Tomato Jasmine Rice with Kale Crisp topping

Serves 1

Finely dice an onion and half a garlic bulb and gently fry for 5 minutes in 1tsp oil. Add 2 diced mushrooms, 1tbsp fresh basil leaves, 1tsp salt and white pepper, half tsp sugar and balsamic vinegar and 1 large can of chopped tomatoes.

Mix 1 tsp cornflour with 2 tsp water until smooth and stir in the tomato mix.

Bring to the boil, Stir in 4 tbsp well rinsed white jasmine rice, 1 tbsp spelt and a drizzle of olive oil. Lower heat to simmer and cook for 15 - 20 minutes when all liquid should be absorbed.

Serve  with a few more fresh basil leaves and a topping of retained Kale Crisps






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My quick snacks blog -


September recipes –

Steamed sweet potato and dill crab cakes

Kale Crisps

Roasted veg pasta bows

Savoury Polenta Bake

Mackerel Fillet Layer

Lemon & Rosemary Fried Brown Rice

August recipes –


Banana Fudge Muffins


Banana Tofu Mousse


Spelt Dahl


Brunch bake


Korean BBQ tofu and duck breast


Baked Sweet Potato Rosti


Baked Gammon n veg medley





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That was a bud yesterday by Rosemary Ditchburn
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Your life in their hands by Rosemary Ditchburn
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Destined to be someone who does by Rosemary Ditchburn
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Like bananas holdings hands by Rosemary Ditchburn
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The day after the eve before by Rosemary Ditchburn
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To wassail or not to wassail by Rosemary Ditchburn
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Someone who is not now there by Rosemary Ditchburn
2 preludes to this poem -
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My dad's the best. Anyone remember him by Rosemary Ditchburn

missing people choir (A poem for them) by Rosemary Ditchburn