Spicyicecream

Slow Cooked Brisket Ragu

There’s something so comforting and magical about this Slow Cooked Brisket Ragu. It’s rich, hearty and just a little bit fancy without trying too hard. Whether you’re serving it with pasta, creamy polenta or buttery mashed potatoes, this dish is guaranteed to impress. And the best part? It’s mostly hands-off. Just a little chopping and searing at the beginning, and then your slow cooker or Instant Pot does most of the work! The result? Tender brisket that melts into a rich tomato and red wine sauce.

It’s one of my absolute favourite meals to make for friends and family – perfect for cozy weekend dinners and feeding a crowd. This brisket ragu also freezes beautifully, so you can batch cook it once and stash portions away for future dinners. You’ll want to high-five yourself, I promise.

How to make Slow Cooked Brisket Ragu

I’ve made similar sauces with many different cuts of meat over the last 10+ years. It’s actually crazy that I haven’t shared this recipe sooner! Pork shoulder, lamb leg, beef short ribs, blade roast or chuck steak all work really well here. This time I used beef brisket as it’s pretty inexpensive, but has a great flavour and is just perfect for slow cooking. It becomes soooo tender when braised for 8+ hours.

The first step is to brown off the brisket either in a frying pan or with the Sauté setting on your Instant Pot. Next time I will make sure to cut the brisket into 3-4 pieces before frying it off. Brisket has very long muscle fibres. If you’re slow-roasting or smoking it, you would slice against the grain for the most tender meat. But since we’re shredding it for this ragu, it naturally pulls apart into long strands. Cutting it into quarters beforehand would help. I’ve noted that in the recipe below.

Onion, carrot and garlic are the building blocks of flavour in rich sauces like ragu. Once you’ve fried them off until soft in a little olive oil, add everything else – red wine, beef stock, canned and fresh tomatoes, rosemary, bay leaves, tomato paste, balsamic vinegar, salt and pepper into the Instant Pot or slow cooker. You will want to slow cook this for at least 6 hours, preferably 8 or 9 if you have the time. The brisket braises in the liquid and absorbs all of those flavours to create the most delicious sauce. Your house is going to smell so damn good!

When the brisket is cooked, carefully remove it from the pot and place into a bowl or dish so you can shred the meat apart with two forks. It should be falling apart easily. In the meantime, simmer the sauce down for 20-30 minutes to reduce and thicken it slightly and taste for seasoning. Return the meat to the sauce and keep warm until you’re ready to serve.

What about pasta?

Well the short answer is that you can use any shape of pasta that you like. A ragu like this is commonly served with pappardelle or tagliatelle – wide ribbon-shaped pasta that has a large surface area for excellent sauce coverage. Rigatoni is also an excellent option with ridges that ‘grip’ the sauce. This time, I’ve used a new-to-me pasta shape called casarecce, which are loosely rolled lengthways in a ‘scroll’ shape. I really liked it! They were fun to eat and held onto the ragu perfectly. Whatever pasta you use, cook it in boiling, salted water according to the package instructions. Reserve a little pasta water before draining, and add a splash as you toss the pasta through the ragu.

This brisket ragu makes enough sauce to serve 8 (or even more!) people. Any leftovers can be stored in the fridge for up to 4 days. I actually think it tastes even better the next day! And as I mentioned, it freezes beautifully too. Defrost in the fridge overnight or gently reheat on the stove with a splash of stock if necessary.

I hope you love this recipe as much as we do! If you make it, please tag me on Instagram and let me know, or leave me a comment below!

Slow Cooked Brisket Ragu

Rich, comforting Slow Cooked Brisket Ragu tossed with pasta. A hearty, make-ahead dinner that’s perfect for cozy nights and special occasions.

Course Dinner, Pasta

Keyword Autumn, Pasta, Simple Dinners, Winter

Prep Time 30 minutes

Cook Time 9 hours

Total Time 9 hours 30 minutes

Servings 8

Ingredients

1.8 kg beef brisket
Salt and pepper
Olive oil
1 onion
1 large carrot
2 teaspoons minced garlic
1 1/2 cups beef stock
1 1/2 cups red wine
800 g canned diced tomatoes
1-2 tablespoons tomato paste
1/4 cup balsamic vinegar
2-3 bay leaves
1-2 sprigs fresh rosemary, leaves removed
100 g cherry tomatoes
Pasta, to serve (I used casarecce)
Freshly grated parmesan, to serve
Fresh basil, to serve

Instructions

Cut the brisket into 3-4 pieces and season with salt and pepper. Heat 1 tablespoon olive oil in a frypan and sear the brisket on all sides until it has started to brown. Remove from the pan and add to the bowl of your Instant Pot or slow cooker.
Peel and finely dice the onion and carrot. In the same pan over medium heat, add another tablespoon of oil and fry off the diced onion and carrot until slightly softened – be careful not to burn. Add these to the slow cooker with the brisket.
Next, add the garlic, beef stock, red wine, canned tomatoes, tomato paste, balsamic vinegar, bay leaves, rosemary, cherry tomatoes, salt and pepper. Stir to roughly combine. Place the lid on and set to slow cook for minimum 6 hours, up to 9 hours.
When cooked, remove the brisket from the pot and place into a bowl or dish. Shred the meat with 2 forks. In the meantime, set the sauce to reduce for 20-30 minutes (I used the Sauté setting on Instant Pot with the lid removed). Taste for seasoning and add more salt and pepper if you like. Remove the bay leaves and discard. Return the meat to the sauce and stir to combine. Keep warm until ready to serve.
Cook your pasta according to package directions in salted boiling water. Reserve some of the cooking water.
Drain pasta and return to a large pot. Add the sauce and some of the water and stir until well combined. Serve immediately with freshly grated parmesan and some fresh basil.

Homemade Custard (Créme Anglaise)

Homemade custard, also known as créme anglaise, is one of those recipes you’ll be glad to have in your back pocket. It’s a kitchen basic that can easily elevate almost any dessert into something special. I promise, store-bought custard will never compare once you’ve made it from scratch!

Plus, supermarket versions often contain stabilisers and unnecessary colours. Homemade custard only requires five simple ingredients, which you probably already have on hand. This custard is creamy, full of vanilla flavour and studded with tiny vanilla seeds. You can make it in about 20 minutes, and serve it warm or cold.

What is custard?

