When only a bowl of Noodles & Dumplings will do…..

Nothing quite gives you the same warmth than the combination that noodles and dumplings gives you.   Add some chicken to the mix and you have yourself a cure like no other that heals, comforts you and picks you up from the inside whether you have the flu or emotional heartache; It can be quite magical.

There are so many variations of noodles and dumplings and the choice to have them in a soup or a sauce or alone that the combinations could be endless.  This is the case more-so when you realise that noodles and dumplings make an appearance in so very many cultures and cuisines.  Starting with the king of them all in my opinion…the many varieties of Chinese noodles and dumplings- the Jiaozi is one of many kinds, Jewish Matzah balls, Russian Pelmenis, Japanese Gyzoas, Tibeten/Indian Momos, Turkish Mantis, Polish Perogies, Korean Mandus, Indian Muthiya, Italian Ravioli, French Quenelles, German Knödels …and then the noodles,  rice noodles, wheat noodles, mung bean noodles, shirataki noodles, vermicelli, Spätzle,  pasta noodles, soba noodles,  udon,… my lists could go on and on, but I think the picture is clear.

Noodles and dumplings are loved by so many cultures because there simply isn’t anything else that is as comforting as these two humble foods.   And when you eat them together, they make the ultimate comfort food because no matter where you are or who you are with, you will feel like you are being taken care of; that warm, loved feeling you get when you eat whatever food your mother or grandmother prepares for you.

Pork & Coriander Dumplings with Vegetables & Soba Noodles in a Oyster, Chili & Garlic-Ginger sauce

This is a combination that I made up myself so I cannot vouch for any kind of authentic identity it may have as there are both Japanese and Chinese flavours and ingredients in here.  Nevertheless, it turned out delicious.  You should try it!


Serves 5-6

  • 170g Soba noodles
  • 1/2 head of cabbage finely sliced
  • 2 red peppers slices
  • 1 1/2 cups of sliced mushrooms
  • 1 small head of broccoli florets
  • 1 carrot chopped into matchsticks.
  • 2 tbsp of oil
  • 1 tbsp Oyster sauce
  • One quantity of Oyster & Chili Garlic-Ginger Sauce (recipe below)
  • Dumplings quantity of your choice.  Allow for at least 4-5 dumplings per person (recipe below)
  • 1-2 spring onions chopped
  • Sesame seeds or glazed bonito topping to sprinkle (recipe available soon!)

To assemble the dish:

  1. Boil the soba noodles in a large pan of boiling slightly salted water, when done, drain and keep to the side.
  2. In the same water add as many dumplings as you require.  Cook on a rolling boil for 4-5 mins.  They are done when they float to the surface  Drain and keep to the side.
  3. In the meantime, heat a large pan to make the sauce, when done remove sauce into a bowl and put pan back on heat without washing.
  4. Add a tbsp of oil to the pan and turn the heat up high.
  5. When hot add the vegetables (the vegetables I listed are what I had available, you can use whatever you like) one at a time stirring well between each addition starting with the carrots, then the mushrooms, the peppers, the cabbage and finally the broccoli florets.
  6. Stir in a tbsp of oyster sauce and cover with a lid for a few minutes to steam while on medium high heat.  You want the veg to still have a bite test to see when the broccoli turns greener and a little tender.
  7. Remove the lid and add the sauce.
  8. Stir well and then add the noodles and stir again.  Make sure the heat is off.
  9. Finally sprinkle the dish with the chopped spring onions, place the dumplings on top and sprinkle with sesame seeds or if you have make the bonito topping use that and enjoy!

Pork & Coriander Jiaozi  Style Dumplings  

Makes 25-30

You can make these in advance and cook them straight from the freezer so I will often double this batch just to have extra in the freezer.  They also make a quick, (4-5 minute boil in water then pan fry the flat side of the dumpling for a couple of minutes to golden) delicious pot-sticker to serve  impromptu guests.  Serve with a dipping sauce in the ratio of 2:1 soy sauce and regular rice vinegar or black vinegar,  a dash of sesame oil and optional chili oil.

The Dough:


You can either use ready made dumpling or wonton skin from the Asian supermarket or make your own which is worth the effort if you have the time.

