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Coleslaw .. a salad consisting primarily of finely-shredded or chopped raw cabbage and dressed most commonly with a salad dressing …. there are so many variations of it that you simply just need to find one that suites your palate best and I found the one we ❤️ most and the following recipe is it!!


Depending on the number of persons you are serving .. increase or decrease the amount I’m quoting here … I was preparing for 2 … here, I chopped 2 cups of cabbage to the size of rice …


Similarly, I chopped about ¼ cup carrots … size of rice as well …


… and about 1 – 2 Tbsp of finely chopped onion …


…now mix ¼ cup of mayonnaise …


..with about 3 Tbsp sugar …


…then add 1/8 cup milk …


…1/8 cup buttermilk …


… + 1Tsp lemon juice …


… + a pinch of salt & pepper …


….add in 3/4 Tbsp white vinegar and then whip it all together to mix well …


… toss in all the chopped ingredients … stir and mix well …


… Cover with a cling film and refrigerate for at least 2 hours before serving


I promise you, this will be the 👍 coleslaw you would have ever tasted and would wanna make ever … what else but to pair it with some lovely oven-fried chicken 😘


Smoked Haddock & Colcannon


A very quick and easy meal to whip up … either for lunch or a light dinner … simple yet delicious!



2 smoked Haddock fillets .. this is dyed as I can’t get undyed ones …


Peel, cut potatoes into quarter and boil with some salt


Blanch the cabbage or kale and chopped it up …. finely chop the onion


Mash the potatoes, add in the chopped cabbage and mix well … add a little milk if the mashed potatoes is too stiff


Add the cooked onion and mix well with the the mashed potatoes & cabbage/kale


Season with freshly ground pepper and salt


Turn the potato mixture onto a very hot pan ….


… spread potato mixure out .. fry until brown …


….cut it roughly into pieces ….


…continue frying until it is crisp and brown


Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover


Ingredients :

2 smoked haddock fillets, preferably undyed about 140g/5oz each

            good splash milk

            2 eggs

1 tsp vinegar

For the Colcannon :            

300g  potatoes, peeled & boiled

300g curly kale or cabbage, blanched

milk, if necessary

50g butter

1 medium onion, finely chopped

salt & ground black pepper

Methods :

  • To make the Colcannon : mash the boiled potatoes 
  • Chop the blanched kale/cabbage …add to the mashed potatoes and mix well … stir in a little milk if the potato is too stiff
  • Melt a little butter in a frying pan over a medium heat and add the onion …cook until soft …remove from heat and mix well into the potato & kale/cabbage mixture
  • Add remainder of butter to the pan … when pan is very hot, turn the potato mixture onto the pan and spread it out
  • Fry until brown, then cut it roughly into pieces  and continue frying until they are crisp and brown … set aside and keep warm
  • Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover
  • Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily
  • Meanwhile, get a pan of water on for the eggs … add a tsp of vinegar to the water … crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft
  • Divide the colcannon between 2 plates ….top with the haddock then a poached egg 

Traditional Whole Cabbage Kimchee

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This is the most popular type of kimchee throughout the Korean peninsula and has been for many generations … the Kimchee is assembled and allowed to ferment, which preserves it during the winter months when few fresh vegetables are available 🙂


…some of the core ingredients, besides cabbage … radish, scallions/spring onions, carrots …


Whole cabbage … soak in brine for 16 – 18 hours or overnight …


I use weight to ensure cabbage is fully submerge in the brine …..


Scallions … sliced into 2″ lengths


I used a pestle & mortar to crush the ginger & garlic


Julienned carrots


Seen here are shredded radish and also radish cut into 2″ thick rounds … the latter I add to make radish kimchi 😉


I used Korean Anchovies Sauce … fish sauce or fermented fish paste may be used instead


Red chilly flakes … I bought this in a Korean supermarket


The wilted whole cabbage … squeezed dry of the brine


To make the rice porridge … dissolve 1 Tbsp rice flour in ¾ cup water, bring to the boil and set aside to cool


The red paste


Stuffing the red paste by raising each leaves of the cabbage


The whole cabbage completely stuffed with the red paste


Mix some of the red paste with the radish rounds


I used a pickled jar for the Kimchee to ferment in but it will be better to place whole stuffed cabbage flat in a storage container …but never use a reactive metal container … porcelain is best


Kimchee served up after due fermentation 🙂


Ingredients :

2 -3 fresh and firm-headed whole cabbages, about 3 kg

½ cup course sea salt

5L water

500g radish, julienned (more if you wish to also make Radish Kimchee)

1 cup julienned carrot

1 quantity rice porridge (see above)

½ cup clear fish sauce or ½ cup fermented shrimp paste or ½ anchovies sauce

¼ chilly flakes

1 tsp red hot dry chilly flakes (add or lessen according to taste)

1 tsp fresh garlic, crushed

¼ cup fresh ginger, peeled and crushed

10 scallions, cut into 2″ lengths

Methods :

  • Trim and discard discoloured outer leaves of the cabbage .. cut it in half lengthwise from the top down ¹/3 of the length toward the root aend … hold both parts of the cabbage firmly and pull it into half 
  • To make the brine, mix the salt with the water in a glass, stone or plastic container and put the cabbage upright into the container and soak for 16 – 18 hours or overnight … rinse the cabbage thoroughly in cold water and drain well
  • Mi the radish with 1 Tbsp salt to wilt it … do not rinse
  • To make the red paste : in a large mixing bowl put the rice porridge, fish sauce, chilli flakes, garlic and ginger paste …mix with the wilted radish and carrots …add the scallions and stir gently to mix
  • Lift up the leaves of the cabbage which are still attached to the core and push a little red paste between the leaves in a layering process … do this until all cabbage is stuffed
  • Take two of the flexible outer leaves and fold them around the cabbage halves to wrap the stuffing inside … the leaves of the tip of the cabbage are folded over and tucked into the outer folded-over leaves
  • Place the stuffed cabbage halves flat in the storage container with the inner leaves facing up, keep in a cool, clean, shaded place or refrigerator to ferment
  • If the container is not tightly packed, fill the empty space with a light brine made from 1 Tbsp salt dissoved into 1 cup of water … the brine should completely cover the cabbage (do not expose the cabbage to any air) … cover and ferment for 3 – 4 weeks in a cool place … sample after 2 weeks to test its strength