Category Archives: snacks

Smoked Green Tea Salt and Pepper Tofu

Like a lot of people I seem to spend an awful lot of my time at work counting down the days until pay day. However, it’s not hi-top trainers or Christopher Kane handbags that are preying on my mind. Nor

Smoked Green Tea Salt and Pepper Tofu

Like a lot of people I seem to spend an awful lot of my time at work counting down the days until pay day. However, it’s not hi-top trainers or Christopher Kane handbags that are preying on my mind. Nor

Swine Flu Snacks

While of course, I am fully aware that eating pork won’t give you swine flu, as a (bad) Muslim I have always felt a little bit guilty about eating our porcine friends. It’s such a shame that some of our

Swine Flu Snacks

While of course, I am fully aware that eating pork won’t give you swine flu, as a (bad) Muslim I have always felt a little bit guilty about eating our porcine friends. It’s such a shame that some of our

Lentil Doughnuts in a Spiced Yoghurt Sauce AKA Dahi Vada

Sometimes only GITS will do. If you have time to clean, wash and soak the black lentils overnight before grinding to a paste with salt, ginger and bicarbonate of soda then of course the results will be infinitely tastier, but

Lentil Doughnuts in a Spiced Yoghurt Sauce AKA Dahi Vada

Sometimes only GITS will do. If you have time to clean, wash and soak the black lentils overnight before grinding to a paste with salt, ginger and bicarbonate of soda then of course the results will be infinitely tastier, but

Tatsuta Age Mackerel

I picked up some sparklingly fresh mackerel from the excellent Steve Hatt and decided to have a go at making tatsuta age mackerel. I substituted the more traditional potato starch with rice flour and used rice bran oil for frying.

Tatsuta Age Mackerel

I picked up some sparklingly fresh mackerel from the excellent Steve Hatt and decided to have a go at making tatsuta age mackerel. I substituted the more traditional potato starch with rice flour and used rice bran oil for frying.

Spicy Pickled Cucumbers

I am addicted to pickles.From Polish mushrooms to Korean radishes, English onions to German Sauerkraut, if it contains salt and/or vinegar I am usually overcome by the sort of craving that isn’t sated until the entire jar has been devoured

Spicy Pickled Cucumbers

I am addicted to pickles.From Polish mushrooms to Korean radishes, English onions to German Sauerkraut, if it contains salt and/or vinegar I am usually overcome by the sort of craving that isn’t sated until the entire jar has been devoured

Parmesan Custard with Anchovy Toast

      Mmmmm two of my favourite ingredients. I love Rowley Leigh’s column in the FT and I have wanted to visit the Café Anglais for ages, but never seem to have enough money. I’ve read some wonderful things

Parmesan Custard with Anchovy Toast

      Mmmmm two of my favourite ingredients. I love Rowley Leigh’s column in the FT and I have wanted to visit the Café Anglais for ages, but never seem to have enough money. I’ve read some wonderful things

Salt Yard Style Tapas

I had the most amazing meal at Salt Yard – a rabbit dish so good that it made me laugh, fried parsnips with truffle and rosemary honey and padron peppers were all stand out tapas that I couldn’t wait to

Salt Yard Style Tapas

I had the most amazing meal at Salt Yard – a rabbit dish so good that it made me laugh, fried parsnips with truffle and rosemary honey and padron peppers were all stand out tapas that I couldn’t wait to

Roast Tomato Soup

I’ve been wanting to make a roast tomato soup for ages. After some mild research I decided to go for a classic combination of Gordon Ramsay’s (Secrets) and Delia’s (Vegetarian Collection), but with more emphasis on Gordon’s for ingredients and

Roast Tomato Soup

I’ve been wanting to make a roast tomato soup for ages. After some mild research I decided to go for a classic combination of Gordon Ramsay’s (Secrets) and Delia’s (Vegetarian Collection), but with more emphasis on Gordon’s for ingredients and

Roast Broccoli

I hate broccoli. Liver, spinach, anchovies, olives – I have no problem with any of these things. But broccoli?  Bleugh. I only eat it if it’s so smothered in something else (cheese sauce) that there is no remaining hint of

Roast Broccoli

I hate broccoli. Liver, spinach, anchovies, olives – I have no problem with any of these things. But broccoli?  Bleugh. I only eat it if it’s so smothered in something else (cheese sauce) that there is no remaining hint of

Masala Omelette

Another happy accident. The kind that only occurs when you think there’s nothing in the fridge but you stand there for ages anyway just staring into it’s cool, glowing womb-like shelter, thinking… Eggs and curry powder are soul mates; and