  • 180g plain strong white flour (and extra for dusting)
  • Approx 75ml hot water  (add a little at a time)

Combine the water and the flour until you get a fairly firm dough and knead until smooth.  Set aside for 1/2hr to rest before making the skins by rolling out the dough to the thickness of a 10p coin/quarter (a couple of mm) and using a cookie cutter- cut out rounds.  Thin out the edges of each round slightly with a rolling pin, leaving the centre thicker, Stack the rounds with a dusting of flour between each layer to ensure they don’t stick together.  Cover with some cling film/saran wrap while you make the filling.

The Filling:


  • 85g good quality lean pork mince  (you can substitute with minced chicken thigh or for a vegetarian version I will be adding a recipe soon)
  • 1 cup coriander chopped finely (stems included)
  • 1-2 spring onions chopped finely (depending on the size)
  • 1 tbps grated  ginger
  • 1-2 cloves of garlic crushed
  • Light soy sauce  to taste (at least 1 tbsp)
  • 1 tbsp rice vinegar
  • 2 tsp Shao Xing wine  (or dry sherry)
  • 1 tsp sesame oil
  • 4-5 water chestnuts chopped finely (optional for added texture)


Combine all the ingredients together in a bowl ready to fill the dumpling skins.  Can be made in advance and refrigerated until ready to use.

Filling the Skins:

Take a good teaspoon of the filling and put it in the centre of one half of a dumpling skin.  Fold the other half over to create a half moon shape squeezing out the air from the filling .  If you find though edges aren’t sticking well, you can moisten one edge very lightly before joining to the half moon shape.  Secure all edges by ensuring there are no air pockets and if you like, gather the edges into little pleats thinning the edges slightly as you go around to ensure the edges are not too thick.  Place wrappers on a lightly floured plate and refrigerate until needed.

Oyster & Chili Garlic-Ginger Sauce

This sauce is very versatile.  It can be made thicker or thinner depending on what you are using it for.  It is great with bok choy, dau miu (snow pea sprouts..my favourite!), choi sum, morning glory or any other vegetables you like as well as a quick sauce for meat, poultry or fish.


  • 2 tbsp groundnut or vegetable oil with a high smoke point
  • 1 tbsp grated ginger
  • 4-5 garlic cloves crushed
  • 1-2 long thin green chilis chopped finely (to taste)
  • 3-4 tbs good quality oyster sauce (It is possible to get a good quality vegetarian versions of this too)
  • 1 tbsp Mirin
  • 2 tbsp Shao Xing wine (or dry sherry)
  • 1- 1 & 1/2 tbsp of corn flour depending on the thickness you prefer.  Start with one and add more if you need.
  • 1 cup of water  (adjust according to preference)
  • 1 tbsp light soy sauce or to taste
  • 2 tsp sesame oil


  1. Put the water in a jug, mix in the cornflour until smooth and keep to the side ready to use.
  2. On high heat, heat a large wok type pan with the oil.
  3. Add the ginger, garlic and chills and fry for a minute or so.
  4. Next add the Shao Xing wine then the Mirin and stir to evaporate some of the alcohol while it boils.
  5. Next add the soy sauce, oyster sauce and sesame oil and bring to a boil.
  6. Lower the heat and add the cornflour and water.
  7. Cook this on a medium high heat until the sauce has thickened. It should be the consistency of pouring yoghurt not too thin and not to thick so as to coat the noodles and vegetables well.
  8. Taste for salt and adjust with soy sauce accordingly.
  9. If you require the sauce a little thicker or thinner add some more cornflour mixed with some water and bring to the boil to thicken or thin out with some water.
  10. Sauce can be made in advance and refrigerated until needed.


Friendship & The Humble Chicken

I have been lost from here for some time.  However, I can assure you I have been cooking lots and have much to share about my experimentation and I will in the coming weeks.

This week I have been feeling reminiscent of good times especially the other night when I prepared this.

I remember the first time I made a version of this.  I had just spent a day at the Southbank in London with my best friend where we had an argument.  It was about something stupid, but we were both in a bad mood when we came back home which wasn’t helpful because earlier in the day we had asked some friends to come over later that evening for an  impromptu dinner.  I had planned to cook something;  there were some racks of lamb that I had marinated the night before in some spices,  a chicken and some vegetables…a roast of sorts was on the cards.

When we walked in I got straight into the kitchen so that I could just concentrate on the cooking of the meal rather than continue with our argument while my friend went to the lounge to tidy up.  It was surprising how quickly things fell into place with virtually no planning.  I am not the kind of cook that likes to rush things and I love to cook spontaneously with whatever is available to feed my love of experimentation.   My favourite time is to cook with people in the kitchen: cooking, talking, drinking at a slow pace so as to enjoy the whole process.  However, saying that,  I can certainly also be efficient when needs be and that day I was efficient beyond words!

