As Nigel Slater describes them in his Kitchen Diaries 1 – ‘a meatball to beat them all!’


This is one of my favourite supper dishes of the meat variety. Perfect served with noodles.

Please give these a go. You will be so glad you did!


70gm white breadcrumbs

500 gm pork mince

A lemon

Parsley leaves – large handful

Several sprigs of fresh thyme

2 heaped tbsp of grated parmesan

A little flour

Optional – 5 anchovy fillets

Olive oil

40 gm butter

200 ml chicken stock


Pop the mince and breadcrumbs into a large mixing bowl. Grate the zest of the lemon into the mixture then halve the lemon and squeeze in all the juice. Add chopped parsley leaves and the thyme stripped from their sprigs. Now add the parmesan – and the anchovy fillets chopped – or of not a good grind of sea salt. Now add several good grinds of black pepper.

Using a dessert spoon make about 18 small balls of the mixture. Sprinkle the flour on a board and add each meatball to it as you make them. 

Roll them lightly in the flour. Add the oil to a wok – or large frying pan. Fry the balls on a medium heat for about 4 or 5 minutes, until crispy golden. 

Lower the heat and let them cook through for about another 8 minutes. Try not to move them now.

Then spoon off most of the fat and add the hot chicken stock. Leave to bubble for 2 or 3 minutes.

I now added some finely shredded raw vegetables – bits I had left over – a few bits of broccoli, a couple of cabbage leaves, half a carrot. Whatever you fancy! Or you could leave them out too! Tis up to you. 

I also now added my lightly cooked noodles to the dish and stirred round gently to soak up the flavours.

Thank you again to Nigel Slater for this fab recipe idea. Magnifico!

And a Happy Birthday to him for April 10th!


Simple Beef and Cashews with noodles



I love Chinese food – I should cook more of my own recipes really.Once you have the basic ingredients in your store cupboard then the dishes are fun and simple to create. This recipe is perfect for novices of this cuisine – the resulting flavours are mouth watering. You could use sirloin steak if you feel flush, but frankly, any decent frying steak will do just fine.

For 2

1 & a half tbsp of  soy sauce

1/2 tsp of Chinese 5 spice

2 steaks, trimmed of fat and sliced into thin strips

1 & a half tbsp of ground nut oil or sesame oil

1 garlic clove sliced thinly

Thumb sized piece of ginger finely chopped

Pinch of chilli flakes

30 gm unsalted cashew nuts

2 tbsp of oyster sauce

120 gm of baby broccoli – basically a good handful

1 lime

2 spring onions finely chopped

50 ml water

Noodles to serve – I like the thinnest I can get.


Mix the soy sauce and Chinese 5 spice with a grind of black pepper in a bowl – add the beef and coat it all in the mix. Put to one side.

Heat 1 tbsp of oil in  a wok or large frying pan – one with a lid – over a high heat. Add the beef and stir fry for 2 to 3 minutes. Remove the beef from the pan on to a warmed plate. 

Heat half a tbsp of oil in the pan again and add the garlic, ginger, chilli flakes and cashews. Stir fry for one minute on a high heat. Add the oyster sauce and the water – stir. Bring to the boil, add the broccoli, then reduce the heat to a medium heat, pop on the lid – or cover with foil if no lid – then cook for three minutes.

Return the beef to the pan to warm through. Add the juice of half the lime and the spring onions.

Serve with noodles and the rest of the lime in wedges.  

You will love this – I promise!