FRENCH ONION RAMEN

If a French onion soup and a Japanese ramen would have a baby it would be this banging recipe which may just be my favourite fusion recipe!

INGREDIENTS

• 2 tbsp Unsalted Butter
• 2 tbsp Vegetable Oil
• 4 r LargOnions
• 4 Garlic Cloves
• 125 ml White Wine
• 2 Sprigs Thyme
• 400g Ramen Noodles

FOR THE STOCK

• 1 tbsp Honey
• 2 tbsp Dark Soy Sauce
• 1 tbsp Fish Sauce
• 1 Beef Stock Cube (I used a "beef flavour" veggie version)
• 800 ml Water
• ¼ tsp Ground White Pepper

TO SERVE

• Cheddar Cheese
• 2 tbsp Onions
• 4 tbsp Crispy Shallots
• 2Egg Yolks
• 2 tbsp Salted Butter
• 2 tbsp Toasted Sesame Seeds
• 2 tbsp Sesame Oil
• 2 tbsp Lemon Juice

METHOD

• Remove the tops and bottoms of the onions, then slice in half and remove the skins, setting the skins aside for later. 
• Finely slice all the onions along the grain (this will help keep their shape later), then peel and slice the garlic.
• Add the butter, vegetable oil, onions, garlic and 1 tsp salt to a lidded medium-sized pot set over a high heat. 
• Stir until all the butter has melted. 
• Add a lid and reduce the heat to low. 
• Leave to steam for 20 mins, checking and stirring after 10 mins to ensure no burning. 
• Meanwhile, combine all the stock ingredients plus a pinch of salt in a large jug. 
• Set aside. 
• Cook the noodles following pack instructions, then drain and rinse in cold water. 
• Set aside.
• Once the onions have been cooking for 20 mins, pour in the wine and increase the heat to high. 
• Cook for 5 mins, stirring occasionally, until all the liquid has evaporated and the onions have slightly darkened and caramelised. 
• Add all the stock mixture and thyme, then stir well. 
• Lay the reserved onion skins on top of the ramen, put a lid on and reduce the heat to low. 
• Simmer for 10 mins. 
• Remove the onion skins from the pot and discard. 
• Add 2 tbsp grated cheddar and 2 tbsp lemon juice to the ramen, then mix well. 
• Ladle the onion soup into two serving bowls, then divide the noodles between the bowls, letting them sit on the surface of the soup. 
• Grate over a nest of cheddar cheese, top with the chilled diced raw onions, then carefully add 1 raw egg yolk per person. 
• Finish with toasted sesame seeds, toasted sesame oil and enjoy!

HOISIN NOODLES WITH CRIPSY MUSHROOMS

When I was still eating poultry many, many years ago I used to LOVE hoisin duck in all its forms (particularly the Pret duck wrap) so I loved the idea of hoisin noodles topped with veggie friendly, and addictively crunchy and moorish deep fried shredded mushrooms.

Deep frying sounds like a faff but is super quick and easy to and so worth it for the end result, a sort of luxe takeaway done at home that is a new favourite!

SERVES 2

• 200g Oyster Mushrooms
• 3 tbsp Cornflour
• 1 tsp Salt
• 1 tsp Chinese 5 Spice
• 3 tbsp Hoisin Sauce
• 1 tbsp Tahini
• 3 tbsp Soy Sauce
• 1 tbsp Dark Soy Sauce
• 2 tbsp Sesame Oil
• 400g Egg Noodles
• 5 Cloves Garlic
• 50g Spring Onions
• 1 Red Chilli
• 3cm Ginger
• 100g Sugar Snap Peas
• Vegetable Oil

METHOD

• Tear the oyster mushrooms into small pieces. 
• Combine the cornflour, salt and five-spice powder in a bowl. 
• Toss this with the mushrooms until evenly coated.
• Fill a wok with some vegetable oil and bring it to medium heat, add in the mushrooms and fry for 5 mins until very crispy.
• Make the sauce by combining the hoisin sauce, tahini, light soy sauce, sesame oil, and dark soy sauce.
• Cook your noodles according to the package instructions, then run them under cold water
• Finely chop the garlic, spring onions, chilli and ginger. Slice up the sugar snap peas.
• Remove the oil from the wok and wipe clean. Get the wok back on the heat and add in a big drizzle of oil. 
• Fry off the spring onions, ginger, garlic and chilli until fragrant for 2 mins.
• Then add in the sugar snap peas and noodles and toss around in the aromatics, add in the sauce and give it another toss so they are evenly coated. 
• Serve it up in bowls and top with your crispy mushrooms and enjoy.

MISO MUSHROOMS WITH SWEET POTATO MASH & MISO GRAVY

This is quite possibly the best healthy, vegan and gluten free comfort food that I have ever had.

In fact it feels like almost like a roast dinner for vegetarians, yet is packed full of the good stuff and may just be my dish of the winter!!

You GOT to make this!

