Chicken Anise

Chicken cooked with Chinese five spice

For my first Secret Recipe Club assignment of the new year I was given Dena from Oh! You Cook! Dena is a librarian and food blogger who has even published a recipe book so as you can imagine there were literally hundreds of fantastic recipes on her blog.   As it was January when I made this, I was trying to avoid too many sweet things and so focused on the savoury recipes.   I love spicy food and luckily there was lots of choice.   I could even say too much!  Would it be pulled brisket sliders, Korean-style chicken wings or even one of the soups?

In the end I chose this Chicken Anise as I hadn’t made anything with five spice powder for a while and as soon as I read the recipe I was tempted.   It sounded like a tasty midweek meal, even a little too simple.  I thought I would make something else too so I’d have a choice of what to post.

That’s right, I didn’t know this was going to be so delicious although Dena did describe it as, ‘one of those recipes that seem ho-hum, nothing special … until you try a forkful‘ so I really should have known!  I promise you, this so tasty you will be licking the plate clean afterwards.

Ingredients- Serves 2

Chicken thighs, drumsticks or breasts (enough for 2 people)

100ml water

2 tbsp soy sauce

1 1/2 tbsp sugar

1 tsp Chinese five spice

1 onion, chopped

100g mushrooms, sliced

How to Make Chicken Anise

1. Heat a little oil in a pan and brown the chicken on all sides.

2. Mix together the water, soy sauce, sugar and five spice powder. Pour over the chicken. Bring to the boil and then lower the heat to a simmer for 30 minutes.

3. In another pan heat a little more oil and cook the onions gently until they soften and then add the mushrooms.  Cook for 5 minutes and then add to the pan with the chicken.

4. Cook the chicken for another 5 minutes and then serve with rice and some more vegetables.

If you’d like to see what other Secret Recipe Club participants have made then click on the link below:


Cucumber and Noodle Salad with Peanut Butter Dressing

cucumber, carrot and noodle salad with peanut butter dressing

It’s good to eat healthily.   It feels good and you know that it’s doing you good but sometimes it’s hard to stick to all those good intentions.  It’s easier to eat salads in summer when the weather is warm.   In winter I often feel like eating something a little heavier, something creamier, something to warm me up.   Well, this salad won’t exactly warm you up but it does have that creaminess that I for one often crave in winter.

Using peanut butter in a salad dressing is a great way to make a  salad really tasty and moreish, especially with the addition of lime juice and toasted sesame oil.  The chillies in the salad also liven it up while adding a nice bit of heat.  It may not look the prettiest side dish but it tasted delicious.

The peanut butter I used was from and is made with 100% peanuts with no added oil, sugar or salt, which so many other peanut butters have.  I loved the dressing and although I used it on a salad this time, it could also be used on a warm noodle dish to provide a sauce as well.

Ingredients – Serves 2

1 nest of rice noodles

1/2 cucumber, thinly sliced

1 carrot, grated or thinly sliced

3 spring onions, sliced

1 chilli pepper, thinly sliced

Dressing Ingredients

1 tbsp peanut butter

Juice of 1 lime

1 tbsp toasted sesame oil

2-3 tbsp water

How to Make Cucumber Noodle Salad with Peanut Butter Dressing

1. Put the noodles in a bowl and cover with boiling water.   Leave to stand for 5 minutes or cook according to the pack instructions.   Drain the noodles and rinse in cold water.

2. Mix up all the ingredients for the dressing and toss together with the noodles and chopped vegetables.

I am linking this to No Croutons Required, hosted this month by Lisa’s Kitchen and on alternate months by Tinned Tomatoes. I am also linking to Extra Veg, hosted by Utterly Scrummy Food for Families and Fuss Free Flavours.

Extra VegNo Croutons Required


Disclosure:  I was sent a free sample of peanut butter from You can find discounts and voucher codes for their products here.

Coconut, Apricot and Sultana Snack Balls

apricot and sultana energy balls with coconut oil

The Christmas chocolates and crisps have now finally all been eaten but I’ve got used to eating lots of snacks and it’s hard to give up the habit.  Instead, I’ve decided to try and swap the unhealthy snacks for some healthier options like these coconut, apricot and sultana snack balls, sometimes called energy balls.

