Stir fried spiced pork rice

Another new recipe, do try it super quick and tasty.

Serves 2

1 tbsp olive oil
250g lean pork mince
1/2 jar five spice paste
1 x red chilli, deseeded and finely sliced
1 x 300g oriental stir fry pack
1 x 250g pack of microwave basmati rice
1 tbsp soy sauce
2 x spring onions, finely sliced
Juice of a lime
Handful of basil leaves torn

Heat the oil in a wok, add pork and stir fry for 8-10 minutes until browned. Add the paste and chilli and cook for 2 mins.
Add the stir fry mix and stir fry for 3 mins until cooked. At the same time, cook the rice as per instructions. Then toss into the wok with the lime juice, basil, soy and spring onions.
Serve with extra soy sauce

Spiced squash and prawns with coconut and chilli


This is one of my favourite curries, quick and easy to make. Fresh tasty flavours.

Serves 2
2tbsp olive oil
1/2 onion, finely sliced
2 garlic gloves, crushed
1 green chilli deseeded and finely chopped
1/4 tsp turmeric
1 tbsp curry paste
1 tin of reduced fat coconut milk
1 medium butternut squash, peeled and cubed
10 large raw tiger prawns
Juice of half a lime
1 handful of coriander chopped
1 chilli deseeded and finely sliced


Heat oil in a medium sized pan, add onion, garlic and chillis and fry gently for 5-7 minutes until soft.
Add turmeric and curry paste, stir and cook through for a minute. Then add squash and coconut milk, bring to the boil and then simmer for 15 minutes.
Stir in the prawns and lime juice and simmer for a couple of minutes until the prawns are cooked. Check the seasoning. Add the coriander and serve with the sliced chillis.

Warm Ratatouille panzanella

This is a very delicious blend of flavours. I added a tin of anchovies to this as I love them 🙂 A garnish of sliced fresh red chilli works really well too.

Serves 4
3 x mixed peppers
1 x aubergine
1 x red onion sliced
1 tsp Italian herb seasoning
2 tbsp olive oil
2 tbsp red wine vinegar
1 x 227g midi plum tomatoes, halved
1 x 270g ciabatta loaf torn into large pieces
250g mozzarella
1 x 28g pack of basil, leaves only

Preheat oven to 200°.
Cut the peppers and aubergine into equal chunks. Transfer to large roasting tin, add the onion. Sprinkle with herbs and oil. Season and toss. Roast for 20-25 minutes.
When the veg is cooked, remove from oven, pour over the red wine vinegar and add the tomatoes and torn bread. Mix together and transfer to a large serving bowl.
Tear the mozzarella and basil and add to the bowl. Season, toss together and serve.