Masala Omelette

Another happy accident. The kind that only occurs when you think there’s nothing in the fridge but you stand there for ages anyway just staring into it’s cool, glowing womb-like shelter, thinking… Eggs and curry powder are soul mates; and

Karaage Chicken and Jalapeño wraps

          I went to a talk by Neil Boorman at the inspirational Affluenza exhibition. It was a great talk and I came away feeling super-sensitive to all the adverts I numbly absorb every day. Whereas Boorman’s

Karaage Chicken and Jalapeño wraps

          I went to a talk by Neil Boorman at the inspirational Affluenza exhibition. It was a great talk and I came away feeling super-sensitive to all the adverts I numbly absorb every day. Whereas Boorman’s

Potato, Pea and Cashew Nut Samosas

It’s wonderful what you can come up with when faced with a 5kg bag of spuds. This was my dilemma when I asked the other half to buy me a single large potato from our local corner shop. The potato

Potato, Pea and Cashew Nut Samosas

It’s wonderful what you can come up with when faced with a 5kg bag of spuds. This was my dilemma when I asked the other half to buy me a single large potato from our local corner shop. The potato

Bengali Fishcakes with a Wasabi Tartare Sauce

                                  Bengalis call anything that’s been “egged-and-breaded” a chop although these are really just jazzed up fishcakes.  My mum used to make me these

Bengali Fishcakes with a Wasabi Tartare Sauce

                                  Bengalis call anything that’s been “egged-and-breaded” a chop although these are really just jazzed up fishcakes.  My mum used to make me these

Spinach and Gruyere Muffins

I once had a version of these in the Konditor and Cook cafe section of the Curzon Cinema in Soho. These are simultaneously healthier (wholemeal flour) and more indulgent (more cheese). You can of course use whatever kind of cheese

Spinach and Gruyere Muffins

I once had a version of these in the Konditor and Cook cafe section of the Curzon Cinema in Soho. These are simultaneously healthier (wholemeal flour) and more indulgent (more cheese). You can of course use whatever kind of cheese

Ganmodoki/Fried Tofu and Vegetable Balls

I always seem to have leftover blocks of tofu in the fridge, and as it has a very short lifespan, this is a great way to use up a surfeit. Once cooked these can be frozen and are also lovely

Ganmodoki/Fried Tofu and Vegetable Balls

I always seem to have leftover blocks of tofu in the fridge, and as it has a very short lifespan, this is a great way to use up a surfeit. Once cooked these can be frozen and are also lovely

Agedashi Tofu

This is my favourite way to eat tofu. Fried until golden and then dipped in a tangy ginger-soy sauce with fresh grated daikon/mooli/Asian radish, it’s really easy to make.  You can buy blocks of cotton tofu for around £1.50 in

Agedashi Tofu

This is my favourite way to eat tofu. Fried until golden and then dipped in a tangy ginger-soy sauce with fresh grated daikon/mooli/Asian radish, it’s really easy to make.  You can buy blocks of cotton tofu for around £1.50 in

Blue Cheese, Beetroot and Sprouting Seed Salad

I made this using leftovers in the fridge. The combination of blueberries and blue cheese dressing lends a sweet and salty note that really works well with the earthy beetroot.  For a more substantial supper dish add slices of smoked

Blue Cheese, Beetroot and Sprouting Seed Salad

I made this using leftovers in the fridge. The combination of blueberries and blue cheese dressing lends a sweet and salty note that really works well with the earthy beetroot.  For a more substantial supper dish add slices of smoked

Onion Tart with a Sage and Cheddar Crust

This is my adaptation of a Delia Smith recipe (as you can see mine looks nothing like hers).  Adding sage and cheddar to the pastry really complements the onions in this tart. If you can’t be bothered to make your

Onion Tart with a Sage and Cheddar Crust

This is my adaptation of a Delia Smith recipe (as you can see mine looks nothing like hers).  Adding sage and cheddar to the pastry really complements the onions in this tart. If you can’t be bothered to make your

Smoked Aubergine Dip or Baigun Bortha

            In Bangladesh charred and mashed aubergine or “baigun bortha” is often eaten with rice and fish as a side dish, and is similar to the Middle Eastern Baba Ganoush. Smoky and creamy it also

Smoked Aubergine Dip or Baigun Bortha

            In Bangladesh charred and mashed aubergine or “baigun bortha” is often eaten with rice and fish as a side dish, and is similar to the Middle Eastern Baba Ganoush. Smoky and creamy it also