At its core, custard is a mixture of cream and/or milk, sugar and eggs, cooked over gentle heat. As it cooks together, the eggs thicken the liquid and it becomes smooth. Every single ingredient has a purpose in this recipe. The most common flavouring for custard is vanilla (or vanilla bean with those telltale tiny seeds) but you can get really creative here. Infuse tea or spices into the milk/cream mixture or add citrus zest or liqueur at the end. There are a few different styles of custard, each with its own personality:

Pouring Custard (créme anglaise) is the classic custard you probably know, and the type that this recipe is for. It’s the perfect pourable texture to drizzle over pies, puddings, fresh or poached fruit, or even layer into a trifle.

Thick custard or pastry cream (crème pâtissière) is often thickened with a little cornflour. This means it can hold its shape and be piped or spread. It’s ideal for filling profiteroles, éclairs, cakes and doughnuts (like the classic Boston cream) or making classic fruit tarts.

Baked custards include classic desserts like créme brûlée (with a layer of torched sugar) or flan (with a layer of caramel sauce). You cook it in the oven, sometimes in a water bath to keep the heat even and gentle, until it sets and turns silky smooth.

Frozen custard starts with a custard base churned in a special machine, incorporating less air than typical ice cream. Real frozen custard is more common in the US, but I’ve been lucky enough to work with Lickits for the last few months… regular old ice cream might be ruined forever! Frozen custard is so luscious, creamy and addictive!

Once you master the basic technique, you actually have loads of options for treats and desserts to make instead of buying! One of the first things I made from scratch when I started my blog was custard, and I haven’t looked back.

The biggest pain point in making a great homemade custard is definitely the possibility of scrambling the eggs. The first step is to whisk the egg yolks and sugar together in a bowl while heating up the milk/cream and vanilla until just before boiling. Then you will want to pour the hot milk mixture into the bowl in a slow stream while simultaneously whisking so that the heat doesn’t ‘shock’ the eggs and cook them. This process is called ‘tempering’ the eggs, and it gradually warms them so the mixture stays silky smooth instead of turning lumpy or curdled.

Cook this mixture over low heat, stirring or whisking constantly for a few minutes until it thickens – don’t walk away!! Make sure to get right into the edges of the pan when whisking. These areas often accumulate heat and cook faster. Be careful not to overcook – the mixture should coat the back of a spoon when it’s perfect. If you do accidentally scramble the eggs, you can just strain the mixture through a fine sieve.

Some of my favourite ways to use homemade custard

A bread and butter pudding made with brioche, croissants or even hot cross buns is absolutely delicious with custard. You can use this vanilla version or tailor it to the flavours in your dessert. Think orange zest, cinnamon or even rum!
I’m obsessed with fruit desserts like pie and cobbler and love to pair them with homemade custard. Try this Nectarine, Raspberry and Chambord Pie or these darling little lattice-topped Peach and Bourbon Pies. Both are delish with a generous drizzling of custard!
Custard is perfect with a homemade fruit crumble or crumble cake. I have TONS of ideas on this roundup post.
My Chocolate and Pear Tart is served with a variation on this custard recipe, infused with cardamom. It has a warm spiced flavour that is lovely paired with pear. Pun intended!
These Mini Chai Poached Pear Cakes are also gorgeous served with a chai-infused custard. Try it soon before winter ends!
I really want to try these custard fruit pies that are going viral on TikTok!
Homemade Fruit Mince Pies go perfectly with a vanilla bean custard (spike it with rum too, if you like). Save this one for Christmas time!

Once you’ve made homemade custard from scratch, you’ll wonder why you ever bought it! It’s simple, versatile, and infinitely customisable. The perfect way to bring extra love and richness to your desserts. And if you’re interested in swapping more store-bought items for delicious homemade versions, check out this recipe and more in my new free ebook ‘Things I No Longer Buy’. It’s a mini collection of recipes like this one that I make on repeat and haven’t added to my grocery list in years!

Homemade Custard (Créme Anglaise)

Learn how to make silky smooth homemade custard from scratch. This classic pouring custard is perfect over pies, puddings, cakes and fresh fruit.

Course Basics, Dessert

Keyword Basics, Dessert

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Ingredients

3 egg yolks
60 g caster (superfine) sugar
2 teaspoons vanilla bean paste
1 cup milk (250ml)
1 cup thickened cream (250ml)

Instructions

Lightly whisk the egg yolks and sugar together in a bowl and place a folded tea towel underneath.
Place the milk, cream and vanilla bean paste into a saucepan and bring almost to the boil and then remove from the heat.
In a slow stream, pour the hot milk mixture into the egg mixture, whisking constantly. Continue whisking until the two mixtures are combined.
Pour the mixture back into the saucepan. Using a wooden spoon or whisk, stir constantly for 10-15 minutes, or until the custard thickens and coats the back of the spoon. Do not let it boil or it might scramble the eggs!
Strain through a fine sieve and allow to cool to room temperature, then refrigerate until cold. I like to place a piece of plastic wrap over the surface so that it doesn’t form a skin.
This custard will keep refrigerated for 2-3 days and can be served warm or cold. To serve warm, gently reheat in a saucepan over low heat.

The Best Winter Desserts to Bake Right Now

Banana Self Saucing Pudding Miso Caramel

I am not exactly winter’s biggest fan. I don’t love frosty mornings or cold toes and I feel like my entire personality disappears when the sun goes into hiding. Sure, my birthday month falls in winter, but I’d honestly rather be sipping margaritas in a sundress. Who else feels betrayed by the sun setting before 5pm?!

But even I have to admit, there are a few redeeming features. The cats are snugglier, the slow cooker gets a workout, and most importantly, it’s the perfect time to bake something warm, cozy, and comforting. Another thing to (maybe) love about winter? The beautiful seasonal produce. Crisp apples, juicy pears, and zesty citrus like lemon and calamansi. There is so much inspiration to be found!

So I’ve pulled together some of my absolute favourite winter desserts to celebrate the chilly season. From nostalgic classics like self-saucing pudding and apple crumble to a slightly fancier, dinner party worthy Chocolate and Pear Tart. I hope you find something here to warm up your kitchen, your belly… and your soul.

Mini Chai Poached Pear Cakes with Chai Creme Anglaise

These little cakes are as beautiful as they are delicious! I love using tea in desserts, and the spices in chai are a perfect match for cool days. I used chai in every element of this one, from the poached pears to the mini cakes and also infused into the creme anglaise. They would be perfect for a winter dinner party!