SERVES 2 

INGREDIENTS

• 2 tbsp sunflower or vegetable oil, plus 1 tsp
• 2 tbsp red miso
• 1 garlic clove, crushed
• 15 sage leaves, 5 finely chopped
• 4 portabella mushrooms, stalks trimmed
• 4 large sweet potatoes, peeled and chopped
• 6 tbsp Oatly Creamy Oat single cream alternative
• 300ml vegetable Stock
• 1 tbsp maple syrup
• 1 tsp cornflour, mixed with 1 tsp cold water
• Swiss chard, pan fried in some oil

METHOD

• Mix 1 tbsp oil, 1 tbsp miso, the garlic and chopped sage; brush over the mushrooms. 
• Boil the potatoes in a covered pan of salted water for 10-12 minutes, until very soft. 
• Drain and mash to a smooth purée. 
• Stir in the cream alternative; season. 
• Preheat the oven to 140˚C, gas mark 1.
• Meanwhile, fry the sage leaves in 1 tbsp oil for 2-3 minutes until crisp. 
• Drain on kitchen paper; keep warm. 
• Wash out the pan, then boil the stock, the remaining 1 tbsp miso and the maple syrup for 10 minutes, until reduced to 175ml.
•  Set aside.
• Heat the remaining 1 tsp oil in an ovenproof non-stick frying pan. 
• Fry the mushrooms, stalk-side down, on a medium-high heat for 2 minutes, pressing now and again with a fish slice, until deep golden. 
• Turn, cook for 2 minutes, then put in the oven for 10 minutes.
•  Reheat the gravy, add any mushroom juices and whisk in the arrowroot or cornflour. 
• Simmer until glossy and a little thick. 
• Season and serve with the veg, sage and mushrooms.

THREE BEAN CHIPOTLE CHILLI

It is positively FREEZING outside and with that definitely the season for soups, stews and other hearty bowls.

This three bean chilli hit the spot perfectly when I made the other weekend - healthy, warming and if you omit the yogurt also totally vegan!

Plus any leftovers make an excellent next day lunch...what is not to love!!

SERVES 3

INGREDIENTS

• 2 tablespoons olive
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 tablespoons chilli powder 
• 1 tablespoon chipotle chilli powder
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• Salt & pepper
• 1 tube tomato puree
• 2 red peppers, seeded and chopped
• 2 carrots, chopped 
• 3-4 cups vegetable broth
• 1 can crushed tomatoes
• 2 tablespoons Worcestershire sauce 
• 1 can butter beans
• 1 can black beans
• 1 can kidney beans
• yogurt, cheddar cheese, avocado & coriander for serving

METHOD

• Heat the olive oil in a large skillet over medium heat. 
• When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. 
• Cook 5 minutes, until very fragrant. 
• Stir in the tomato puree, peppers, and carrots. 
• Cook another 5 minutes. 
• Pour in 2 cups broth, the tomatoes, Worcestershire sauce, and all 3 cans of beans. 
• Season with salt and pepper. 
• Partially cover and simmer over medium-low heat for 1 hour. 
• If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 
• Ladle the chili into bowls. 
• Top with yogurt, cheese, avocado, coriander and ENJOY! 

ALASKAN SALMON CAESAR SALAD

The one thing my body is craving after all the festive indulgence is fresh, tasty and veggie packed cooking and this Caesar salad with a wonderful Alaskan salmon twist may just be my new favourite salad!!

Massaged cavelo Nero, baked Alaskan salmon, avocado and the most delish homemade Caesar dressing come together for one heck of a wow factor salad that is healthy but still totally satisfying.

Perfect to brighten up a dreary January supper.

INGREDIENTS

• 2 wild Alaskan salmon fillets
• 1 Bulb of garlic
• 50g Sunflower Seeds
• 1 tbsp Worcestershire Sauce
• 2 Lemons
• 350g Cavolo Nero
• 4 Anchovies
• 2 Eggs
• 2 tbsp Horseradish
• 2 Avocado
• 40 g Parmesan
• Olive Oil
• Vegetable Oil

METHOD

• Preheat the oven to 180°C/356°F. 
• Wrap the garlic bulb in baking paper and roast in the oven for 45 minutes until soft and tender.
• Meanwhile, mix the sunflower with the Worcestershire sauce, a tsp olive oil and a pinch of salt. 
• Fry in a non-stick frying pan until golden and crispy, for about 2 minutes. 
• Once they are done, put them on a plate to cool down.
• Put your salmon fillets on a baking tray, season with half a lemons juice, salt, pepper, olive oil and a splash of water. 
• Rub together, cover with foil and bake for 6 minutes.
• Prepare the cavolo nero. 
• Shred the leaves with your hands, remove the central stem and place in a salad spinner to clean. 
• Add in a splash of water and give it a good spin. 
• Once washed, put the leaves into a large bowl, squeeze in the juice of a lemon, salt, pepper and olive oil. Use your hands to massage the juices into the leaves, breaking down the textures. 
• Do this for a couple of minutes.
• Time to make the dressing. 
• Once your garlic is cooked, remove, peel back the skin and with a knife, squish out the roast garlic within. Once all the garlic is squeezed out, discard of the skins. 
• Chop the garlic up until you have a nice smooth paste.
• Grate your parmesan and chop your anchovies (saving the oil from the tin). 
• Add both into a bowl along with the garlic paste, egg yolks, anchovy oil, horseradish, squeeze of half a lemons juice, salt and pepper. 
• Stir together and add in 2 tsp of olive oil and 2 tsp of vegetable oil to get the right consistency.
• Slice up the avocado and add into the cavolo nero with the 2/3 of the garlicky dressing. 
• Toss together. 
• Break up the salmon fillets with a fork, into small flaked chunks.
• Build up the salad on each plate, starting with the dressed leaves and avocado, then the flaked salmon. Then, drizzle over more dressing on each plate, sprinkle over the Worcester sauce seeds and the leftover parmesan. 
• ENJOY!