Lydia Wong, Food Writer
Making Shakshouka again! This time is tomato based, with added bacon and finished off with feta cheese and chopped parsley.
Using bits and pieces from the fridge #nofoodwaste
Braised Mixed Mushrooms with Choy Sum (Chinese Greens) | ginger & chorizo
Gluten Free Rhubarb and Apple Crumble
British classic with a twist
Oyster mushrooms and edamame millet bowl served with delicious homemade harrisa (from the mother of my Tunisian friend) so good and so🔥🔥
Always love mum's recipes!!
Pho inspired Meatballs Noodle Soup with Asparagus, Courgette and Edamame is now up on the blog!
You can also use any other green vegetable you have in hand! #FoodRevolution
Massaman curry fish noodles with pan-fried sweet potato and baby pak choi.
One of the best ways of clearing out your fridge :) #FoodRevolution
Crispy Ginger Fried Rice
Even better when you cook it with left over rice! Recipe is up on the blog now! #FoodRevolution
Asparagus tempura with 3 dipping sauces (ginger lime Tamari, chili miso and Gomasio) recipe is on the blog now!