Ramen noodles

This recipe, from Pippa Middlehurst’s ‘Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen and Everything in Between’ produces delicious noodles. Ingredients 1g kansui 198g high-gluten flour, such as extra-strong bread flour 86ml water Potato starch or cornflour (cornstarch), for dusting 1g salt Method To make the kansui: Preheat the oven to 120C/250F/Gas 1/2. Sprinkle 100g…

Charred onion broth

This recipe, from Pippa Middlehurst’s ‘Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen and Everything in Between’ makes a lovely broth for ramen. In her recipe, Pippa explains that the kombu and shiitake add umami, while charring the vegetables encourages the sugars in the ingredients to caramelise, resulting in a mellow, slightly sweet and richly…

Lo Mein-tenance noodles

…I’m all for them! I’m all about low fuss dinners where all you need to do is chop some veggies, toss them in a hot wok with some oil, add noodles and some sauces for flavour and within minutes, hey presto! Dinner is served! This veggie lo mein dish is from Pippa Middlehurst’s book ‘Dumplings…

Pizza margherita: Jamie Oliver recipe

This pizza dough recipe from Jamie Oliver is the best we’ve ever tried in The Salford Kitchen. Over the years we’ve dabbled with many other recipes, but this one has remained our firm favourite. This recipe produces a base with a lovely texture, and most importantly it tastes delicious too. We have come to the…

Parsnip dumplings in broth, from Ottolenghi’s ‘Plenty’

This dish from Plenty by Ottolenghi is warming, filling yet light, and very healthy; the perfect way to cut through all the rich and decadent food we have been indulging in throughout the festive period! We have been going through a bit of a vegetable stock making phase recently, experimenting with various types of white…

Tomato and basil sauce

Rich and flavoursome, this tomato sauce is our go-to for many dishes: pizza sauce, ratatouille, to accompany gnocchi and, of course, it can be simply enjoyed with pasta. Try to get hold of San Marzano tomatoes if you can, they have a lovely soft texture and mild acidity. Otherwise use good quality tinned plum tomatoes….

Glamorgan sausages

Winter comfort food at its finest! These Glamorgan sausages are made up of a mixture of sharp punchy cheese (Caerphilly or Welsh cheddar), pan fried leek and herbs, rolled in breadcrumbs, then fried over a gentle heat to produce a sausage that is fantastically crunchy and crispy on the outside and yields to a deliciously…

Red cabbage à la flamande

In the winter months I love to make this braised red cabbage dish. The result is glossy, softened red cabbage which retains some texture and a subtle tartness thanks to the apples. It is a great side to include in roast dinners or with sausages and mash. While I like cinnamon, nutmeg and ground cloves…

Vegetarian Korean japchae noodles

Japchae is a Korean stir fried vegetable and glass noodle dish which can also include flank steak. This version celebrates the vegetarian variant of this meal. Tasty, easy to prepare, packed full of healthy veggies, and with minimal pots to wash up, this has become a new favourite weeknight meal in the Salford Kitchen! Many…

Vietnamese chicken and bamboo noodle soup (Bun Mang Ga)

One of Mr Salford Kitchen’s favourite meals is chicken and bamboo noodle soup, rice vermicelli noodles in a warming bamboo-infused chicken broth. Mr Salford Kitchen’s family made it for us when we visited Australia for Christmas this time last year, and I discovered why he loves it so much – it’s delicious! Fragant, tasty, hearty,…