I spotted the couscous in the cupboard and immediately started preparing a stuffing with whatever I could find- handfuls of fresh mint and parsley, dried apricots, paprika, roasted cumin, glugs of olive oil, lemon juice, sumac and of course a good pinch of chilli flakes.  I didn’t de-skin the chicken, but I made pockets under the skin and filled them with the marinade ensuring that I slathered the rest over the chicken before stuffing it to the brim with the aromatic couscous jewelled with nuggets of orange sweetness.  Simultaneously,I had put some potatoes to boil and before putting them around the chicken I generously sprinkled them with some of that deep smoky sweet roasted cumin and some glugs of olive oil.  Everything was in the oven within 15 mins with just the veggies and lamb chops to cook when our friends arrived

I was glad that I had that time to clear my mind.  Sometimes it’s necessary to remove yourself from the situation and be alone to reflect.  When my friend came back into the kitchen after tidying up, she took out a  bottle of champagne from the fridge and we had a glass.   We didn’t say much, but we both knew things would be ok.  We have both realised however similar we are, that we also have some strong differences.   Similarities such as stubbornness and the need to have our own way can cause some clashes in our friendship, but it is highly unlikely that there is anything that could ever break our friendship because of the end of it all, life would not be the same without her in

As George Washington said … “True friendship is a plant of slow growth, and must undergo and withstand the shocks of adversity before it is entitled to the appellation.”

The meal went down a storm, much laughter and good times were had by all.

And not to forget a recipe to remember because you see, just a chicken soup is good for the soul and the body, roast chicken does wonders for friendships.

My Seductively, Smoky & Sweet Paprika Glazed Chicken Stuffed With An Aromatic Couscous Jewelled with Feta & Dried Fruit 

I have changed the original recipe slightly with the addition of Feta, some pearl barley and sultanas. I love the saltiness of Feta that contrasts beautifully with the sultanas (which I used because I was out of apricots and I think I prefer.) The pearl barley adds a delicious nuttiness and variation in texture.   