Apple Miso Crumble with Salted Caramel Ice Cream

Hi, my name is Lisa and I’m obsessed with crumble. Can you tell? Winter nights are just screaming out for a fruit crumble, and this one with apple and miso is the perfect comfort food. The flavour of white miso works wonderfully with apples and caramel. This dessert just hits different and will satisfy your salty/sweet craving.

Sticky Date Bourbon and Cola Pudding

Sticky Date Pudding might just be one of my all-time favourite winter desserts, made even more irresistible with bourbon and cola. It’s baked until golden and served with a milk chocolate bourbon caramel sauce. Seriously so delish! It’s the kind of dessert that makes winter almost worth it.

Double Chocolate Skillet Brownie with Hot Fudge Sauce

Double Chocolate Brownie Skillet with Hot Fudge Sauce

Rich, gooey and loaded with chocolate! This mini double chocolate brownie skillet is served warm with ice cream and a drizzle of luscious homemade hot fudge sauce. Dig straight in with a spoon! It’s the ultimate winter dessert.

Creamy Calamansi Bars

My calamansi tree is absolutely going off right now and I can’t keep up with all the ripe fruit! It’s my favourite fruit tree (don’t tell the lemon) because it’s low maintenance and produces dozens of tiny, flavourful citrus fruits every winter. This is one of my favourite things to make with them! Buttery shortbread base and a sweet filling that is so full of unique calamansi flavour. Just the thing to brighten up a winter day with a glimpse of citrus sunshine.

Banana Self Saucing Pudding with Miso Caramel

This twist on a classic pudding has a secret ingredient… white miso! It adds a complex, savoury flavour that works so well with banana. Self saucing puddings are the ultimate winter dessert, which magically create a pool of sauce underneath a fluffy layer of pudding. Sweet, salty, saucy and sure to warm you up!

Pear and Pistachio Crumble with White Chocolate

This delicious crumble uses in-season pears with a hint of rosewater and cardamom. It’s topped with a crunchy pistachio crumble and melty pools of white chocolate. It’s seriously magical and on my list to make again this winter!

French Earl Grey Lemon Delicious Pudding

Lemon Delicious and self-saucing puddings always remind me of my Nan, so winter desserts like these is are super nostalgic for me. I added some French Earl Grey tea as a twist. It’s one of my favourites for both drinking and baking. What you get is a lovely light pudding with a beautiful floral-citrus flavour and a lemon curd-like sauce underneath. So turn the oven on, make a cup of tea and enjoy!

Chocolate and Pear Tart with Cardamom Creme Anglaise

I was a little sceptical about the combination of pears and chocolate until I made this gorgeous tart! They actually go beautifully together, especially with a cardamon-infused creme anglaise to give contrast to the rich chocolate. I love a dessert that’s easy but looks fancy! It can also be made ahead of time, which is perfect for dinner parties.

Chocolate Whisky Pudding with Passionfruit Ice Cream

Chocolate and passionfruit may seem like an unexpected pairing but they are so beautiful together, especially with a little splash of whisky. This self-saucing chocolate pudding is one of the more decadent winter desserts, but the bright passionfruit ice cream brings tang and sweetness that offsets the richness perfectly. If you’ve never tried these flavours together, I hope you’ll give this one a try!

So whether you’re baking to warm up the house or just need a sweet little treat on a grey day, I hope all of these winter desserts bring comfort and nostalgia… and maaaaybe even a new appreciation for winter. I love coming back to these recipes ever year and adding new favourites to the rotation too.

Leave me a comment below or tag me on Instagram if you try any of them!

Small Batch Green Tomato Chutney

This Green Tomato Chutney is a unique, tangy and delicious way to use up the last tomatoes of the season. If you grow your own tomatoes, you know it’s inevitable to end the season with a bunch of green ones. And after lovingly nurturing them all through the summer, I just couldn’t let any go to waste. This small batch chutney recipe is the perfect solution. Plus it’s a seriously tasty addition to your next cheeseboard!

I feel so grateful and lucky that I was still picking cherry tomatoes well into June! They are actually my favourite thing to grow and I planted 3 different varieties this year. Once the weather turned cold and I pulled up the vines, there were still quite a lot of green tomatoes. This recipe idea had been sitting in my Notes app for years, and I knew this was the time to finally give it a try.

Green tomatoes are perfectly edible, just firmer and sometimes more tart than their ripe counterparts. That actually makes them perfect for preserving! I used mostly green cherry tomatoes in this chutney with a handful of ripe ones thrown in too. Larger green tomatoes will work as well, just chop them roughly and you’re good to go.

One of the reasons I love making chutney (and jams and pickles too) is that you don’t need to go full homesteader mode to enjoy it. Small batch preserving is fantastic for beginners! And also for people with small gardens like mine, or for anyone who’s just picked up a great deal at the farmers market and wants to make something special with it.

With about a kilo of fruit or veggies, you can usually make 2 or 3 jars. It’s just enough to keep in the fridge or share with a friend, without spending the whole weekend sterilising 30 jars or setting up a pressure canner. Nothing against homesteading, I’m just not there yet! Plus, making smaller batches allows me to experiment with different flavour combos and try something new every season!

What is Chutney?

In Indian cuisine, chutney refers to a wide variety of condiments, from fresh herb pastes and yoghurt sauces to crunchy relishes and sweet preserves. What I call a chutney is a preserve that walks the line between sweet and savoury, often made with brown sugar and vinegar. Think tangy, spiced and super flavourful. I used malt vinegar for it’s delicious complex flavour but apple cider vinegar would work too.

Please don’t be intimidated by the ingredients list of this recipe. Every ingredient serves a purpose to create a well-rounded flavour. The good news is that once the chopping is done, it’s smooth sailing. Everything is placed into a large pot to cook down and thicken up over a low heat. Just keep an eye on it and give it a stir regularly so that it doesn’t stick or burn.

You can of course play with the spices and the level of heat by adding more or less green chilli. The chilli heat hits more strongly while the chutney is hot but it mellows as it cools, and even more so after a few days in the fridge. If you’ve overdone the chilli and need to tone it down, don’t panic! Just add a little extra sugar (1/4 cup at a time) or some vinegar to balance out the heat.

This Green Tomato Chutney is really versatile! Here are a few of my favourite ways to enjoy it:

With cheddar or brie on a cheese board with fancy crackers
On a charcuterie board or ploughman’s platter with cold cuts and pickles
In a cheese toastie with ham and sharp cheddar
On roast beef sandwiches with swiss cheese and fresh sourdough
As a side for homemade sausage rolls – a little bit fancier than tomato sauce or ketchup!
Stir into hummus or yoghurt for a quick dip

I am absolutely loving from-scratch cooking right now. It’s so much fun to make interesting flavour combinations of jams and cordials and breads that you literally can’t buy from the shops.

