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Hazelnut Brittle recipe, eat well on universal credit

We have quite an abundance of foraged Hazelnuts at the moment. So this seemed like a nice little treat for very little money.


440g of sugar
250 ml of water
70 g  Hazelnuts, lightly toasted and roughly chopped
finely grated zest of 1 orange


(1) Line a baking tray with baking paper.
(2) Combine the sugar and water in a small pan over medium–high heat and stir well until the sugar has dissolved. Cook for 10–12 minutes, or until golden. Stirring regularly.
(3) Quickly add the hazelnuts and zest and stir to combine.
(4) Pour immediately onto baking tray, spreading to cover the whole surface. Allow to cool.
(5) Break with a rolling pin.
(6) Store in an airtight container.

Chicken (Feet) Raman

As part of our little banquet the other evening we created some incredibly tasty Chicken Stock as a result of boiling the Chicken Feet. This made a great foundation for a Raman.

Raman Ingredients:-

1 Egg, boiled for 7 minutes to get a soft yoke
50g of thick Rice Noodles
Broth from the boiled Chicken Feet. Chicken stock will work fine
1 Spring Onion, chopped
A handful of Coriander, chopped
A Handful of Bean Sprouts
1 Red Chilli, sliced
½ a Pak Choi, sliced
Oil to fry

Egg Marinade Ingredients:-

2 Tbsp of Soy Sauce (Gluten free for us)
2 Tbsp of Shaoxing Wine
4 Tbsp of Water


(1) Marinade the boiled Egg in the Soy Sauce, Shaoxing Wine and Water in the fridge for at least an hour.
(2) In a large pan heat the Broth / Stock.
(3) Fry the Pak Choi.
(4) Boil the noodles until tender.
(5) Slice the boiled Egg in half.
(6) To your serving bowl add the Noodles and Broth.
(7) Stir in the Pak Choi and Bean Sprouts.
(8) Add the Spring Onion, Coriander and Chilli.
(9) Garnish with the boiled Egg.

This really was the star of the show. Although it was unplanned when we set out on this particular culinary adventure…..

Deep fried Chicken Feet

It had to be done! We’re led to believe these are popular for kids to nibble on as portable snacks. We’re not sure we’ll ever do them again as there was a long process involved in the creation of, well, not a lot really!


Enough water to cover the Chicken Feet in a large pan
2 Tbsp of Shaoxing Wine
5 Slices of fresh Ginger
2 Tsp of Schezaun Peppercorns
2 Tbsp of Soy Sauce (Gluten free for us)
½ Tsp of Cayenne Pepper
½ Tsp of Smoked Paprika
½ Tsp of Garlic Powder
50g of Self Raising Flour (Gluten free for us)
50g of Rice Flour
2 Eggs, beaten
Salt & Pepper
Oil to fry


(1) With a sharp knife cut the very ends of the toes off include the nail and then cut deeply into the palm.
(2) Marinade the Feet in ½ a Tbsp of Soy Sauce, Smoked Paprika, Cayenne Pepper, Garlic Powder and set side.
(3) Add water to a large pan and add the Shaoxing Wine, Gingers slices, Peppercorns.
(4) Bring to the boil and add the Chicken Feet.
(5) Reduce the heat and boil gently for an hour, stirring occasionally.
(6) Remove the Feet from the Stock allow to cool and then pop them in the fridge over night.
(7) Cool the Stock and reserve in the fridge.
(8) When you are nearly ready to eat make the dry flour mix with Self Raising Flour (Gluten free here), Rice Flour, Salt, Pepper and Turmeric.
(9) Dip the Feet in the beaten Egg and then in the dry Flour mix making sure they are evenly coated.
(10) Fry at 170c until they are golden brown.
(11) Drain over kitchen paper and serve as a side.

Remember to keep the Stock, it made an outstanding base for the Raman.


Braised Lotus Root recipe, eat well on universal credit

We’re very fortunate to have several large Asian supermarkets in York. Last Saturday we ventured into town to gather a few bits and bobs we couldn’t get at the smaller local Asian shop. So the next few recipes use a selection of more traditional ingredients.


300g of fresh Lotus Root
3 Tbsp of Spirit Vinegar
½ Tbsp of Salt

Sauce Ingredients:-

230ml of Water
10 Tbsp of Soy Sauce (Gluten free for us)
5 Tbsp of Honey
7 Tbsp of Sugar
Sesame Seeds to dress


(1) Peel the Lotus Roof and cut into 1/4” slices.
(2) In a large pan cover the slices with water and add the Salt and Vinegar.
(3) Bring to the boil and slimmer for 10 minutes. Don’t worry about the pond smell, it soon dissipates!
(4) Drain and set aside.
(5) Mix the Sauce ingredients.
(6) In a large pan heat the Sauce and add the Lotus Root pieces.
(7) Bring to the boil while continuously stirring to prevent sticking.
(8) Reduce the heat and simmer for a further 20 minutes while continuously stirring. The Sauce will reduce to a thick syrup.
(9) Lift the Lotus Roof from the pan and spoon a little of the Sauce over them.
(10) Chill in the fridge until ready to serve.
(11) Garnish with Sesame Seeds and serve as a side.

These were a little too sweet for us, but we tend to prefer savoury dishes. The texture was really good though.

Air Fryer Crispy Pata recipe, eat well on universal ctredit

To be fair this would probably have worked better in the oven as it was a bit of a tight fit in our Air Fryer.


1 Whole Pata (Pork Hock)
3 Bay Leaves
4 Star Anise
1 Onion, cut into wedges
3 Cloves of Garlic, minced
2 Tbsp of distilled Vinegar
1 Tbsp of Whole Black Peppercorns
3 Tbsp of Oil
Salt & Pepper


(1) Combine the Pork Hock, Bay Leaves, Star Anise, Peppercorns, Onion and |Salt in a large pan.
(2) Add water until the Hock is covered.
(3) Cover and bring to the boil.
(4) Lower the heat and simmer for an hour, or until the Pork is tender.
(5) Remove the Pork from the pan and allow to cool.
(6) Rub Vinegar over the outside of the skin and then rub in the Salt and Pepper.
(7) Allow to air dry for 6 hours in a cool ventilated area.
(8) Rub Oil over the outside of the Pork.
(9) Cook in the Air Fryer at 230c for 15 minutes.
(10) Reduce the heat to 170c and cook for a further 10 minutes.

We served ours on a bed for Rice Noodles with crispy Kale and Seaweed.

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