Kitchen Diaries Challenge 2013

Not from any of the books, but something I wanted to make because the ingredients were to hand. Marks and Sparks have the first of the seas...

I know, this is hardly a challenge, but I do love a good crumble and the rhubard is so fab at the moment. I also wanted to share Rachel All...

An easy lunch dish from Jo Pratt here, which made a nice change from sandwiches. Make a lemony mustardy vinaigrette, with the zest and juic...

I made chicken biryani recently and wondered if this might not be too similar, but it was a different dish altogether - milder, gentle and v...

Lovely fresh plaice available today, so we adapted a Mitch Tonks' recipe for grilled Dover Sole. Sadly, the budget can't quite run ...

Easter Sunday - why do people eat lamb for Easter? (other than for the Passiontide associations with the Paschal Lamb?). The young lambs ar...

After our health scare on Good Friday, hubby (and I) had regained our appetite by Saturday evening - you can't keep a good trencherman (...

So, we had a bit of a drama over Easter, with Hubby being proper poorly on Good Friday. BUT - it takes more than that to get in the way of ...

Or 'Mixed Well Sauced Noodles' according to Ching-He Huang. This is a kind of Taiwanese 'Spag Bol', with minced pork (or yo...

Well, British Summer Time allegedly started on Sunday - outside, it is cold, dark, wet and with sleet forecast for later in the week! So, w...

So, we were meant to be eating the leftover Asian Ribs tonight. Who was I kidding? So, a lovely baked frittata from Rachel Allan instead, ...

A delicious marinade from Donna Hay of Hoisin sauce, soy sauce, Shaoxing wine, masses of grated ginger and a little sugar and five spice pow...

Phew! I'm stuffed, if you'll pardon the expression. This Chicken Biryani was an altogether more delicate and elegant version of th...

Another class recipe from Nigel Slater - although I am enjoying a wide range of recipes from across 12 books this year, I am missing the tot...

Scarcely a recipe, yet I wouldn't have tried it this way if I hadn't come across it in Ching-He Huang's book. You simply steam ...

Or, to give it its Japanese name, Tori to piman no itame ni . This recipe, from Harumi, is a perfect example of why I do the challenge - I ...

Yum. I could eat this recipe, from Jo Pratt, every day until I die - which would probably be very soon, with all the butter it contains. S...

Alastair Hendy's Chilli is fairly similar to my own 'house' chilli, but he intrigued me by mixing the paprika powder with a tabl...