Japanese Style Breakfast With Cauliflower Rice (Tamago kake gohan)

A carb-free twist on the classic Japanese breakfast, Tamago kake gohan, of rice with raw egg, vegetables and soy sauce

Why Watercress Is The New Kale (For Now)

Kale Gets Left on the Shelf

I don’t know what it is about kale but I just never buy it. I guess I am put off by the fact that you really have to cook it to enjoy it (with loads of butter). It also seems to go cold very quickly as it’s too flaky to retain it’s heat and so what you can end up left with is a bowlful of lukewarm, disappointing leaves.
Yet there is that underlying guilt that it’s a so-called superfood, it’s a dark green leafy veg, it’s relatively easy to make really, some people even eat it dehydrated without complaint, and it’s not even expensive. I should be eating more of it. Yes, I could eat it raw and I have but it’s not like cabbage where it’s established as being acceptable raw even in it’s own dish (coleslaw) … well not for me anyway. I find it chewy and a chore, to be honest. Even raw spring greens are more appealing because of their huge leaves that can be rolled up around a tasty filling to make a wrap or roughly folded and dipped into some delightful hummus as a new-school crudité. You can’t do that with kale though because it’s usually shredded and bitty.
So I tend to always throw a mixture of spinach, watercress, and rocket into my shopping trolley whenever possible because I love how versatile spinach is and I love the peppery taste of rocket and watercress. I find that if I buy them all in individual packets, at least one of them has gone bad before I’ve finished it, so the mixed bag suits me fine. In a perfect world where I was better at planning meals, I’d eat these leaves for every meal but if I had to choose one, it would be watercress. Why?

The New Prawn Cocktail

Smashed avocado with chilli, little gem lettuce, lime and olive oil makes the perfect bed for a load of fat, juicy king prawns. Got a fork?

Kebab-Shop Style Wraps

Because there's nothing more satisfying than a meat sandwich! Spicy chicken, a generous dollop of humous, creamy mozzarella, hot onions and freshly chopped salad...

Simple Cheese Omelette With Parmesan & Spring Onion

The Classic Cheese Omelette! This time packed with tangy, gooey Parmesan and sharp Spring onion. The first of a series of twists on Jamie Oliver's 10 life-saving meals...


WHOOOOOOOOOP MAY is here! That means Birthday month! Yay! Here's what went on in April - including: Street Diner, Busaba London, Foraging, Vlogging, Food Festivals, A Disgusting Pork Sword, Freezing Haribo and More! 

Baked Rhubarb, Ice Cream and Mango Hot Sauce

Baked Rhubarb, Ice Cream and Mango Chilli Sauce  recipe

Tangy Rhubarb Meets Creamy Cold Vanilla Ice Cream Topped With Sweet Mango Hot Sauce Finished with Biscuits.... HOT Summer Dessert Sorted!

Garlic Butter Prawns, Mushroom, and Chorizo Salad

Garlicky butter prawns and mushrooms accompany spicy chorizo, sweet beetroot, and peppery rocket leaves dressed in olive oil and lemon

VIDEO: White & Milk Chocolate Raspberry Cookies

White & Milk Chocolate Raspberry Gooey Cookies... Make them for someone or just EAT THEM ALL YOURSELF! Very easy and only 18 minutes in the oven! 

Wild Garlic Pesto

The Second In the Wild Garlic Series - Easy Pesto Made With Walnuts & Parmesan

Maple Pork Skewers With Rocket & Lemon Rice

Sweet, Sticky Pork Skewers on Peppery Rocket and White rice With the Freshness of Lemon to Balance Everything... Fast-Marinade 

Wild Garlic, Chorizo & Mushroom Omelette

This is the first in a series of three ways to use wild garlic. Using it in place of spinach or kale in an omelette adds immense flavour and gives you a healthy does of antiviral nutrients to start the day...

VIDEO: Foraging for Wild Garlic!

Wild garlic adorns wooded areas and riverbanks just begging to be plucked, bagged up and taken to your kitchen. Look up whether there is any in your local area, ensure you know EXACTLY what you're looking for as there are some poisonous plants which like to pretend to be wild garlic but are not and instead of taking you to gastro-heaven they will take you to hospital. 

I went on a mini adventure around Sussex to try to find some...

Behind the scenes at Bedlam Bewery

Nestled away in the heart of the stunning Sussex countryside is Bedlam Brewery - a fully self-sufficient operation resulting in delicious sessionable craft beers. Head brewers, chocolate malt and drunken cows...

How to cook the perfect tuna steak

Tuna steak is one of the most indulgent, satisfying and under-appreciated meats. It's remarkably simple to cook yet often gets ruined, causing tuna to be shunned. Here's how to fall in love with it all over again...

VIDEO: How to use leftover buffalo chicken wings

So you made Buffalo Chicken Wings. Weren't they amazing?! HELL YES! But you made way too much? Don't throw it away! Read on or watch the video to find out two ways to utilise the leftover food & for the best buffalo wings recipe

VIDEO: Breakfast Ramen

Eggs and bacon IN a Ramen! What's not to love? Spicy broth and hidden courgetti in place of noodles to start the day with some greens & a kick. 

Sweet Potato Latkes

Add these to your breakfast at the weekend and you'll be laughing - Soft on the inside, crispy on the outside and full of sweet potato goodness...


March 2016 was the hardest month of my life - Possibly more on that to come. I fall into the group of people who eat their feelings rather than having no appetite so, true to form, here's what's been going on at RR in March including The Joker, Ground Coffee Society, Creams, Brighton Food Festival, Oki-Nami and more...

5 Ways To Pimp Your Morning Coffee

What’s your favourite way to pimp your morning coffee? Ever tried Arabic coffee? Want to know what cold brew is all about? Read on for 5 ways to make your morning cup of joy even better and learn about how good it actually is for you...

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