Eating freshly barbecued sardines, fresh from the sea is one of life's absolute joys. If you can't get to the Mediterranean or it's too cold to light your BBQ at home, here's the next best thing. These smoked sardines are fantastic quality and I can't think of a better way to enjoy them than on a slice of Village Baking Co sourdough with a few sweet cherry tomatoes, thinly sliced red onion and a squeeze lemon.
Nasi Goreng might sound exotic, but foodies this is one of THE BEST dishes for using up all those random odds and ends lurking in the depths of your fridge - especially if you have some leftover cold rice too. The secret weapon here is kecap manis, it's a wonderfully sweet and savoury Indonesian soy sauce that tastes amazing, it's the perfect seasoning for the rice and brings all the flavours together perfectly.
In a Japanese ramen bar, the menu is divided into three main categories. This recipe is for a 'Shoyu' (soy) ramen - because soy is used to season the broth. The two other types are Miso ramen, which uses miso as the seasoning and Shio ramen that uses salt. Shoyu ramen is the most popular in Japan and there are loads of variations.
Ramen is one of Japan's best loved dishes and with more restaurants serving up this slurpy noodle delight, it's popularity is still on the rise here. Deeply satisfying, umami packed broth with special ramen-style noodles and toppings that add texture, freshness and flavour - this is such a special dish.
This is a true storecupboard dish that's a real family favourite. It's effectively 'home-made' baked beans with proper flavours that will knock the socks off any canned version.
Chermoula is a Middle Eastern paste that's also popular in North Africa, the recipes for this vary across the regions. Our paste is packed full of herbs and spices, with a touch of chilli. It's also awesome when used with fish or prawns.
The lovely and supremely talented local chef Ping Coombes is the brand ambassador for Jimmy's Sate Sauce and this is her recipe for the famous Malaysian street food dish, Seafood Char Kway Teow.
I love the way amazing food can conjure up vivid memories. I first tasted satay years ago at my mate Woody's 18th birthday party - his wonderful Malaysian mum had made chicken satay skewers. I can remember thinking that it was possibly the most delicious thing I had EVER eaten.
Spinal Tap famously had guitar amps that went to eleven, we think this Argentinian 'sausage in a bun' recipe turns the flavour dial up to twelve! Cooking with our soft chorizo sausages is almost cheating, they pack so much flavour. Add in the chimichurri sauce and you have an awesome combination going on.
I guess broccoli isn't the first ingredient that springs to mind when considering 'things to go on my toast' but a friend of mine raved about this recipe, it's from the brilliant Thomasina Miers - a chef, writer and TV presenter who won MasterChef in 2005.
It's sometimes hard to get excited about cucumber, particular when they are 'straight from the fridge cold' and sliced into slightly uninspiring rounds. Cucumbers are 96% water, they have a lovely clean, crunchy texture but need a little helping hand to bring out their best.
Until a few years ago, I'd never heard of a bibimbap (pronounced "bee-bim-bap"), then all of a sudden, street food style vendors started popping up all over London offering this famous Korean dish. It's not surprising, in 2017 CNN Travel included a bibimbap in their top 50 World's best dishes. It literally translates as 'mixed rice' and to be honest, anything goes...
I'm a massive fan of 'pizza bianca', they really show off the quality of the pizza base and the flavours that you choose to put on top. There is a summery freshness to this recipe, perfect for al fresco dining and sharing with friends - something chilled to go alongside finishes this picture perfectly.
Classic Mexican Chicken Tinga is a slow cooked chicken dish made with tomatoes and chipotle chillies. This particular recipe has the addition of dried Ancho and Cascabel Chillies too. I love layering different chilli flavours and if you want a ticket to the most heavenly tasting shredded chicken, then keep on reading...
I just love the fresh vibrant flavours of a noodle salad, a riot of textures and flavours - brought together with a zingy, aromatic dressing. Year-round versatility, you can incorporate whatever fresh veg or salad happens to be in season at the time, or lurking in your fridge and needs using up.
The key to making this salad great is to have a variety to textures and flavours all wrapped up an amazing peanut satay dressing. We are incredibly lucky to have the amazingPing Coombeson our doorstep, the winner of Masterchef in 2014. Ping is such a talent in the kitchen and a brand ambassador for Jimmy's Sate Sauce...
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