My instagram
  • Mega fridge leftover cheese toasty lunch! Homemade brown bread, sundried tomatoes and cucumber pickle from @orlabrod! :)
  • A little in love with this green house at Beaulieu House in Drogheda! #ireland
  • Just a nun doing some DIY on a chair in Drogheda... #ireland
  • Smokey bacon, omlette and tomato relish all in a savoury cheddar biscuit! Possibly the best brekkie in Ireland at the #BrownHoundBakery in Drogheda! :)
  • Caught Max looking very sad in the hallway this morning! He doesn't want to go #backtoschool! Also what the hell way is he sitting? :) #maxthedog
  • Scrambled egg, rocket & goats cheese croissant! It's breakfast o'clock! :) #breakfast
  • I've been over @drinkstube in London making up a brew of very refreshing and zingy Ginger Beer! Head over and check it out! :)
  • Yeehaw @jamiesfoodtube has just hit the big 1 million subscribers! So proud to be part of the #foodtube family! Congrats @jamieoliver! :)
  • Max couldn't get enough of the water this morning! Half the beach is now in our hall! :) #maxthedog #howth #ireland
  • Having just spent the whole morning here! Such a beautiful day out there- great sunshine! Happy Sunday folks! :) #howth #ireland
  • Nutella cheesecake squares! New recipe video on my youtube channel feat. Romina from @thechiappas! Head over and subscribe! :)
  • Called in to my grandparents this morning- Caught my granny in the middle of making Irish soda bread...
  • Mega fudge chocolate cupcake kinda day? Tag a friend who would like one! :)
  • My ice bucket challenge! Check out the full video on youtube! :) DONATE by texting MND to 50300 x
  • What a morning out there! Nearly the WEEKEND! Woohoo- have a great day everyone! :) #ireland #howth
  • Horrible day out there but guess doesn't care! WALK! :) #maxthedog
  • Have seriously missed hanging out with this little fella! So good to be back home! :) #maxthedog
  • My favourite recipe from filming today: these tasty Thai Fishcakes- incredibly easy to make and bloomin delish to boot! :) #thailand #streetfood #love
  • Beer batter fish and crispy hasselback potatoes on set today! Coming to my youtube channel soon- hands up who wants some! :)
  • Gone fishing... #howth #ireland
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Healthy Singapore Noodles

Singapore noodles are a standard Chinese restaurant dish, but making them at home is so easy and it also means you can monitor what’s going in to them, adding whatever healthy vegetables you feel like. The addition of curry powder to this dish not only brings a new flavour to it, but it coats the noodles and gives a great texture to every bite.

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Beef and Black Bean Stir Fry

This is the recipe we were given along with the press release and Ken actually demonstrated the dish for us. I can tell you it is absolutely delicious and you should definitely give it a go. It follows through from what he mentioned about using different ingredients to build layers of flavours and many different notes.

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Tahini Noodle Toss

This little recipe came about after I ate at the California Pizza Kitchen in America; they served a really tasty crisp salad, with this rich and tasty peanut dressing. I recreated it from taste, adapted it and recently discovered it goes perfectly with noodles. This is another great little lunch box filler as it can be served hot and cold. Tahini is a creamy, yet smoky paste made from sesame seeds and is similar to peanut butter, which you can also use as a substitute. I sometimes add finely shredded raw Chinese cabbage to these noodles for extra crunch. I love this recipe because you basically combine all the wet and dry ingredients just before serving.

Serves 2
250g/9oz wholewheat noodles
4 spring onions, finely sliced
1 large garlic clove, finely chopped
1 chilli, deseeded and finely chopped
4 tablespoons of tahini paste
1 tablespoon of sunflower oil
1 tablespoon of soya sauce
1 tablespoon of oyster sauce
1 tablespoon of rice wine vinegar
1 teaspoon of sesame oil
A good handful of bean sprouts
Toasted sesame seeds
A small handful of coriander, freshly chopped

Cook the noodles according to the instructions on the packet, rinse in cold water and set aside.

In a small saucepan, fry the garlic and chilli for about 30 seconds, then add the soya sauce, oyster sauce, rice wine vinegar, sesame oil and tahini paste.

Cook over a medium heat until the mixture comes to the boil and, when it does, reduce the heat and simmer for 3 minutes.

In a large mixing bowl, add the noodles and bean sprouts, toss together with the tahini sauce until mixed through.

Serve in hearty bowls and top with toasted sesame seeds, freshly chopped coriander and thinly sliced spring onions. Time to get those chopsticks out!

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