And if you’re interested in swapping more store-bought items for delicious homemade versions, check out this recipe and more in my new free ebook ‘Things I No Longer Buy’. It’s a mini collection of recipes like this one that I make on repeat and haven’t added to my grocery list in years!

Related Post: Spiced Nectarine Chilli Chutney

Green Tomato Chutney

Make the most of your harvest with this green tomato chutney recipe. A sweet, tangy, small-batch preserve ideal for beginners and seasonal cooking lovers.

Course Jams & Preserves

Keyword Chutney, Jam

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings 2 or 3 jars

Ingredients

1 kg green tomatoes (or a mix of green and ripe)
1 onion
2-3 green chillies
2 teaspoons yellow mustard seeds
1 teaspoon garlic, minced or finely diced
1 teaspoon ginger, minced or grated
1/2 teaspoon white pepper
1 1/2 teaspoons garam masala
1 1/4 cup brown sugar
3/4 cup malt vinegar
1 1/2 teaspoons salt, or to taste

Instructions

Halve or quarter cherry tomatoes or roughly chop up larger tomatoes. Halve onion and cut into thin slices. Finely dice the green chillies. You can leave out some or all of the seeds for a milder chutney.
Place all ingredients into a large saucepan and bring to the boil. Once boiling, reduce the heat to low and simmer for around 90 minutes to 2 hours, stirring regularly. When it’s ready, the chutney will be well combined and thickened. Set aside for 10-15 minutes.

Banana Self Saucing Pudding with Miso Caramel

Winter has well and truly arrived here in Sydney. My best tip for warming up the house on a cold night? Turn the oven on! If you’re already cooking a comfort-food fave or a roast dinner, why not whip up a simple dessert to cook alongside it? That’s where this Banana Self Saucing Pudding with Miso Caramel comes in.

What started as a way to rescue a few overripe bananas might just be one of the best things I’ve baked all year! When I say that I’m not even the biggest fan of bananas, but I absolutely loved this pudding, I really mean it. I get a craving for bananas about once every six months, but otherwise I rarely buy them. However, if you do often find yourself with spotty bananas and are sick of banana bread, please make this! I think you’re gonna love it too.

What is a Self Saucing Pudding?

Self saucing puddings always remind me baking with my Nan in her little kitchen. They hold such a special place in my heart (and my recipe collection). These magical little desserts start with an easy no-mixer-required pudding batter. Then you pour the sauce ingredients and boiling water (uncombined!) right on top.

Through some kind of baking sorcery, the sauce ends up perfectly mixed and sinks to the bottom, creating two distinct layers. You get a warm, luscious miso caramel sauce underneath and a soft fluffy banana pudding on top. It’s just begging for a big scoop of vanilla ice cream. It’s rustic, nostalgic and so cozy and satisfying.

Self saucing puddings come in all kinds of flavours. In fact I have shared quite a few here on the blog like my Chocolate and Whisky version or this French Earl Grey Lemon Delicious Pudding. And now, Banana Self Saucing Pudding is being added to the collection of favourites too.

Of course, I had to go extra and drizzle even more caramel sauce on top. I could honestly write a whole separate post just about this sauce! It’s based off my favourite quick caramel sauce recipe with just four ingredients – brown sugar, butter, cream and salt. But from there you can play with adding other flavours like vanilla, bourbon, ginger or in this case white miso.

This sauce takes about 10 minutes and instantly elevates any dessert. Drizzle over ice cream or warm desserts, swirl into cheesecake or even blend into milkshakes! It’s salty-sweet, perfectly balanced and so addictive.

What is miso?

Miso is such an underrated baking ingredient! Made from fermented soybeans, it’s a savoury paste that has a slightly sweet, slightly salty flavour. I use it all the time in savoury recipes (perfect for marinating chicken or salmon or using in salad dressings) but I especially love it in sweets. It pairs perfectly with flavours like apple, caramel, ginger and banana.

There are a few varieties of miso, but I recommend white miso for baking. It’s mellow, slightly sweet and the most versatile. In this dessert, I used miso in every element, folded into the pudding mixture, whisked into the boiling water for the sauce and stirred through the salted caramel topping. The miso adds a complex, almost butterscotch depth that really takes this pudding to the next level.

So, to bring it all together… this Banana Self Saucing Pudding is the perfect winter dessert that’s sure to warm you up from the inside out. It’s an excellent way to use up bananas, that isn’t banana bread! The white miso gives a unique and delicious salty-sweet umami twist. Serve it warm with ice cream (or lashings of cream as my housemate would say!) and an extra drizzle of salted caramel sauce for cozy dessert bliss!

Check out my Instagram or TikTok to keep up with all my recipe videos. Make sure to tag me if you try this one!

Banana Self Saucing Pudding with Miso Caramel

Warm, comforting and full of flavour, this Banana Self Saucing Pudding with Miso Caramel is the ultimate easy winter dessert. A delicious way to use overripe bananas and ready in under an hour!

Course Dessert

Keyword Autumn, Banana, Dessert, Winter

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 6

Ingredients

Pudding

255 g cups self raising flour
100 g brown sugar, packed
2 ripe bananas
2 eggs
1/2 cup milk
60 g butter, melted
2 tablespoons white miso
1 teaspoon vanilla bean paste or vanilla extract
Vanilla ice cream, to serve

Topping/Sauce

120 g cup brown sugar
1 tablespoon cornflour
2 cups boiling water
1 tablespoon white miso

Miso Caramel Sauce

60 g butter
1 cup cream
160 g brown sugar
1 tablespoon white miso

Instructions

Preheat the oven to 180°C (350°F). Grease a medium baking dish (around 1.5–2L capacity).
To make the pudding, whisk together the self-raising flour, baking powder and brown sugar in a large bowl.
In a separate bowl or jug, mash the banana, then add eggs, milk, melted butter, miso and vanilla until well combined. Pour wet ingredients into dry and mix gently until just combined – make sure not to overmix.
Transfer pudding mixture to the prepared baking dish and smooth the top.
To make the sauce, mix the remaining brown sugar with the cornflour. Sprinkle evenly over the top of the batter.
Whisk together the boiling water with 1 tablespoon of miso. Carefully pour boiling water over the back of a spoon onto the batter so it floats on top. Don’t stir it! You want it to sink and turn into that lush sauce.
Bake for 35-40 minutes, or until the top is golden, puffed, and the cake is just set. The sauce will have formed underneath.
While the pudding is baking, make the Miso Caramel Sauce. In a medium saucepan, combine the sauce ingredients and whisk until the butter is melted and the ingredients have combined. Cook for about 10 minutes until the sauce has thickened.
Serve pudding warm, with vanilla ice cream or double cream and the warm caramel sauce. Store leftover pudding, covered in the fridge for up to 5 days. Can be reheated in the microwave to serve.