The Couscous Stuffing


  • 120g barley couscous
  • 50g pearl barley (optional-I like the slight bite this has to contrast with the couscous)
  • 150g feta chopped into small cubed or crumbled in to small pieces
  • handful of chopped mint roughly chopped
  • handful of chopped flatleaf parsley roughly chopped
  • 1 tsp chilli flakes
  • 2 tsp paprika
  • 1 tsp roasted ground cumin (pan roasting the seeds before grinding yourself transforms this aromatic spice into a deep seductively smoky sweeter version than if you don’t- totally worth the extra step. It also adds to the richness of the colour.
  • 2-3 tsp sumac (more or less to your taste and depending on the strength. If you can’t find this add a few more squeezes of lemon and 1/2 tsp more paprika)  The reasons I use this instead of just lemon are twofold: It adds the sourness that lemon provides, but also an earthiness. Secondly, the speckles of sumac stain wherever they lie with a ting of rich burgundy that looks beautiful.
  • 50g sultanas or chopped apricots or chopped dates
  • 2 tbsp olive oil
  • juice of half a lemon
  • salt and pepper to taste
  1.  Boil the peal barley in some salted  water until done.  If you omit this, you will still have sufficient stuffing without or for a large chicken soak a little extra couscous (25g).
  2. Place the barley couscous in a bowl, pour over 150 mls of boiling water and cover with a plate for 4-5 mins (or per the instructions on the pack).  If you cannot find barley couscous, the regular wheat kind is absolutely fine. You could also experiment and try out Israeli jumbo couscous too.
  3. Fork through the couscous add the olive oil and cooked pearl barley and mix well.
  4. Now add all the spices- the chili flakes, paprika, ground roasted cumin, sumac and some salt and pepper.  When adding the salt, bear in mind the saltiness of the feta you are using.
  5. Next add the parsley, mint, sultanas, and feta; stir to combine.
  6. Finally, sprinkle with the juice of half a lemon and taste- check the salt and balance of sour from the sumac and or lemon.  Adjust according to your taste.
  7. Set aside while you prepare the chicken.
De-skinning Of The Chicken
When I do a traditional roast chicken, I will remove some excess fat, but I will leave the skin in tact because an English roast would not be the same without!  However, in the Indian culture the skin is never left on on when cooking chicken. The reason for this is more on the lines of better flavour penetration than for care of health!  The skin, although tasty when crisp and useful to prevent drying out when being fried or roasted, it doesn’t allow for the aromatics to really get into the flesh.
 There is rarely a time that I will not add garlic to a roast chicken; even when preparing a traditional roast.  On these occasions when I want the skin in tact, I will lift the skin on the breasts with the back end of a spoon in order not to pierce the skin and then leave my fingers to gently loosen the skin from the flesh to provide a pocket to put my marinade of choice inside to ensure the flavours get into the flesh.  The skin on the rest of the bird is left as it is because I will stab cuts in the joints to allow for flavour penetration.
Another reason why the skin is discarded is that Indians don’t see the flavour of chicken coming from it’s fat or skin as is the case in a lot of other cuisines.  For them, the flavour comes from the bone hence why the majority of South Asian meat and poultry dishes are cooked on the bone.  Although some of the time Indian meat and poultry dishes can be rich due to the addition of cream and or butter, the removal of the chicken fat and skin and excess animal fat on meat gives Indian dishes a much “cleaner” flavour and allows for the aromatics to shine through.  A couple of exceptions to this rule are when I cook duck or goose.  Almost never without the skin or fat.  That would be sacrilege!
Unless I want the skin for a purpose I de-skin chicken- the whole and pieces.  It’s very easy to do.  All you need is some strong kitchen paper to grip onto the skin, a knife, scissors and a little strength!
The breasts and legs are pretty easy..the wings and the underside can be a little tough sometimes and so if that the case, get a knife and or scissors to help you with the underpart and leave the bits of the wings you can’t get.  Of course if you are buying your bird from a butcher, they will do this for you and if you happen to go to an Indian or Pakistani butcher the chicken will be skinless anyway!
All my Indian, Middle Eastern and Far Eastern dishes with chicken are done this way for the flavours to really get into the flesh; not to mention it’s healthier.  As long as you cook the bird at the right temperature (I recommend between 160-170C depending on your oven) and baste once or twice you will not suffer from a dry bird.
The Marinade For The Chicken
  • 2-3 tbs of olive oil
  • 1tbsp honey
  • 1 tbsp paprika
  • 1 tsp roasted ground cumin
  • 2-3 cloves of garlic crushed to a paste
  • the juice of half a lemon
  1. Preheat a fan oven to 160-170C
  2. Place the de-skinned  chicken onto a baking tray covered with foil (I purely put the foil down for ease of cleaning).
  3. Take a knife and make some stab cuts into the thick part of the thigh area and also around the underside of the wing area.  Avoid the breast meat.
  4. Now take some pepper and about 1 1/2 tsp (or to your taste) of your salt of choice- try a good flaky sea salt like Maldon and rub all over the chicken massaging it into the crevices.
  5. Next take the marinade for the chicken and slather that all over the chicken getting into all the nooks and crannys including the opening of the cavity.
  6. With your hands hold the chicken with a firm grip (it may help to hold it upright with the cavity pointing upwards) and pack the stuffing  tightly into the cavity a spoon at a time.  Don’t forget you can get some in from the neck end too.. you’ll be surprise and grateful about how much you can pack in because the stuffing is a sponge for all the deliciously savoury chicken juices while its cooking!  Depending on the size of your chicken- you may have some left over.  I managed to get all the stuffing into a medium/large 2.5kg chicken. If you have any stuffing left over (provided you haven’t contaminated it with raw chicken-y hands or utensils you can keep it to serve with the chicken when it’s done- If I have a smaller chicken, I keep about a cup of stuffing on the side and add it if needed- that way there is no risk of contamination!
  7. Finally put the chicken in the oven for about 1-1/1/2 hrs depending on the size of your chicken and your oven.  This 2.5 kg bird took about 1 hr 15 mins.
  8. Baste it once or twice during cooking by tilting the tray slightly and spoon over the juices.
  9. It’s done when you poke a knife into the thickest part of the thigh and the thick part underneath where the wing joint is and the juices run clear.
In the spring and summer enjoy this with a mixed green leaf and herb salad lightly dressed with a simple seasoned olive oil, lemon and sumac (if you have it) dressing.
In the autumn and winter this dish is perfect with a selection of roasted root vegetables drizzled in some olive oil, seasoned with a light sprinkling of ground roasted cumin, chilli flakes and flaked sea salt to taste.  When they come out of the oven bring them to life with a few squeezes of fresh lemon juice.