There are many, many versions of sweet & sour sauces out there. From the bright red style that one may find at a Chinese buffet, to the more discreet, spicy version such as the one I am sharing here. It really is a delicious dish that packs a punch when it comes to flavour. It is best to use fresh pineapple in this dish though at certain times of the year, tropical fruits can be hard to find where I live. I don't let that hold me back! Tinned pineapple is perfectly acceptable

This side dish pairs perfectly with grilled meats. I absolutely love it accompanied by grilled steak and chimichurri on the side. The sweetness of the mango clashes marvellously with the tangy lime & bitter onion, with the crunchy peanuts giving it that extra swag. I have occasionally served this salad in gem lettuce 'boats' for that extra wow effect. 2 Servings Ingredients: 1 mango, cut into small cubes 1 avocado, cut into small cubes 2 tbsp fresh coriander (leaves only), fi

There is nothing I love more than the flavours of the Mediterranean. It is a cuisine that is always packed with healthy ingredients & deep flavours. This is a simple, quick recipe that elevates any white fish though the cooking time should be adapted depending on the thickness of the fish fillet. This dish pairs beautifully with boiled or roasted potatoes & vegetables. 2 Servings Ingredients: 200gr boneless, skinless cod fillets 2 cloves of garlic, minced or finely chopped 50

The perfect accompaniment for barbecued meat, burgers & pulled pork. I prefer to make it the night before so that the cabbage has time to soften & absorb the flavours. 4-6 Servings Ingredients: 1/2 cabbage, finely sliced 2 carrots, peeled & grated 4 tbsp mayonnaise Juice of 1/2 lemon 1 tbsp apple cider vinegar S&P Instructions: Simply combine all ingredients in a bowl. Toss well & refrigerate until serving.

This is a one pan meal that is delicious, healthy & easy to make, perfect for a week night dinner. you can substitute the honey with maple syrup for an even tastier version! 4 Servings Ingredients: 800gr new potatoes, halved or cut into bite sized cubes 2 red onions, roughly chopped 2 courgettes, cut into bite sized cubes 2 tbsp olive oil 4 chicken breasts (roughly 700gr) 2 tbsp honey 2 tbsp wholegrain mustard Juice of 1 lemon 250gr cherry tomatoes S&P Heat your oven to 180c

We have another dish that confuses us with its origins! Named after the Malaysian island of Penang, this dish is well known across central & southern Thailand. I'm a real fan of making life easier by using quality, ready made curry paste, though there are certain Thai curries for which I highly recommend you make the paste fresh, such as my Chiang Mai Thai Curry recipe, which would simply not be the same without the bold flavours that can only be found with fresh ingredients.

This beautiful salad is a great starter or side dish for summer meals. Quick & easy to make, it is sweet, tangy & fresh! I used a charentais melon (a French variety similar to a honeydew melon) but you can use pretty much any melon that you like, so long as it is ripe & sweet. 4 Servings Ingredients: 1/2 a melon, peeled, deseeded & cut into 8 slices 150gr mozzarella mini balls 4 slices of Parma ham, each slice cut in half horizontally 8 slices of cucumber Juice of 1 lime 2 tb

When I discovered this incredible dish from Finland, I fell in love with it instantly. I love fish, particularly salmon, though I had never thought to use it in a soup. Not only is this dish incredibly healthy, it is very easy & quick to make. The fresh dill really is the star of the show & adds that Nordic flavour that makes this soup one of a kind. This soup is even better the next day, when the dill has had more time to infuse the broth. 4 Servings Ingredients: 2 tbsp butt

This is a popular, tasty aperitif snack here in France, where 'apero' is a sacred event.. The French also call it 'amuse-gueule' which means 'mouth fun', though English speaking countries would call it an 'appetiser'. It really is something different to offer your guests when having drinks together & is served with toothpicks. For the best outcome, marinate overnight or at least 4 hours before serving. Ingredients: 400gr tin of mushrooms, drained well 2 tbsp red wine vinegar

This recipe came about one evening when I wasn't sure what to cook for dinner, so I threw together what was left in the cupboards and fridge; a happy accident that only 30 minutes later, resulted in a dish that is now a firm favourite in my home. I am a massive fan of arrabbiata sauce. You just cannot beat that spice! At times, I make the sauce from scratch, especially in summer when I can use my homegrown tomatoes as the base for the sauce. However, in the winter months I us