Sheet Pan Gnocchi with Pumpkin, Prosciutto and Feta

Sheet Pan Gnocchi has become one of my favourite simple dinners in the last year! It’s perfect for busy nights, lazy nights or honestly, any night when I want something healthy-ish and comforting without making a mess of my kitchen. Everything cooks on a single sheet pan in about 30 minutes, with the oven doing the heavy lifting. That means you can multi-task (or just relax) while dinner basically cooks itself. This dish is minimal effort, but maximum flavour and comfort.

My love for this dish began with this version featuring sausage and cherry tomatoes. It was an absolute lifesaver for me last year when I was deep in grief and had no desire to cook most nights. Since then, I’ve dreamed up all kinds of flavour combos, but this one feels especially cozy and nourishing for the cooler months.

How to make Sheet Pan Gnocchi

In this wintery version, store-bought gnocchi cooks alongside cubed pumpkin and crispy prosciutto all on one tray. I like to give the pumpkin a 10 minute head start in the oven to help it soften and caramelise. Here’s the step-by-step.

Cut the pumpkin up into roughly 3-4cm cubes, drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.
Add the whole packet of gnocchi to the tray (no boiling needed!) and scatter with fresh or dried thyme. Drizzle with a little more olive oil and toss everything to coat. Return to the oven.
After another 10 minutes, toss everything to ensure it’s all cooking evenly. Layer the prosciutto over the top and return to the oven for a final 10-15 minutes until the gnocchi is golden and prosciutto is crisp.
Remove from the oven and top off with fresh rocket/arugula (or whatever greens you like) and crumbled feta. Yep all on the same tray!
The finishing touch is a punchy honey mustard dressing that ties everything in together beautifully. It takes about 2 minutes and 4 ingredients to make. I always make dressings in a recycled jar because whisking in a bowl inevitably ends in a mess. I highly recommend saving this one for your next salad too. It’s sweet, a little tangy and so delicious!

If I was making this for friends, I would place the whole tray onto the table for everyone to serve themselves. This dish is really colourful and beautiful and I love the way it looks. You could serve it with some focaccia or garlic bread on the side too.

This sheet pan gnocchi is also meal prep friendly! I like to make a big batch and store it in glass containers, but keep the greens and dressing separate. Then just warm it up, toss through the rocket and drizzle with dressing when you’re ready to eat. No soggy salads around here!

This recipe is super flexible, so feel free to change things up based on what’s in your fridge or pantry. Here’s some other ideas:

Use sausage, bacon or pancetta instead of prosciutto, or just skip it for a delicious vegetarian version
Add chickpeas (coated in a little olive oil) to the sheet pan for extra plant-based protein. They get crispy and so delicious!
I used Kent pumpkin because it was in season and on special but any kind of pumpkin would work here
Substitute blue cheese or goat cheese in place of feta
Try baby spinach, kale or watercress instead of rocket. And you can add extra greens if you want to get another serving out of this recipe.

Whether you’re juggling homework and bath time or just trying to get something warm and satisfying on the table after a long day, I hope you’ll give this Sheet Pan Gnocchi a try. It’s comfort food made easy, and once you try crispy gnocchi, you may never go back!

Sheet Pan Gnocchi with Pumpkin, Prosciutto and Feta

Make this easy Sheet Pan Gnocchi with pumpkin, crispy prosciutto, feta, and a punchy honey mustard dressing. A cozy 30-minute dinner with minimal cleanup and maximum flavour!

Course Dinner, lunch, Pasta, Salad

Keyword Pasta, Salad, Simple Dinners

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 3 (or 4 for lunch)

Ingredients

700 g kent pumpkin, skin and seeds removed and cut into 3-4cm cubes (about 500g when prepped)
Olive oil
Salt
Pepper
500 g packet gnocchi
4-5 sprigs fresh thyme, leaves removed (about 1/2 teaspoon dried)
4-6 slices prosciutto
100 g Danish feta, crumbled
A few handfuls fresh rocket/arugula

Honey Mustard Dressing

3 tablespoons olive oil
3 tablespoons honey
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
Salt and pepper

Instructions

Preheat your oven to 180°C (350°F).
On a non-stick baking tray or a tray lined with baking paper, spread the pumpkin in an even layer. Drizzle with olive oil and season with salt and pepper, tossing gently to coat. Bake for 10 minutes.
Add the gnocchi to the tray and scatter over the fresh thyme. Toss again to evenly coat in the olive oil, adding a little more if needed. Return to the oven for another 10 minutes.
After 20 minutes total, remove tray from the oven and toss well to ensure even cooking. Layer over the sliced prosciutto and return to the oven for another 10-15 minutes or until the gnocchi is golden and the prosciutto is crisp.
In the meantime, make the honey mustard dressing. Add all the ingredients to a small jar and shake to combine. Set aside.
While still hot, scatter the fresh rocket or greens of your choice over the gnocchi and crumble feta over the top. Drizzle with the honey mustard dressing and gently stir so the ingredients are evenly coated and serve.

The Best Crumble Recipes for Every Season

If there’s one thing I can’t resist when developing a recipe, it’s finding a way to add a crumble topping. Sometimes I have to remind myself that other desserts even exist! From buttery, bubbly fruit crumbles to jammy crumble cakes and even a crumble-topped focaccia (!) I truly believe crumble makes everything better. There’s just something about that golden, crisp topping – slightly sweet, a little crunchy, and totally irresistible – that turns simple ingredients into something special. Whether you’re baking with peak summer fruit or leaning into cozy autumn flavours, there’s a crumble here for every mood and every craving. Today I wanted to share some of my all-time favourite crumble recipes – the ones I keep coming back to over and over again.

