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Asian Style Sticky Pork

Asian Style Sticky Pork

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Ingredients (2P / 3P / 4P): Basmati Rice: 150g / 225g / 300g Carrot: 1 / 1½ / 2 Spring Onion: 2 / 3 / 4 Salted Peanuts: 1 small pot / 1 large pot / 1 large pot Coriander: 1 bunch / 1 bunch / 1 bunch Lime: 1 / 1 / 1 Garlic Clove: 1 / 2 / 2 Pork Loin Steak: 2 / 3 / 4 Easy Ginger: 1 sachet / 1½ sachets / 2 sachets Ketjap Manis: 1 sachet / 1½ sachets / 2 sachets Soy Sauce: 1 sachet / 1½ sachets / 2 sachets Honey: 1 sachet / 1½ sachets / 2 sachets Tools: Large Saucepan, Sieve, Coarse Grater, Fine Grater (or Garlic Press), Large Frying Pan, Mixing Bowl. 1. Cook the Rice a) Bring a large saucepan of water to the boil with a ¼ tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) Drain in a sieve. 2. Prep a) Meanwhile, trim the carrot then grate on the coarse side of your grater (no need to peel). b) Trim the spring onions then finely slice. c) Roughly chop the peanuts and roughly chop the coriander (stalks and all). d) Zest the lime, then chop into wedges. e) Peel and grate the garlic (or use a garlic press). f) Chop the pork into 2cm chunks. IMPORTANT: Wash your hands after handling raw meat. 3. Make the Sauce a) In a small bowl, stir together the garlic, easy ginger, ketjap manis, soy sauce, honey and half the lime juice. b) Set aside. 4. Fry the Pork a) Heat a splash of oil in a large frying pan on high heat. b) When hot, add the pork and stir-fry until browned all over, 4-5 mins. 5. Glaze it up a) Lower the heat to medium then pour the sauce into the pan. b) Cook, coating the pork in the sticky sauce, for 2-3 mins. IMPORTANT: The pork is cooked when no longer pink in the middle. c) Meanwhile, in a large bowl gently toss together the cooked rice, lime zest, carrot, coriander, half the spring onions and half the peanuts. d) Season to taste with salt and pepper if needed. 6. Serve a) Divide the rice between plates and serve the sticky pork on top of it. b) Finish by pouring any sauce left in the pan over the top and scattering over the remaining peanuts and spring onions. c) Top with the remaining lime wedges. Enjoy!

Filed by simon Apr 28, 2026
Banana Loaf

Banana Loaf

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Ingredients: 113g (4oz) butter or margarine 170g (6oz) sugar (any) 226g (8oz) self-raising flour 2 eggs 2 large or 3 medium very ripe bananas Optional: 50g chocolate or seeds Demerara sugar (to sprinkle on top) Method: 1. Heat oven to 180°C. 2. Grease a loaf tin. 3. Mash the bananas. 4. Cream the butter and sugar. 5. Mix in the eggs. 6. Combine both mixes (banana + creamed butter/sugar/eggs). 7. Mix in the flour. 8. Pour into the loaf tin and sprinkle demerara sugar on top. 9. Bake for 40 mins at 180°C. 10. Lower the temperature to 150°C and cook for a further 30 mins. 11. Turn out onto a rack to cool. Variations: - Square tin: bake for 40 mins only. - Muffins: 20 mins at 180°C, then 20 mins at 150°C.

Filed by simon May 27, 2026
Chicken Chow Mein

Chicken Chow Mein

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Sauce: 1 chicken stock cube 200ml boiling water (mix until dissolved, then mix in:) 3 tbsp soy sauce ½ tsp salt ½ tsp sugar ½ tsp white pepper Chicken: 400g chicken, diced 1 large white onion, sliced Cook in pan with: sesame oil, lazy garlic, soy sauce, MSG Noodles: cook per packet instructions. Stir-fry: 1-2 tbsp veg oil 1 bunch spring onions (whites only) — sauté Add 250g bean sprouts Add spring onion greens Add noodles Add 2 tbsp sesame oil + pinch of MSG Add sauce Allow 5 mins for noodles to absorb flavours and liquid to evaporate.

Filed by simon May 2, 2026
Hunters Chicken

One Pot Meal Prep: Hunters Chicken — serves 1, 45 mins, 529 kcal

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Serves 1 | 45 mins | 529 kcal (46P, 50C, 14F) Ingredients: 130g Chicken Breast (raw weight), seasoned with ¼ tsp each of: Salt, Pepper, Garlic Powder, Smoked Paprika 2 Slices Bacon Medallions 50g Basmati Rice (dry weight) 100ml Chicken Stock ¼ White Onion ¼ Red Pepper 10g BBQ Sauce 10g Tomato Ketchup 15g Light Cheese Method: 1. In a glass bowl, add all the ingredients apart from the cheese. Mix until fully combined. 2. Bake in the oven for 30-40 minutes on 180°C fan, or until the chicken and rice are fully cooked. 3. Put cheese on top and cook for another 5 minutes to melt.