I’ve seen snack balls online before but never attempted any.   Usually I make slightly less healthy options.  However, new year, new healthier me.  That’s the plan anyway.  I was also hoping to make something my two children could enjoy as a snack and as these snack balls are full of dried fruit they make a great healthy snack for kids.  You can shape them into small bars instead of balls if you want too.

This was also one of my first experiments using coconut oil, which is thought of as being one of the healthiest multi-purpose cooking oils. You can read about the health benefits here.  Although it’s called ‘oil’ it is actually solid at room temperature so it’s perfect for making this type of snack as it helps to hold all the ingredients together as it sets.   It tastes of coconut too so it’s great in recipes where you want the oil to add flavour, not just be something to cook your food in.

So, if you like coconut and you like dried fruit then you will definitely like these.  They are one of the easiest snacks to make as there is no cooking involved and as long as you have a fococonpure oilod processor, you can make them in minutes.   I used sultanas and apricots as I had a lot leftover from making my Christmas cake but you could use any dried fruit. The coconut oil, as well as the desiccated coconut gives the balls a lovely coconut flavour without them being oily.

I used 100% virgin organic coconut oil, Coconpure Oil from Click here to find offers and discounts.


Ingredients – Makes about 15

100g sultanas or raisins

75g dried apricots

25g desiccated coconut

1 tbsp (15g) coconut oil

How to Make Coconut, Apricot and Sultana Snack Balls

1. Put the sultanas, apricots and coconut in a food processor.   Blend until it is quite broken down and sticky.  Put in a mixing bowl.

2. Melt the coconut oil in a microwave and pour over the dried fruit and coconut mixture.   Stir well.

3. Roll small amounts of the mixture between your hands to form balls then put them in the fridge to set a little.

I am linking these to Treat Petit, hosted by Cakeyboi and on alternate months by The Baking Explorer.  I am also linking to January’s Family Foodies, hosted by Eat Your Veg, and on alternate months by Bangers and Mash.  The theme is healthy kids

Treat PetitFamily Foodies


Disclosure:  I was sent a free sample of the Coconpure Oil but the recipe and views are my own.

Chicken Marrakesh

ras el hanout chicken

One of the things I love to do at this time of year is look through all my new cookbooks and decide what to make first.   Sometimes I go for something challenging, sometimes it’s something I know I’ll love because it’s got all my favourite ingredients in and sometimes it’s just something that grabs me because it’s simple as well as tasty.

That was the case with this chicken Marrakesh.   I wanted something quick to prepare on a weeknight, something not too unhealthy after all the excesses of Christmas and something I knew we would love.

Admittedly you could argue that it is not healthy at all as the chicken is stuffed with butter. However, a lot of it runs out in the pan so you don’t actually eat all that butter,  it just keeps the chicken deliciously moist as it cooks and of course the ras el hanout spice mix fills it with flavour on the inside and outside.

The recipe is slightly adapted from Fresh Spice by Arun Kapil.  With my love of spices, this was a perfect Christmas present for me and a book I hadn’t looked at before which makes it all the better a discovery.   I haven’t had time to read all the recipes in the book yet but I know it’s going to be used a lot over the coming months.

You could serve this with flatbreads and salads or rice but I chose to make a couscous salad also flavoured with ras el hanout for an easy North African accompaniment.

Ingredients – Serves 4

4 chicken breasts

100g butter at room temperature

1 tsp ras el hanout

1 tsp lemon zest

How to Make Ras El Hanout Chicken

1. Put the butter, ras el hanout and lemon zest in a small bowl and mash with a fork. Put the butter on a piece of cling film and roll it up into a sausage shape and then put it back int he fridge to solidify.

2. Slice a cut into the side of each chicken breast.  Cut the butter into 4 equal pieces and insert one into each breast.   Use a cocktail stick to close up the gap in the side of the chicken breast.

3. Heat a little olive oil in a pan and put the chicken breasts in.  Cook for about 8 minutes on each side or until the chicken is cooked through.

I am linking this to Tasty Tuesdays at Honest Mum and Recipe of the Week at A Mummy Too.

Tasty TuesdaysRecipe of the 'Week

Chilled Matcha and Banana Smoothie

Chilled Matcha and Banana Smoothie

l don’t make smoothies often enough.   Maybe it’s that I don’t like to clean the blender.   Maybe it’s that I just don’t think of making them.   If I want fruit I just eat it as it is.   This wasn’t the case for a short time about 8 years ago when we first got our blender.   We made loads and loads of smoothies.   We were making them constantly for, well, for about 2 weeks.

