Asian-Style Slaw (includes Thermomix method)

A refreshingly different take on coleslaw that's a great side for Asian-flavoured grilled or barbecued meat and fish.

Full of flavour and texture, this is delicious as a side dish to complement all kinds of Asian flavours, whether you have it on the side of grilled meat or fish, some tasty barbecued skewers, or pop it inside a 'fusion' burger with a splash of sweet chilli sauce!

Not only is it tasty, it's healthy too, being packed full of fresh ingredients. I serve this with my Thai-style salmon fishcakes - and I'm sure it would be equally delicious with Thai crab cakes too!

Serves five, 45 calories per serving.

Skinny Spring Rolls

Crispy and delicious vegetable spring rolls for a fraction of the calories they'd be if you bought them, and simple to make too...

Easily doubled for a crowd, and not at all difficult to make - my children helped me rolling these up! Feel free to play around with the fillings and flavours - I've put some suggestions at the bottom of this post - whether you add cooked prawns or chicken with sweet and sour, or maybe some duck and hoisin sauce, there are all kinds of different flavours you could add!

          

And if you want something to dip them in, you can make my five simple Chinese dips in under five minutes! The recipes are here. If you want to make my gluten free version (which are even skinnier at only 35 calories each), the recipe is here.

Makes 20 spring rolls, 43.5 calories per roll, 218 calories for 5 rolls.

Crispy Vegetable Spring Rolls - Gluten Free

Not only is this recipe gluten free, it's also a healthier version of crispy spring rolls, which doesn't involve deep-frying (and it's easy to make, too!) - what's not to love?

Spring rolls are often a guilty pleasure for many of us - or worse still, a greasy disappointment, heavy on the stodge, seeping out oil with every bite, and low on flavour - worse still if you buy the supermarket efforts. And if you're eating gluten free, even worse - you probably can't get hold of any!

        

However, salvation is here - a fresh and crispy tasty vegetable filling (and you can use this as a spring board, and add cooked prawns, shredded chicken or duck, char siu pork [watch out for gluten - my recipe to make your own is here] or whatever else you fancy to it - see the Notes for further suggestions!), with rice wrappers, quickly baked with a mere brushing of oil and egg, until crispy on the outside and hot and juicy on the inside! With a whole variety of very simple dips to serve them with (see here for five very simple Chinese dips you can whip up in under 5 minutes, as in the photo, that compliment them beautifully!), you can't go wrong, and they're very easy to make - no pre-cooking necessary for the filling!

Easily doubled for a crowd, and not at all difficult to make (the photo above is of rolls made by my children, aged 9 and 11 at the time - as in the photo on the left!) - tasty, crispy, gluten free spring rolls at a fraction of the calories you’d get in those from a restaurant or shop!

Makes 20 small spring rolls, 35 calories per roll, 172 calories for 5 rolls. I don't recommend making fewer, larger rolls, as you're more likely to get 'soggy bottoms' or splits in the rolls. You can shallow or deep fry the rolls if you prefer, instead of oven cooking - but obviously they will be considerably more calorific! If you don't need to go gluten free, you can make my Skinny Spring Rolls with filo pastry instead, another low calorie healthy option.

Simple Chinese Dip Selection

Put this selection of Chinese dips together in literally just a few minutes! Great for spring rolls, dim sum, satay skewers, wontons and more...

There's no need to faff about with these, a minute's chopping, and a couple of minutes mixing together, and you're there!

          

A selection of quick and easy dips which will serve eight people (we had more than twice as much as we needed for four people eating spring rolls!) and can be put together in under 5 minutes! 167 calories in total for all of the dips, if you're counting, so about 21 calories per serving if you share nicely. Everyone loves the peanut dip, so you might want to make more! If you're a fan of sweet chilli sauce and want to add that into the mix too, my recipe is here.

Salad Shirazi with Pomegranate Seeds

This is one of those dishes whose simplicity belies how utterly amazing the combination of ingredients tastes...

Which is perhaps why it is pretty much the national salad dish of Iran. Hailing from the city of Shiraz, this Persian salad is to Iran, what Kachumber is to India.

With the same base of cucumber, tomato and onion, salad Shirazi is flavoured with citrus and mint. I've added fresh pomegranate seeds to my version, for delicious little pops of sweetness with a crunch, and the fresh mint brings it all together beautifully.