A basic crumble is made with ingredients you’ve definitely got in your pantry right now – butter, flour, brown sugar, white sugar and optionally some spices. But from there you can get super creative and adapt your crumble in many different ways. Oh, your vegan friend is coming over? Sub in coconut oil instead of the butter. You want *more* crunch? Add in some rolled oats or nuts. Play with different spices to complement the fruit in your dessert. Play with sweeteners instead of sugar like golden syrup or fructose-free rice malt syrup. Or make it gluten free by playing with alternate ingredients like quinoa flakes and coconut.

Rhubarb and Strawberry Crumble Cake

You’re going to see a few crumble cakes in this roundup. Forgive me, I just can’t seem to stop making them! This Rhubarb and Strawberry version was a total crowd pleaser. From the soft cake to the jammy fruit filling, the crunchy crumble and that glaze. Oh, that glaze!! Please add this one to your list to make when rhubarb is in season.

Apple Crumble Filo Pie

If apple crumble and baklava had a baby, it would be this Apple Crumble Filo Pie. This is still one of my favourite desserts that I’ve ever made. And the most viewed video on my TikTok!

Healthy Berry, Coconut and Quinoa Crumble

Perfect for almost any dietary need, this berry crumble recipe has a coconut, almond and quinoa topping. It’s sweetened with rice malt syrup and uses coconut oil instead of butter. It’s full of healthy ingredients, you could feel good eating this for breakfast OR dessert!

Fig Crumble Tart with Honey Whipped Ricotta

I love how rustically beautiful galette tarts can be. This one has beautiful figs and a yummy crumble that is used as the base of the tart underneath the fruit and also on top. Then it’s baked until golden and served with a honey whipped ricotta. Like honestly, does it get better than this?! This Crumble Tart would also work with stone fruit, rhubarb or berries too!

Peach Crumble Cake

Is this the perfect summer cake? Simple to make, with a layer of seasonal fresh peaches and crushed pistachios studded through the crumble. This Peach Crumble Cake is delicious warm or at room temperature, and even better with a big scoop of homemade ice cream or dollop of whipped cream.

Cherry Pie Crumble Bars

If you love sweet pies but can’t be can’t be bothered rolling out pastry or weaving lattice patterns, may I suggest these Cherry Pie Crumble Bars? They have a shortbread base, an insanely delicious cherry vanilla filling and a crunchy cinnamon crumble topping. They taste like summer in every bite. Perfect for taking along to picnics, BBQ’s or beach days. Click here to see the video.

Apple Miso Crumble

This is one of many ‘classic’ Apple Crumble recipes, but with a delicious twist. White miso is not just for soups and marinades! It adds a delicious umami flavour that helps balance the caramel and apples so perfectly. My other favourite ingredient in any apple crumble is some apple cider. Dying to go apple picking this year so I can make this again!

Peach Crumble Focaccia

Sweet focaccia is my newest obsession and trust me when I say this will not be the last one you see from me. The fluffy focaccia, sweet cinnamon peaches and crunchy crumble was THE perfect combination. I loved every bite.

Pear and Pistachio Crumble with White Chocolate

This delicious Pear and Pistachio Crumble has a special surprise – squares of white chocolate tucked into the warm crumble just as it comes out of the oven that melt into puddles of deliciousness. Plus the pears are cooked with dessert wine, cardamom and rosewater so it’s just heavenly all round. Perfect for winter nights when you want to feel a little bit fancy.

Blueberry Crumble Cake

Yep, one more crumble cake to round out the list, with blueberries this time. This was actually the original version and I have made this cake many, many times. Make it with fresh blueberries when they’re in season or frozen when they’re not. This is an unfussy cake that never disappoints!

Thanks for coming to my Crumble Ted Talk! If you make any of these recipes, be sure to tag me on Instagram @spicyicecream – I love seeing your creations!

Homemade Lemon Curd

If you have a couple of lemons, you’re more than halfway to making your very own Homemade Lemon Curd! I can promise that it’s so much better than store-bought. Even better, it only takes a handful of ingredients, about 10 minutes and some whisking! I have made lemon curd so many times but I felt it finally deserved its own dedicated post here on the blog!

I was recently gifted some beautiful home-grown lemons from my gorgeous friend Natalie and just knew I wanted to make lemon curd to go with fresh scones (spoiler alert – recipe coming soon!) Whether you’re filling cakes and cookies, swirling it through yoghurt or dolloping it onto scones like me, lemon curd is a fantastic recipe to have in your repertoire. And if you have a lemon tree, it’s a must try!

What is lemon curd?

A curd is a creamy preserve made with sugar, butter, eggs and some kind of fruit juice. Generally citrus is common, but other tart fruit like passionfruit, pineapple, cranberry or raspberries can also be used. The result is a silky smooth spread that is sweet and so full of flavour. Lemon curd is probably the most famous in the curd family and for good reason! It’s absolutely delicious and so versatile in the kitchen. You can use have it with breakfast or dessert, or package it up as a lovely homemade gift. I have a bunch of ideas below for ways to use your beautiful homemade lemon curd.

If you look online, you’ll find a bunch of different methods to make lemon curd, from the stovetop to the microwave, the Instant Pot to a double boiler. I personally think this method is nice and simple, as long as you keep an eye on it and just keep on whisking! You will need a silicone whisk, plus a stainless steel or enamel pot to make any curd as metal whisks and cookware can react with the eggs and give the curd a metallic taste.

First you’ll whisk the lemon juice and zest, butter and sugar together in the saucepan until the butter has melted and sugar is dissolved. Then whisk up the eggs and yolks in another bowl and continue to whisk some more, while you slowly pour the lemon mixture into the bowl. This is called tempering the eggs. Then you’ll add the entire mixture back into the saucepan and continue to whisk for another 6-7 minutes until the curd thickens. Make sure to get right into the corners of the pan so the eggs don’t scramble! If you do have a mishap, don’t worry. You can strain the curd through a fine-mesh sieve. I won’t tell anyone!

Because of the eggs and butter, curd must be stored in the fridge and will last about 3 weeks. It also freezes well in a freezer-safe, air-tight container (not a glass jar!). Just thaw it out in the fridge overnight and give it a really good stir before using.

How to use homemade lemon curd?

