Aubergine with Yoghurt, Chilli and Honey

Aubergine with Yoghurt, Chilli and Honey from @sainsburysmagazine August issue by @genevieveeats

I always love to try new recipes and this was a little different. It is griddled aubergine topped with Greek yoghurt mixed with fresh garlic, sprinkled with chopped mint, walnuts and chillis, drizzled with sherry vinegar and honey. On my first attempt, whilst it tasted amazing, I was a little flustered by trying to get all the components ready. However, the second time I made it, I prepared everything in advance and it was a breeze to make 🙌 We ate it like canapés by picking up a piece of aubergine covered with all the amazing toppings and devouring it. Like I said, it is a little different and whilst our 10 year old tried it but wasn’t sure, our 13 year old wolfed down slice after slice! 🤣

Stir-Fried Pork with Honey and Ginger

BBC Food Stir-fried Pork with Ginger and Honey is a recipe we come back to again and again. It’s quick and easy to make and the sauce is so flavoursome. Tip: I keep all the ingredients the same but double the sauce ingredients. It’s quite a thick sauce so I thin it out with a little hot water. Recipe link here.

Greek Salad with Halloumi

I love my monthly @sainsburysmag This month there were so many summery recipes to try. The Greek Halloumi Salad on page 12 was amazing! So fresh and zingy. The kids loved the honey and sesame marinade on the halloumi.

Peanut Chicken Noodles

Here’s my peanut chicken stir-fry, an adaption of Tom Kerridge recipe as I decided not to buy the chilli oil, rice wine vinegar, tahini, Sichuan peppercorns and peanuts- it was just going to be too expensive and also wasteful as I know many of these ingredients would have gathered dust in my cupboard! I used sesame seeds that I had in instead of the peanuts to garnish the stir-fry.

I invested in an @oxo good grips julienne peeler to get the carrot and cucumber thinly sliced- it was really easy to use. The cucumber was really nice to sprinkle on the stir-fry before eating, not something I’ve done before but I’ll definitely do it again.

Peanut chicken stir-fry

Serves 4

Peanut sauce

3 tbsp crunchy peanut butter

2 tbsp clear honey

3 tbsp soy sauce

1 tbsp sriracha sauce

2cm minced ginger

2 cloves garlic, crushed

3 tbsp water

660g udon noodles

2 tbsp sesame oil

3 chicken breasts, cut into strips

200g mange tout

2 carrots, cut into thin strips

4 spring onions, sliced at an angle

1 red pepper, thinly sliced

Garnish

1/4 cucumber, thinly sliced

Sesame seeds

1. Cook the noodles in boiling water for 2 minutes, then drain and put in cold water.

2. Mix all the peanut sauce ingredients together and set aside.

3. Heat the oil in a wok and add the chicken. Cook for 5 minutes on a high heat.

4. Add the carrots, mange tout, pepper and spring onion and fry for another 2 minutes.

5. Drain the noodles and add them to the wok together with the peanut sauce. Toss gently and heat through for a few minutes.

6. Serve with the cucumber and sesame seeds on top.