Green Jungle Curry

Vegetables for jungle curry

I call this jungle curry because that was the name of the recipe I adapted it from in the fantastic “World Food Cafe” cookbook by Chris & Carolyn Caldicott. However, I have made so many changes, including switching the red curry paste to green curry paste, that I make no claim for this resembling a … Read moreGreen Jungle Curry

Far Eastern Noodle Hot Pot

Far Eastern noodle hot pot

I love these soupy noodle dishes.  They’re so quick to make once you’ve done the chopping and really tasty. I shared a recipe for Thai-inspired Red Curry Noodles a couple of weeks ago.  Today’s noodle hot pot recipe, inspired by one in the Wagamama book, “Ways With Noodles” by Hugo Arnold, is a similar combination … Read moreFar Eastern Noodle Hot Pot

Pearl Barley Risotto With Roast Fennel And Mushrooms

Fennel for pearl barley risotto

This pearl barley risotto recipe evolved from a couple of other recipes.  It’s an amalgamation of this barley risotto with roasted butternut squash and goat’s cheese from Red magazine and a recipe for farro risotto with roasted fennel and mushrooms in the March 2016 issue of Vegetarian Living magazine (my favourite veggie food mag).  I … Read morePearl Barley Risotto With Roast Fennel And Mushrooms

Halloumi And Vegetable Kebabs With A Fantastic Marinade

Halloumi Kebabs

These halloumi kebabs are one of our favourite meals and even though they are quite summery we eat them all year round.  I’m a big fan of halloumi (despite the fact that it’s often badly behaved and tends to split when you’re trying to skewer it!) and this is a great way to eat it. … Read moreHalloumi And Vegetable Kebabs With A Fantastic Marinade