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22/10/2026

🍣 Easy Sushi Bake Cups
🔽🔽🔽

- Ingredients for 24 cups:
For the rice:
— 300g sushi rice (uncooked)
— 330ml water
— 30ml rice vinegar
— 30g sugar
— 2g salt

For the filling:
— 480g surimi (I highly recommend Vici surimi rather than regular seafood sticks. I’ve tried both MANY times, and trust me, the taste is SO much better! NOT AD. I buy mine from Waitrose, but you can also find it at Sainsbury’s.)
— 120g Kewpie mayo
— 2 tsp Sriracha

For assembling & topping:
— 6 large nori sheets
— Sesame oil (for greasing the muffin tin)
— 1 ripe avocado
— Kewpie mayonnaise
— Sriracha
— Sushi sauce (optional)
— Sesame seeds (optional)

Rinse the sushi rice thoroughly until the water runs clear. Add 330ml of water and bring to the boil over a high heat. Once boiling, reduce to a low heat, cover with a lid and simmer gently for 12 minutes.

My little trick for induction hobs: I use two cooking zones! While the rice is coming to the boil on the highest setting, I have another zone preheated to level 3. As soon as the water boils, I move the saucepan straight over to the second zone, pop the lid on and cook for 12 minutes. Works perfectly every time!

Meanwhile, mix the rice vinegar, sugar and salt in a small bowl. Microwave for around 30 seconds, then stir well until completely dissolved.

Once the rice is cooked, immediately transfer it to a large bowl, pour over the vinegar mixture and gently fold it through. Cover with a clean tea towel and leave to cool slightly.

Shred the surimi into thin strips (these Vici surimi sticks are really easy to pull apart with your fingers), add the Kewpie mayo and Sriracha, and mix until lovely and creamy.

Cut each nori sheet into 4 equal squares. Grease the muffin tin with sesame oil, then gently press a nori square into each hole. Add a small ball of rice to each one, pressing it down gently with a spoon, then top with a generous spoonful of the surimi mixture.

Bake in a preheated oven 180C fan for 12-15 min.

Once out of the oven, add some finely diced avocado, drizzle with mayo, Sriracha and sushi sauce, then finish with a sprinkle of sesame seeds.

15/10/2026

Gravy isn’t just for Sundays, you know…

CHICKEN MEATBALLS WITH FETA, PARMESAN & RICH CHICKEN GRAVY
⬇️⬇️⬇️

Ingredients for 3–4 servings:

— 2 packs Borough Broth Organic Chicken Gravy
— 2 chicken breasts (450–500g)
— 40g feta cheese
— 20g Parmesan, finely grated
— 35g breadcrumbs
— 45ml milk
— 1 egg
— 15g butter, melted and cooled
— 2 garlic cloves, minced
— 1 tbsp olive oil, for frying
— Salt and pepper, to taste
— Dried herbs, to taste

For seasoning, feel free to use your favourites.

Cut the chicken breasts into chunks and mince them in a food processor. A blender works too, just don’t overblend into a paste.

Transfer the chicken mince to a large bowl. Add the grated Parmesan, crumble in the feta, then add the breadcrumbs, egg, garlic and seasonings.

Pour in the milk and melted butter. Mix everything gently until combined. Leave for 10–15 minutes so the breadcrumbs can absorb the liquid.
The mixture will be very soft and delicate, and that’s exactly how it should be! This is what makes the meatballs so lovely and tender.

Shape into meatballs using slightly wet hands. I used an ice cream scoop and made 8 large meatballs.

Heat the olive oil in a frying pan over a medium heat. Fry the meatballs for about 4-5 minutes, turning gently until golden on all sides. They don’t need to be fully cooked at this stage.

Transfer the meatballs to an ovenproof dish. Heat the organic chicken gravy in a saucepan until bubbling, then pour it over the meatballs.

Bake in a preheated oven at 180°C for 15–20 minutes, or until the meatballs are cooked through (74°C in the centre).
If the gravy gets a little too thick in the oven, simply add a splash of boiling water to loosen it up.

Serve over creamy mashed potatoes, spoon plenty of hot gravy over the top and finish with freshly chopped chives and freshly cracked black pepper.

A little tip: Feta and Parmesan are both quite salty, so be careful with any extra salt. And don’t overmix the chicken mince — that’s one of the secrets to keeping these meatballs lovely and tender.

14/10/2026

This is exactly why I always have some cooked rice in the fridge. A delicious breakfast that takes just 10–15 minutes to make.
🔽🔽🔽

Ingredients for 1 serving:
— 150–180g cooked rice (sushi rice works best, but any rice will do)
— 2 eggs
— 10g butter
— ½ pack roasted seaweed snacks (2–3g), optional
— 1 tbsp vegetable oil or olive oil
— 1 tsp soy sauce
— ½ tsp toasted sesame oil
— 1 spring onion, finely sliced
— 1 tsp toasted sesame seeds

Reheat the leftover rice until piping hot. Add the butter and stir until melted.

Crumble the roasted seaweed into the rice, if using, and mix everything together.

Heat the oil in a frying pan over a medium-high heat. Crack in the eggs and fry until the whites are set and the edges are golden and crispy, keeping the yolks lovely and runny.

Transfer the buttery rice to a bowl and place the fried eggs on top.

Drizzle the soy sauce directly over the eggs, followed by the toasted sesame oil.

Sprinkle with toasted sesame seeds and finely sliced spring onion.

Break the yolks, mix everything together and enjoy.

A little tip: Sushi rice is my favourite for this recipe because of its lovely sticky texture, but any rice you have in the fridge will work.

Save this for your next breakfast ♥️

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