Thai ‘Red Fire’ Greens with Yellow Soybean Sauce

‘Red Fire’ Greens with Yellow Soybean Sauce

This umami-rich stir-fried vegetable dish of ‘red fire’ greens with yellow soybean sauce is often made with water spinach (also known as morning glory) but works very well with a wide range of seasonal green vegetables, local or Asian. Fai daeng, which literally translates as ‘red fire’, isn’t a warning about the chilli heat level ... Read more »

Phuket Town Black Pepper Pork

Phuket Town Black Pepper Pork (mu hong) with ‘Red Fire’ Greens with Yellow Soybean Sauce (pak kheo fai daeng)

This Black Pepper Pork (mu hong) dish hails from Phuket Town in Southern Thailand, and delivers a steaming bowlful of tender pork and wibbling belly fat in a rich, caramelised sauce with warming black pepper permeating every mouthful. It’s perfect with plain rice, but is also great with a bowl of stir-fried green vegetables or ... Read more »

Thai Grilled Beef Ribeye with ‘Waterfall’ Salad

Grilled Beef Ribeye with ‘Waterfall’ Salad (neua yang nahm tok) from Kin Thai: Modern Thai Recipes To Cook At Home by John Chantarasak

Grilled Beef Ribeye with ‘Waterfall’ Salad (neua yang nahm tok), an Isaan dish from Northeastern Thailand, is perfect for the summer weather, and will wake up your taste buds with its spicy, herbal, sour and salty flavours. It’s a great way to lift a good quality steak even higher, and is straightforward to make. The ... Read more »

Hotel Indigo Bath & The Elder Restaurant & Bar

Hotel Indigo Bath (full review on Kavey Eats)

I’m a huge fan of city break holidays; two to three days to explore the city, see the sights, enjoy some great meals out and relax in a great hotel. I love boutique hotels with gorgeous rooms, great service and a central location that places us at the heart of our chosen city. Hotel Indigo ... Read more »

BBQ Backyard-style Apricot-glazed Pork Ribs with Crushed Spices

Backyard-style Apricot-glazed Pork Ribs with Crushed Spices

What I love about these absolutely delicious apricot-glazed barbecued pork ribs is how easy and fail-proof they are to make, and a fair bit quicker than the typical low-and-slow bbq recipes. Simmering the meat in salted water first guarantees that the ribs will be soft, tender and cooked through; the apricot glaze provides tonnes of ... Read more »

BBQ Piri Piri Chicken Thighs with Tomato and Onion Salad

Piri Pri Chicken Thighs with Tomato and Onion Salad

In the era of Nando’s – the ubiquitous South African restaurant chain specialising in peri-peri chicken – this fiery chicken recipe has become a favourite across the UK. It’s a dish born of European colonisation and global trade. The Portuguese traded chillies and many other products from the Americas to Europe, and across their colonies ... Read more »

BBQ Charred Tomatoes with Cool Yoghurt, Pomegranate Molasses and Herbs

Charred Tomatoes with Cool Yoghurt, Pomegranate Molasses and Herbs

There’s something very wonderful about sweet, charred tomatoes still warm from the barbeque served on cool, tangy natural yoghurt. That pairing is taken into the realm of magical with the addition of a pomegranate molasses dressing and fresh mint and basil. The recipe is the first one I marked to make once I’d raced through ... Read more »

Learning to Make Mead at Wye Valley Meadery

Wye Valley Meadery - Mead Making Class (Kavey Eats)

A class at Wye Valley Meadery is a relaxed affair. As well as learning how to make mead – including key steps such as sterilising equipment, preparing ingredients and adding flavours – students also experience an in-depth tour of the meadery’s mead and beer making equipment and processes, and enjoy a mammoth tasting session of ... Read more »