ONE ingredient SPAM® Fries

Monday, 29 February 2016
Why have potato fries when you can have SPAM® Fries?! Only ONE ingredient and it's a true classic - SPAM® Chopped Pork and Ham. Be sure to keep your SPAM® can for the perfect quirky serving dish. French fries face stiff competition from these gluten free and low carb meaty fingers!

ONE ingredient SPAM® Fries

SPAM. SPAM. SPAM. No, not the annoying stuff clogging up your inbox but the iconic meat in a tin. SPAM® Chopped Pork and Ham. What does it mean to you? Monty Python? School Dinners? Over the years it has been maligned, celebrated and musicalised. SPAM Fritters were one of my absolute favourite school dinners back in the day accompanied buy the obligatory ice cream scoops of mash and spaghetti in tomato sauce. Nostalgia ain't what it used to be.

It’s 75 years since SPAM® Products came to the UK and were originally manufactured in Liverpool. To celebrate this and launch the official SPAM Appreciation Week which runs from 7th - 13th March, a specially designed, eye catching airstream van will hit the highways and byways of Britain to show thousands of people just what SPAM Can really do. Following the phenomenal success of the 2015 SPAMERICAN™ Tour in the USA, it’s now the UK’s turn to experience the the great taste and versatility of the world’s most iconic meat.

The giant SPAM Can Van will be serving up samples of the increasingly popular SPAM Fries, which are popping up in fashionable restaurants across the UK. Regional chefs and special guests will be on hand at some of the events to show just how versatile SPAM Can be. Freebies on the tour will include lanyards which show the various ways SPAM Can be enjoyed, from the ultimate breakfast fry up to traditional favourites such as SPAM Hash. There will also be the chance to pick up SPAM branded trolley coins, perfect for when you don't have a pound to hand at the supermarket. At family events there will also be the chance to play a specially created SPAM Can Alley game and everyone will have the chance to have their photo taken in the Giant SPAM Can.
#SPAMCanSelfie anyone? 

SPAM® Fries

1 x 340g can of SPAM® Chopped Pork and Ham - cut into 1/2" sticks

  • Preheat oven to 350f 180c/160c Fan
  • Spread the SPAM® Chopped Pork and Ham sticks on a baking tray and place on top shelf of preheated oven for approximately 12 minutes until golden but not crisping up
  • Serve in an empty SPAM® Chopped Pork and Ham can with a selection of dips

Why have potato fries when you can have SPAM® Fries?! Only ONE ingredient and it's a true classic - SPAM® Chopped Pork and Ham. French fries face stiff competition from these gluten free and low carb meaty fingers! Just one of my easy SPAM recipes for breakfast, lunch and dinner. Think SPAM Mac ‘n’ Cheese, SPAM Fajitas, SPAM Fries and SPAMBLED™ eggs.

Disclosure: This is a commissioned post for SPAM® Chopped Pork and Ham. As always, all views expressed are my own. Images and recipe courtesy of SPAM®. 
Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.

Wagyu Meatloaf Cupcakes with Sweet Potato Frosting

Friday, 26 February 2016

If you're a Miranda fan you'll no doubt be familiar with the scene when she bemoans her boyfriend for buying her a Savoury Muffin.

A savoury muffin?! Life is full of enough disappointments Gary… Savoury muffin?! I don’t know you anymore!

Goodness only know what she'd make of the recipe I'm sharing today. Wagyu Meatloaf Cupcakes with Sweet Potato Frosting. Even more savoury than a savoury muffin these bitesized meaty morsels are made utilising frozen speciality burgers and frozen sweet potato mash. 

