Whilst I’ve been off I’ve been making the most of having time to prepare fresh food. It’s all too easy to moan that there is no point when you’re cooking for one (some days I am an expert at moaning!). However it’s a rubbish excuse, and I’m well aware there’s nothing to stop me freezing leftovers – two (or more) meals for the price of one!

As luck, or fate, or whatever you believe in, would happen I stumbled upon Jo’s Kitchen last weekend and discovered a treasure trove of recipes that appeal to my tastebuds. I’ve already made three!

Chicken & Spinach Curry – My favourite curry and a delicious recipe

Spicy Chorizo & Pepper Soup – possibly the most delicious soup I have ever tasted

Ginger Cookies – make sure you have one as soon as they come out of the oven, nothing beats a warm cookie (don’t burn your mouth!!!)

I’ve also been experimenting myself with Sushi. I was very impressed with my efforts. So was @GraemeWatson who said it was “damn good shit” which I think means I did a really good job. Thanks to Make My Sushi for all the instruction and recipes I needed. I made California Roll, Prawn Nigiri and a loose interpretation of Dragon roll sushi, as Durham is unfortunately not a hotbed of sushi grade fresh eel. I also made a prawn and pepper tempura to go with it. All in all it was very yummy!

Another culinary adventure was the Giraffe fried egg…

Of course as well as all this new stuff there was room for firm favourites. One of which is Tuna, Red Pepper Salsa and new potatoes. It wouldn’t be right to write about all this food and leave you without at least one recipe of my own.

Tuna, Red Pepper Salsa and new potatoes

• Tuna (however big you want it)
• New Potatoes (however many you want to eat)
• Red Pepper Salsa

Red Pepper Salsa (serves 4)

10-15 Cherry Tomatoes (depending on size)

½ Red Pepper

½ Red Onion

½ Red chilli

Juice of ½ Lime

½ tsp sugar

small bunch of coriander

1. Finely chop tomatoes, peppers and red onion and put in a bowl
2. Add the sugar and lime juice and mix
3. Finely chop the chilli and coriander (I remove the chilli seeds, but that’s up to you)
4. Mix again and leave to rest

Putting it all together…

• Cook the new potatoes (wash, boil until soft and serve!)
• Once the potatoes are done put a couple of drops of olive oil (virgin, extra virgin, extra virgin with added virgin… whatever you want!) in a frying pan and wipe around with kitchen towel to give a fine coating
• Heat frying pan until it is really hot, turn down to a medium heat and then place the tuna in it
• Cook the tuna until it is done to your desired amount (I like it medium) turning half way through cooking.
• Put potatoes and tuna on a plate and three or so spoonfuls of salsa on top and enjoy!