But, along comes a New Year and suddenly I’m thinking of ways to add healthy habits to my daily routine.   One thing I would like to do more of is make more smoothies. I recently got some organic matcha for the first time and as a smoothie is such a simple thing to make it seemed a great way to first try the matcha.

I love the combination of coconut and banana and just by itself the banana and coconut milk makes a great smoothie, but the matcha just adds an extra dimension of flavour.   I’m not a tea drinker but I do like weak green tea and the teaspoonful of matcha added to this smoothie complements the banana and coconut without being too strong.   You could add a little more or less depending on how much you like it.

As I wanted a chilled smoothie I put the banana in the freezer before making the smoothie and the coconut milk in the fridge.   You can do this with most fruits before making smoothies and it means you don’t need to use ice and so don’t dilute any of the flavour.

As I said, this was my first experiment with matcha but as it’s a really healthy ingredient with even more antioxidants than a cup of brewed green tea, I would like to do a little bit more experimenting with it.   Cupcakes next maybe or possibly a matcha and chocolate mousse?

Have you used matcha and if so how do you use it?

Ingredients – serves 2

300ml coconut milk

2 bananas

1 tsp matcha (I used Kiss Me Organics Culinary Grade Green Tea Powder)

How to Make Chilled Matcha and Banana Smoothie

1. At least 30 minutes before making the smoothie slice the banana and put it in the freezer.   Put the coconut milk in the fridge.

2. Put all the ingredients in a blender and blend until smooth.   Serve immediately.

matcha uk image

Disclosure: I received a free sample of the matcha but the views here are my own.

Fillet Steak with Bois Boudrin

Fillet Steak with Bois Boudrin

In the last few years I’ve gone from not liking or eating steak to eating it well-done to loving it pink.   There is sometimes just nothing better for dinner than a plate of steak, chips and a good sauce.  I often make a creamy mustard and mushroom sauce but this time I wanted to try something new.

I had 2 beautiful pieces of fillet steak from and as I don’t often get fillet steak I wanted to make the most of them.   I wished I had some fresh herbs to make a chimichurri type sauce but that part of the fridge was empty.  I read online that Gordon Ramsey’s favourite sauce for a fillet steak was a bois boudrin.   I’d never  heard of it but it sounded good.   And the best thing about it was that it didn’t need any fresh herbs. Well, none except tarragon.   As I’m not a fan of tarragon and it was so full of other strong flavours I decided missing it out would be just fine.  Maybe I could have added few fennel seeds as a substitute, but to be honest it didn’t need them.

Just look at these ingredients: balsamic vinegar, Worcester sauce, mustard, lemon juice…

It’s fair to say that you do have to love punchy flavours to enjoy this.  It is a big bold sauce and if you do prefer things to be a little more subtle it might not be for you.   However, if you do like your meals to have a bit of a kick to them then I’m sure you’ll love it as much as we did.

Some people may say that fillet steak is the most tender and and least strongly flavoured cut of steak and so it’s best not to serve it with something that will overpower it.  Well, I could definitely still taste my steak as well as the sauce and it cooked absolutely beautifully.   I often just estimate the cooking time and I am guilty of sometimes overcooking steak.   Well this time I did not want that to happen.  I carefully timed it for 2 minutes on each side and after it had rested it was lovely and pink in the middle.  Perfect.

Bois Boudrin was apparently first created by Michel Roux but I slightly adapted a Gordon Ramsey recipe from BBC Good Food.

Ingredients – Serves 4

1/4 onion, finely diced

2 tomatoes, diced

3 tbsp tomato ketchup

2 tbsp Worcestershire sauce

1 tsp mustard

Juice of 1/2 lemon

1 tbsp balsamic vinegar

1 tbsp olive oil

4 Fillet steaks

How to Make Fillet Steak with Bois Boudrin

1. Mix all the ingredients together except the steak.   Put in the fridge until you need it but take it out 30 minutes before serving.

2. Heat a little oil in a frying pan.   Cook the steaks for 2 minutes on each side or a bit longer if you want them more well done.