It's good to make this a little in advance and leave it to chill for an hour or so, to allow the flavours to mingle. It's great as a side dish to pretty much any Persian meal - we had it on the side of some delicious Joojeh kababs (Persian chicken kebabs with saffron and lemon - recipe here) along with my Persian-inspired quinoa and lentil salad with roasted vegetables, sumac and fresh herbs.

This serves four people as a side dish, at 38 calories per serving. [Calories in square brackets]

Easy Homemade Kimchi (includes Thermomix method)

With just a few simple steps, you can have your first batch of kimchi ready in just a day or two, with a couple of large jars in the fridge for later...

If you're familiar with kimchi, you most probably know it as a spicy-sour, extremely tasty cabbage or radish dish, often eaten as a side dish, and also used as an ingredient in various Korean dishes.

          

If you're not that familiar, kimchi, also known as kimchee or gimchi is known as Korea's national dish and your average Korean consumes 40 pounds a year! It is mainly made with napa cabbage (also known as Chinese leaf  lettuce) and/or a large white Japanese radish known as daikon or mooli (or a few other things), brined or salted and then flavoured with other ingredients such as red pepper flakes, fish sauce and/or anchovy sauce, garlic, ginger and spring onions (scallions). It is frequently a hot and spicy dish where the ingredients are left to ferment (although not all varieties include red pepper / chilli).

         

There are many different recipes for kimchi, including other ingredients such as salted shrimp (available in jars), oysters and squid (brined seafood is more commonly found in Southern varieties) - this is a recipe for 'mak kimchi' inspired by Maangchi (do have a look at her website, there are some fantastic traditional Korean recipes, as well as lots of tips about kimchi too!), which is an easy cut cabbage version (rather than stuffing the sauce into cuts made in whole cabbages as in the autumnal baechu kimchi, although the sauce has the same flavours) which does not include any brined seafood, only fish sauce. If you've never made it before - don't worry, this is easy!

Cucumber and Radish Pickles (Japanese style)

Very simple and quick, and a refreshing accompaniment to Japanese food

These are great served on the side of Teriyaki dishes (which is what we had them with last night), with my Miso-Sesame Grilled Aubergines or Japanese barbecued skewers such as Yakitori chicken or my Kushiyaki beef.

They don't need long for salting either, you can do that while you prepare the other ingredients and there's no cooking involved either, so why not give them a try!

This quantity serves two as a small side, and is easily doubled. 14 calories per serving.

Japanese Pickled Vegetables - leave overnight, then delicious as sides to Japanese grilled meats the next day

These are so simple and quick, and a perfect accompaniment to Japanese grilled / barbequed meats

Pickles are served with almost every meal in Japan, and this recipe will keep for several days in the fridge. You can substitute all kinds of veg, such as red radishes, daikon/mooli, courgettes, celery – whatever you’ve got to hand – and don’t be afraid to add some ginger or chilli to the mix if you want a kick!

If you have a food processor with a slicing attachment these will take just a few minutes to make - and they are delicious served with grilled or barbequed Japanese meat, poultry, vegetables or fish, such as Teriyaki chicken or salmon, Yakatori chicken, Miso-Sesame Grilled Aubergines or Kushiyaki beef skewers.

Serves four to eight (depending on serving size - a quarter of this is a fair amount), 126 calories for all of it (including topping), 16-32 calories per portion (although you may only want a spoonful on the side of your dinner).

Thai Green Curry Paste (Nam Phrik Gaeng Khieo Wan)

One of the foundations of Thai curries, a good green curry paste is essential and not at all difficult to make.

This is the base for the most classic of all Thai curries, used in curries with coconut milk/cream, garnished with kaffir lime leaves, chillies and Thai sweet/holy basil. Green curries are generally thinner, hotter and more pungent than red curries.

Makes approximately 160g in total (including a tbsp water) therefore 10 servings of 16g each (approximately one tbsp) at 14 calories per serving.

Vegetable Kebabs with Za'atar

Less of a standalone recipe, more of a suggested traditional accompaniment to my Turkish chicken shish kebabs and spicy minced lamb kebabs.

Whenever we eat at Turkish restaurants and order chicken shish kebabs (Pilic shish, as they're called in the local-ish, Şiş tavuk or Shish taouk to the rest of the world), or spicy minced lamb kebabs (Adana kebabs) they always serve them with skewers of onions, tomatoes and Turkish green peppers roasted over the grill, which make a delicious side.