My favourite way to eat lemon curd (apart from just spooning it out of the jar) is to spread it generously on scones, toast, waffles or pancakes. It’s so delish!
Swirl it through No Churn Ice Cream. Then serve it with your favourite pie, crumble or other fruit dessert. Seriously so yum.
Switch out the blood orange for lemon in this recipe and make cute Thumbprint Crinkle Cookies!
Spoon lemon curd into mini tart shells or meringue nests and decorate with your favourite berries
Use it to fill layer cakes, cupcakes or doughnuts with a burst of lemon flavour
Layer lemon curd in trifles or with mousse or cheesecake jars for easy no-bake desserts
Lemon curd for breakfast? Yes please! Stir it through yoghurt or dollop on top of warm oats. It would be especially yum with blueberries too.
Make a delicious lemon curd cheesecake! Swirl the curd over the top with a chopstick or skewer for a gorgeous pattern.
Lemon Curd Tiramisu – two of my absolute favourite things. I say yes please!!
Make a Lemon and Earl Grey Ice Cream Float! This is seriously such a fun drink-that-doubles-as-dessert
Any other delicious ideas? Drop them in the comments below!

Homemade Lemon Curd

This easy homemade lemon curd is silky, tangy and ready in 10 minutes! Perfect for spreading on scones, filling cakes or spooning straight from the jar.

Course Afternoon Tea, Breakfast, Dessert, Jams & Preserves

Keyword Afternoon Tea, Breakfast, Curd, Jam, Lemon

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 2 cups

Ingredients

175 ml lemon juice
3 teaspoons lemon zest
165 g butter
3/4 cup caster sugar or granulated sugar (165g)
3 eggs
2 egg yolks, extra

Instructions

Place lemon juice, lemon zest, butter and sugar into a saucepan and whisk over medium heat until the butter is melted and the sugar has dissolved
Put 3 eggs and 2 egg yolks into a bowl and whisk them together. Pour the lemon mixture over the eggs slowly and whisk them together.
Put the mixture back into the saucepan and whisk continuously for 6-7 minutes until it has thickened and coats the back of a wooden spoon.
Pour into sterilised jars and store in the fridge for up to 3 weeks. Makes about 2 cups/jars.

Lemon and Raspberry Pull Apart Loaf

This Lemon and Raspberry Pull Apart Loaf is full of sweet-tart flavour and equally perfect to make for brunch or afternoon tea. This loaf sits somewhere between a tea cake and a cinnamon roll. It’s bursting with raspberries and lemon sugar. Lashings of lemon glaze drip in between all the layers. I also love extra fresh raspberries on top to serve. Place it in the middle of the table, tear off slices and enjoy with your favourite cup of tea. Sounds just perfect to me.

Before we start, let me just say – don’t be intimidated! I know it has yeast, but this dough is a dream to work with. You don’t need a mixer or any strenuous kneading for this one. It has a lovely soft texture due to the addition of oil and milk to the dough. It rolls out gorgeously without being too sticky. I also know it requires some cutting and assembling but trust me, this loaf will look beautiful no matter what. No special skills required here!

What is a Pull Apart Loaf?

A Pull Apart Loaf invites sharing, it’s any kind of bread you tear or pull apart by hand, meant to be enjoyed together. You could use different kinds of bread dough from pizza, to focaccia, to brioche, for different effects. You can make pull aparts in a loaf shape, round tin, ring, or even in a bundt pan for maximum crisp surface area. They’re usually flavoured, but can be sweet or savoury. On the sweet side, you could use flavours like cinnamon, chocolate, and dried or fresh fruit. Or for savoury options – pesto, garlic butter, olives, sun-dried tomatoes or the Aussie classic – cheese and bacon.

While there are so many options, I’ve tried two different ways to get the “pull apart” or “tear and share” effect. Roll out the dough into a large rectangle, roughly 30x40cm. Top it with your desired filling. Then you have options. When I made this Hot Cross Bun Pull Apart, I rolled it up lengthwise to enclose the filling, cut into “scrolls” and arranged in the loaf tin. They pulled apart like mini cinnamon buns.

This time I topped the dough with some melted butter, lemon-scented sugar and fresh raspberries. Then I cut it into squares, stacked them up and placed them vertically into the lined loaf pan. After another short rise, I baked until golden.

Originally, I got out my ruler and tried to make all the squares equal sized but it was really not necessary! Having some irregular squares that stick out a bit means they become lovely and crisp in the oven, and give some variation in height and shape. Plus, the glaze is a must! And it covers any and all imperfections in sweet lemony goodness.

You can also experiment with different flavours in this loaf. I found an insane bargain on raspberries last week! I couldn’t resist the special and then I had 4 punnets to use. Lemon and raspberry is a personal favourite combo but you could try blueberries or blackberries here too.

The raspberries released quite a bit of juice but it still baked up very nicely. I just added an extra 10-15 minutes to the baking time and popped a flat tray underneath the loaf tin because the liquid did bubble up and turn syrupy while baking. Just be careful because this syrup is extremely hot. Make sure to let the loaf cool in the tin for 20 minutes before removing. Serve it warm and dig in—just be careful not to burn your fingers!

This Lemon and Raspberry Pull Apart Loaf is most delicious on the day it’s baked and glazed. You can store in an air-tight container for an additional 1-2 days. Just a quick note – as the glaze and raspberries soak into the bread, the layers don’t “pull apart” as cleanly as they do when fresh. However it’s still delish at room temperature or slightly warmed.

Lemon and Raspberry Pull Apart Loaf

This Lemon and Raspberry Pull Apart Loaf is the perfect sweet treat for brunch or afternoon tea! Add lots of sweet lemon glaze, tear off pieces and share with your friends!

Course Afternoon Tea, Bread, Breakfast, Brunch

Keyword Afternoon Tea, Bread & Yeast, Breakfast, Brunch

Prep Time 40 minutes

Cook Time 45 minutes

Rising Time 1 hour 30 minutes

Total Time 2 hours 55 minutes

Servings 8

Ingredients

Dough

1 cup (260ml) milk, warmed
1/4 cup (55ml) vegetable oil
1/2 cup (130g) caster sugar
1 packet (7g) dry yeast
3 cups (465g) plain flour
¼ tsp baking soda
¼ tsp baking powder

Filling

1 cup white sugar
Zest of 3 lemons
30 g butter, melted
250 g fresh raspberries, plus extra to serve

