Homemade sweet and sour sauce is so much better than anything you can buy at the shops and takes 2 minutes to make. You can adjust how sweet or sour it is or add spice if you want some heat.
Roasted Vegetable Stock is a deep, flavourful liquid that you can use in soup, stews, sauces and for poaching proteins.
If you have leftover roast chicken then this is a fantastically quick and tasty way to turn it into a weekday meal. Coconut Lime Chicken is a bright and creamy stew that you can pour over rice or noodles.
Beer in the Butt Chicken is exactly as it sounds. As the beer evaporates it keeps the meat moist and because the chicken is upright it browns all over. It’s some of the best roast chicken you’ll ever have.
On St David’s Day I’m celebrating my Welsh family with this simple and beautiful dish of Leek and Bacon Cannellini.
The 4/20 method is a brilliant way to cook chicken breasts so that they stay moist and tender. It makes great chicken to use in salads, broths or with steamed veggies.
The brightness of chillies and lemon give your metabolism a boost and make this quick spaghetti dish so delicious.
Miso Paste is brilliant value for money. Keep a jar in the fridge to add instant flavour to Cod for this quick and easy mid-week meal.
Sunday Dinner doesn’t always have to be meat, potatoes and 2 veg. Roast Chicken with Tomato Chickpeas is so good and served with roasted fennel it’s a lovely alternative to a traditional roast dinner.
It’s my birthday so I’m eating my favourite things, including Rib Eyes with Salsa Verde. Quick and totally delicious. Pairs beautifully with mermaid birthday cake!