Recipe | Cajun Spiced Potato Wedges

Ingredients 4 baking potatoes, scrubbed and cut into wedges Olive Oil, enough to coat the potatoes 2 tbsp Cajun seasoning   For the Cajun seasoning 6 tbsps paprika 1/4 cup kosher salt 2 tbsps ground black pepper 2 tbsp ground white pepper 2 tbsps garlic powder 2 tbsps onion powder 1 tbsps dried thyme 1 tbsps cayenne pepper Salt and freshly ground black pepper, to … Continue reading Recipe | Cajun Spiced Potato Wedges

Recipe | Simple Madras Curry

Ingredients 4 x Chicken Breasts, cubed (optional: meat of choice) 2 medium onions, finely sliced 4 Garlic cloves, finely sliced 1 thumbsized piece of Ginger, grated 400g Can tomatoes or passata 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground caraway 1 tsp black pepper 1 tsp chilli powder (to your own taste) a half tsp tumeric Salt (Season to taste) 1 tablespoon … Continue reading Recipe | Simple Madras Curry

Turtle Bay New Menu Review 

For those of you that follow my reviews, you’ll probably already be aware of my previous Turtle Bay posts. I have been a fan since my very first experience, during their opening week which had me sold at RUM CAKE & BAHAMA MAMA! This being said, it’s been a wee while since I’ve managed to get across to Turtle Bay, Norwich. This is the first … Continue reading Turtle Bay New Menu Review 

Spicy BBQ Salmon, with Spinach & Lemon Rice

Ingredients Salmon fillets, skin on 1 tbsp lemon zest 1 garlic clove, minced 5 tbsp soy sauce 1 tsp dried chilli flakes 1 tsp ground allspice 4 tbps dark brown soft sugar 5 tbsp water 4 tbsp vegetable oil Freshly ground black pepper to taste A big handful of spinach, finely chopped Juice of one lemon 1 Pack of Microwavable wholemeal Rice Method In a … Continue reading Spicy BBQ Salmon, with Spinach & Lemon Rice

Spicy Butternut Squash Soup

INGREDIENTS 1 butternut squash, peeled and deseeded- chopped into chunks 2 tbsp olive oil 1 knob of butter 1 Brown Onion, roughly choppe 1 garlic clove, thinly sliced 1 tsp dried chilli flakes 850ml hot vegetable stock 4 tbsp crème fraîche, optional fresh chilli, optional (to be used when oven cooking the squash). METHOD Heat oven to 200C/180C fan/gas 6. Cut the squash into large … Continue reading Spicy Butternut Squash Soup