SouthseaScene

Keeping to the barbecue theme, chicken drumsticks are perhaps the easiest part of chicken to cook on the barbecue. It's easy to handle at the bone end. What to do with your chicken is very easy to answer! Here are some of my favourite flavouring: Oyster Sauce - this very versatile sauce liven up any chicken dish, whether you stir fry it or stick it on the barbecue Teriyaki Sauce - The Japanese answer to a barbecue sauce and it's simply good! Honey mustard - a tablespoon each of honey and wholegrain mustard for 8-10 drumsticks would give it a continental flavour. Garlic and chilli - this must be my all time favourite and the best combination of flavours in the world; try it for yourself! Add some lime for a Thai twist. Light the barbie, or on a rainy day, eat it indoors with your pretty picnic plates.

I love my cupboard curry, which often comes out after seeing a lot of leftover potatoes or wilting spinach that needs eating. Ingredients 1 medium onions chopped 1 tbsp vegetable oil 1 tbsp curry powder 1 tsp cumin, ground 1 tsp coriander seed, ground Spinach Potatoes, cubed 1 clove garlic, crushed 1 can of chickpeas Fry the onion with the cumin and coriander for 3 minutes, until the onion is translucent. Add the potatoes and chickpeas, garlic and curry powder, mix. Add the spinach and let it all wilt. If the mixture is too dry, add half a glass of water, or 150ml. Cover and simmer for 20 minutes. Season to taste and serve with fluffly white rice.

Hello all, Someone asked on Twitter today what food could you eat every day for a month. Well, I thought the Szechuan liver I cooked tonight was one good candidate. It's so delicious and I love it so much. Here's the recipe for 2 people: Ingredients: 250-300 grams lamb's liver 1.5 tablespoons soy sauce 3 teaspoons cornflour 2 tablespoon sherry 1 teaspoon sugar 1/2 teaspoon salt 1 clove of garlic crushed 2 cm of ginger, chopped a bunch of spring onions a small can of bamboo shoots 2 tablespoons vegetable oil 1 teaspoon of sesame oil Slice the liver to about 1 cm thickness and 3 cm length. Mix with the cornflour and add sugar, salt, soy sauce, sherry and ginger and let it marinade. In the mean time cut the green onions to about 3 cm long. Heat the oil in a wok or cooking pan, add the onion and bamboo shoots and cook for about 5 minutes. Then add the garlic and the pieces of lamb. Stir fry for about 5 minutes. Add a tablespoonful of water into the pan and...