Filed by simon Apr 20, 2026
Katsu Curry

Katsu Curry (sauce)

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Ingredients: 1 tbsp oil 2 onions, chopped 2 large carrots, grated 2 garlic cloves Thumb-sized piece of ginger 1 tbsp curry powder ½ tsp turmeric 400ml can coconut milk 2 tsp maple syrup or honey 100ml water Lime (to finish) Method: 1. Heat the oil. Add onions and carrots, cook until soft. 2. Add the garlic and ginger, cook for 30 seconds. 3. Add curry powder and turmeric, stir until warmed through. 4. Add coconut milk, maple syrup/honey and water. Season and simmer for 20 mins. 5. Blitz to a smooth sauce. Finish: may need a touch more water, seasoning or sweetness — add a squeeze of lime to taste.

Filed by simon May 14, 2026
Mock Soured Cream

Mock Soured Cream (from Greek yoghurt)

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Quick soured cream substitute from Greek yoghurt and lemon juice. Ingredients: 240g full-fat Greek yoghurt 5-10ml lemon juice (1-2 tsp, to taste) Pinch of salt (optional) Method: 1. Stir the lemon juice into the yoghurt — start with 1 tsp and taste. 2. Add a pinch of salt if you like. 3. Rest for 5-10 mins to mellow. Notes: - Good on baked potatoes, in dips, or stirred into chilli/soup off the heat. - Don't boil — it'll split.

Filed by simon Jun 8, 2026
Sausage Tray Bake

Sausage Tray Bake

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Sausages, sweet potato, onions, carrots. Ingredients: - Sausages - Sweet potato - Onions - Carrots - Smoked paprika - Olive oil - Garlic granules - Feta cheese Method: 1. Chop sausages, sweet potato, onions and carrots. Put into an oven tray. 2. Add smoked paprika, olive oil and garlic granules. Mix it all up. 3. Put in the oven at 180° for 30 minutes. 4. Add feta cheese and return to the oven for 3 more minutes.

Filed by simon Apr 22, 2026
Teriyaki Beef Mince

Teriyaki Beef Mince

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Ingredients (2P / 3P / 4P): Garlic Clove: 2 / 3 / 4 Ginger: ½ / ¾ / 1 Spring Onion: 1 / 1 / 2 Cucumber: ½ / ¾ / 1 Lime: 1 / 1½ / 2 Water for the Rice: 300ml / 450ml / 600ml Jasmine Rice: 150g / 225g / 300g Sesame Seeds: 1 small pot / 1 large pot / 1 large pot Ketjap Manis: 2 / 3 / 4 sachets Soy Sauce: 1 / 1½ / 2 sachets Honey: 1 / 1½ / 2 sachets Rice Vinegar: 1 / 1½ / 2 sachets Sesame Oil: ½ / ¾ / 1 sachet Beef Mince: 240g / 360g / 480g Tools: Fine Grater (or Garlic Press), Measuring Jug, Saucepan, Frying Pan. 1. Get Prepped Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim the spring onions then slice thinly. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Halve the lime. 2. Cook the Rice Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add ¼ tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam). 3. Make the Sauce Meanwhile, heat a wide frying pan over medium heat and add the sesame seeds (no oil). Cook, stirring regularly, until golden, 2-3 mins. TIP: Watch them like a hawk as they burn easily. Transfer to a small bowl but keep the pan. In another small bowl, combine the ketjap manis, soy sauce, honey and rice vinegar with the ginger and garlic. 4. Cook the Beef Heat half the sesame oil in the frying pan on high heat. Once hot, add the beef mince and stir-fry until browned all over, 4-5 mins. Drain off any excess fat. Add the sauce mixture with a splash of water and half the spring onion. Cook until thickened slightly, 1-2 mins. Add another splash of water if you think it's too dry. 5. Cucumber Time While the beef cooks, pop the cucumber in a bowl with the remaining sesame oil, half the toasted sesame seeds and half the lime juice. Season with salt and pepper. Mix well. Cut the remaining lime into wedges. 6. Serve! Divide the rice between bowls and top with the beef. Scatter over the remaining spring onion and sesame seeds and serve with the cucumber and any remaining lime wedges. Enjoy!

Filed by simon May 9, 2026
Zac And Cheese

Zac and Cheese

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Kirsty's handwritten recipe. Serves 2. Ingredients: - 180g pasta - 2 tbsp butter - 2 garlic cloves - 100g red leeks, rinsed - 500ml water - 3 medium carrots, grated - 1 tsp smoked paprika - 2 tsp Dijon mustard (+ a little more if desired) - 1 tsp sea salt - 1 tsp cider vinegar - 200g cottage cheese (or Quark) - Pinches of white & black pepper - 65g sunflower seeds - Cheese (to sprinkle) - Black sesame seeds (to sprinkle) Method: 1. Cook 180g pasta. Drain and reserve the pan. 2. Sauté 2 tbsp butter and 2 garlic cloves in the same pan. 3. Add 100g rinsed red leeks, 500ml water, 3 grated medium carrots, and 1 tsp smoked paprika. Cover and simmer 20-25 minutes. 4. Remove from heat. 5. Add 2 tsp Dijon mustard, 1 tsp sea salt, 1 tsp cider vinegar, 200g cottage cheese (or Quark), and pinches of white and black pepper. Blend until smooth. 6. Mix the blended sauce into the cooked pasta. 7. Sprinkle 65g sunflower seeds, cheese, and black sesame seeds over the top. Grill for 5 minutes.

Filed by simon Apr 22, 2026

Asian Style Sticky Pork

Banana Loaf

Chicken Chow Mein

Hunters Chicken

Katsu Curry

Mock Soured Cream

Sausage Tray Bake

Teriyaki Beef Mince

Zac And Cheese