Steaming aubergine gives a light and soft texture making it a delight to eat, and ready to soak up flavours. A Chinese technique is used to release the flavours of garlic, ginger and spring onions, then topped with a delicious sauce this recipe is morish. Enjoy cold or warm with rice. Click here
When mug cakes were all the rage I wasn’t really into them. I had time. I baked cakes. I enjoyed the process. I assumed mug cakes would be a crappy version of something great. I was wrong! They are perfect for a super quick treat, easy to adapt, and stop you eating too many slices! …
Perfect for a çlean out the fridge dinner, or when your local veggie box includes a few veg you’re not sure what to do with. You can easily adjust the recipe to suit what you have on hand – sometimes I use black vinegar, sometimes shaoxing wine. Leave out the egg and add some airfry …