Mushroom And Rocket Risotto Recipe

Here is my recipe for a delicious mushroom and rocket risotto.

I’d recommend getting a good selection of different types of mushroom, fresh or dried (if dried, keep the rehydration liquid for stock), though it does work well with common button mushrooms if you can’t get anything else.

You will need the following ingredients…

  • 300g Arborio Risotto Rice
  • 750ml Chicken or Vegetable Stock
  • 150ml White Wine
  • 1 Small Onion
  • 2 Cloves of Garlic
  • 100g Wild Rocket
  • Lemon Juice
  • 50g Butter
  • Splash of Olive Oil
  • Parmesan Cheese
  • Salt
  • Freshly Ground Black Pepper
  • 20 or 30 Mushrooms roughly chopped

The main thing to remember with any risotto is that when you add the stock, the stock must always be hot, else you bring down the temperature of the risotto and the dish doesn’t cook properly. I keep my stock simmering in a pan next to the risotto as it cooks.

  1. Finely chop the onion and garlic.
  2. Melt the butter with the olive oil, and cook the onion and garlic with a good splash of lemon juice on a gentle heat until soft.
  3. Add the rice and cook until the edges start to go translucent.
  4. Turn up the temperature, add the wine and cook for a couple of minutes while stirring continuously.
  5. Turn down the temperature again, and add a bit of stock, stirring until absorbed.
  6. Keep doing this until the stock is used up and the rice soft, probably 20 to 30 minutes time.
  7. Just before the last stock goes into the rice, fry off the mushrooms in a splash of olive oil
  8. When the rice has cooked, add the mushrooms, rocket, a good grating of parmesan cheese, salt, pepper and another splash of lemon. These are all to your taste so add what you like here.
  9. Once the rocket has wilted into the risotto, serve it up.

This dish should serve between 2 and 4 people, depending on how hungry everyone is.

Peas And Salami On Toast Recipe

Here is my recipe for a quick and tasty lunch, peas and salami on toast. It may sound a strange combination but it works, especially with freshly podded peas from the garden.

You will need the following ingredients…

  • Peas – freshly podded (10 pods, about 60 peas)
  • 1 Spring Onion – thinly sliced
  • A few slices of Salami
  • 1tsp Lemon Juice
  • Groundnut Oil
  • Pinch of Pepper
  • Pinch of Salt
  • 2 Slices of Bread – Toasted

Now, here’s how to put it all together.

  1. Toast the bread.
  2. Cook the peas for 1 minute in lightly salted boiling water.
  3. At the same time, fry off the salami and spring onions in the groundnut oil for 1 minute.
  4. Drain the peas and add them into the same pan as the salami and spring onion, cook for 30 seconds.
  5. Add the lemon juice, salt and pepper to taste, mix well and place on top of the toast.

It’s really that simple and easy. I think it really is worth the effort to use fresh peas and pod them yourself for the ultimate freshness, it doesn’t take long.

Peas and Salami on Toast!

Stir Fried Pork On A Bed Of Wilted Pok Choi Recipe

Here is my recipe for delicious stir fried pork on a bed of wilted pok choi. It takes about 15 minutes to prepare and cook, so is perfect for a quick after work meal.

You will need the following ingredients…

  • Rice (white – half cup)
  • Pok Choi (2 or 3 heads cut in half)
  • Lean Pork (I use one loin steak)
  • 1tsp Sugar
  • 1tbsp Light Soy Sauce
  • 3tbsp Oyster Sauce
  • Pinch of Ground White Pepper
  • Garlic (1 clove – crushed and finely sliced)
  • A few Chilli Flakes
  • Groundnut Oil

Now, here’s how to put it all together.

