Korean Stew

I love Korean food and culture and it’s fortunate for my husband that my ancestry test didn’t come back with any Korean as I would have been annoying my husband even more than I have been for the last week about being 20% Norwegian (Viking). This recipe was in Gizzi Erskine’s ‘Healthy Appetite’ and utilises Korean Gochujang chilli paste which I really recommend seeking out (which should be easy in any oriental supermarket). Korean food is typically very spicy and I don’t think this is really a recipe you can tame – just keep a glass of milk to hand! Serve with sushi rice.

Serves 6


  • 2 onions
  • 6 cloves garlic
  • 3cm ginger
  • 1 pack plant pioneers chicken pieces (or another chicken sub)
  • 2 tbsp gochujang
  • 500ml stock ( I used vegan chicken stock)
  • 1 tbsp tomato puree
  • 3 tbsp mirin
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 2 tsp sugar
  • 1 tsp Korean chilli powder
  • 500g new potatoes
  • 2 carrots
  • bunch spring onions
  • 200g green beans
  • salt and pepper


1.) Add some oil to a pan and heat up. Add the chicken pieces and brown on all sides in a casserole dish.

2.) Roughly chop one of the onions, peel the garlic and ginger and blitz in a food processor to a paste. Chop up the other onion into wedges.

3.) Set the chicken pieces aside and add the onion wedges to the pan. Fry until browned then set aside with the chicken.

4.) Add the onion paste to the pan and fry for 3 – 4 minutes. Whilst this is cooking, make up the stock.

5.) Add the chicken and onion back into the pan with the stock, gochujang, tomato puree, mirin, rice wine vinegar, soy sauce, sugar and potatoes.

6.) Peel the carrots and chop into chunks and add to the pan. Put the lid on and cook on a medium – low heat for 35 minutes.

7.) Cook the rice and tidy and chop the spring onions into 3 pieces. Trim the green beans.

8.) Add the spring onions and green beans and cook for a further 5-10 minutes.

9.) Serve the stew with some sushi rice.

Mustard Sausage and Potato Bake

I was fortunate enough to have some days of holiday to use up in finishing my current job but I had to take them toute seule so I decided to go to France to simultaneously see friends and also check if my language classes were serving their purpose. As I would leave my husband on his own and he is too lazy to cook I tried to make something with a few portions before I left to ensure that he wasn’t just eating fish fingers everyday. There was a recipe in my slow cooker recipe book which I fiddled about with and I came up with this lovely mustardy sausage bake which I can see myself making many times in the future. It’s also nice to have a good British recipe which isn’t just pie (as much as I love pie). There’s not much green in this recipe so it might be nice with a side of broccoli or the traditional British accompaniment – peas.

Serves 4


  • 750g potatoes
  • 25g butter
  • 2 onions
  • 1 pack fake bacon
  • 1 cooking apple
  • 2 tbsp plain flour
  • 200ml stock (I used Massel chicken flavour)
  • 2 tsp English mustard (i.e. the bright yellow stuff)
  • 2 bay leaves
  • 50g cheddar cheese
  • 8 veggie sausages
  • salt and pepper


1.) Preheat the oven to 200 degrees C

2.) Peel the potatoes and finely slice them

3.) Oil a baking tray and spread out the potatoes on it so they slightly overlap. Season with salt and spray with some oil.

4.) Bake for 30 minutes.

5.) Peel the onion and finely chop. Heat some oil in a frying pan and fry the onion until starting to soften.

6.) Chop up the ‘bacon’ and add to the pan to crisp up.

7.) Peel and chop up the apple and add it to the pan. Fry for a couple more minutes.

8.) Make up the stock, mix with the mustard and pour over the onion. Add the flour and stir through. Add the sausages and the bay leaf.

9.) Cook for 5 minutes or so until the mixture has thickened. Remove the bay leaf and take off the heat.

10.) Pour the mixture over the potatoes and put back in the oven for 10 minutes.

11.) Grate the cheese.

12.) Sprinkle the cheese over the baking tray and cook for a couple of minutes until the cheese is melted.

Kippers with spicy potatoes

Probably shouldn’t be posting this recipe now during working hours but my manager’s out of office and I’m saving my motivation for my new job. Half of tomorrow will be spent planning my mini-trip to Paris and Reims which may result in some rose biscuits on this blog, just in time for the new series of the Great British Bake off which starts in under a week now! I found this recipe in ‘Palestine on a Plate’ and was fairly surprised that there was no Ras al Hanout or Harissa used and I might give that a go next time I make it or maybe even some pesto or some other spicesg mixed with the oil used. The oil in the recipe was 175ml which was a bit too much in my opinion, probably you’re better off with about 110ml but I very much liked this recipe, it was so quick to put together and obviously as a Brit I love potatoes. As you may expect, the original recipe did not contain kippers and rather halibut but when I did the online food shopping, searching for halibut just gave me options for the coconut rum – Malibu! I thought that kippers would be more appropriate but feel free to use any kind of fish.


  • 2 large potatoes
  • 3 garlic cloves
  • 1 red chilli
  • 110ml olive oil
  • 2 plum tomatoes (or 10 mini plum tomatoes)
  • 10g parsley
  • 100g green beans
  • 1 lemon
  • salt
  • 4 fish fillets


1.) Preheat the oven to 200 degrees C

2.) Slice up the potatoes thinly (no need to peel). Layer them on a baking tray so they’re slightly overlapping.

3.) Chop up the tomatoes, add them to a mixing bowl, peel and chop up the garlic and finely dice the chilli and add that too.

4.) Pour in the olive oil, chop up the parsley and add that, slice the lemon in half and squeeze in the juice. Add some salt and mix.

5.) Pour 3/4 of this mixture over the potatoes and bake for 20 minutes.

6.) Trim the green beans.

7.) Put the kippers in the middle of the tray, arrange the beans around the outside. Pour over the remainder of the oil mixture.

8.) Bake for another 10 – 12 minutes and serve.