Category Archives: Hot & Spicy

Indian Chickpea & Vegetable Curry Soup for 2

2 teaspoonfuls of vegetable oil
1 chopped onion
1 teaspoonful of grated ginger
1 chopped garlic clove
2 teaspoonfuls of garam masala
Chilli flakes to taste
3/4 pint chicken stock
1 large chopped carrot
1/2 of a 14oz tin of chickpeas, drained
2 oz of chopped green beans
2 sticks of chopped celery
4 halved cherry tomatoes

Heat the oil and fry the onion, ginger and garlic for one minute. Add the garam masala and chillies and give one more minute. Then add the stock and carrot. Simmer for 15 minutes then add the chickpeas. Use a stick blender to whize the soup a little or use a masher. Stir in the rest of the ingredients and simmer for 10 more minutes. Decorate with some fresh coriander if you have some.

Chicken with Vietnamese Coleslaw for 2

IMG_0225Photo of Tandoori Chicken with Vietnamese Coleslaw

Ingredients for 2
7 oz cooked chicken breast
1 hot red chilli, chopped
1 garlic clove, grated
1 small carrot, grated
1/2 red onion, sliced
Cabbage, enough for 2, finely sliced
2 teaspoonfuls rice vinegar
1 1/2 tablespoonfuls lime juice
2 teaspoonfuls sugar
1 tablespoonful chopped mint
1 1/2 tablespoonfuls fish sauce

Combine chilli, garlic, sugar, vinegar, lime juice, fish sauce, onion and black pepper to taste. Leave to soak for half an hour or so. Shred cabbage and grate carrot. Mix and add onion dressing and mint. Mix with cabbage and leave for a hour to soften.
Serve with shredded chicken on top.

Fish Stew for 2

Ingredients for 2

12oz/360g Fish.  Any mix of white fish, prawns and mussels

1 onion, sliced

1 clove garlic, sliced

1 teaspoonful (5ml) olive oil

1 400g tin of chopped tomatoes

6 sliced black olives

1/2 teaspoonful dried oregano



Heat oil in a non-stick pan and cook onions and garlic gently until soft.  Add tomatoes and bring to a simmer for 10 minutes until thickened slightly.  Add the fish, oregano and olives.  Simmer for 6 to 7 minutes until the fish is cooked.  Check seasoning, add salt and pepper to taste.

Serve with any simply boiled green vegetable like green beans, broccoli etc.


Heather’s Bankok Chicken

For 4 people 8 chicken thighs.
150ml sweet chilli sauce, 50mi fish sauce, juice of two limes
1 tbsp grated ginger, 1 tsp chopped red chilli,
1 tbsp chopped mint, 1 tbsp chopped coriander.

Mix all ingredients together and marinade overnight, I always do this in a zip-lock bag. Preheat fan oven to 190. Bake uncovered for 35 minutes.

Mexican Tomato Soup

1 jar passata

2 jars chicken stock

1 onion sliced

1 carrot peeled and sliced

1 clove garlic

2 teaspoons mild chilli powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 cup red lentils

Soften onion, garlic and carrot  in a little olive oil. Add all other ingredients and simmer until veg and lentils are tender. Blend in a liquidiser or with a stick blender until smooth-ish. Can add some fresh chopped coriander to serve.