  1. Cook the rice. For perfect white rice, use one part rice to two parts water. I use about half a cup of rice to one cup of boiling water. Cook covered on a gentle heat for 10 minutes, before removing from the heat and leaving to steam for a further 5 minutes. Don’t remove the lid of the pan during this time.
  2. Meanwhile, prepare the marinade by mixing together the sugar, light soy sauce, ground white papper and 1tbsp of the oyster sauce.
  3. Thinly slice the pork and add to the marinade. Leave for about 10 minutes.
  4. Heat the groundnut oil in a wok on a high heat until smoking, then add the marinated pork. Spread over the wok’s cooking surface and leave for about 15 seconds to seal on one side. Then stir fry until cooked (about 2 minutes).
  5. Remove the pork from the wok and add some more oil to the wok.
  6. Sprinkle a few chilli flakes into the hot oil, then add the pok choi. Leave for about 30 seconds, then add the crushed garlic and stir. After about a minute the pok choi will have wilted, turn the heat off and add the remaining 2tbsp of oyster sauce – mix well.
  7. Add the pok choi to a serving dish, placing the pork on top. Serve with the rice.

I enjoy this dish after a hard day at work. i hope you find it as tasty and delicious as I do.

Pork Pok Choi

Sticky Buns Recipe

As it was Easter yesterday, and I don’t really like Hot Cross Buns, I decided to make variant of them, simple Sticky Buns. It’s more or less the Hot Cross Bun recipe, but without the fruit and peel.

You will need

  • 400g plain flour
  • 50g of strong white flour (though you can just use all plain if you want)
  • 50g caster sugar
  • 50g melted butter
  • 1 pack of dried yeast (the sort that doesn’t need activating in water first)
  • 1 tsp cinnamon powder
  • half tsp ground ginger
  • half tsp salt
  • 150ml warm water
  • 50ml warm milk
  • 1 beaten egg
  • Also, 1tbsp of caster sugar for glaze
  1. Sift together flours, cinnamon, ginger and salt.
  2. Mix in sugar and dried yeast
  3. Pour in water, milk, egg and butter and mix well
  4. Knead the dough on clean work surface for between 5 to 10 minutes until elastic
  5. Put in an oiled bowl, cover, and leave in a warm place to rise for about an hour
  6. Knock back the dough and seperate into 12 small balls. Place these on greased baking sheets
  7. Cover and let them rise again in a warm place for 30 minutes.
  8. Preheat over to gas mark 7, 220C, 425F
  9. Bake for 15 minutes
  10. When they come out, glaze with a mix or 1 part sugar to 1 part water melted in pan, then brushed over the surface.
  11. Enjoy!

These will only last about a day before going stale, but you probably won’t run into that problem as they are to delicious to leave that long.
Sticky Buns

Easy Honeycomb Recipe

I made honeycomb yesterday, and found it to be a surprisingly easy recipe with great results.


You will need

  • 100g caster sugar (I used golden unrefined)
  • 3 tablespoons of Golden Syrup (I used Lyles from a squeezy bottle)
  • 1 teaspoon of Bicarbonate of Soda
  1. Mix the caster sugar and golden syrup together in a pan
  2. Put the pan on a low heat
  3. Slowly stir with a sugar thermometer until it reaches about 300F / Hard Crack. I found this took about 10 minutes
  4. Add the bicarbonate of soda and stir very quickly and very well
  5. Poor onto a pan with baking tray covered with baking parchment
  6. Leave to cool

When you add the bicarbonate of soda the runny mixture will start to bubble furiously. It’s really important to make sure the bicarbonate of soda is well mixed in else your honeycomb may taste a bit salty.

When the honeycomb has solidified, just break it off and eat.

One thing I noticed after cooking was how the last of the honeycomb in the pan seemed like rock and I’d never be able to clean it. No problem, all it needed was to soak in water for a few minutes and it came off leaving the pan spotless.


Plain Chow Mein Recipe

Here’s my simple recipe for plain chow mein.

Chow Mein is a great side dish to any chinese meal, and it’s really easy to make. It’s basically just noodles, beansprouts and onions, though you can always add other ingredients if you wish.

