chilekat's latest photos on Grows on You, where garden ideas are shared.

Thursday, 6 July 2017


Over 15 years ago, I was sat in a Chinese restaurant in Benidorm which served "Hot & Sour Soup" - I have tried it many times since, but it's never been the same. Well today, I finally managed to replicate it... I am in heaven! 😍
Here's how to make a batch of this gorgeous stuff for yourself...

2tsp peanut oil
70g mushrooms (sliced)
2 cloves garlic (minced)
1 tbsp ginger (minced)
1.2 litres vegetable stock
60ml rice vinegar
3tbsp soy sauce
1tbsp chilli garlic paste
1 tsp agave (or any liquid sweetener -  
       1tsp honey works)
1 tsp cornstarch
2 tsp water
1 head of pak choi
4 spring onions + extra for sprinkling 
1 tbsp toasted sesame oil
Black pepper
2 eggs (beaten)
Chilli oil

Heat the oil in a large pot. Add the mushrooms and sauté for two minutes.

Add the garlic and ginger and cook for about another minute stirring constantly.

Add the stock, vinegar, soy sauce, chilli-garlic paste and agave, and bring to a gentle simmer. 

Stir in the pak choi, spring onions, sesame oil and some pepper, then simmer for another few minutes to let the flavours mix.

Combine the cornstarch and water in a separate bowl until there are no lumps. Slowly add this to the simmering pot, stirring well until it starts to thicken, about 3 to 4 minutes.

Beat the egg in a small bowl or cup and then, in a fine stream, pour it into the soup. Stir soup several times.

Serve in bowls, sprinkled with extra spring onions and drizzled with chilli oil. 

Friday, 30 June 2017

Kat's Ratatouille

Worthy of Remy the rat himself, here is my recipe for a delicious ratatouille, without those horrid aubergines...

If you would prefer a more authentic version, drop the peppers and add sliced aubergine; though personally, I think the peppers add a sweetness which makes it way better!


- 500ml Passata (garlic & herbs)
- 6 large tomatoes
- 3 peppers
- 2 large onions
- 2 large courgettes
- 100g Parmesan/grated Italian hard cheese
- Olive oil


Pre-heat the oven to 200° (180° fan). 

Take a large baking dish and pour the passata into the bottom. 

Slice the veg and put it into the dish in rows, alternating the slices to make it look pretty.

Sprinkle with 50g of the cheese, cover with foil and whack it into the oven. 

After an hour, take it out and remove the foil.

Brush the top with olive oil, sprinkle on the remaining cheese and put it back into the oven for another half an hour. 

Serve however you like; I dish it up in bowls with big chunks of buttered farmhouse bread on the side.