These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 21 October 2015

Asian Bean Sprout and Mango Salad

With summer entertaining fast approaching, having a varied repertoire of interesting salads is a must. This salad from Jamie Oliver is a welcome change to the boring lettuce, cucumber and tomato combo. Light and refreshing with the mango, crunch from the bean sprouts and cashew nuts and soy sauce, sesame oil and coriander round out the Asian flavours.


Bunch of fresh coriander
400g packet of bean sprouts
Olive oil
100g cashew nuts
Honey for drizzling
1/2 fresh red chilli
1 small ripe mango
Soy sauce
Sesame oil
1 lime or lemon


Set aside a few sprigs of coriander for decoration, pick the leaves off the rest of the bunch and place in a large serving bowl.
Finely slice the coriander stalks, add to the bowl, and add bean spouts.
Wrap cashews in a clean tea towel and bash with a rolling pin, place in a frypan and on a low heat add some olive oil and toasts and turning occasionally until golden.
Remove from the heat and add a good drizzle of honey.
Finely slice the chilli and mango and add to the salad bowl.
Tip the honey toasted cashews over the top.
Dress with lugs of soy sauce, sesame oil, and extra virgin olive oil and the juice of the lemon/lime.

Toss to combine with your hands.

Decorate with saved coriander sprigs.

Crunchy fresh and delicious.

Mamma Marmalade.

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