Kickin’ Sweet & Spicy Broth


2 tbs Sesame Oil
2 Spring Onions, finely chopped
1 Leek, finely chopped
2 tbs Ginger, Minced
1 Medium Red Chilli, deseeded & cut small
1/2 Block of Firm Tofu, cut into 1cm cubes
1 cup/120g Shiitake Mushrooms, sliced
1/2 cup/75g Bean Sprouts, fresh or tinned
1/2 cup/35g Fresh Samphire
4 cups/1ltr Vegetable Stock, Hot.
1 tbs Rice Wine Vinegar
2 tbs Light Soy Sauce
1 tbs Miso Paste
2 tbs Maple Syrup
1 cup/100g Baby Pak Choi Leaves or Large Pak Choi, shredded.
1 tbs Black & White Sesame Seeds


Pre heat a large wok or saucepan over a high heat. Add the sesame oil. Wait for the pan to get super hot. When the pan is almost smoking throw in the spring onion, leek, mushrooms, ginger & chilli. Sauté for 1 minute before adding the Tofu.

Toss and stir the mixture whilst cooking for a further 2 minutes. Add the bean sprouts & samphire. 

Cook on the high heat for 30 more seconds.

Turn the heat down low and add the vegetable stock, soy sauce, miso, vinegar and maple. Let the soup simmer away for 5 minutes.

Meanwhile, slice the spring onions thin on angle.

Just before removing the saucepan or wok from the heat throw in the pak choi. Once its slightly wilted remove the pan from the heat.

Serve the soup straight away, topped with spring onion & a sprinkle of mixed sesame seeds.



200g pasta
1 onion, chopped fine
2 cloves garlic, sliced fine
2 cups cherry tomatoes, half chopped in
2 tbs tomato puree
1 cup white wine
1 cup vegetable stock
3 tbs capers
2 tsp black pepper
1 tsp Sea Salt
2 tbs Olive Oil
Pinch Paprika


Add all the ingredients to a saucepan with a lid on & place over a medium heat for 12-15 minutes. Stir every now and then. Once the pasta is al dente, serve the pasta with a sprinkling of seeds.

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