Sriracha hot sauce is so delicious and can be used in so many different ways. This time I've used it as a base for a salmon marinade - giving the salmon a nice spicy edge. I wanted to fry something new with salmon. I usually just bake it in the oven with various garnishes. This turned out delicious and is really straight forward to make as well.

Ingredients:

4 Salmon Fillets
60 ml Tamari
2 tbsp Honey
1 tbsp Rice Vinegar
1 tbsp Sriracha Sauce
1 tbsp grated ginger
1 tbsp minced garlic
Sesame oil
Spring onions to garnish
Egg Noodles

Method:

1. In a big bowl, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon and ensure it gets well coated. Let marinade for at least 1 hour, before cooking it.

2. Prepare an oven proof dish with foil and put your oven to 170C. Remove the salmon from the marinade, but make sure to keep the marinade. Put the salmon on top of the foil and bake in the oven for 20 minutes.

3. While your salmon is baking, prepare the egg noodles as per the instructions on the package.

4. In a frying pan, heat the sesame oil. Remove the salmon from the oven and put in the frying pan. Fry for a couple of minutes on each side to finish it off.

5. Remove the salmon and in the same pan add the left over marinade and the egg noodles. Fry for a couple of minutes. Letting the noodles get well coated in the marinade.

6. Serve the salmon on top of a bed of noodles, finish off with garnishing the dish with spring onions.

Enjoy x

This is a really simple and fast recipe. It's a very mild curry, full of delicious ingredients. It's very straight forward to cook and anyone could make it. It's perfect for making in a big batch and eating during the week. On a different note, I try to buy as much organic ingredients as I can. It's pretty weird here in England, not everything has an organic version of it (in the big super markets at least). But I buy what I can find. Anyhow, I will usually list any ingredients that I used that are organic. I imagine the taste of an organic product is better and if not better tasting, better for the environment.

Ingredients:

2 Tbsp Mild Curry Paste
3 Chicken Fillets, Diced
5 Tbsp Red Lentils
2-3 Organic Sweet Potatoes
1 Can Coconut Milk
300ml Organic Chicken Stock
175g Baby Broad Peas
3cm Grated Ginger (Optional)
1 Red Chilli, Finely Chopped (optional)
Organic Rapeseed Oil

Method:

1. Heat the oil in a big wok, add the curry paste and fry for 2 minutes.

2. Add the chicken, red lentils, sweet potatoes, and ginger/red chilli if you're using that (this time I did). Fry for a minute and coat it in curry paste.

3. Add the coconut milk and chicken stock, cover with a lid and let simmer for 15 minutes.

4. After 15 minutes ad the baby broad peas and let simmer for another 3 minutes.

5. Serve on its own or with a nice bread.

Enjoy x

I whipped up this lemon "mousse" last night. I'm calling it "mousse" as it's doesn't really have the same texture as a traditional mousse, but unsure of what else to call it! I am slightly obsessed with any desert/cake/cookie that tastes of lemon. I just love it. It's such a fresh taste and I love the mixture between sweet and bitter/sour/zesty. Anyhow, I fancied a desert, I had all these ingredients at home and this is the result. We really enjoyed it and I probably ate way too much... But to my defence, it was Saturday evening!

Ingredients:

1 jar (397g) condensed milk
150 ml whipping cream
2 organic unwaxed lemons

Method:

1. Whip the cream until quite hard.

2. Combine the zest and juice from both lemons with the condensed milk. When stirring, the mixture should thicken.

3. Fold in the whipped cream with the condensed milk.

4. Put into 4-6 desert glasses and let chill for at least 2 hours before serving.

Enjoy x