Iceland (they of the frozen food - not the country) challenged me to help them deliver the #PowerOfFrozen message. In 2015 they launched their website to help explain the true benefits of frozen food. Freezing ingredients at the peak of perfection locks in the freshness until you're ready to use them, preserving them at their most appetising and nutritious. However the perception of frozen food is often that it is all about highly processed convenience products. Of course there is an element of that and I love being able to grab a frozen pizza or ready meal from the freezer as much as the next person but that's only part of the story. Provenance, Quality, Taste and Health & Nutrition also come into the equation. Frozen doesn't mean that you need to compromise on flavour or on health benefits. The truth is that the modern freezing methods lock in the natural flavours in foods and retain the nutritional health benefits. Freezing allows us to choose from a vast selection of seasonal ingredients all year round. It can help reduce food waste as you only defrost what you need with leftover fresh food being frozen for another day in individual waste reducing portions. Freezing enables food to have a hugely extended shelf life. Less waste, great value and and impressive choice plus you always have something on hand for a quick meal. What's not to like about the #PowerOfFrozen

I've got a compact four drawer freezer in my kitchen and a second huge chest freezer in my garage. I really don't know how I would manage without them. Thanks to a recent visit to Iceland both are now well and truly stocked. Along with the basics of frozen peas, fish fingers, garlic bread and pizza I also picked up a few surprises. The sheer choice of frozen products in the aisles was astounding. Asparagus Spears, Sweet Potato Fries, Curly Kale and Potato Gratins all made it into my trolley along with Crocodile, Kangaroo, Wild Boar, Wagyu and Venison from the Kenzie range of speciality meats. My kids were particularly delighted with their treat of Millie's ready to bake Cookie Dough. Time to unleash my inner Elsa and unlock the Power of Frozen with my recipe for Wagyu Meatloaf Cupcakes with Sweet Potato Frosting. These cute cupcakes are irresistible to kids both big and small. Super quick and easy to make you could even decorate them with sweetcorn and pea 'sprinkles'. 

Wagyu Meatloaf Cupcakes with Sweet Potato Frosting

2 x 340g Packs of Kezie Wagyu Burgers - defrosted
1 Onion - finely chopped or grated
1 Carrot - grated
1 Egg - beaten
50g Panko or Breadcrumbs
1 Tsp English Mustard
2 Tsp Worcestershire Sauce
2 cloves Garlic, crushed
Salt & Pepper
2 Tbsp Chopped Parsley
1 600g bag of Iceland Sweet Potato Mash

Preheat your oven to 180c
Place the defrosted Wagyu Burgers into a large bowl and add the onion, carrot, beaten egg, breadcrumbs, mustard, Worcestershire sauce, garlic, seasoning and parsley. Mix well until fully combined, easiest done with your hands.
Grease a 12 hole muffin tin and divide the meatloaf mixture equally, compacting it down to fill each hole. Place in the oven for 15 minutes.
Meanwhile cook the sweet potato mash according to the packet instructions and allow it to cool slightly.
Remove the meatloaf cupcakes from the oven and drain off any fat.
Fill a piping bag with the mash and "ice" your cupcakes (or pile on the sweet potato and fluff it up with a fork)
Return to the oven for a further 15 minutes. 

For further #PowerOfFrozen inspiration take a look at these recipes from food blogging colleagues who have also been finding out what surprises lie within the freezers of Iceland.

Spaghetti with Kale, Asparagus, Chilli & Lemon 
Grilled Seabass with Lemon Garlic Butter Sauce and Colcannon

Disclosure : This is a commissioned recipe for Iceland. All views expressed are my own.


Pomegranate, Parsley & Buckwheat Salad

Wednesday, 24 February 2016
Today I'm sharing a recipe and giveaway from the #eatcleanmethod collaboration between Method and Deliciously Ella. Method is a pioneer of planet-friendly and design-driven home, laundry and hand wash products formulated with naturally derived, biodegradable ingredients. Ella Woodward is the UK’s leading food blogger with a passion for clean, natural eating and living. Inspired by the fresh ingredients - pomegranate, almond and clementine - in method’s natural cleaning products, Ella created three new vibrant and tasty recipes. I'm sharing the main course which is a visually stunning salad with an amazing mix of orange, pomegranate, carrot and herbs tossed with buckwheat and spices.

