There’s nothing quite like a massive bowl of ramen when you’re sick, is there? I mean, any and all soups are pretty good when you’re a walking plague victim, but ramen – for me anyway – is the ultimate winner, and I’ll tell you why. All soups are warm and comforting, but ramen goes one step further. It’s full of healthy fresh greens (which you can pick and choose), it’s packed full of flavour (enough to get through to those flu-muffled taste buds), the noodles are filling (so you feel like you’ve actually eaten more than just a bowl of hot water), I defy anyone not to smile at the sight of a perfectly gooey soft boiled egg floating in front of them… and the added chilli garnish will do wonders for a blocked nose.
This Ultimate Veggie Chilli is packed with cauliflower, adzuki beans, mushrooms, red peppers and tomatoes – and comes packed with plenty of flavour thanks to a few unusual ingredients – including a shot of whiskey… 😉
It’s about that time of year that – along with your boots – you’re probably fishing out your favourite crock pot out of the back of the cupboard (hopefully you don’t keep both in the same cupboard, that would be weird…). Friendly reminder; the clocks are going back this weekend. It’s going to start getting a lot gloomier in the evenings and – like me – I’m sure you’re going to start hunting down a few easy, one pot, just “bung it in the oven” kind of recipes to see you through the winter.
I love a good curry this time of year, but honestly? Sometimes I just can’t be bothered with all that faffing around on the hob cooking it up. Well, here’s a way to whip up a very simple, very tasty veggie curry in the oven (or the slow cooker, if you’ve got one). 🙂