Travel was a massive part of my career in fashion design and I was very lucky to visit a lot of amazing countries and taste foods from all over the world. I was however, never keen on the Chinese style dumplings or ‘dim sum’, the jelly like outer case didn’t seem good to me, I … Continue reading Pork Gyoza’s

An ‘Authentic’ Vindaloo. This curry is a recipe that my Indian Nana would cook, I think each of us in our family cook it our own way but all are delicious. It isn’t like the English take away ‘Vindaloo’ this dish is a spicy and tangy curry and should be mopped up with breads. It … Continue reading Pork Vindaloo

Char Siu is cantonese style BBQ pork, it is marinated in a sweet red paste then grilled to be juicy and tender. Can be used to eat alone or in noodles or rice dishes. 500g fillet of pork (approx weight) 2 tbsp. brown sugar 1/4 cup runny honey 1/4 cup black strap molasses 3 tbsp. … Continue reading Char Siu Roast Pork

This is the most tastiest stickiest BBQ treat for summer, my Aunt’s recipe which she would make for family BBQ’s. We have all stolen this recipe and over the years I think we all make them a little different and have adapted the recipe our own way and to our taste. They are perfect for … Continue reading Aunties Sticky Ribs

I made this recipe for the first time many years ago, it was a Sunday, I was a little hungover and very hungry, all I had in was some pork, a bottle of cider, an apple and some veggies.  So I threw it all together and ended up with this!!   I have used Pear this time and it … Continue reading Pork and Cider Stew with Herb Dumplings

恭喜发财 / 恭喜發財 Gōngxǐ fācái / Kung Hei Fat Choi Happy New Year!! I love sticky ribs, my family make BBQ spicy ribs quite often, this recipe however, has more Chinese/oriental flavourings. I love sweet and spicy together and of course pork ribs where the meat falls from the bone.  Its Chinese New Year so … Continue reading Oriental Sticky Ribs

This recipe is simple to cook but delicious, I like a hint of spice in my pulled pork marinade, I also cook it in cider for extra yumminess! 800 g Pork, boneless shoulder is great Dry Rub 1 tbsp paprika 1 tbsp smoked paprika 1 tsp cayenne pepper 1 tsp garlic powder 1 tsp sea salt Marinade 2 tbsps soft brown sugar … Continue reading PULLED PORK, Shredded BBQ style Pork

I love Gyoza’s so I decided to create a meatball version of the ingredients I use inside the dumplings, served in a bowl of asian style noodle soup. Meatballs 500g pork mince 2 large cloves of garlic, minced 1 tbsp. minced ginger 1 tbsp. soy sauce 1 tbsp. sesame oil 2 spring onions, green parts … Continue reading Asian Style Pork Balls Noodle soup

This is another recipe that takes me back to childhood, we had a local Chinese which was pretty amazing and would always order a portion of these noodles. They were very spicy and tasty and I have tried to recreate this taste. I have ordered them from other places but they haven’t been as good, … Continue reading Singapore Noodles

You can’t beat Bangers & Mash even here in Spain were the sun is shining, you still always need a bit of home comfort in your belly! The sausages here are not as chunky as English sausages but they taste amazing. We had picked some of the little Chantenay Carrots from the garden the other day, and some … Continue reading Bangers & Mash with Sweet Onion Gravy

I wanted to cook something yesterday with the quails eggs left over from the dish I made the other day, so I started to Google to see what else I could make with them. I found that they can be used just like chicken eggs….you can fry, scramble, even bake a cake with them if … Continue reading Chorizo and Quails Egg Scotch Eggs

This recipe is spicy, tasty and easy to make. Mix up the sausage flavours and add any veggies you like to this dish. 700g mixed sausages (I used mini chorizo’s and regular pork) 1 onion, sliced 1 courgette, sliced into long slithers 1/2 red pepper, sliced (I used tinned) 1 tin plum tomatoes (400ml) bunch … Continue reading Mexican style sausage casserole

A thick, salty and sweet curry with a nutty flavour. I love Thai food and many years ago was lucky to have spent some time travelling around Thailand, whilst there I visited a cooking school. It was great to learn how to make authentic curries, and visit the amazing food markets to pick out all … Continue reading PANAENG CURRY WITH PORK

This dish works really well and could be a nice twist for a Sunday dinner, with simple ingredients and short cooking time; unlike your usual roast! Pork tenderloin (mine was 380kg) remove any sinew 1/2 tbsp. Olive oil 1 large apple, I used a Granny Smith. Peeled, cored and sliced 2 cloves of garlic, crushed … Continue reading Tenderloin of Pork with Apples and Cider