Author: Sophie

Spice bag chicken and chips

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The ultimate post-pub munch! A make-at-home take on the Irish chip shop classic. Minimal redeeming features nutritionally, maximum easy, finger-food deliciousness. Feeds 2

  • 200g oven chips
  • 300g battered chicken mini fillets
  • 1 red pepper, sliced
  • 1 onion, finely sliced
  • 3 cloves garlic, finely chopped
  • 2 tbsp veg oil
  • Spice mix – ½ tsp white pepper, ½ tsp flaky salt, ½ tsp dried chilli, ¼ tsp five spice powder, pinch of sugar
  • Mayonnaise
  1. Mix spices together in a little bowl
  2. Cook the chips and chicken in the oven or air fryer
  3. Meanwhile, stir fry the peppers and onion until soft and blackened around the edges. Add the garlic just before the end
  4. Take chicken and chips out of the oven and tip into a big bowl with the veg and spice mix
  5. Drizzle over mayo and tuck in

Caesar salad dressing – no fish!

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Savoury and creamy. Just the thing for a crisp green salad (Romaine, Cos or Gem please) with chunky croutons. No anchovy, so not authentic, but still very delicious for the fish-haters in your life. Feeds 2

  • 40g mayo
  • 2 tsp warm water
  • ½ tsp white miso paste
  • Juice of ½ lemon
  • 10 drops Worcestershire sauce
  • ½ tsp nutritional yeast
  • 1 tbsp finely grated pecorino romano
  • Freshly ground black pepper
  1. Whisk all ingredients together in a large bowl
  2. Then use it to dress a salad. Maybe some grilled chicken on the side, maybe some extra flakes of pecorino over the top

Chocolate crispie squares

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Super-crunchy lunchbox specials. A chocolate-y treat which doesn’t actually contain much chocolate per serving

  • 100g milk chocolate
  • 200g dark chocolate
  • 75g rice crispies
  • 50g puffed quinoa
  • 3 tbsp ground flaxseed
  • Pinch salt
  1. Line an 8-inch square tin with parchment paper
  2. Melt the chocolate and put the rice crispies, quinoa, flaxseed and salt in a large bowl
  3. Pour the melted chocolate over the rice crispie mixture and stir gently together until it’s evenly coated
  4. Tip it into the lined tin, press it in evenly and smooth down the top with the back of a spoon
  5. Put in the fridge to set for at least 2 hours
  6. Cut into 16-20 squares and store in a big jar or a tin

Peanut rayu

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This is hands-down the best condiment you can make – spicy, savoury, crunchy and very more-ish. Drizzle it on everything, especially if it’s cheese.

  • 200g unsalted roasted peanuts (or roast them – 2 mins in the air fryer or 10 mins in a 200C oven)
  • 8 cloves garlic, finely sliced
  • 300ml neutral oil
  • 2 tbsp Korean chilli flakes (gochugaru)
  • 1 tbsp chilli powder
  • 2 tsp sugar
  • 2 tsp salt
  • 2 tbsp sesame seeds
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  1. Put the oil into a small saucepan and add the garlic. Heat gently until it’s golden brown
  2. Remove the garlic to a bowl and add the peanuts. Mix and wait for them to cool
  3. In another bowl, mix together the chilli flakes, chilli powder, salt, sugar and sesame seeds
  4. Pour over the hot garlic-flavoured oil and mix through
  5. Chop/lightly crush the peanuts and crispy garlic
  6. Add the crispy bits to the chilli oil, then add sesame oil and soy sauce
  7. Store in a jar in the fridge

Apple and blackberry cake

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Apples, blackberries, hazelnuts, nutmeg and cinnamon make for the the autumn-est of cakes

  • 100g unsalted butter, at room temp
  • 50g caster sugar
  • 50g soft light brown sugar
  • 2 eggs, beaten
  • 200ml milk
  • 250g plain flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 100g chopped, toasted hazelnuts
  • 2 eating apples, peeled and cored and diced
  • 150g blackberries
  • 2 tsp granulated demerara sugar
  1. Preheat the oven to 160C fan (180C) and lightly grease a 20cm loose bottom or springform cake tin
  2. In a large mixing bowl, cream together butter and sugar until pale and fluffy
  3. Slowly add the eggs, continuing to whisk constantly. Then whisk in the milk
  4. In a separate bowl, mix together the flour, baking powder, hazelnuts, cinnamon and a pinch of salt
  5. Add the diced apple and whole blackberries and stir gently to coat with flour
  6. Gently fold the flour mixture into the butter mixture until well-combined
  7. Spoon into the cake tin and sprinke over the demerara evenly across the top
  8. Bake for 40-45 mins until the sides just begin to come away from the tin
  9. Run a palette knife around the edges so you can turn the cake out of the tin
  10. Fully cool on a wire rack, and serve at room temp with mascapone (with a little cinnamon and honey mixed through it if you’re feeling fancy)

Sticky tamarind & chilli chicken wings

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Made with sour twangy tamarind, with a kick of chilli, mellowed with honey – grab some paper towel because you’re going to get sticky.