3. Let the steaks rest for 5 minutes before serving with the sauce.


My Xmas Cake 2014

Christmas cake with rudolph and christmas tree design around the side

Hello Rudolph!   This is my Christmas cake.   It’s only the second year I’ve made a Christmas cake.   Last year was the first and I’ve played safe by sticking with the same cake recipe as it worked so well.   It was just what I wanted from a rich fruit cake – moist, fruity and just a bit gooey from all that dried fruit.   If that’s how you like your Christmas cake then look no further.

Most Christmas cakes are fortified with sherry, rum or some other rather strong spirit. The only alcohol in this cake is cider.   You may think that’s a bit unusual for a Christmas cake but it goes perfectly with all the dried fruit.   Well, maybe I shouldn’t say it goes perfectly as you can’t actually taste it, but the cake  is good and if the cake is good then all that goes into it must be good too.

Actually I hope this cake is good.   I haven’t properly tasted it yet, not the cooked cake anyway.  Eating the cake has to wait until Christmas, but I’m posting it now because if I wait to eat it and then blog, everyone will be so full up of their own Christmas cakes no-one will want to read about mine.

As I said at the start, this is the second time I’ve made this Christmas cake.   It was so good last year and I’m confident it will be this year too.  After all, I’ve stuck to the same recipe, with just one or two small changes.   Maybe next year I’ll try the hard alcohol route but for now I’m sticking with what I know.

The recipe is slightly adapted from Step-by-Step Baking by Caroline Bretherton.


200g sultanas

400g raisins

250g prunes

100g dates

150g dried apricots

200g glace cherries

2 dessert apples, peeled and diced

600ml cider

4 tsp mixed spice

200g unsalted butter, at room temperature

175g soft dark brown sugar

3 eggs, beaten

150g ground almonds

280g plain flour

2 tsp baking powder

To Decorate

400g marzipan

3 tbsp jam (I used raspberry)

500g royal icing sugar

Tubes of designer icing (black/brown, red, green, yellow and blue)

How to Make My Christmas Cake

1. Put all the dried fruit, mixed spice and cider in a large saucepan.   Simmer for 20 minutes.    Leave in the pan overnight and the fruit will absorb the rest of the liquid.

2. Line a deep 20cm cake tin with baking paper.

3. Put the sugar and butter in a large mixing bowl and cream together until light and fluffy.   Use an electric whisk if possible.    Beat in the eggs, one at  a time.

4. Fold in the fruit and the ground almonds.   Sift in the flour and baking powder and then fold in too.

5. Put the cake batter into the cake tin and bake in the oven at 160C for 2.5 hours.  Test the cake with skewer and if it comes out with sticky batter still on it then return it to the oven.   My cake needed 3 hours.

6. Let the cake cool a little in the tin and then turn it out onto a wire rack to finish cooling.

7. If you want to keep the cake for a while before eating it then wrap it up well in foil and keep it in an airtight container.   You can keep it for up to 8 weeks.

8. When you are ready to decorate the cake, put the jam in a small bowl and  heat in the microwave or a small saucepan until runny.  Brush it over the cake.

9. Roll out the marzipan and cover the cake with it.

10. Make the royal icing according to the pack instructions.   I just needed to whisk mine with a little water.   When it begins to form stiff peaks then spread it over the cake with a palette knife.   I chose a rough snow effect for the top by tapping the palette knife up and down on the icing.   I smoothed the sides carefully with the knife so I could draw on them

11. I used the designer icing to draw reindeer and Christmas trees on the sides of the cake but of course you could draw anything you wanted.

I am linking this to Alphabakes, hosted by Caroline Makes and on alternate months by The More Than Occasional Baker. The letter this month is X. It is also linked to the Christmas Foodie Friday link on Casa Costello and Romanian Mum.  I am also linking to Bookmarked Recipes hosted by Tinned Tomatoes and to Love Cake December Delights, hosted by Jibberjabber UK. Finally I am linking to Festive Family Foodies hosted by Banger and Mash and on alternate months by Eat your Veg.

alphabakesBookmarked RecipesFamily Foodiesfoodie fridays




Lemon Butter Cookies

Lemon butter cookies

I love to make biscuits.   They are usually so quick and easy to make and the best thing about them is that my little girl loves to make them with me.   So, when I found out that this December there was going to be a Secret Recipe Club Cookie Carnival I definitely wanted to be involved.   I was assigned a blog, Things I Make (for Dinner) and my task was to find a cookie recipe to make.