You will need the following ingredients…

  • Cooked noodles (I used Tiger Tiger chow mein style noodles)
  • 1 medium size onion
  • Beansprouts (roughly the same volume as the noodles)
  • 1 Spring onion
  • Light soy sauce
  • Dark soy sauce
  • Cooking oil


  1. Cook the noodles (if they aren’t already cooked) according to their instructins.
  2. Slice the spring onion finely
  3. Slice the onion finely
  4. Stir fry the onion in a little oil (I use groundnut) for about 30 seconds
  5. Add the beansprouts and noodles, keep stir frying
  6. Add a splash of light soy sauce and some dark soy sauce for colour
  7. When the noodles are piping hot, add the spring onion, stir for a few more seconds then serve

Nice and simple, and ready in a matter of minutes.

Salmon Teriyaki Recipe

Here’s an easy and quick recipe for salmon teriyaki.

I’ve cheated and bought a prepared teriyaki sauce instead of making my own, but this dish is still delicious. The secret is to marinade the salmon for at least 3 hours before cooking, longer is possible. The cooking time itself is under 10 minutes.

You will need the following ingredients…


  1. Marinade each salmon steak in about 7 teaspoons of the teriyaki sauce for at least 3 hours.
  2. Slice the spring onions finely and diagonally.
  3. Lift the salmon from the marinade, and place into a hot griddle, keeping the marinade for later.
  4. Cook each side until browned on a high heat.
  5. Turn the heat down and cook for a further 3 minutes or until the steak is cooked through.
  6. Pour the remaining marinade over the top of the steaks and let it reduce for a minute.
  7. Serve with the spring onions sprinkled on top.

This dish works really well when served with lightly salted boiled basmati rice.

For the ingredients, I’ve found the fish mongers in the Eastbourne Enterprise Centre to have the best fresh fish.

Rob’s Onion Gravy Recipe

I thought it was time to share my secret onion gravy recipe with the rest of the world, so here it is. It creates enough for two.

It’s nice and simple, and really easy to make.

Firstly, the ingredients…

  • Half an Onion
  • 150ml Stock
  • 0.5 tsp Soft Brown Sugar
  • Splash of Vegetable Oil

The onion can any old cheap variety, no need for anything expensive. The stock can come from any vegetables you’ve been cooking, I tend to add 1 vegetable stock cube as well to it if it’s quite weak.

Now the method…

  1. Finely chop the onion.
  2. Add a splash of oil to a frying pan, and add the onion.
  3. Cook for a few minutes, then sprinkle over the sugar.
  4. Keep cooking, stiring occassionally for at least 10 minutes.
  5. Add the stock and keep stiring for a minute or two.
  6. The gravy should have thickened by now and ready to eat.

Nice and easy isn’t it? Great with vege sausages!

Plain Scones Recipe

Delicious, simple to make scones, that go just right with a dollop of fresh whipped cream. This recipe only takes about 20 to 30 minutes to complete.

You will need…

  • 250g self-raising flour
  • 40g butter
  • 150ml milk
  • 1.5 tbsp caster sugar
  • pinch of salt
  1. Heat the over to gas mark 7, (220 C / 425 F).
  2. Sift flour into a bowl and add the butter.
  3. Rub the butter gently into the flour until it resembles bread crumbs.
  4. Add the salt and sugar.
  5. Slowly mix the milk in using a metal spoon to form a soft dough.
  6. Knead the dough with your hands to bind it.
  7. Roll out the dough so it’s about 2cm thick.
  8. Use a 4cm pastry cutter to cut the little scones out.
  9. Keep reforming and cutting until all the dough has been used.
  10. Place the scones, with a little dusting of flour on top, onto a greased baking sheet and put into the oven.
  11. Remove the scones after 12-15 minutes and cool on a wire rack.
  12. Enjoy with butter, cream and/or jam.

Scones go off very quickly so eat them within a few hours of baking. They are lovely when still warm!

UPDATE: I originally recommended 225g of plain flour, but I have since increased this to 250g as I found the dough too wet to shape sometimes.

Photo of fresh scones #1
Photo of fresh scones #2