pomegranate, parsley + buckwheat salad 
created for method by Deliciously Ella 

one of the things we love about this recipe is the colours - the reds and oranges really pop. bursting with flavours + textures your tastebuds will love it. 

serves 4

cooking and prep time, total 25 mins 

150g buckwheat

400ml water

2 tsp ras el hanout

olive oil for drizzling

salt and freshly ground black pepper 
2 carrots, peeled and julienned or grated 
2 oranges, peeled + pith removed + sliced into circles 
1 large bunch flat leaf parsley, leaves picked 
1 small bunch dill, fronds picked 
1 handful fresh mint leaves, roughly chopped

1 pomegranate, seeds removed 

1. in a saucepan, cover your buckwheat with the water, bring to the boil and simmer for about 5 – 8 minutes, until most of the water is absorbed. drain the buckwheat through a sieve and rinse with cold water. drain again and then put into a bowl, mix in the ras el hanout, oil + seasoning. 
2. while your buckwheat is cooking, peel your carrots and then using a julienne peeler, shred the carrots into thin strips and mix into your buckwheat. next cut the skin + pith from your oranges, then cut them into thin circles and mix into your buckwheat salad, letting the flavours all meld together. 
3. pick the leaves from your parsley and chuck onto a serving platter, then mix through with the buckwheat. throw on your dill, mint + pomegranate seeds and give another mix, then serve. 

nice served along side roasted cauliflower + carrots with cumin. 

method thinks people just don’t pay enough attention to pomegranates. that’s 
why they’ve devoted an entire limited edition collection to this bright, ripe fruit, now this colourful superfood takes centre stage in Ella's fresh + fruity salad. 

Method have provided a prize bundle comprising of the items that have inspired the recipes as a giveaway for readers of Foodie Quine. This includes a method branded EarthPositive tote bag, limited edition pomegranate multi-surface cleaner, clementine washing-up liquid, almond wood floor cleaner and gel handwash. Prize value is £25.49.

Entry is via the Rafflecopter widget below. To enter, let me know in a comment "Which is your favourite scent from the Method range?" For additional bonus entries you can follow me or Method on Twitter, Tweet about the Giveaway, follow me on Instagram or like me on Facebook. 

Giveaway ends 9th March 2016 12:00am. Good Luck! 

a Rafflecopter giveaway

Disclosure - This is a sponsored post for Method. All views expressed are my own. Recipe and images courtesy of Method.

The Dubliner Irish Whiskey & Liqueur Giveaway & Cocktails for St Patrick's Day

Monday, 22 February 2016
The Dubliner Irish Whiskey and The Dubliner Irish Whiskey & Honeycomb were launched at the end of last year to great acclaim. Perfect at any time of the year they'd be sure to be a hit for St Patrick's Day on March 17th which will be celebrated by the Irish and the Irish at heart across the world. What began as a religious feast day for Ireland's patron saint has now evolved into an international festival celebrating Irish culture with parades, dancing, food, drink and a whole lot of green. Both The Dubliner Irish Whiskey and The Dubliner Irish Whiskey & Honeycomb Liqueur can be drunk on the rocks or as part of a delicious cocktail. I'm not a huge fan of Whiskey but am totally sold on the concept of liquid crunchie! Read on for a couple of cocktail recipes and your chance to win a bottle of each.

The Dubliner Irish Whiskey is a blend of single malt and grain whiskies, aged in the finest Bourbon oak casks which are individually selected for blending, giving a warm and smooth whiskey with a lasting finish.
Available from and Wine Rack. Price from £22.50.

The Dubliner Irish Whiskey & Honeycomb Liqueur is a smooth blend of honeycomb, caramel and triple distilled Irish Whiskey crafted in Ireland and tastes like “Liquid Crunchie”.
Available from and Wine Rack. Price from £22.50.

