SouthseaScene

My sister Grace found this recipe a long time ago and it has become a firm favourite in our house because it's very easy to cook and it's super delicious. For 2 people you need: 300g beef rump, sliced 1 tbsp cornflour (15g) 4 tbsp soy sauce (60ml) 1 tbsp dry sherry (15ml) 1 tsp sugar (5g) 1 small head of broccoli (250g) cut into florets 1 inch of ginger, chopped 4tbsp vegetable oil salt and pepper Mix the soy sauce, cornflour, dry sherry, and sugar, then add to the meat and let it marinate for 30 minutes. Heat 2 tbsp oil and fry the broccoli for 2-3 minutes with salt and pepper. Set aside. Heat the rest of the oil and fry the meat and ginger for 2-3 minutes. Add the broccoli back and fry for a further 30 seconds. Serve with fluffy white rice.

This recipe from Nigel Slater is delicious every time!  Ingredients 250g chicken breast cubed Juice of half a lemon 2 tbsp raisins/sultanas 2 tbsp pine nuts 2 tbsp olive oil 2 garlic cloves, chopped 1 tsp cinnamon 1 tsp dried chilli flakes 1 fresh red chilli, chopped Mint 100g couscous Chicken stock Marinade the chicken together with the raisins, garlic, cinnamon, 1 tablespoon of the Extra Virgin Olive Oil and chillies in the lemon juice for 20 minutes. Dry fry the pine nuts on the pan and set aside. Boil the chicken stock, add to the couscous and cover for 5 minutes.  Heat the other tablespoon of olive oil in a pan and fry the chicken for 4-5 minutes until just cooked. Serve with on a mound of couscous and a scattering of mint. Here I have added some roasted red peppers because I can, but the above makes a richly flavourful dinner without. Thanks, Nigel!

If you fancy takeaway vibes but prefer to cook it yourself at home, try this very simple recipe for Kung Pao prawns courtesy of Olive Magazine with my personal variation. You can buy the prawns from Viviers UK in Camber Dock in Old Portsmouth. The dish allegedly received its name because it was frequently served to Dīng Bǎozhēn (1820-86), a Qing dynasty official who served as the governor of Sichuan province from 1876 to 1886. His unofficial title was gōng bǎo, meaning 'palace guardian'. The Sichuan peppercorns used in this dish gives a distinctive aroma and flavour. You can find the Sichuan pepper easily at the local Chinese grocery stores. The recipe takes 10 minutes to cook and for 2 people requires: 150g raw prawns (300g in shell yields 150g, or 14 prawns) 1 tablespoon groundnut oil 2 tablespoon cashew nuts 2 cloves of garlic, minced 1 tablespoon minced ginger 1/2 teaspoon chilli flakes 1/2 teaspoon ground Sichuan peppercorns 4 spring onion, sliced For the s...