RECIPE
Hangover Spicy Rice Serves 1
Perfect after the night before and a doddle to make; you’ll be feeling better in no time.
Ingredients: 2 tsp. of vegetable oil | A few cherry tomatoes, halved | 1 spring onion, finely sliced | 1 pack of microwavable brown rice | 1 tbsp. of soy sauce | 1 tbsp. of sweet chilli sauce | 1 tsp. of toasted sesame oil | Juice of 1 lime | A good pinch of dried chilli flakes | 1 free range egg | Extra soy sauce and sweet chilli sauce to serve.
Method: Heat 1 tbsp. of vegetable oil in a frying pan over a medium heat and add the spring onion and tomatoes. Cook down for a couple of minutes until softened and then add in the pack of rice, frying for a further 2 minutes. Pour in the soy sauce, sweet chilli and sesame oil and squeeze in the lime juice. Allow to fry for a further few minutes, stirring occasionally. In another small frying pan, heat 1 tbsp. of vegetable oil and fry the egg until cooked in the middle and crispy around the outside. Plate up the rice, top with the fried egg and add a dash of soy and sweet chill sauce to serve.
Brie and Cranberry Wa es - Makes 4 Stuck with what to do with that leftover piece of Brie from Christmas and New Year? Turn it into a delicious brunch with this comforting waffles recipe. Ingredients: 1 free range egg | 1 cup of self-rasing flour | 1 tsp. of baking powder | A pinch of salt 200 ml of milk | 1 tbsp. of honey | A handful of brie, ripped up | 4 tbsp. of cranberry sauce Method: In a bowl mix the egg, flour, baking powder, salt, milk and honey together until it forms a smooth but sticky batter. Allow to sit for at least 15 minutes. Preheat your wa e iron to the highest setting. Dollop half a ladle full into each section of the wa e machine, scatter with brie and spoon in a tablespoon of cranberry sauce per wa e. Ladle the other half over the brie and cranberry and close the machine, cooking for a few minutes until golden on either side. Once golden brown, serve immediately. Cut in half and let the brie ooze out.
Recipe by Nicola Millbank A A Milly Cookbook. Milly s debut book, Milly s Real Food will be published By Harper Collins in hardback, priced at £20.00 and released on 4th May 2017. For more information and additional recipes see: millycookbook.com