Ramen is one of Japan's best loved dishes and with more restaurants serving up this slurpy noodle delight, it's popularity is still on the rise here. Deeply satisfying, umami packed broth with special ramen-style noodles and toppings that add texture, freshness and flavour - this is such a special dish.
One of the things I love about pasta is that you can pair up seasonal produce at any time of year to create a delicious meal - simply and quickly. We've been getting a fair amount of swiss chard in our veg box recently. The leaves wilt down very quickly so I cook the stalks first, creating a flavour bomb with garlic and anchovies. To contrast the sweetness of the chard, I use some fresh cherry tomatoes and capers before finishing the dish luxuriously with some torn up burrata, a grating of Grana Padano and a drizzle of extra virgin olive oil.
I like to think of chicken as a blank canvas, it's brilliant at taking on flavours, especially if you allow time for a marinade to work it's magic. Za'atar is a wonderful blend of Middle Eastern herbs and spices that will transform a humble chicken into a thing of beauty.
I love the way amazing food can conjure up vivid memories. I first tasted satay years ago at my mate Woody's 18th birthday party - his wonderful Malaysian mum had made chicken satay skewers. I can remember thinking that it was possibly the most delicious thing I had EVER eaten.
Spinal Tap famously had guitar amps that went to eleven, we think this Argentinian 'sausage in a bun' recipe turns the flavour dial up to twelve! Cooking with our soft chorizo sausages is almost cheating, they pack so much flavour. Add in the chimichurri sauce and you have an awesome combination going on.
I guess broccoli isn't the first ingredient that springs to mind when considering 'things to go on my toast' but a friend of mine raved about this recipe, it's from the brilliant Thomasina Miers - a chef, writer and TV presenter who won MasterChef in 2005.
These addictively savoury noodles, laced with fiery chilli oil and fragrant, mouth-numbing Sichuan peppercorns do require a reasonably well stocked Chinese larder, but are relatively straight forward to make and will quite possibly become a regular on your weekly menu.
This Cuban Mojo marinade is one of my favourite Somerset Foodie sauces. It raises the BBQ bar from dried out old meat to something spectacular. It's spiced with chipotle, garlic and orange which makes for mouthwatering chicken...
It's sometimes hard to get excited about cucumber, particular when they are 'straight from the fridge cold' and sliced into slightly uninspiring rounds. Cucumbers are 96% water, they have a lovely clean, crunchy texture but need a little helping hand to bring out their best.
I'm a massive fan of 'pizza bianca', they really show off the quality of the pizza base and the flavours that you choose to put on top. There is a summery freshness to this recipe, perfect for al fresco dining and sharing with friends - something chilled to go alongside finishes this picture perfectly.
Classic Mexican Chicken Tinga is a slow cooked chicken dish made with tomatoes and chipotle chillies. This particular recipe has the addition of dried Ancho and Cascabel Chillies too. I love layering different chilli flavours and if you want a ticket to the most heavenly tasting shredded chicken, then keep on reading...
I just love the fresh vibrant flavours of a noodle salad, a riot of textures and flavours - brought together with a zingy, aromatic dressing. Year-round versatility, you can incorporate whatever fresh veg or salad happens to be in season at the time, or lurking in your fridge and needs using up.
Khao Soi is a noodle soup from Northern Thailand, packed full of flavour. It's spicy, it's fresh, it's fragrant, there is so much going on - you'll love it. The base of the soup is pretty similar to a red curry so to keep things simple, I've just used our brilliant Thai red curry paste.
There's nothing quite as simple and tasty as a freshly cooked falafel. Once seen as just the vegan option, it's become a stalwart on the festival eating scene and a real favourite on restaurant menus. For good reasons too, a tasty falafel packs enough flavour to tempt even the most die hard meat-eaters away from the burger van.
The key to making this salad great is to have a variety to textures and flavours all wrapped up an amazing peanut satay dressing. We are incredibly lucky to have the amazingPing Coombeson our doorstep, the winner of Masterchef in 2014. Ping is such a talent in the kitchen and a brand ambassador for Jimmy's Sate Sauce...
Great flavour bread and you can really taste the different grains. Absolutely delicious. One of, if not the, best flours I’ve ever used for making my own bread. Would definitely recommend you give this one a try and I’m sure it will become one of your favourites too.