I love tacos in many forms. This is an original way to make them that is quick, healthy & bursting with tangy, sweet flavours. Serve with warm tortillas & a spicy mayonnaise sauce. Enjoy! 4 Servings Ingredients for the Caramelized Pork: Olive oil, for frying 2 cloves of garlic, minced 800gr boneless, fatless pork, finely sliced 2 tsp fish sauce (can be substituted by soy sauce) 4 tbsp sugar Ingredients for the Pineapple Salsa: 200gr fresh pineapple, peeled & cut into very sma

spicy chicken pasta recipe

There are certain recipes that are dearer to my heart than others & this is one of them. I have always loved noodles, particularly rice noodles in soup. I find eating noodles feels like a warm hug; there is something so comforting about it. This dish is heavily influenced by my childhood in south east Asia & my love for Thai food in particular. It can be easily converted into a vegan recipe by simply leaving out the chicken & swapping the chicken stock for vegetable stock. Ma

This in an incredible combination of flavours; one that explodes your taste buds & leaves you feeling like you've really had an amazing culinary experience. The bitterness of the chicory pairs beautifully with the sweetness of the pear, whereas the crunch of the walnuts clashes marvellously with the creamy texture of the Roquefort cheese. All of this, finished off with the tang of a red wine vinaigrette. It is heaven & the perfect starter to impress your dinner guests. 2 Serv

This French classic recipe is very easy to make with few ingredients involved. Chicken breasts, crispy fried, with a creamy mustard sauce. It pairs beautifully with mashed or roasted potatoes, but also rice or even pasta. 4 Servings Ingredients: 750gr of chicken breasts, each sliced in half horizontally 100gr flour 2 tbsp butter 1 tbsp olive oil 3 shallots, finely chopped 1 clove of garlic, minced 1 chicken stock cube diluted in 25cl of boiling water 2 tbsp Dijon mustard 3 tb

Raclette is an amazing, strong smelling cheese we have here in France. It is famous for the being the cheese used for 'a Raclette', which is a meal named after the cheese. It is a very social dinner, immensely popular for gatherings between family or friends. Having 'a Raclette requires a Raclette machine which is a plug in cooking device that the diners use to melt their cheese using little triangle or square trays. You place boiled potatoes, charcuterie & cornichons on yo

This classic British starter remains one of the country's favorite starters. Cold prawns slathered with tangy Marie Rose sauce... it is simply delicious & a perfect, easy starter to impress your family & friends. 2 Servings Ingredients: 250gr cold, cooked prawns, shells removed 200gr mayonnaise 1 tbsp ketchup 1 tsp Worcestershire sauce 1/2 tsp tabasco Juice of 1/2 a lemon S&P 2 handfuls of iceberg lettuce, finely sliced Instructions: Simply whisk together the mayonnaise, ketc

This classic dish is quick & easy to make for a weeknight dinner. The gravy can truly be described as comfort food & this dish is perfect paired with freshly mashed potatoes & green beans. 4 Servings Ingredients: Olive oil 24 meatballs (roughly 600 grams) 4 tbsp butter 4 tbsp flour 60cl hot beef stock 3 tbsp Worcestershire sauce 1 tsp Dijon mustard 15cl cream Pepper Chopped parsley, to serve instructions: Heat 2 tbsp of olive oil in a pan over medium heat. Add the meatballs t

This recipe is from Aveyron in the South of France, situated between Montpellier & Toulouse. It is a simply, easy dish to make that has the perfect balance for a healthy lunch with lots of chard greens, eggs & sausage meat. It pairs well with a side salad. 2 Servings (6 farçous) Ingredients: The dark green leaves of 3 white chard stalks, roughly chopped 1/2 onion, roughly chopped 1 clove of garlic, roughly chopped 2 tbsp chopped fresh parsley 100gr sausage meat 2 eggs 40gr f

This is a great way to add a twist to a pasta dish by incorporating fish. If you are not a fan of tuna, you can replace it with mackerel, sardines or even prawns. This dish is from the south west of France, specifically the Basque region, where the famous 'piment d'espelette' chilli powder is from. Its unique, smoky flavour is unrivalled by any other chilli though, if you really cannot find it near you, you can replace it with hot chilli powder or cayenne pepper. Although jam