Jump straight to the Gojuchang Mussels with Cider, Cream and Wild Garlic Recipe

That does seem like a long list for a lockdown recipe, but this is fast and it is flavour packed. I have found that I haven’t really had to change much in terms of how I cook. I always cook from my store cupboard anyway, and nothing here is complex. There are 13 years of recipes to explore here too, don’t forget that! 

Gojuchang is one of my favourite ingredients and it comes into its own in lockdown. It adds fierce depth and heat in an instant to anything, lending the time used in its long fermentation to anything we cook it with now. And it goes with everything. There is nothing gojuchang doesn’t like. Or at least, I have yet to find it. Continue reading

Jump straight to the Spaghetti with ‘Nduja, Prawns & Basil Recipe

Spaghetti and sunshine, sausage and prawns, chilli and tomato. Add a little basil there like a spritz of perfume on your wrist before you go out, and you have a gorgeous plate to devour.

‘Nduja? A fridge essential? (Trust me) 

Yes, of course, I could live without it, but I absolutely choose not to while I have the choice. A soft and very spicy cured and spreadable Calabrian sausage, it is brilliant just as is spread on bread, toast or crackers. Try it with eggs, mix it through a tomato sauce for a porky arrabiata, spread it on top of some white fish just before it finishes cooking with an oregano and breadcrumb top for a gorgeous spicy crispy crunch. Continue reading

Jump straight to the Piri Piri Sauce Recipe

Well, that is a LOADED title. But really this is easy, fast and no fuss and it is fabulous. You need to make it. End of.

Piri Piri is a superb sauce. It is easy to make and all you do with it is marinade the protein of your choice before cooking it. Over fire if you like, but also in the oven or fry it in the pan. Continue reading

Jump straight to the Chickpeas with Chilli, Coriander, Lemon and Red Onion recipe

Are chickpeas everyone’s favourite pulse, or just the one they are most familiar and comfortable with? Do you stock up to make the nations favourite dip, hummus? Or do you make curry, soup or add them to a salad? The chickpea is indispensable, especially now when some days, despite all the time, we require something quick and nourishing with little effort but lots of flavour. This is a plate of sunshine. 

Use tinned chickpeas, or home-cooked. Whatever you have. Take the sharp edge of the red onion by letting it sit in the lemon juice for 10 minutes before dressing the chickpeas. Use whatever herbs you have, basil, oregano, parsley would all work very well too. Lime juice would be lovely here but if you have no fresh citrus, use vinegar (any except malt vinegar which would be too harsh). Taste as you go, and enjoy the results.  Continue reading

Jump directly to the Carrot, White Bean and Cabbage Gojuchang Soup recipe.

Times like this bring into sharp relief many things. In terms of the kitchen, it has shown my chaotic pantry (cupboards!) for what they really are. Everything is chosen in the moment with little planning, and then planted to be dealt with at a later date. 

I have several kinds of rice (from Taiwan rice to black rice with lots of different white rice in between), lots of fermented bits and bobs (I have 2 tubs of my favourite Korean pepper paste and a catering size bag of Korean pepper flakes), and many many random things that I have brought back from my various travels. There is more hot sauce than I could get through in any reasonable length of time and lots of chillies, but I am running super low on basic spice. A little interrogation shows clearly what you eat regularly and what you think you should. I am most definitely an Irish woman who travels and loves big flavour (which of course you already knew). Continue reading