The Dubliner Treacle
50ml The Dubliner Irish Whiskey
25ml Cloudy Apple Juice
12.5ml Sugar Syrup ( or dissolve a teaspoon of castor sugar in the whiskey)
2 dashes of Angostura Bitters

Build in the glass and gently stir. Garnish with lemon peel and add ice cubes.

The Dubliner Honeycomb Bees Knees
50ml The Dubliner Irish Whiskey & Honeycomb Liqueur
20ml Honey Syrup
20ml Lemon Juice

Shake over ice and strain into a martini glass. Garnish with lemon zest.

Quintessential Brands Company Ltd have provided 1 x bottle of The Dubliner Irish Whiskey and 1 x bottle of The Dubliner Irish Whiskey & Honeycomb Liqueur (combined rrp £45) as a giveaway for readers of Foodie Quine. No purchase necessary. Open to UK residents 18+ only. One winner will be drawn after the closing date. Normal restrictions apply. Promoter: Quintessential Brands Company Ltd., Melbury Park, Clayton Road, Warrington, Cheshire W13 6PH.

Entry is via the Rafflecopter widget below. To enter, let me know in a comment "How do you celebrate St Patrick's Day?" For additional bonus entries you can follow me on Twitter, tweet about the Giveaway, follow me on Instagram or like me on Facebook.

Giveaway ends 17th March 2016 12:00am. The Luck o' the Irish to you!

a Rafflecopter giveaway

Asian Kale, Noodle and Coconut Broth

Thursday, 18 February 2016

In the Chinese calendar 2016 has just been heralded in as The Year of the Monkey. No better time for me to share an Asian inspired recipe. Chinese New Year lasts for 15 days and it's timing is dictated by the lunar calendar, thus it falls on a different date each year. Also known as The Spring Festival it is the most important holiday on the Chinese Calendar. The celebration is older than even the Great Wall itself! Upon checking the Chinese Zodiac it turns out that myself and my husband are both Rats, my Daughter is Monkey and son a Horse. Apparently despite it being my daughter's year it's a sign of bad luck not good and she needs to deck herself out in the auspicious colour of red to avoid offending Tai Sui, the God of Age in her Zodiac year.

There has been a wonderful three part series on the BBC this past week "Chinese New Year : The Biggest Celebration on Earth" If you missed it I'd urge you to catch up on iPlayer while you can. It provides a wonderful insight into this massive annual celebration and the three episodes cover migration, reunion and celebration. I was enthralled by the stunning Harbin Ice and Snow Festival and amazing fireworks and dashuhua displays and fascinated by traditions such as ice swimming and family portraits. The Hairy Bikers Si and Dave covered the food side of the celebrations in their own inimitable style and had my mouth watering. Would you believe that a sixth of the wolds population travel home to be with their families for Chinese New Year? It really is the world's biggest party.

My Asian Kale, Noodle and Coconut Broth is super quick and easy to make and shows that there's a lot more to Chinese cookery than the same boring old stir fry or the monosodium glutamate heavy dishes of the local takeaway. Once all the prep is done you can have it on the table in less than 10 minutes. There are no complicated specialty ingredients required so you can feel confident in tackling the recipe with products from Blue Dragon. The base of the broth is the holy trinity of Chinese cooking - spring onion, garlic and ginger and it's spiced up with red chili and ground coriander and then cooled down with coconut milk and seasoned with soy sauce. There's a real freshness about it's flavour and whilst I've kept it vegetarian, meat eaters could add chicken, salmon or prawns.

