It’s safe to say that I love kimchi. If I see something with kimchi on a menu I’m drawn to it. I always have a jar of it in the fridge. So its a pretty natural thing for me to make. ⁠
⁠
Like with a lot of things new to me… I thought that it was going to be difficult.  After scouring Pinterest for inspiration.  I found a couple of recipes that I patchworked together to come up with this version.

If you know anything about me… you know that I’m obsessed with eggs.  I love how useful they are in everyday cooking.   Whenever I get ramen, I always, without fail, order extra eggs. I’m obsessed with those jammy yolked Ajisuke Tamago (味付け玉子).  It took me a while to master these, but I think that I’ve got it down pat now with this foolproof method. I’m happy to share with you how to make ramen eggs.

The other day when I was on a shoot with Toast Ale I remembered the Leftover turkey ramen recipe I made last year based on the BBC Good Food Turkey Ramen. I really loved that ramen and decided that I wanted to make it again this year. Seeing how Toast is all about making sure nothing goes to waste, I thought I’d take that ramen recipe one step further.

I was once asked what my death row dish would be….. Without hesitation, it was Christmas Dinner. I love it so much. Being You know what I love even more than Christmas dinner…. Using the leftovers to make fun and exciting things…. My favourite use, (and probably the most obvious) is making sandwiches with the left-over meats and sauces.

I’ve been obsessed with muffulettas for a while. I mean just one look and they are thrilling. Not familiar with a Muffuletta?

Don’t you love when an influencer does their job an influence?  Dan from ThinkingFood247 posted a picture of  KHACHAPURI aka Georgian Cheese Egg Bread and I thought that I needed to have that.  Now rather than trekking up to the bakery that he bought it from, I set out to make it at home.  Thank you, Dan, my messy kitchen thanks you. Most importantly my belly thanks you.

Now that there is a chill in the air and the nights are drawing in sooner I’m in the mood to cook at home.  We live in an era of convenience these days, sometimes its fun to make your own as opposed to buying things in.  Once such a thing is Pasta and Pesto.  I find making pasta completely soothing.  Maybe its all that tension released when you are working the dough by hand?  I don’t know, I just know that making things by had brings me joy. Plus it means that I can go shopping for quality ingredients at Lina Stores

I’m pickle obsessed. I love how they manage to be mouth puckering sour and still have elements of sweet, spice and even undertones of umami. I love eating them as ingredients in sandwiches, on burgers and as garnishes on dishes. I’ve even been known to drink the pickle juice at the bottom of the jar, vinegar is good for you, right?

My pickle obsession goes back to my childhood. My mother would spend several weeks in late summer and early autumn pickling and preserving vegetables for use during the rest of the year and for gift giving. It would take weeks. Our house would be filled with that sweet acidic smell of brine, there would be jars upon hot jars filled with salted vegetables waiting for their batch in the brine then sealed for a couple months of hibernation.

As much as I would love to carry on in the same vein, I just don’t have space to make and store them. More importantly, she did loads, I would not have the use for that many pickles. Before you suggest that I make some for myself then start a business to sell the rest, I’ve been there (not with pickles mind you)

So what is a boy to do? Quick Pickles to the answer. These are pickles that you make, are ready to eat in about 24 hours, they are stored in the fridge, stay ‘fresh’ for about 2 months (if they last that long) and are super easy.

What’s probably the best thing about these pickles is you can mix and match the spices and herbs with the veg. The ultimate kitchen alchemy project. Go on… 

If you are in London right now, you are feeling my pain…. ITS TOO DARN HOT! Yeah, I like the warm weather, but this city is not built for this heat! I’m not built for this heat as a matter of fact. I loved the cooler summers that we used to have here a few years ago. Thanks for that Mr Global Warming.

I’m heavily investing in ice and ice-cream at the moment, but other than that I don’t want to cook at all unless I’m outside doing something on the BBQ. The heat is hell, I’m not turning on the stove at all (or at least as little as possible). So, finding cool/cold things to eat has been fun… been eating loads of salads and smoothies, but I want more.