My first choice was cherry cheesecake cookies but there were 2 obstacles.  Firstly I’ve never seen graham crackers for sale here so I was planning to use digestive biscuits which we always use for cheesecakes instead.   Secondly, I couldn’t find any cherry pie filling.  Or even any cherries to make it with first.  I was forced to accept that the final result would be too far removed from the original recipe and to look again.

My second choice was these lemon cookies.   They were called lemon sugar cookies but as you will see, I messed up and so changed the name to lemon butter cookies.  They were in cup measurements and the quantities were quite large so I converted to metric and halved everything.   How difficult could that be?  I do it all the time.

Well, I made the cookies and the mixture was quite soft.    I put spoonfuls onto the baking trays with space around them and when they came out of the oven I just had one big flat cookie on each sheet.    I thought maybe I should just throw it away and choose another recipe but after they had cooled a little I got my cookie cutters out.  After all, why waste something that might taste good.

It was definitely the right decision.  When they had cooled they were thin, crispy, lemony and buttery.   Lovely lovely cookies.  We kept them for quite a few days and they went a little softer and chewier but were still just as morish.

As I was about to write this post I had a look back at the original.   I noticed something odd.  The recipe contained less butter than flour.   I looked at my recipe.   It contained more butter than flour.   Ooops.   It seemed I had remembered to halve all the ingredients except the butter.    No wonder these cookies were so lovely and buttery!

So, I apologise for not following the recipe exactly, but at the same time, I’m not sorry to have discovered a lovely new cookie recipe.  If you’d like to make Lemon Sugar Cookies, as these were intended to be, then head over to Things I Make for Dinner to find out the right recipe.   If you rather fancy Lemon Butter Cookies, then the recipe is below.


190g plain white flour

1/2 tsp bicarbonate of soda

Pinch salt

225g butter, softened

175g caster sugar

25g brown sugar

2 tsp lemon extract

1 large egg

How to Make Lemon Butter Cookies

1. Turn on the oven to preheat to 180c

2. Put the flour, bicarbonate of soda and salt in a bowl.

3. In another bowl cream together the butter and sugar.   Add the egg and mix in then the lemon extract.   Finally stir in the flour until it is just mixed together.

4. Use a spoon to put golf ball sized pieces of cookie dough onto a baking tray.

5. Put in the oven to bake for about 15 minutes.   When they are ready, let them cool on the tray for a few minutes, cut them into whatever shapes you want and then transfer them to a wire rack.

Jasmine Tea Marinated Pork

Jasmine Tea Marinated Pork Loin

I’m not really a tea drinker.   If there was no tea in the world it would not affect my mood in the slightest.   No coffee?  Well, I don’t want to even contemplate that.

I may not be a tea drinker but I don’t mind tea in other forms.  I’ll quite happily have a slice of fruity tea loaf or another helping of this jasmine tea marinated pork.  Just as long as I don’t have to drink it, I’m happy.

Tea?  No thanks.   Plain pork chop?  That’s also a no but put them together and you get quite a different response.   Admittedly the flavour’s not just tea.   There’s sugar for sweetness, balsamic vinegar to add a bit of a zing and garlic because well, garlic goes well in everything.  Well, everything savoury.

But, back to talking about pork and jasmine tea.  I was curious about how much you would be able to taste the tea in the marinade.   After all, tea is not such a strong flavour compared to balsamic vinegar.    Luckily you could still taste it.   It wasn’t overpowering but it was enough to know it was there.  That’s what I wanted of course.   Otherwise it would just be a balsamic vinegar and garlic marinade and that doesn’t sound half as interesting flavourwise.  Ok, I know I said I didn’t like tea but just a hint of tea flavour is good and not everyone likes tea.   It’s good to know you can make this for the non tea drinkers you know too.

As it isn’t a strong marinade,  I do think it would be interesting to add a little bit of fresh chilli next time to give a bit of heat and an extra dimension to the whole dish.   Maybe even a little ginger too to bring out the oriental side of the dish.   After all, Jasmine tea does come from China.

The recipe is from Tea Chef but the quantities have been altered a little.