So of course, when I make the meat kebabs myself, I like to serve them with little vegetable kebabs also. Me, being me, I have to meddle with them slightly, by adding a sprinkle of za'ater - a condiment made from dried herbs, sesame seeds and frequently salt, sometimes with sumac in it (coeliacs beware - sometimes this contains wheat / gluten, so check the ingredients) - and a cheeky pickled pepper for a kick sometimes, too! If you wanted to make these into something more substantial as part of a vegetarian meal, you could add cubes of halloumi cheese to them, and other vegetables such as thick courgette slices and mushrooms.

Serves four, 45 calories per serving. [Calories in square brackets, if you're counting]

If you fancy putting together a nice Turkish feast, with a shopping list and preparation plan, then have a look here!

Turkish Red Cabbage Salad

This is a must if you're barbecuing some Turkish Kebabs...

It's so simple, and goes so well along with a few other sides, that it would be a crime *not* to make it the next time you're having a barbecue (regardless of what you're cooking!).

It's something I became familiar with as a side dish in Turkey, and from a Turkish restaurant I frequent from time to time who make exceptionally delicious kebabs; and it has now become synonymous (along with a few other side dishes) with eating good kebabs.

Serves 4 as a small side dish, 28 calories per serving. Easily doubled (or quadrupled, of course!) for a crowd.

If you fancy putting together a nice Turkish feast, with a shopping list and preparation plan, then have a look here!

Fresh Mexican Salsa (Salsa Mexicana Cruda)

Tasty, versatile and can be prepared in a matter of minutes.

Great with all kinds of Mexican food, especially as a topping for Mexican style beans with some sour cream, in wraps, or as a side dish for spicy meat and fish dishes, like my Yucatecan-Spiced Chicken Skewers.

I prefer to chop my tomatoes by hand, but like to throw all of the other ingredients into the food processor for a quick blitz to save on time, then just stir everything together and garnish with a few extra coriander leaves.

Serves four, 17 calories per serving.

Yucatecan Pickled Onions

No cooking, just mix the ingredients together the day before - great with all kinds of Mexican food as a condiment.

Common in Yucatecan kitchens these will keep a good while in the fridge, and are great as a garnish to pep up Mexican food, particularly added to Escabeche, or with a splash of sour cream in a wrap, or on top of beans, or with a salad.

Make them a few hours ahead - preferably the day before, to allow the flavours to infuse into the onions.

Approximately 15 calories for a heaped forkful (around 1 tbsp, drained).

Southern-inspired Green Beans with Bacon

The flavours of green beans and bacon really compliment each other, and this is a nice way to cook them in the style of a Southern braise, but keeping the texture of the beans intact.

We served these braised, with trout in a lemon butter and new potatoes first time around, and then we served them with my American-style Pot Roast Brisket of Beef second time around (cooked differently, as in this method), along with my Spinach and Mushroom Gratin, for Sunday Dinner.

This makes six small side servings (with other sides, 30 calories each) with a roast dinner, or three servings as a single side (60 calories each) with a lighter meal.

Smoky Barbecue Sauce (includes Thermomix method)

You can't beat a decent barbecue sauce, especially if you make it yourself!

This is amazing with my Pulled Pork recipe, especially in a bun with some homemade Southern style coleslaw or with spare ribs, and also great on burgers, with sausages, or even on grilled chicken with a little handful of melted cheese, and a couple of rashers of crispy bacon. You could use it as a glaze if you're cooking, as well as a sauce.

Many commercially-made varieties are overly sugary and vinegary, and lack substance, being made mostly of water and thickener. If you make your own with a base of tomato passata (sieved tomatoes), you can control how sweet and thick it is yourself, and adjust the salt and acidity levels as well. As you can see, I played around until I got it to my preferred consistency and flavour (the bottom right!).

Even better, if you're making it for the family, you can leave out the salt if you have small children (or want to reduce your salt levels). This one does have a little bit of a kick though (only a little one, honest!) from the smoked paprika, so if there are any baby-mouths in the house, you might want to go easy on that! Once you've made it, you could portion it out into re-sealable sandwich bags to freeze (and defrost as required), or store from hot in sterilized jars and refrigerate after opening. If you have a Thermomix, I've included the Thermomix method at the bottom. [Calories in square brackets]

Calories per 2 tbsp (30ml) serving, 24. Makes approximately 1.2 litres / 1,200 ml / 1,200g.