Glaze

1 cup icing sugar, sifted
2 tablespoons lemon juice

Instructions

Place the warmed milk, oil and sugar into a bowl. Sprinkle over the yeast and 1 cup of flour. Fold in carefully, cover and set aside in a warm place for 1 hour.
Add the remaining flour, plus baking soda and baking powder to the yeast mixture. Roll out the dough on a lightly floured surface to form a 30cm x 40cm rectangle.
In a separate bowl, rub the sugar and lemon zest together between your fingers.
Place the raspberries onto a plate and gently crush with a fork.
Brush dough with the melted butter, then sprinkle evenly with the lemon sugar. Top with crushed raspberries.
Working quickly, cut the dough into rough squares/rectangles (the size will depend on your own loaf tin). It doesn’t have to be even or perfect. Stack 5-6 pieces and then place them vertically in a well-greased loaf tin lined with non-stick baking paper. Repeat until all the dough pieces are in the pan.
Set aside for 30 minutes or until doubled in size. The raspberries may release some juice into the pan but this isn’t a problem.
Preheat the oven to 180°C (350°F). Place loaf into the oven with an additional flat pan underneath to catch any overflowing juice. Bake for 35-45 minutes or until the top is crisp, golden and puffed. Allow to cool in the tin for 15-20 minutes.
To make the glaze, combine icing sugar and lemon juice in a bowl and whisk to combined.
Serve Pull Apart Loaf drizzled with glaze and topped with a few additional fresh raspberries. If not serving straight away, store in an air-tight container and add glaze just before serving.

XO Sauce Noodles with Pork and Green Beans

When I think about my absolute favourite dishes to make and eat, this one is right up there. My XO Sauce Noodles with Pork and Green Beans is packed with flavour and so delicious. A comfort food that I didn’t grow up eating, and yet gives me the same warm feeling as my Nanna’s cooking. And best of all, it takes almost no time to make – great for busy weeknights. I go out of my way to keep a jar of XO sauce in the fridge at all times so I can make this whenever the craving strikes.

This dish draws inspiration from one on the menu at New Shanghai. I have ordered it every single visit for over a decade. I pray it never leaves the menu because I love it so much. The original dish features Chinese rice cake, stir-fried with pork and XO sauce. Rice cake is made from glutinous rice, sliced into thin discs that offer an amazing, satisfying chewy texture. I have tried to replicate it for years, but in the end after many tweaks and iterations, my version has transformed into something quite different to the original.

What is XO sauce?

The star of the show is XO sauce and the dish won’t be the same without it. XO sauce delivers a serious hit of umami, thanks to a blend of dried scallops, prawns, fish, garlic, and chilli. Born in Hong Kong and named after XO Cognac (a symbol of luxury) it adds punch to stir-fries or makes a killer finishing touch when spooned over your favourite dishes. It’s rich and salty, savoury and sweet all at once, and jam packed with flavour. A mushroom version also exists although I haven’t personally tried it. Lately it has been harder to find XO sauce, but I stock up every time I see it.

It looks like quite a lot of ingredients but I promise, this dish is so quick and easy to make. Apart from a handful of fresh items, the rest are all staples that keep well in the fridge or pantry. A couple of notes on the other ingredients. Soy sauce and sweet soy sauce are two different things. Sweet soy, sometimes called kecap manis has a thicker consistency and often a more concentrated flavour. We want both in this dish!

I’ve used noodles instead of Chinese rice cake this time. We are keeping it super simple for a weeknight dinner over here! Rice cake can be hard to source, but I always have some kind of wheat noodle on hand in the pantry! If you’d like to use rice cake instead of noodles, the steps are very similar. I just add a lid to the pan and allow the rice cake to steam for a few minutes to cook through.

I also love adding black vinegar and using pork mince instead of strips. Black vinegar or Chinkiang is another of my favourite products that I never run out of. It is NOT balsamic vinegar! Balsamic vinegar comes from grapes, while black vinegar gets its distinctive savoury, smoky flavour from fermented rice and sometimes other grains. Use it as a dipping sauce for dumplings or splash it into braises and stir-fries to add a punch of flavour. It’s a delicious, versatile addition to your pantry!

I add heaps of greens for freshness against the rich and deeply savoury flavours. This time I used green beans and bok choy but I often change it up. Broccolini, snow peas, gai lan or even a huge handful of baby spinach is great too.

This is the first time I’ve ever actually measured out any of the ingredients when cooking this particular dish! I usually just eyeball it, go off *vibes* and adjust as I go. Of course different brands of products may taste different. I’d recommend using this recipe as a jumping off point, then tasting and tweaking until you love the flavour.

To put it all together, you prepare your noodles, mix the sauce, and start frying your ingredients. First, fry the pork, garlic, and ginger. Then, add the spring onion, green beans, and bok choy. After that, pour in your sauce and cook for a couple of minutes until the veggies are almost tender. Next, toss in the noodles (and sesame oil, if you’re using it) and stir-fry them until they coat and combine with everything. That’s literally it! Serve with as much chilli oil as you like. I also love sesame seeds and fresh coriander on top. You can have dinner cooked in 15 minutes, and it’s so freakin delicious!!

Related Post: Spicy Pork and Tahini Noodles

XO Sauce Noodles with Pork and Green Beans

These XO Sauce Noodles with Pork and Green Beans are packed with flavour and take only 15 minutes to make! Perfect for when you want a comforting, flavour-packed weeknight dinner.

Course Dinner, Main Course

Keyword Simple Dinners

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

400 g wheat noodles such as Hokkien or Udon (I used the shelf stable kind)
1 tablespoon olive oil or vegetable oil
400 g pork mince
1 teaspoon minced garlic
1 teaspoon minced ginger
4 spring onions
2 bok choy, roughly chopped into large pieces
200 g green beans, ends removed and halved
1 teaspoon sesame oil (optional)
Chilli oil, to serve
Sesame seeds, to serve
Fresh coriander, to serve

Sauce

1/4 cup soy sauce
1/4 cup black vinegar (Chinkiang vinegar)
1/4 cup Shaoxing (Chinese cooking wine)
1/4 cup sweet soy sauce (Kecap Manis)
1 teaspoon chilli oil (or more to taste)
2-3 tablespoons XO sauce

Instructions

Prep your noodles according to package instructions. I like to place in a bowl with boiling water for a few minutes and then gently pull the noodles apart with a fork of chopsticks. Drain and set aside.
To make the sauce, add all the sauce ingredients to a bowl or jug and mix thoroughly until combined.
In a large frypan or wok, heat the oil and fry the pork mince until mostly browned. Add the garlic and ginger and cook for another minute or two. Add the spring onion, then the green beans and cook for 1-2 minutes. Add the bok choy and sauce. Cook for 5 minutes and then add noodles and sesame oil (if using). Toss to coat and combine and cook for a further few minutes until noodles are well cooked and vegetables are tender.
Serve in bowls with additional chilli sauce, sesame seeds and fresh coriander.

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