Prep time:

Cooking time:

Total time:

Serves: 4

1tbsp Coconut Oil (or Butter)

1tsp Freshly Grated Ginger

1 Garlic Clove, Crushed

500ml Chicken Stock

200g Button Mushrooms

1 Red Chilli, deseeded and finely chopped

1tbsp Tamari or Soy Sauce

2 Chicken Breasts or Thighs, cut into strips

100g Rice Noodles

2 Eggs

Salt, to taste

2 Carrots, julienned

Juice of Half a Lime

2 Spring Onions, finely chopped

1tbsp Toasted Sesame Seeds

This is my take on one of our Japanese favourites. Ramen has totally exploded in popularity in recent years, but what many people don’t realise is that it’s so easy to make at home when you want a warming meal. Chicken stock is great when you’re feeling run-down because it contains immune-boosting minerals such as calcium, magnesium, phosphorus, silicon and sulphur, which makes ramen such fantastic comfort food.

  • words:
  • pictures: Martin Poole

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...