Spring is in the air and what better way to celebrate than with a salad? Fried, warm, cold or in pâtés; I like my versatile chicken liver in all shapes and sizes. Usually I underestimate the richness of this lovely offal and put more on my plate I could ever consume in one sitting. The leftovers tend to be cling filmed and placed in the fridge where I would snack on a piece or two every few hours. Soy and honey is my favourite combination and literally goes with just about everything. When the livers are fried with this sauce it is truly magical and will spruce up any boring salad.
Happy Chinese New Year! Just like the West has got astrology, the East has got its own version. This is the first day of the year of the Rat. Let’s get back to food now, shall we? To help you celebrate this day, why not prepare this pork and spinach stir-fry? Chinese take-aways tend to be on the oily side so cooking at home is healthier and more satisfying. It’s quick and yummy, just like traditional Chinese food.