I was trying to think of a way to use up leftover prawn shells and heads (tossing them in the bin is practically a sin). So I slowly simmered it with cheap + cheerful pork bones (and ribs for extra meat) to create a soup noodle broth that is comfort in a bowl.

Pork belly braised over three hours in a bath of spice infused soy sauce, beer and rice wine, this is my go-to Chinese dish for any mood.

Remember patience is a virtue and I’m pretty sure Confucius would approve/ say something similar to that effect.

Little green parcels of joy.

Different fillings, same beast (triangular filo sheets). Click for some crispy crispy parcels.

Wholesome all round. Courtesy of the chefs at Migrateful.

The small jar of harissa in the fridge way past its recommended "once open, use within 6 weeks" was calling me.

Whoever invented tortellini in soup had their priorities right.

How can potato taste like a fluffly pillow?

If you squint they look like fried chicken.

Disclaimer: they are made from red split lentils and actually taste good.

To make up for the soggy boiled cauliflowers you ate for school dinners growing up, here's how to treat it right.

The write-up of my scribbles on the back of an envelope

It had to be done.

If you haven't heard of semolina flour pastas, it's time to be enlightened. No eggs are required, just old flour and water but it still gives a beautiful yellow dough.

Both the pasta dough and pesto sauce are super easy to make so you can impress with fairly minimal effort.

Now pass me the parmesan (or miso/nutritional yeast flakes...)

The prettiest pork mince in the land. Great on rice noodles, coconut rice or even just in a lettuce cup.

Chilli - good
Prawn - goood
Linguine - gooood

It looks impressive but only takes 25 minutes to whip together. Serve as a main for one or as a side/starter.

The crème de la crème of brown food.

"What do you want for dinner next week?"
"Pasta."
"Surely not every day?"
"Why not."

And so the seven days of pasta began.

The little ears act as the perfect nook for the ragù sauce.

A testament to how good this is: I was too excited to sleep last night because I knew I was having this again for dinner the next day.

So bloody simple it hurts. The best kind of fusion.

I am a sucker for a dish you can have at any time of the day. Quick to rustle up and ideal for a mid-week dinner or weekend brunch. Did I mention it’s a one-pan situation?

You can easily adapt it. Vegan? No problem, leave out the chorizo, eggs and parmesan. Veggie? Do without the chorizo and parmesan. You get the gist. The recipe below is for those who want to go all-out, but it goes without saying, strip back/add to this shakshuk-ish as you wish.