Asian Kale, Noodle & Coconut Broth

1 Tsp Blue Dragon Sesame Oil
Thumb sized piece of Fresh Ginger, peeled and very finely chopped
2 Cloves Garlic, peeled and crushed
1 Red Chili, de-seeded. Half sliced, half finely chopped
1 Carrot very finely diced
1Tsp Ground Coriander
4 Spring Onions, sliced
100g Kale, hard stems removed and finely sliced
2 Nests (approx 100g) Blue Dragon Medium Egg Noodles
1200ml Stock made with 2 Vegetable Stock Cubes
1 Tin Blue Dragon Coconut Milk (400ml)
3 Tbsp Blue Dragon Light Soy Sauce
White & Black Sesame Seeds

Put the sesame oil in a large pan and fry the ginger, garlic, chopped chili, carrot, coriander and three of the spring onions. (Keep aside the forth spring onion and half sliced chili for garnish)
Cook for 3-4 minutes until softened.
Add the kale, noodles and stock. Bring to the boil and simmer for 5 minutes.
Pour in the coconut milk and gently warm through. Season with Soy Sauce.
Serve topped with the reserved spring onion, red chili and sprinkle with white and black sesame seeds.

For further #MagicineveryMeal inspiration from dishes featuring Blue Dragon products take a look at the recipes below from some of my blogging colleagues. Gong Hey Fat Choy!

King Prawn & Salmon Crispy Won Tons - Emily's Recipes and Reviews
Spicy Sesame & Edamame Noodles With Black Bean Tenderstem - The Veg Space

If you fancy using Kale in a sweet dish do check out Kate at Veggie Desserts who has created and awesome Kale Cake with Apple Icing.

Disclosure: This is a commissioned post for the Foodies100 Chinese New Year recipe challenge sponsored by Blue Dragon. The range of Blue Dragon products is available in all major supermarkets at an RRP from £0.69. To find out more, visit

Charlotte's Lively Kitchen - Food Year Linkup

Cadbury Creme Egg Pancakes

Monday, 15 February 2016

You are either going to love these or hate these. Social media reaction to them ranged from "Far too sweet for me", "Yuk, no, just no!!!", "Why would you even do that!!!" to "OMG!!! Touched by Genius", "So weird, so good!", "I need these in my life" and one of my favourites, "I'd be scared to try these incase I really liked them". Cream Egg Bakes seem to have become a 'thing' in recent years and I've watched my fellow food bloggers create some real masterpieces incorporating them. Time for me to jump on the bandwagon. I actually wrote off my first attempt at Creme Egg Pancakes as a complete failure and lost cause as I thought they looked rather ugly. Social media said otherwise (most likes ever on on of my instagram photos) so I've tweaked the method a bit, made a second batch and here they are in all their glory.

When I shared them on Facebook I used the phrase "When Pancake Day and Easter collide you get Creme Egg Pancakes!" I'd just like to clarify that of course I meant metaphorically speaking. Those who berated the wording as being daft, ignorant and stupid can now get down off their soapboxes. I do know that they can never actually collide and the the 40 day period in between is indeed known as Lent. And before anyone comments that the recipe says to cook on a girdle as opposed to a griddle, in Scotland that really is the correct word. You can use a frying pan, griddle or girdle. Now I'll get down off my soapbox ;-)

GIRDLE, n. A met. form of Eng. griddle, a circular iron plate with hooped handle, suspended or placed over the fire and used for baking scones, oat-cakes, etc.

Cadbury Creme Egg Pancakes

3 Cadbury Creme Eggs
125g Self Raising Flour
1 Tsp Baking Powder
2 Tbsp Caster Sugar
1 Free Range Egg - beaten
aprox 100ml Milk
Oil or Butter to grease

Freeze the Creme Eggs for an hour then use a serrated knife to cut them into thin slices. (The ends of the eggs are the chef's perk!)
Places the slices on a sheet of greaseproof paper and return to the freezer whilst you make the pancake batter. 
Sieve together the dry ingredients and make a well. Add beaten egg and mix. Gradually add milk whisking well until you reach a dropping consistency. You may need slightly more or less depending on your flour and the size of your egg.
Preheat a girdle or frying pan on the hob and grease with butter or oil.
Spoon on the batter to the desired size and place a creme egg slice on top. 
Once the pancake starts to bubble turn over with a palette knife to cook the other side. 
Don't eat straight off the girdle as the creme egg will be like molten lava. Seriously HOT! 

