In a recent tweet my friend Branden mentioned making his own yoghurt to reduce the amount of single use plastic in the house and it reminded me that I’d always meant to have a go.
I love bread and butter pudding and I love hotcross buns, so when I left a pack of hotcross buns out and they went stale there was only one option - another using up combo recipe.
A super quick tea with lots colour, crunch and spice. The rare steak melts in the mouth.
You will need A small steak of of high quality as possible (this was a 300g filet between two) A block of noodles A big handful of beansprouts 3 spring onions, green parts finely slices, white parts sliced into battons 1 carrot grated A few inches of cucumber, cut into fine battons 1 red chilli finely sliced 1 teaspoon of runny honey 2 teaspoons of soy 1 teaspoon of fish sauce 2 teaspoons of toasted sesame seeds Half a teaspoon of grazed ginger The juice of half an oranges A hard handful of peanuts, ideally unsalted but salted will be ok.
For April is still unfeasibly cold and grey, so I fancied some sunny flavours. Nothing tastes more like the sun that jerk with is sweat chilli, bright thyme and fragrent spices.
I love fresh pineapple. Recently we’ve been eating it in salsa a lot (grill until blistered, mash with chilli and corriandar), and it made me thing of something I heard years ago but can’t source, that ripe pineapple is great with salt and chilli powder.
Another using up meal which turned out really well. I firmly believe that food you put togehter with your hands at the table is always the most fun, this being no exception.
The weather turned cold and miserable today, so I decided to kill four birds with one stone:
Steamed suet pudding, to help get though the weather Use up some oranges that were going past their best Answer the question: can you make suet pudding in a slow cooker Answer the question: can you use clingfilm instead of muslin and safe yourself a tonne of time.