Coleslaw - Southern-Style and Healthy

Delicious, crunchy, coleslaw, perfect with pulled pork, salad, in a sandwich, with a barbecue, on top of a jacket potato, or eat it on its own... whichever way you like it!

I made this to go with my pulled pork recipe (it's fantastic in a bun with pulled pork and barbecue sauce!), but if you're a fan of coleslaw then you already know how versatile it is - I'm having leftovers tonight with my Cajun chicken, and a nice fresh salad and the children had it in their lunchboxes, in cheese sandwiches... everyone loves it! I also have to be careful not to eat too much after I've just made it, as I love how fresh homemade coleslaw tastes, especially with the apple in it - and I don't like the huge, overpowering chunks of onion you get which overwhelm you in bought coleslaw.

The great thing about this recipe, is that you can make it as creamy as you like it, and add or substitute ingredients to suit your tastes (suggestions at the bottom in the Tips). Oh, and did I mention you can cheat and buy a bag of ready shredded coleslaw mix if you prefer? I've given you the basis for a nice crisp coleslaw, with a slight sweet and crunchy element from tart, Granny Smith apples and carrots, the tang of sweet white onions, and the crispness of shredded green cabbage (with a little red cabbage as well, if you like!) with a tasty dressing - it's up to you how much mayonnaise you add, if you're not counting the calories. I'm not one for a 'sloppy slaw' (one of the reasons I've used nice thick Greek yoghurt alongside the mayonnaise, rather than buttermilk), but when you've made it up with my suggested quantities, you can just keep going with the mayonnaise until it's the consistency you like. [Calories in square brackets, if you're counting].

Calories per 50g serving: 60 for full fat version, 27 for light version (extra-light mayo and 0% fat Greek yoghurt).  (Total weight, approximately 1,190g, total calories 888 for full fat version, 475 for extra light mayo, fat free yoghurt version).

Thai Red Curry Paste (Nam Phrik Gaeng Phed) - from Pestle and Mortar to Thermomix instructions

An essential ingredient for Thai dishes - if you make it yourself, the flavour is far superior to bought pastes.

This will last a little while in the fridge in a sealed container, but I like to freeze it in portions after giving it a couple of days for the flavours to meld, which means it will last for months and retain the original flavour. Delicious in dishes such as my Thai Red Duck Curry, Thai Chicken Satay with Peanut Sauce and Cucumber Salad, Thai Pork with Green Beans, and Thai Pork in Chilli Sauce.

Makes approximately 480g (with 1tbsp water added to process - 20 portions of 24g each, easily doubled). 319 calories for the batch, therefore with 20 single servings, that’s 16 calories per serving, if you're counting or need to know.

The milder cousin to green curry paste, used in curries with coconut milk/cream, garnished with kaffir lime leaves, chillies and Thai sweet/holy basil. Red curries are generally thicker, milder and less pungent than green curries, with warmer spice notes. Will keep in the fridge for 2-4 weeks. [Calories in square brackets]

Chayote and Lime Salsa or Slaw

A quick and easy recipe for a salsa or a slaw, depending on how you cut the ingredients!

Great with fish or chicken - especially if it's spicy, or in Mexican style wraps or tacos.

And a great way to have a go at using a new ingredient you might not have tried before - more about the chayote/mirliton/choko/christophene here!

Serves four in wraps as a topping (e.g. 8 regular-sized tortillas) for 18 calories per serving; or two as a side for 36 calories per serving.

Roasted Tomato Salsa with Chipotle and Jalapeño Chillies

Don't be afraid of the chipotle or jalapeño chillies - there are easily sourced ingredients or substitutes, and it's not too hot a salsa, honest!

This is a healthy salsa I put together to go with some fish tacos - it would also be great with either fish (such as sea bass, cod or tuna) or grilled chicken, in a wrap, as a dip, or even in a sandwich with some cream cheese!

Serves four to eight, 24 to 49 calories per portion (depending on whether between four or eight). We made it for four people (to go inside eight tacos) and had half leftover when we'd finished.

Cachumber (Indian Tomato, Onion and Cucumber Salad) and Chaat Masala (Spice Mix)

Simple, quick, fresh and delicious...

A healthy North Indian snack, which can be served as an appetiser or starter, with poppadoms and pickles, and also great as an accompaniment to Indian dishes, such as my tandoori chicken, or chicken tikka.

There really is nothing to it, other than a bit of chopping and a quick stir!

Serves 4-8 depending on course.

Calories per serving: 43 calories if served between four people, 21 calories if served between eight.