1/2 red onion
  • 5 cloves garlic,minced
  • 1 pack of turkey mince from M&S
  • 2 teaspoons palm sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1/2 a cup of chicken stock
  • Small bunch of Thai basil leaves from Rye Lane, Peckham

Thai Cookery Class with Deethechef

I cooked loads of yummy Thai food with Deethechef from Cooking Happy in Peckham. Dee runs regular Thai cookery classes at Anderson’s on Bellenden Road in Peckham. More info about these on the East Dulwich Forum or on her Facebook page. Recipes below the video. Contact Dee for cookery classes: deethechef@cookinghappy.co.uk


Fragrant Thai Duck Curry

This is the second time I’ve cooked duck. The first time I tried to cook a duck breast in a pan and then put it in the oven but it went too chewy. I was looking for duck recipes and found this on the Gressingham Duck web site and it was one of the quickest to prepare so I thought I would give it a go. It was so easy to make as you just bung everything into a food processor, then straight into one pan. The taste is 100 times better than out of a jar! Gressingham also do a very tasty spatchcock poussin and guinea fowl which are both available at the Sainsbury’s in Forest Hill SE23. I have a Poussin Sunday Roast recipe to share with you soon so keep an eye on my blog! Ingredients below the video.


  • 4 Gressingham Skinless Duck Breasts, cut into 2cm pieces
  • 2 tbsp olive oil
  • 2 x 400ml tins coconut milk
  • 3 Shallots, skinned and roughly chopped
  • 2 Red chillies, de-seeded
  • 3 Garlic cloves, peeled
  • ½ inch piece fresh ginger
  • ½ inch piece fresh galangal
  • 4 Fresh lime leaves
  • 2 Lemongrass sticks, outer skin removed and finely sliced
  • ½ bunch coriander, washed and leaved and stalks separated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • A Few Thai basil leaves to garnish
  • 2 tbsp Palm sugar (or demerera)
  • 2 tbsp Fish sauce
  1. Place the shallots, chillies, garlic, ginger, galangal, lime leaves, lemongrass, coriander stalks, ground cumin and ground coriander into a food processor and blitz to a smooth paste.
  2. Heat the oil in a large pan over a medium heat and add the curry paste, cook until all the moisture has evaporated stirring constantly to avoid the paste burning. Add the coconut milk, and bring to the boil. Season with the sugar and fish sauce, then turn down the heat and simmer gently for 10 minutes. Add the duck breast and continue to simmer for a further 10 minutes.
  3. Serve the curry into four bowls and garnish with the fresh coriander and Thai basil leaves.

Recipe from the Gressingham Duck web site.
Music by Ben Sound http://www.bensound.com