Yummy!!!! Chicken and mushroom risotto. Super tasty, sumptuous and rich tasting……

Yummy!!!! Chicken and mushroom risotto. Super tasty, sumptuous and rich tasting…but relatively light on the calories!
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1. Soften a finely chopped onion in some olive oil for 2-3 mins. Add a spoonful of grated garlic and cook for a further minute
2. Add some sliced fresh mushrooms and cook for a few minutes. Season with salt, pepper, a bay leaf and any dried herbs you like
3. Add the risotto rice to the pan – sauté for a few mins until translucent
4. Add some hot chicken stock, a ladleful at a time and keep stirring and adding stock until the rice is cooked
5. Add a cup of white wine, some diced chicken and some soaked dried mushrooms (and the liquid) and cook until the liquid is all absorbed
6. Stir in some phillyaus cooking cream, some grated Parmesan and some chopped parsley
7. Serve with some more Parmesan and parsley, as well as a drizzle of olive oil

Fresh tuna spaghetti with garlic, chilli, lemon and parsley – simple, quick, fre…

Fresh tuna spaghetti with garlic, chilli, lemon and parsley – simple, quick, fresh and so fricking tasty! A great weeknight recipe! Monday carbs!
1. Cook some spaghetti or linguine to pack instructions – reserve pasta water
2. Quickly sear the tuna steaks, 90 seconds per side in a searing hot pan and pop on a plate to rest
3. In the tuna pan, soften the garlic and half the chilli for 2 mins
4. Add the juice of a lemon, half the zest of a lemon, some parsley and a cup of pasta water
5. Add the spaghetti to the pan and cook together for a few mins
6. Pop the pasta into a serving bowl. Slice the tuna and place on top of the pasta, garnish with extra chilli, parsley and lemon zest

Ready to steam! I made bao buns from scratch! Super delicious, soft, fluffy, sw…

Ready to steam!
I made bao buns from scratch! Super delicious, soft, fluffy, sweet and so so tasty  super proud of this one!!

I made bao buns from scratch! Super delicious, soft, fluffy, sweet and so so tas…

I made bao buns from scratch! Super delicious, soft, fluffy, sweet and so so tasty  super proud of this one!!

Nommmm crispy crunchy crackly pork belly! Turning into a on old faithful recipe …

Nommmm crispy crunchy crackly pork belly! Turning into a on old faithful recipe to get pork perfect every time!
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1. Dry the pork belly on both sides with paper towel, and score 1cm lines across the skin side of the pork
2. Rub in 3-4 tablespoons of salt into the skin and the underside, leave uncovered in the fridge for at least 4 hours
3. Blot any liquid and wipe the salt of the pork with kitchen towel
4. Season lightly again and rub 2 tablespoons of olive oil into the skin side
5. Place in a tray skin side down and put a heavy pot on the top to weigh it down – cook at 190degrees c for 90mins
6. Turn over and turn heat down to 180 degrees and cook for a further 40 mins or until the crackling is crunchy!
7. Slice up and serve with anything – slaw, mash, bao buns, salad…. All of the things!