Ingredients – Serves 2 (but you could serve more people by adding more pork but the same amount of marinade up to 4 people)

1 cup water

2 tsp jasmine tea (I used Adagio Jasmine Chun Hao)

25ml olive oil

25g caster sugar

1 clove of garlic, crushed

Pinch of black pepper

1 tsp cornflour mixed with a tbsp water

1 tbsp balsamic vinegar

2 pieces of pork loin or pork chops

How to Make Jasmine Tea Marinated Pork

1. Make a cup of tea with the tea and the water.  Leave it to cool with the tea still in the water.

2. Strain the tea leaves out and put 100ml of the tea in a saucepan with the sugar.   Boil it until the sugar dissolves.

3. Add the garlic and black pepper and lower the heat to a simmer.  Simmer for just a couple of minutes then add the cornflour slowly, a little at a time and stir it to thicken.

4. When it thickens take it off the heat and stir in the olive oil.   Let it cool a little then add the balsamic vinegar.   Taste it and add a little more if you want a stronger vinegar taste.

5. Leave the marinade in the fridge overnight if you have time although you can use it straightaway.

6. The next morning I put the pork into the sauce to marinate.

7. When you are ready to cook the pork, take it out of the marinade and cook under the grill for about 5 minutes on each side, depending on the thickness of the pork.

8. Put the rest of the marinade in a small sauce pan and heat it up thoroughly.   Serve the marinade as a sauce with the pork.

As this is my first attempt at cooking with tea I am linking it to Our Growing Edge, run by Bunny Eats Design and hosted this month by Garden Eats.

Disclosure: I was sent a free sample of Adagio Jasmine Chun Hao tea.


Banana and Blueberry Pancakes and the #EarlyBirdChallenge

banana blueberry pancakes

Do you make the most of your mornings?   Do you jump out of bed and cook a delicious breakfast for you and your family?  Do you fit in half an hour of exercise in the park?   How about an early morning meditation or reading that book you’ve always been meaning to? What’s that?   Did I hear someone laughing?

I have to say, I’m naturally a morning person but even I fall into the trap of having exactly the same breakfast every day.   I’d happily get up at 6 o’clock and enjoy the first hour of the day if that hour was just for me.  Instead, I’m often forced to get up at 5:00 or even 4:00 if I’m unlucky.  Even for me that is way way too early!

I spend my early mornings looking after children and even if I’ve been up for hours I still end up just grabbing a bowl of muesli for breakfast once it gets to 7 o’clock.   I’m sure there are some mums who really make the most of these early morning hours when it feels like the whole world is still snoozing but unfortunately I’m not one of them.  Or at least I’m not most mornings.

Recently I’ve teamed up with Free Office Finder to take part in their Early Bird Challenge and resolved to make some changes.   Just once a week I will try and make an interesting and child-friendly breakfast that the whole family can enjoy.

For my first breakfast challenge I made these lovely banana and blueberry pancakes adapted from this recipe on BBC Good Food.   I always think of American style pancakes as being quite heavy but these were surprisingly light and I loved the fruit in them.  My lovely husband was very pleased to get pancakes for breakfast too but unfortunately Little Miss Spice did not and all the fruit got picked out of her pancake.   Never mind, at least I’ve discovered she likes plain pancakes.   I’ve also made the recipe with just banana and I’m sure you could adapt it to use almost any fruit you wanted to use up.

Over the next few weeks I hope to make French Toast, poached eggs and maybe, just once, a full English breakfast.  Not for lunch.  For breakfast.

So, if you were to take the Early Bird Challenge, tell me, how would you make the most of your early mornings?

Ingredients for Blueberry and Banana Pancakes

100g self-raising flour

1 tsp baking powder

1 tsp cinnamon

3 tbsp (45g) soft brown sugar

1 egg

1 banana, sliced

100g blueberries, fresh or frozen

100ml milk

Honey, golden syrup, yoghurt to serve (optional)

How to Make Blueberry and Banana Pancakes

1. Put the flour, baking powder, cinnamon and sugar in a bowl.   Stir together and make a well in the centre.

2. Add the egg and beat it in with a fork.   Then gradually add the milk to make a smooth thick batter.

3. Stir the fruit into the batter.

4. Heat a little oil in a frying pan and add a few tablespoons of the batter to the pan with a space around each one.

5. Cook the pancakes for a couple of minutes.  They are ready to turn over when you can see bubbles appearing on the surface.   Cook for another couple of minutes on the other side and then serve drizzled with honey or golden syrup and maybe with a dollop of yoghurt on the side too.