A Simply Delicious Prawn And Broccoli Stir Fry Recipe

Who’s For Dinner was recently sent a fantastic Ken Hom Wok from the team at Debenhams in celebration of Chinese New Year. I also received some Good Grips gadgets to test out which make the cooking experience not only easier but fun too!

Chinese cuisine varies in levels of complexity, some dishes require lots of ingredients that you can source from your local Asian/Chinese groceries, others are very easy and can be made with ingredients that you probably already have at home and taste great. What also makes chinese cooking fun is the stir fry! Stir frys are a wonderful way to eat your favourite meat/vegetables/fish and if you use the right quality of wok you can make tasty stir fries for yourself, friends and family for years to come!

Here’s our “simply delicious Prawn And Broccoli stir fry” recipe we made using the Ken Hom carbon steel wok – easy to make with ingredients that you can find in your local shop (if you don’t already have them in your fridge/pantry at home).

  • 2 tbsp sesame oil (or any alternative which suits your palate)
  • 2cm fresh ginger
  • 1 large garlic clove (sliced with the good grips garlic slicer)
  • 1 green birds eye chilli
  • 400g raw king prawns
  • 200g Broccoli
  • Half Sweet red pepper
  • Half Red Onion – sliced
  • 2 tbsp Soy Sauce

Wok cooking is about heat! Make sure that you heat your oil well. Add the garlic and onions, fry for 1 minute until soft but not brown. Add the prawns and stir fry for at least 3 minutes until the prawns turn pink. Now add all other ingredients and continue to fry, add soy sauce at the last stage. This can be eaten with steam rice or noodles and is the perfect starter dish for those who are new to wok cooking.

The Ken Hom Wok is deep and high quality, the carbon steel ensures that the heat is spread equally which allows for the ingredients to be cooked thoroughly. It might be deemed as a little bit heavy but you should get used to it relatively quickly and the quality of the finish is second to none.

A Taste of Romance: Chocolate Covered Rose Flavoured Turkish Delights

Biting into this classic Turkish delicacy one can’t help being seduced by the subtle flavour of roses and sweetness. The smooth chocolate exterior combined with the heartiness of the Turkish delight jelly interior make this a sumptuous treat. This is not your usual chocolate snack, they are rich and sweet and if you have never tasted anything which is rose flavoured these might take some getting used to, but they are worth tasting.

Truede has made a luxurious treat perfect for sharing or just for treating oneself. Istanbul is a beautiful city and anyone who has ever been will find market stalls proudly selling a range of Turkish delights. It is great to find a brand that has brought an authentic taste of Turkey to the UK. Aside from being Gluten and GM free making it suitable for vegans and vegetarians it is also made from natural flavours and the colours are from plant extracts so it is ideal for the health conscious who still want to indulge in a sweet or two.

These chocolate covered Rose flavoured Turkish Delights were truly a romantic treat for the taste buds, they are not just for special occasions, these will make any moment special. Indulge and treat yourself to these after a delicious meal, they make the perfect dessert alternative.

Stockists of Truede Turkish Delight, Chocolate Spoons and Wafers include: Whole Foods, Fenwicks, Lakelands, the British Museum, and garden centres around the UK. They are also available online on Amazon.

Gateau au Coeur de Chocolat

Fall In Love With A Gateau au Coeur de Chocolat

This irresistible cake recipe is perfect for Valentine’s Day!  Combining delicious milk chocolate, velvety beetroot and Bonne Maman’s sumptuous Raspberry Conserve for the ultimate Gateau au Coeur de Chocolat. What a way to end a romantic meal! Whilst the recipe states that it serves 6-8 we’re sure you could eat this for 2 (or even just 1…responsibly of course!)

Ingredients: (Serves 6-8)

100g (3 ½ oz) cooked beetroot, roughly chopped

5 tbsp Bonne Maman Raspberry Conserve

125g (4 ½ oz) milk chocolate, chopped

125g (4 ½ oz) unsalted butter, diced

125g (4 ½ oz) plain flour

1 tsp baking powder

6 tsp cocoa powder

3 medium eggs, separated

110g (4oz) golden caster sugar

15g (1/2 oz) finely chopped hazelnuts

Fresh raspberries and icing sugar to decorate

Gateau au Coeur de Chocolat


  1. Heat the oven to 180C, fan oven 160C, gas mark 4. Grease and line a 15cm wide, 8cm deep heart-shaped tin with baking parchment.
  2. Put the beetroot and 2 tbsp of the conserve in a blender and blitz for a few seconds to puree.
  3. Put 100g of the chocolate and 100g of the butter into a large heatproof bowl and set over a saucepan of gently simmering water for 10 minutes to melt.
  4. Meanwhile, sift together 70g of the flour, the baking powder and 5 tsp of the cocoa.
  5. Stir the melted chocolate and butter together until smooth. Now beat in the egg yolks until smooth. Fold in the beetroot puree.
  6. Whisk the egg whites until stiff then gradually whisk in 85g of the sugar until the egg whites are stiff and shiny. Fold into the beetroot mixture. Now sift the dry ingredients again into the bowl and fold in quickly using a large metal spoon.
  7. Spoon the mixture into the prepared tin, turn the oven down to 160C, fan oven 140C, gas mark 3. and put in the oven for 45mins to 1hr. A skewer pushed into the centre should come out clean. Leave to cool in the tin before turning out.
  8. Meanwhile, make the chocolate crumbs. Put the remaining 55g of plain flour, 1 tsp cocoa, 25g caster sugar and 25g of butter into a small bowl and rub together until crumbly. Spread on a foil-lined baking sheet and put into the oven for 15-20 minutes until lightly baked. Cool.
  9. Finely grate the remaining 25g chocolate into the cold crumbs and add the hazelnuts.
  10. Turn the cake bottom up and spread with the remaining conserve. Spoon over the chocolate crumbs and pat down well into the conserve.
  11. Put a heart of fresh raspberries on top and dust with icing sugar before serving.

Cook’s tips:

– Any of Bonne Maman‘s* red fruit conserves can be used in this cake. Try Black Cherry, Wild Blueberry or Strawberry and Wild Strawberry.

– The width of heart shaped tin is measured from the dip in the top of the heart to the point. If you don’t have a heart – shaped tin use a 900g loaf tin instead.

– Vacuum-packed, cooked beetroot is available from all major supermarkets. Check label to make sure it’s not in vinegar!

– The cake without the fresh raspberries freezes well for up to 1 month.

*This is a recommendation you may of course use other brands as you wish.