  • 12 chicken wings
  • 2 tsp baking powder
  • 1 tsp five spice powder
  • ½ tsp salt
  • ½ tsp dried garlic powder
  • ½ tsp chilli powder
  • 2 tsp vegetable oil
  • 2 tbsp runny honey
  • 1 tbsp tamarind paste
  • 1 tbsp sriracha or other chilli sauce
  • 6 spring onions, finely chopped
  • Sesame seeds, toasted
  1. Put the baking powder, five spice, salt, garlic powder and chilli powder into a large bowl and mix
  2. Add the chicken wings and toss through the dry brine mixture until evenly coated
  3. Cover the bowl and leave in the fridge for an hour
  4. While they’re resting, pre-heat the oven to 200C fan (220C). Cover a baking sheet with foil and coat with the veg oil
  5. Place the wings in a single layer on the oiled foiled baking sheet and put into the oven
  6. Bake for 10 mins then turn down the heat to 160C fan (180C) for 40 mins, flipping the wings over half way through
  7. Mix the glaze – the honey, tamarind and sriracha – together in a large heatproof bowl
  8. When the wings are cooked, throw them into the bowl and gently toss (or use tongs to turn them over) until they’re thoroughly coated
  9. Leave to one side to cool slightly and allow the glaze to dry to a sticky coat
  10. Garnish with spring onion and sesame seeds. Try to avoid consuming them on the way to the table/sofa. Maybe next time double the recipe, just to be on the safe side

Sticky crispy gochujang chicken

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Delicious indulgent, spicy Sunday evening dinner. Feeds 2 generously

  • 1 tbsp sesame oil
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 heaped tbsp gochujang
  • 1 tbsp rice vinegar
  • 400g chicken thighs, trimmed and cut into bite-sized pieces
  • 2 tbsp cornflour
  • 1 tbsp sesame seeds
  • ½ tsp white pepper
  • ½ tsp salt
  • 2 tbsp veg oil
  1. Mix the sesame oil, honey, soy sauce, gochujang and rice vinegar in a small bowl with 2 tbsp water
  2. Mix the cornflour, sesame seeds, pepper and salt in a bowl and toss the chicken pieces in it
  3. Heat the oil in a deep frying pan, shake off the chicken pieces and fry until crispy, toasty brown and cooked through
  4. Add the sauce to the pan, mix through and heat until bubbly, sticky and coating the chicken
  5. Serve over rice, sprinkled with chopped spring onions and toasted sesame seeds

Orzo and swede

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Sounds basic, tastes incredible. The most comforting and kind (and cheap!) supper. Feeds 2

  • 3 tbsp extra virgin olive oil
  • 3 tbsp salted butter
  • 1 large swede, peeled and cubed into 1-2 cm pieces
  • ½ tsp salt
  • Grated nutmeg
  • ½ tsp pul biber
  • Black pepper
  • 4 garlic cloves, sliced
  • 225g orzo
  • 1 veg stock cube or stockpot
  • 950ml boiling water
  • 2 tsp sherry vinegar
  • Finely chopped dill
  • Grated parmesan/pecorino
  1. Put a deep saute pan or saucepan over medium heat, add the oil and butter and heat until the butter melts
  2. Add the swede cubes and season with salt
  3. Stir to coat in the butter and oil, then cook, stirring often, for 15-20 mins or until the swede starts to darken and soften.
  4. Stir in the nutmeg, pul biber, black pepper and garlic. Stir together and cook for a further 5-10 mins, squashing and slightly mashing the swede
  5. Add the orzo and veg stock and stir into the buttery swede until the orzo is well coated and the stock has dissolved
  6. Pour over the boiling water and add the sherry vinegar, turn the heat up and bring to a bubble
  7. Turn the heat to a simmer and cook with the lid off for 8-12 mins (until the orzo is cooked and most of the liquid has evaporated), stirring occasionally so it doesn’t stick. Taste to check seasoning
  8. Remove from the heat and stir in the dill and some grated parmesan
  9. Serve immediately with more grated parmesan on top

Raspberry, cardamom and almond cake

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Gorgeous moist, nutty, fruity, gently spiced 2-layer cake

  • 125g unsalted butter, softened + more for greasing
  • 350g ground almonds
  • 225g soft brown sugar
  • 1 tsp flaky sea salt
  • 2 eggs
  • 250g greek yoghurt
  • 6 cardamom pods, shells discarded and seeds finely ground
  • 1 tsp baking powder
  • 225g raspberries
  • 25g flaked almonds
  • 1 tbsp caster sugar
  1. Heat the oven to 160°C fan. Butter a 23cm loose-bottom tin and line it with a double sheet of greaseproof paper. This is more important than you might think – learn from my mistakes!
  2. Beat the butter until light and pale, then stir in the sugar, almonds and salt
  3. Spread half this mixture over the bottom of the tin
  4. Lightly whisk the eggs and beat them into the rest of the cake batter. Stir in the yoghurt, cardamom and baking powder, and mix well
  5. Pour into the tin and scatter over the raspberries, allowing them to sink into the batter
  6. Sprinkle over the flaked almonds and caster sugar, and bake for 60-70 mins until an inserted skewer comes out clean
  7. Cool in the tin – it will still be a little soft initially, but it will firm up as it cools – and then turn out to applause and salivation

Chilli oil beef – or smoked tofu – noodles

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Rich, spicy, nutty, savoury – relieved by the fresh salad veg on top. The essential bit is the chilli oil

  • 3 tbsp chilli oil
  • 2 cloves garlic, minced
  • 1 tbsp sesame seeds
  • 400g minced beef/crumbled smoked tofu
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 heaped tbsp smooth peanut butter
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 200g cooked udon noodles
  • 2 spring onions, chopped
  • Coriander leaves, diced cucumber, sliced radishes, avocado, lime
  1. Heat chilli oil in a wok or deep frying pan over medium heat
  2. Fry the minced garlic and sesame seeds
  3. When golden, add the minced beef/crumbled tofu and stir into the spicy garlicky oil
  4. In a bowl, stir together the soy sauce, mirin, peanut butter, sesame oil and sugar
  5. Add this to the beef/tofu, rinsing out the bowl with some water and adding that too
  6. Add the udon noodles and spring onions, stir together gently while it bubbles and the noodles soften
  7. Serve immediately, topped with coriander, cucumber, radish and avocado – and a squeeze of lime over the top