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Asian Healthy Eating Japanese Prawns Recipes Vegan Vegetarian

Yaki Udon

Yaki Udon

Udon are a type of thick white Japanese noodle, made of wheat flour and most commonly used in soup – kake udon – though they have many other applications besides. Yaki udon simply means ‘fried udon’ and it can be made according to many different recipes – no two recipes for yaki udon that I’ve seen have been the same. This fact makes it a perfect candidate for culinary exploration and experimentation. However, in this case I thought it best to go for a simple seasoning of soy sauce, fish sauce and sesame oil as it has yet to fail in the flavour department.

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Healthy Eating Indian Recipes Vegan Vegetarian

Saag Aloo

Saag Aloo

Saag Aloo is a North Indian dish usually made using spinach and potato, though ‘saag’ is a term also used to describe other greens, such as mustard leaves. There are many ‘saag’ based dishes across India, with many types of greens featuring heavily in Odisha and Punjabi cuisine (though not exclusively). ‘Aloo’ – potatoes – also feature heavily in food not only across India, but the world and indeed, my kitchen. They complete and add a little substance to what is a pleasantly descriptive name for a delicious and nutritious dish.

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British Healthy Eating Recipes Spring

Samphire and New Potato Salad

Potato and Samphire Salad

When I was growing up the word ‘potato’ came across as a call to action; fry, chip or mash – we must do something! New potatoes aren’t, and never will be, in vogue with five year olds, but as we get older, a little wiser and a great deal fatter, their brilliance reveals itself. When boiled until just the right moment the new potato, whatever the variety chosen, possesses a pleasantly substantial texture and subtle, somewhat nutty flavour that lends itself perfectly and inimitably to the creation of “salads”.

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Baking Cake Recipes Vegetarian

Lemon Drizzle Cake

Lemon Drizzle Cake

As the weather warms up (finally) it’s nice to indulge a little in refreshing flavours. My last recipe, Springtime Minestrone – which came almost a week ago (sorry) – explored spring in vegetable form, using fennel, peas and spring onions. Instead, this cake – a classic lemon drizzle – seeks to refresh your palette on a much tangier, more indulgent note. It may not be quintessentially spring-like, but it does evoke similar culinary ideas and images of tea-time treats.

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Italian Recipes Soups Spring

Springtime Minestrone

Springtime Minestrone

Minestrone is perhaps the greatest way of bringing together the best of seasonal produce in one dish. My last recipe for this ‘big soup’, Autumnal Minestrone, unified leeks, beans and carrots in a delicious broth, which proved to be pleasantly warming and hearty. This springtime rendition lightens things up a little with fennel, peas and spring onions, evoking the time of year in both colour and flavour.