Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed whilst we all stay snug indoors over these somewhat uncertain times. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.
He wowed Greg and John with dishes inspired by his Greek-Cypriot heritage on MasterChef, is an acclaimed best-selling author and his family-focused inspired recipes have taken him from pop-up to presenting cooking slots on ITV’s This Morning. Following his hugely successful cookbook ‘Orexi’, Theo Michaels returns with Share: Delicious Sharing Boards for Social Dining – an innovative take on themed sharing platters fit for family feasting. Be it brunch or barbecue, an ode to the ocean teaming with fish favourites or a bite from patch to plate with lush, garden inspired veggie delights, SHARE is the perfect go-to cookbook for family who enjoy feasting and grazing come mealtimes.
Theo Michaels One Pot Rice
1 chicken breast or 2 strips of pork belly thinly cut (about 1 cm thick)
1.5 cups basmati rice
3 cups water (or light stock)
1 small onion diced
2 cloves garlic sliced
1 inch ginger diced
2 spring onions sliced 2 inches long
1/2 cup frozen peas
Few mushrooms sliced
2 tbsp olive oil
You can add almost any vegetables you want – aubergine, bok choi, thinly sliced carrots, etc.
4 tbsp soy sauce
1 tbsp Shaohsing rice wine (or sherry – don’t worry if you haven’t got, it still taste
1 tbsp honey
Pinch Chinese five spice powder
1 tbsp sesame oil
1 red chilli sliced
Fresh coriander for garnish
1. First; gently fry the onions, garlic and ginger in the olive oil for a few minutes to start and release their flavours.
2. Add the meat (if using) and fry till just starting to colour, then add the frozen peas (plus any other vegetables you want), spring onions and rice and combine thoroughly, season with a pinch of salt and pepper and finally add the stock.
3. Bring to a boil then turn the heat down to the lowest setting, cover tightly with a lid and don’t touch it for exactly 10 minutes!
4. Meanwhile mix together the soy sauce, sesame oil, sugar and chinese five spice powder.
5. After 10 minutes of cooking, remove the lid (careful of the steam!) and gently drizzle over the sauce all over the top, replace the lid and leave to cook on the lowest setting for another 2 minutes.
6. Turn the heat off, remove the lid and let the steam escape.
7. Traditionally the norm is to them empty the contents of this into a big bowl and mix all together. I don’t like that. 1. it’s another dish to wash up and 2. I quite like having some really dark bits of rice that has soaked the sauce and other bits that are less so, basically a bit of variety to the rice to avoid a monotone colour throughout.
8. Taste the rice to make sure it is cooked and give it a couple of minutes to relax.
9. Garnish with fresh coriander, chilli and enjoy!
We’d love to see your One Pot Rice snaps – upload to Instagram and tag @tinytableofficial alongside the hashtag #tinytablecooks