I love Chinese food, especially dim sum and Sichuan hot pot, but when it comes to takeaway, naff English style dishes are my weakness. There’s something about crispy fried things in a slightly gelatinous sauce that really hits the spot.
Tonight was one of those nights where I wanted something quick, tasty and passingly healthy. “Vegetable corner” of the kitchen looked like it needed a clearing out, so it was a good excuse to roast it all.
This year I’ve had more success than last year growing chillis, so it was high time I made a chilli with them. I also managed to grow a tonne of herbs, so I thought I’d make use of them too.
Many years ago, whilst watching Buffy, Spike (the best Buffy character) mentioned Blooming Onions. The idea piqued my interest, and then I forgot about it.
Recently I’ve been cooking a lot of spiced spinach dishes. It’s a tonne of green vegetables, full of spicy goodness and if you squint you can convince yourself it’s healthy.
After a busy week mostly fuelled by snacks and black coffee we needed a dinner full of vegatables than was also satisfying. The combination of a tonne of spinach and cheese fitted the bill.
