For some reason I had always thought that thai green curry was fairly mild on the spice thermometer due to its popularity, but oh how I was wrong. I found this out when I was making it for the first time for some friends and had to add a bucket of coconut milk to calm down the spice! The green chillies in the spice paste are fiery and full of heat, much stronger than the red chillies used in red thai curry. I originally made this recipe as a vegetable curry but a friend suggested turning it into a soup. It is nutritious and delicious but is definitely not for the faint hearted when it comes to spice. If you’d prefer a milder version I would recommend reducing the amount of spice paste and adding more coconut milk. This soup is perfect for warming you up on a cold day and welcomes the flavours of Thailand to your kitchen!
4 sweet potatoes, peeled and chopped into rough chunks
3 carrots, peeled and chopped
1 onion, sliced
1 tablespoon of oil for frying
400ml coconut milk
1 tablespoon of fish sauce (omit if you’re vegetarian)
1/2 tablespoon of soy sauce
Juice of half a lime
1-2 tablespoons of thai green curry paste
3 tablespoons passata
Fresh coriander leaves to garnish
Gently fry the sweet potato, carrots and onion (if you like you can add red peppers too) until they are starting to soften. Add the curry paste and fry for another 2-3 minutes, then pour in the rest of the ingredients. The fish sauce may not smell pleasant but it really combines all of the thai flavours together and definitely tastes nothing like the smell! Make sure there is enough stock to cover the vegetables but not to drown them, so feel free to add more or less than I have mentioned. Simmer for between 30 minutes to an hour, or until the vegetables are soft, then blend. Garnish with fresh coriander leaves and maybe have some yoghurt to hand because this soup is fiery!
I’ve never been brussels sprouts’ biggest fan, I’ve tried every Christmas to enjoy them but always end up leaving them to go cold on my plate. Boiling sprouts in a pan just isn’t conductive to great flavour, so this year I decided to try and make them a little more appealing and I’ve ended up falling in love with them! Now I would happily eat them all year round (never thought I’d be saying that!) and this recipe is a great way to use up left over gravy or stock.
500g brussels sprouts, peeled and halved
3-4 rashers of bacon, cut up into small pieces
1 large clove of garlic, chopped
A knob of butter for frying
A pint of pre-made gravy or stock, quite weak as the flavour will intensify as it reduces
Melt the butter in a large frying pan on a medium heat. Put in the chopped up bacon and fry gently until it’s very crispy, then add the brussels sprouts and garlic. Fry softly until the sprouts start to brown slightly then pour over the gravy until it just covers the sprouts. Simmer until the sprouts are soft and the gravy has reduced into a glaze which coats the sprouts evenly.
Serve alongside your Sunday roast or with the left overs the next day!
Lately this pancake has turned into somewhat of a craze in the health world as a super yummy, protein packed meal! They’re stupidly easy to make and taste exactly like normal pancakes (honestly!) with a hint of banana. This year I’ve had to give up having wheat and dairy in my diet and one of the worst parts was the thought of missing out on pancake day. Luckily a lovely friend of ours gave us this recipe and suddenly the world seemed a brighter place! I have tried a lot of substitute recipes in the past for different meals but this one has by far been the most impressive. I like to add a sprinkling of cinnamon and a few drops of vanilla essence to really make these pancakes stand out, but if I’m honest they’re perfection even without these extras.
I like to serve these the traditional way, with a sharp squeeze of lemon and a pinch of sugar, but they’d be great with a drizzle of maple syrup and hot, crispy bacon or anything else you may fancy!
1 mashed, super ripe banana
Use a fork to mash the banana. In a separate bowl, whisk up the eggs then mix the two ingredients together (if you’re pushed for time you can use an electric whisk). If your want to add in any extras, such as cinnamon or vanilla, mix these in too! Next, prepare your pan by pouring in a little oil of your choice and putting it on a low/medium heat. Add your pancake mixture in your desired amount to the pan,then let it set for around 30 seconds (or when the middle starts to bubble) then flip it and fry for another 30(ish) seconds! Repeat until you have no mixture left. Serve with your favourite toppings and don’t be surprised if you decide to make some more for seconds!