Fried rice is one of my favourite things and I’m constantly looking for ways to mix it up. This recipe is one of my recent additions and has quickly become a regular. It is a bit of a kitchen-sink recipe, in that you can add whatever veggies you might have lying around at the bottom of the fridge, so feel free to experiment. Whenever I’m cooking rice for dinner, I always make a little more than I need, specifically so that I have leftovers to use in recipes like this. When storing leftover cooked rice, place in an unsealed airtight container and pop in a cool place to cool quickly and completely, before sealing and transferring to the fridge. Only reheat the rice once after this.
When my girlfriend Sofie was growing up, her grandparents had one of the most amazing vegetable gardens in Sweden, with wild strawberries, and big, bushy apple trees. Huge rhubarb bushes still spring up every year and the last time we visited I made this creamy panna cotta, which is a wonderful way to enjoy some of the summer’s finest rhubarb.
From: Kitchen Hero: HomeCooked
Anyone who has ever travelled to Thailand will remember the wonderful balance of flavours from sweet to salty and spicy to smoky. I like to think this salad captures all of these. There are so many wonderful textures and flavours from the roasted nuts, fresh crunchiness from the vegetables and then super sweet heat from the chilli and ginger dressing. This makes a really exciting midweek dinner.
These little parcels certainly know how to make an entrance. When you serve them, make sure you get your guests to open the parcels themselves, to reveal the steaming mackerel inside. You can use this method with any fish; it’s nice served with a little rice.
Carrot and cardamom are a wonderful combination of flavours. The cake itself is moist enough but for that extra special touch you can add the delicious cinnamon cream cheese frosting. If you want to go all out, you can make mini carrots out of marzipan with a little orange food colouring and angelica root for the stalks.