Spinach, chicken, asparagus and pea risotto with Parmesan and white wine.
140g of risotto rice
1 pack of diced chicken
1 pack of asparagus
1 large white onion
Half a bag of spinach
Finely dice the onion, and dice the chicken into bite size chunks
Add oil to a pan, and fry the onions till translucent, then add the chicken, followed by some asparagus and peas. Make sure that the chicken stays moist and doesn’t dry out whilst cooking
Add your risotto rice (top tip: toast ths for two minutes before adding your stock)
Add water to the pan, together with a vegetable stock cube. Add a dash of white wine for some acidity
Leave to simmer until the rice has absorbed the liquid, and keep stirring to ensure the rice is tender and has a creamy consistency
Throw half a bag of spinach in to wilt
Stir through some grated parmesan to finish it off
And there you have it. Risotto is not a scary thing to cook - which I always thought it was. So have a go, and the beauty of it is that you can add have a variety of ingredients with risotto. I love mushroom risotto, butternut squash, and a prawn and pea risotto. Even better when they’re packed with a lot of cheese. And if you put a lot of green veg in it, then you can fool yourself that it’s healthy. Five a day?
Easy peasy scrambled eggs.
Anyone should be able to make scrambled eggs, they’re amazingly easy and super yummy.
2 medium eggs
Half of a tomato
1 tbsp butter
Salt and pepper
Crack two eggs into a bowl, season with salt and pepper and whisk with a fork. A lot of people add cream or milk to theirs but personally I prefer without.
Add butter to a frying pan and heat till its melted. Turn down the heat and add the whisked eggs.
Leave the eggs to cook for half a minute, then start scrambling them with a wooden spoon. Slow and low people, slow and low. Low heat is key to a good scrambled egg. Cook to preference (some like well done, others like runny)
Add in the spring onion and tomato for the last twenty seconds and voila!
All in all this whole process takes five minutes maximum.
Perfect for pre-gym as well.
Tuna steak with garlicky greens and broccoli cheese at Jak’s, Kings Road.
Just look at the size of that steak! Jaks is becoming one of my favourite places not only for drinks but dinner too. You have to get your head round the strange posh buffet where you pick your main and then sides to complement but the quality of food is outstanding, plus there’s loads of choice you’ll probably have a mare making your mind up. All this food was £15, which in my eyes is quite the bargain wouldn’t you agree. But beware, no one on our table of twenty was able to finish their food, and that includes the boys. Portion sizes here are eye watering. Did the foodie finish though? Of course.
Come here to soak up the Aladdin’s cave basement turned prohibition atmosphere with plenty of dark corners to hide away in. Head on over to the adjoining bar after dinner instead of going to Embargos upstairs for that understated cool, where the music plays on till 1am. I’ll take that any day.
I’ll be seeing you soon Jaks, and I’ll be wearing loose clothing.
Superfood salad with grilled chicken on a bed of houmous with avocado, cottage cheese and Harissa dressing at Jamie’s Italian. This was a great little pre flight dinner at Gatwick and we were in and out in 30 minutes! Super speedy.
I would definitely recommend this if you want a break from pasta, which for me is a rare thing.
Jamie’s is a solid choice for some good old cooking which you can count on. Yum.
The amazing make your own s’mores at Flesh and Buns, Earlham Street. This is such a fun way to eat your dessert and pretty impressive with that stone fire in the middle of the table.
Hover your marshmallow over the flame camping style to your charred liking, place on top of the biscuit, chocolate and green tea slice and just watch that marshmallow ooze as you squeeze everything together to make your s’more.
Note: things can get messy here, but that’s part of the enjoyment.