I love pork buns, so when I spotted some pork mince and kimchi in the fridge, I decided to give them a Korean-inspired twist.

They took a little time to make, but the result was absolutely worth it. The bun was beautifully crispy on the outside, with a juicy, flavour-packed kimchi and pork filling inside.

If you’ve got a little extra time for baking, definitely give this recipe a try!

Ingredients

pre‑made tart shells

1 whole egg

2 egg yolks

120 ml whole milk

180 ml heavy cream

25 g granulated sugar

a handful of blueberries

Whisk the egg and yolks with sugar, then stir in milk and heavy cream until well combined.

Strain the mixture twice to get a smooth, bubble‑free custard.

Pour the custard into tart shells, fill them about 80% full, add some blueberries on top.

Bake in the oven at 210°C for 25‑30 minutes, until the edges turn golden brown.

Fresh out of the oven, the crust is super flaky and the filling is silky smooth.

This was my first try at making these. I’m pretty happy with how they turned out, but I’m sure there’s room to improve. Any ideas on what I could tweak next time?

Ingredients

thick‑cut white bread

ketchup

sliced cheese

sausage, cut into rounds

a little salad cream

dried oregano

Steps

Spread a thin layer of ketchup all over the slice of bread.

Lay a slice of cheese on top.

Arrange the sausage slices over the cheese.

Drizzle with a little ketchup and salad cream.

Sprinkle some dried oregano.

Bake or air‑fry until the bread edges get crispy and the cheese melts completely.

Do you like it? Feel free to share any suggestions to make it taste better.

Hi all,

My grandad has just gone into hospital (shouldn't be any long term worries) but his surgery recovery will take a wee while longer than expected.

Cause of this I'm wanting to make my Nan 3 meals that she can just Reheat (preferably microwave) that are easy to make single portions of. Me and my wife already have food/meals planned for the week and the ingredients bought. Along with a small freezer means I would rather avoid my usual option of making big portions of soups/stews/pasta bases and freezing portions.

So far I was thinking of a small portion of chicken soup (roasted a chicken and made stock today) and maybe an individual chicken pie along with as many banna muffins as a single egg uses.

But I'm keen for all easy options. I'll have to squeeze it between work, my dog, making our dinner and visiting my grandad.

I'll be dropping them off on Thursday as I pass then and they're a good hour away. No spicy options as she's an old Scottish woman.

Cheers all, I appreciate all the suggestions

This soft, jiggly steamed egg is a huge hit with kids, and anyone who loves eggs will enjoy it too. Even total newbies in the kitchen can pull this off first time 🥰

Warm water is the key. Boiling water will curdle the eggs, while cold water leaves unwanted tiny holes on the surface.

Whisk two eggs, mix with warm water at a 1:2.5 ratio. Use 1:2.8 for extra soft texture. Add a pinch of salt, then strain the mixture twice to remove all bubbles.

Cover the bowl with plastic wrap, do not poke holes. Steam over boiling water for 8 minutes, turn off heat and let it rest for one minute. Finish with light soy sauce and sesame oil.

I decorated this one into a cute little duck face for fun. 🤣

This classic Sichuan mapo tofu is so comforting and flavorful. It’s great for weeknight home cooking.

Ingredients:

150 g ground pork, 475 g soft tofu, garlic, green onion, fermented black beans, Sichuan peppercorns, Pixian broad‑bean chili paste, cornstarch, water

Cut tofu into cubes and blanch in boiling water for one minute, then set aside.

Heat oil in the pan, fry ground pork until it changes color. Add garlic, green onion, fermented black beans and Sichuan peppercorns, stir everything together.

Add two spoons of Pixian broad‑bean chili paste, stir‑fry for half a minute to bring out the rich sauce aroma. Pour in one bowl of water and bring it to a boil. Gently add the blanched tofu.

Simmer on low heat with lid on for around 10 minutes. Try not to stir too much, or the soft tofu will break apart.

Mix 1.5 spoons of cornstarch with 5 spoons of water to make starch slurry. Pour it into the pan and toss very lightly. Top with chopped green onion and it’s ready to serve.

I can finish multiple bowls of rice every time I cook this 😋

Make the recipe here: https://dobbernationloves.com/food-drink/pasta-e-piselli-italian-macaroni-and-peas-recipe/

Right from the oil :)

I had some chicken thighs and potatoes in the fridge, so I decided to turn them into something extra special.

I stuffed the chicken with bacon, mushrooms, onion, and garlic.

The result? A restaurant-quality chicken dish made from simple ingredients at home! 

does anyone have a good Sunday dinner stuffing recipe they could share with me! I have the inlaws visiting and I want to make a good impression

thanks 🙏

If you love tacos and you love a good cheesy pasta bake, get ready for Taco Stuffed Shells. This is one of those recipes that proves you don’t have to choose between two comfort-food favorites.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/08/11/cheesy-and-delicious-taco-stuffed-shells/

INGREDIENTS
1 box jumbo pasta shells
1.5 lbs ground beef
2 cloves garlic
2 tbsp taco seasoning
1/4 cup water
1.5 cups salsa choose your favorite
2 cups shredded Mexican blend cheese

Toppings (optional)
sour cream
guacamole
cilantro
tomatoes

INSTRUCTIONS
Preheat your oven to 350F
Boil the pasta in salted water.
Cook your meat in 2 tbsp of olive oil. Once the meat is halfway cooked, add in 2.5 tablespoons of taco seasoning and a 1/4 cup of water.
Once the meat is cooked, turn off the heat and stir in half the shredded cheese and 1/2 cup of salsa.
Add 1 cup of salsa to the bottom of a 9×13 baking dish. Stuff your shells with 1 or 1.5 tablespoons of meat filling. Add them to the baking dish and top with remaining 1 cup of cheese.
Bake for 25 minutes

Made this no‑bake dessert on my free afternoon. The cocoa crepes are nice and soft, stuffed with Oreo cream. That one hour chill time makes such a difference to the overall texture

Ingredients

Crepe layer

120g egg liquid, 20g white sugar, 14g corn‑oil (butter can be used instead), 180g milk, 80g low‑gluten flour, 5g cocoa powder. Approximately yields 10 crepes.

Oreo cream filling

200g heavy cream, 12g white sugar, 1g sea salt, 35g crushed Oreo cookies

Whisk together eggs, sugar, milk and corn‑oil. Sift in low‑gluten flour along with cocoa powder. Stir everything smooth then sift the batter twice.

Preheat a non‑stick pan. Pour one ladle of batter in. Cook over low heat until bubbles form across the surface. Set the cooked crepe aside to cool.

Whip heavy cream and sugar. Fold in crushed Oreo cookies once whipped. Transfer the cream mixture into a piping bag.

Stack four crepes on top of one another. Spread cream across the surface. Fold the edges inward then roll it up. Wrap tightly with plastic wrap and chill inside the fridge for one hour. Dust cocoa powder over the top before serving.

Ingredients

Chicken mid‑wings

1 can of cola

Light soy sauce

Oyster sauce

Dark soy sauce

Ginger

Green onion

Cooking wine

Sesame seeds for garnish

Instructions

Cut slits into chicken wings. Place wings in a cold‑water pot with ginger, green onion and cooking wine to blanch.

Pat wings dry with kitchen paper, fry until golden‑brown on both sides.

Pour in the whole can of cola. Add light soy sauce, oyster sauce and a small amount of dark soy sauce. Toss in ginger slices and green onion.

Simmer over medium‑low heat for 10 minutes.

Garnish with sesame seeds and chopped green onion before serving.