Gochujang chicken wings with sesame quick pickled cucumbers


Does my blog need yet another chicken wing recipe? Admittedly, the answer’s probably no, but here we are. These recipes are quick, easy and the results are delicious, and this one’s no exception–pop the into the oven, make the easy gochujang-based sauce whilst the wings cook, and then gobble them up. So what more could you ask for really?

These wings are somewhat spicy, sightly tangy, and we chose to serve them as they are with just a quick sesame cucumber pickle, to take the edge off that heat.

Feeds 2 for a quick & light lunch. Serve up with some rice if you want to bulk it up a bit. Read More


Harissa & rose water chicken wings with spicy mint yoghurt dip


My family just loves wings. Partly because they’re usually pretty quick and easy, unless you’re going down the fried route (and even that doesn’t necessarily take too long), but mostly because they’re delicious of course. If you’re a person who hates eating meat on the bone, then there might be a problem. But in my opinion, you should try and change that hatred, cause so far you’re actually doing yourself a disfavour and missing out big time.


These wings are an awesome combo of spicy, sweet and sticky. The rose water is mild, like a slight afternote, so there’s no soapy flavour here at all. If it really messes with your mind to have rose water in this dish, leave it out, I guess…though I do recommend you give it a go, just the once.

Serves 2-3, as a light lunch
Adapted from hereRead More

Pork meatballs in lemongrass coconut curry sauce


I cannot believe there’s finally some nice summery weather, and I have a cold. Really? Why, body, why? I guess it’s because I’m finally relaxed after leaving university for the summer and returning to home home, but I can’t say I’m a fan.

And as a pick-me-up, we have these meatballs. There’s something comforting about them, with the quietly warm spiced coconut curry sauce that combines ginger and lemongrass and cardamom to name just a few, and the gentle heat of the chilli in the meatballs. Here’s to hoping they help to kick this stupid cold.


I chose to bulk it up just a little with some sliced shiitake mushrooms, though other meaty mushrooms, like oyster mushrooms, would do a fine job too. To make it a full meal, I added my father’s favourite; rice cakes. I don’t know what it is about rice cakes, but he absolutely adores them. So he was happy.


And there’s my new little addition to my bowls for photography and styling, as I mentioned in my instagram post. Ain’t it cute? It came pretty cheap too, so I’m pretty pleased. It looks nice against the warm yellows of this dish.

Serves 3-4, as a light meal.  Read More

Sweet Chilli Oven-Baked Crispy Chicken Wings


Crispy chicken. Like fried chicken. Without the frying process. Yeah, I’m pretty excited, but I’ll stop with the whole full stop thing now. It’s just that, I love making fried things even if they aren’t the epitome of health, however, I pretty much hate the frying process. I guess what I’m trying to say is, I love the fried product! But not so much the splattering hot oil everywhere…

So. Here’s a pretty damn good compromise. Just like you would with fried chicken, we keep the soaked-in-buttermilk process to keep the meat nice and moist inside when cooking, and then we coat them in panko breadcrumbs, and pop them in the oven to get crisped up. I promise you, it’s like panko-fried chicken, which sounds pretty great if you ask me. If you ask me again, it tastes even better! 😛


Plus side? Oven baking obviously makes it healthier, and makes you feel full, without like a bag of lard that heavier fried foods make me feel afterwards. Result.

To make it even better, I made a sweet-spicy sauce from a few kitchen stock ingredients to make things even messier, but even more delicious. So much so that, in fact, it disappeared pretty quickly…


I’ll take that as a compliment.

Serves around 3-4 people as a light dinner or lunch, alongside accompaniments, or 5-6 as a light snack.  Read More