Gravy. Its going to get us through. Promise

Oh sweet mother of Santa Claus, the Easter bunny, and the Tooth Fairy.

I have one thing to say.

And one thing only.

CAN JANUARY PLEASE END?

In Febraury, life will be sweet again.

I start my shiny new job.

I go to India.

Gracious, my bank account might start to look healthy again.

In fact, I might start to look healthy again.

Whereas right now I am a giant barrel of lard, completely skint, and well, bloody freezing if I’m honest.

And there is still a couple of weeks left in this month.

So, while I’m not much of a one for wishing time away, I would like to just be able to get through those couple of weeks.

Sure, shall be simple.

Just a few short weeks.

With no shopping.

*weep*

Just a few short weeks.

Of having to cut back on pies.

*sniffle*

Just a few short weeks.

Of having to work in a ruddy call-centre

*HACKING SOBS OF MISERY AND DEPRESSION*

Oh dear.

I have devised a secret survival plan.

And that plan is gravy.

Gravy soothes.

Gravy heals.

Gravy makes everything OK.

And that, essentially, is what this recipe is.

A vessel.

A special, edible, gravy vessel.

Awesome!

Also, the yorkshire puddings are as cheap as chips to make, easy to rustle up after work, and can contain anything you want.

As long as there is gravy.

With gravy by our sides and in our tummies, we CAN get through ruddy January.

GO TEAM!

First up, drizzle the oil into two cake tins and put into the oven to heat.

Then, weigh out the flour.

My Mother got me this measuring device.

Makes for a pretty picture doesn’t it?

I suspect that may not have been her motivating factor.

Still, good choice Mum!

Call upon your local friendly hen to donate to you two of her eggs…

And crack into a bowl with the flour, as well as some salt and pepper.

Mix together the milk and water.

And whisk into the flour until nice and smooth.

Usually, about here, I have an amusing anecdote.

For some reason, today, I don’t.

Blame January.

Need. More. Gravy.

Take the tins out of the oven, and as quickly as possible, pour in the batter and get them back in there.

If you want to take pictures for your Little Pink food blog, just GET ON WITH IT ALREADY. SPEEEEEEEEEED.

Just saying.

While they are baking rifle through the fridge for anything that might go in the middle and goes with gravy prepare some organic vegetables into the shape of bunnies.

Or something.

Mix them with gravy.

Lots and lots of gravy.

Take your puddings out of the oven.

Marvel at their splendour.

Fill with whatever you want: sausages, bacon and cabbage, roast veg, just gravy…

Serve.

Enjoy.

DREAM of February.

Giant Yorkshire Puddings
Serves 2. Cooking time around 30 minutes.

2 tbsp sunflower oil
150g flour
2 eggs
Salt and pepper
200ml milk
100ml water

1. Divide the oil between two 18cm cake tins and put these into a 180 degree oven.
2. Put all the other ingredients into a bowl and whisk until smooth.
3. Remove the cake tins from the oven, and, working quickly, divide the batter between the two before returning to the oven.
4. Bake for 20-25 minutes, until golden brown.
5. Serve

Dinner for one

Noodle soup is, to me, the ultimate comfort food.

When living on a paltry teacher’s salary in China, I practically lived on it. When backpacking round Asia, my first mission in a new location was to find the best bowl of broth in town. I cannot WAIT for Wagamama to open in Belfast (if the rumours are true).

This i my home version, for a fairly quick supper. The ingredients are fairly ‘loose’ and can be adjusted as per your own preference. I like to leave mine fairly neutral, and then add extra chopped chillies, coriander and lime at the table.

The quantities are for one (and it is the perfect meal to slurp on when dining alone) but can be easily multiplied for more people.

First up, we have the spices: lemon grass, chilli, ginger, garlic and shallots.

Finely slice the ginger…

Cut the lemon grass stalk in half, and then half those pieces lengthways…

Give the garlic a good bash with the side of a knife….

Bash your chillies a bit too, but completely forget to take a picture. Nice one, Mrs P.

Quarter your shallots…

Put the spices in a pot with some soy sauce, fish sauce and sugar…

Some kaffir lime leaves (yes, this is a terrible picture, but I love these little beauties. Flavour of Thailand in a jar)…

And some chicken stock. Fresh is best, but a cube is a-OK too…

And allow the whole lot to simmer, covered for as long as you can, or while you prepare the veggies.

You can pretty much use this soup to use up anything you have lying around: leftover roast chicken, cabbage, pak choi, frozen peas, mushrooms, whatever, but I like pak choi, mushrooms and baby sweetcorn in mine.

Chop the veggies up into nicely sized pieces.

I quarter mushrooms, cut the bottom of pak choi and separate the leaves, and leave things like sweetcorn whole, fact fans.

Now drain the liquid from your pot of stocky goodness, and add this to a new saucepan with a portion of noodles. You can use any type you like but these ones are my current favourites.

They have a yummy flavour and texture, and fill me up far more, and for far longer, than egg noodles. Which can only be a good thing.

While everything is cooking (which takes moments), chop up some coriander.

Lots of coriander.

It’s probably my favourite herb.

Put the coriander at the bottom of a bowl…

And add the rest of your lovely soup.

Serve with a wedge of lime, and slurrppppppppp.

Noodle soup
Serves 1. Cooking time 15 minutes.

1 stalk lemon grass
2cm piece ginger
2 shallots
2 bird’s eye chillies
2 cloves garlic
2 tbsp soy sauce
2 tbsp fish sauce
2 tbsp sugar
500ml chicken stock
4 kaffir lime leaves
2 generous handfuls vegetables: I used one head pak choi, 4 mushrooms, and a few stalks of baby sweetcorn
Handful coriander
I portion noodles

1. Slice the ginger finely.
2. Half the lemon grass, and then cut these pieces in half lengthways.
3. Lightly crush the garlic and chillies.
4. Quarter the shallots.
5. Put the prepared ingredients in a pot with the soy sauce, fish sauce, sugar and lime leaves.
6. Add the chicken stock and bring to the boil.
7. Cover and simmer while you prepare the vegetables,
8. Drain the stock into a new saucepan.
9. Add a portion of noodles and the vegetables.
10. Cook over a medium heat for 5 minutes.
11. Finely chop some coriander and place in the bottom of the serving dish.
12. Ladle the soup over the coriander and serve with a wedge of lime.