♥ Pin me for later...
Recipe for Cadbury Creme Egg Pancakes. An Easter (or Pancake Day) treat made with the iconic chocolate egg. How do you eat yours?


A lazy Sunday with the new look Sunday Times Magazine

Sunday, 14 February 2016
Ahhh... Sunday Morning. Long lie, big breakfast and the Sunday Papers. It's 54 years since The Sunday Times launched Britain's first full colour Sunday newspaper magazine. A lot has changed in the world since then and how we receive our news and media has been revolutionised but there's still nothing quite like sitting down with a cup of coffee and the Sunday paper. Much of the joy of the Sunday Times is it's sheer size and depth of coverage. There really is something for everyone. Today the Magazine has relaunched with a new line up of writers and the addition of Driving and Life sections.

Of course today is also Valentine's day and nothing quite says true love like your husband getting up early and fighting through the snow to bring you said Sunday Papers. It's half term here at the moment and we're up visiting my parents in The Black Isle. This morning it looks more like The White Isle. Needless to say my kids were very excited. Do you wanna build a snowman? But before they could they had to have breakfast. Belgian Waffles were the order of the day whilst I drooled over a recipe for Chestnut Pancakes with Bacon and Syrup. First outing for a new Waffle Maker from Sage by Heston Blumenthal. 

No surprise that I always head for the food and drink section first in any magazine. Eating with the Sunday Times includes contributions by Jamie Oliver, AAGill, Florence Knight and Damian Barr. Jamie's recipe for Southend Chowder sounds amazing, a real winter warmer for a snowy day. I'm now hoping that my next Fishbox contains cockles. If you subscribe to the online edition of the Sunday Times (currently £20 for 13 issues) you can share and save recipes from your tablet. The three brunch recipes from Florence Knight would be perfect for a lazy Sunday morning. Blood Orange & Rosemary Juice, Poached Eggs with Braised Leeks & Creme Fraiche and not forgetting the Chestnut Pancakes which initially caught my eye. The inimmitable AA Gill is still there with his pithy Table Talk reviews whilst Damian Barr tells us what we shoud be drinking this week to accompany our box set viewing. A phenomenan that has completely passed me by. I'll take the Paso-Primero Tinto Somontano 2014 but skip the Nashville. No Southend Chowder for our Sunday lunch but instead roast chicken, baked butternut squash and Yorkshire Puddings.

Outwith the food content the big names to move to the redesigned Sunday Times Magazine are Jeremy Clarkson and India Knight. Both previously had columns within the paper and are joined by Simon Barnes with a new Nature column. Life your guide to modern living comprises of eight sections - love, how it feels to..., relative values, body, eating, tech, driving and a life in the day. With a mug of tea in hand I drooled over the wonderfuly quirky and colourful Ice Fishing Sheds. The Canadian equivalent of British beach huts. Joined India Knight as she celebrated gentle pleasures and the decency and joviality of Terry Wogan. It was a delight to dip into the world of Burlesque with Dita Von Teese, experience pop stardom with Taylor Swift and discover how it feels to survive a bear attack. As for the final page interview with Nigel Farage, I've saved that to light the fire with. 

Disclosure : This is a paid review commissioned by The Sunday Times Magazine. All views expressed are my own.


Tunnock's Teacake Rocky Road

Friday, 5 February 2016

I'm featuring an old favourite today. The Tunnock's Teacake. There's a whole lot of love for them and if only I could come up with a recipe which incorporates Irn Bru, Gin and Tunnock's Teacakes I'd be onto a surefire winner as all three are immensely popular with my social media followers. But today I'm celebrating purely the biscuity and marshmallowy goodness of the most iconic of Scottish confectionery. Inspiration came to me upon realisation that the Teacake's component parts of Chocolate, Marshmallow and Biscuit are also those of Rocky Road. Why not combine both? And so Tunnock's Teacake Rocky Road was born. Scotland in a traybake.

