Korean Keema

I’ve mentioned gochujang (Korean spicy red pepper paste) in a couple of previous posts (namely here and here) but I’m honestly extremely surprised that I’ve never posted this recipe before as it is one that falls into my stable , so to speak, of things oft cooked.This is adapted from Nigella’s Kitchen, not to be confused with the more traditional, although also very good keema found in Feast.Korean...

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Fennel, Goats' Cheese & Pea Risotto

I’ve mentioned before that there tends to be a bit of a lag with my cooking things and then blogging them. This recipe brought to home just how much of a lag as when I cooked this I recall that it was a lovely dish for a late summer evening. And here I am posting it in January. Oh well. Pernod goes exceptionally well with fennel, as you would imagine as they both have an aniseed edge to their...

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Dan Dan Mian

Dan dan mian or dan dan noodles originates from Sichuan cuisine so as is fairly easy to guess (since I make it pretty clear I’m a bit of a fangirl) I first spotted these in Fuchsia Dunlop’s Sichuan Cookery. They contain many things that I love: noodles (natch), spicy sauce, preserved vegetables, chilli sediment oil, Sichuan pepper and minced pork.The noodles were originally made by Chengdu street...

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