Tunnock's Teacake Rocky Road

12 Tunnock's Teacakes
200g Digestive Biscuits
75g Butter
3 Tbsp Golden Syrup
300g + 150g Milk Chocolate, broken into squares
50g Mini Marshmallows

Line a traybake tin (aprox 34cm x 20 cm) with greaseproof paper.
Cut the Tunnock's Teacakes in quarters and set half aside.
Put the digestives into a bag and bash them with a rolling pin. You are aiming for a mixture of crumbs and larger pieces of biscuits.
Melt the butter and the golden syrup in a heavy-based saucepan. Take off the heat and add 300g of chocolate. Stir and return to a gentle heat to completely melt.
Fold the bashed biscuits into the melted chocolate mixture in the saucepan, then add the mini marshmallows and finally half of the chopped up Teacakes.
Tip into your lined traybake tin and flatten as best you can with a spatula.
Nestle the remaining quarters of Teacakes into the mixture.
Melt the 150g of chocolate in a microwave or over a bain marie and pour it over the top of the Rocky Road avoiding the Teacake quarters.
Refrigerate for at least a couple of hours or overnight.
Cut into squares and enjoy with a cuppa.

My previous exploits with Tunnock's Teacakes have been...

I'll need to get my thinking cap on for my next creation. Any suggestions?

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Tunnock's Teacake Rocky Road. Scotland in a Traybake! No bake cake perfect for Burns Night & St Andrew's Day

Veggie Miso Soup Noodle Bowl

Tuesday, 2 February 2016

The dish I'm sharing today is more of an idea than a recipe. A starting point to go on and create your own Miso Soup Noodle Bowl. It's something that I regularly have for lunch and from a couple of store cupboard basics, some veggies and an egg can be thrown together very quickly. You can even go meaty and add some cooked prawns or chicken. It's Chinese New Year on the 8th of February so I guess this recipe could be a nod to the year of the Monkey. It's one of those dishes that's good for using up fridge leftovers and comes in at minimum cost and maximum taste. Veggie wise you could use leafy greens like cabbage and kale, thinly sliced mushrooms and grated or spralised carrots and courgettes. Pretty much anything that is quick to cook. A handful from a bag of stir fry veg would be perfect. 

Veggie Miso Soup Noodle Bowl

Serves 1

1 Sachet Miso Soup

400ml Boiling Water
50g Dried Egg Noodles
1 Free Range Egg
Handful of Beansprouts
Handful of Spinach
1 Spring Onion
Red Chilli - to taste 
White & Black Sesame Seeds
Soy Sauce

Squeeze the miso soup paste into a saucepan along with 400ml of boiling water and the dried egg noodles. Set the timer to cook for 4 minutes - or as per the noodle pack instructions.
Slice up the chilli and spring onion keeping some aside for garnish.
Once the noodles have had a couple of minutes add the beansprouts and in a separate pan poach an egg.
For the final minute of cooking add in the spinach, spring onion and chilli to the noodles.
Pour the noodles, veggies and miso into a serving bowl.
Top with the poached egg and sprinkle with white and black sesame seeds and the reserved spring onion and chilli.
Serve with soy sauce.

Without wanting to teach anyone's granny how to suck eggs here's how I poach mine...
Fill a mug with boiling water and place your egg, still in its shell, into it for a couple of minutes.
Fill a small saucepan with salted water, bring to the boil then turn down to a simmer.
Use a small whisk or spoon to create a whirlpool in the pan and crack the egg into the middle.
Leave to cook for 2-3 minutes then remove with a slotted spoon and drain on kitchen roll.

For further Noodle Bowl Inspiration here are some fab recipes from food blogging friends. I'm definitely putting coconut milk in my next one. 

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