I Do Believe In Magic It’s Plain To See

My new obsession for the summer is a small blue bucket! Most sunny weekends I can be found sat next to it on London Fields roasting marinated lamb ribs, chicken pieces and marshmallows for schmoores. I have to say my bucket BBQ was the best buy of the summer. I remember a couple of years ago, summer was a giant looming chasm of doom trying to juggle childcare, work and trying to figure out how to entertain the kids as I just could not afford to take a holiday with them. What I love about my kids is that their bar is so low for entertainment. A bucket BBQ and the local paddling pool and thats them sorted for the day!

The bar certainly was not low when Kikkoman invited me to an evening with ex Nobu chef Scott Hallsworth at his restaurant Kurobuta in Chelsea. Oh my god, the food was amazing we had so many small plates of delicately seasoned dishes. Tea smoked lamb, Nigiri and Sashimi, BBQ pork belly and lots more. What was really fascinating to me was the taste test of Kikkoman against another brand. You can really taste the difference. Kikkoman is naturally brewed for 6 months and when you taste it against other brands that process shines through. It has an umami unlike the others. In fact its so delicious we even had cocktails made with soy. The “Bloody Kik in the Pants” was the best Bloody Mary I have ever had! It had wasabi and cucumber and it was so delicious, I have posted the recipe below for you guys to try.

Inspired by my Kikkoman experience and armed with my blue bucket, I created a couple of recipes for lamb ribs and chicken pieces. I did the taste test with the kids who wholeheartedly agreed with me and then mainlined my bottle of Kikkomen in a couple of days Grrr!

I leave you with a few pics of my night and also my recipe for soy and spice rubbed lamb ribs. Oh yeah and thank you Kikkoman William loved the T shirt!

Have a wonderful week!

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Soy and Spice Lamb Ribs

I prefer lamb ribs to pork ribs when barbecuing, they cook faster. Also the fat melts and flavours the ribs and then drips onto the coals and creates a smoking effect. We eat them with a mountain of slaw and BBQ corn on the cob. I am seriously thinking about writing a Bucket BBQ Book! I am totally loving this way of cooking. Anyway I digress. The recipe is thus. Oh and marinate them for at least a couple of hours or overnight if you can be bothered.


For the dry rub

  • 1kg of lamb ribs, fat trimmed and scored
  • 3 tsp cumin
  • 2 tsp coriander
  • 2 tsp garlic powder
  • 1 tsp chilli flakes
  • 3 star anise
  • 1 tablespoon sugar
  • Large pinch of Maldon sea salt

For the sauce

  • 1 tbsp Kikkoman
  • 2 tbsp ketchup


Put the lamb in a bowl and add all the ingredients for the dry rub. Massage the spices into the lamb and leave for a few hours or overnight if you can.

Add the soy and ketchup and cover the ribs evenly.

Make sure your coals are hot, white and no longer flaming. Add the ribs to the BBQ and turn frequently until they are melty and brown and cooked through. Set aside for a few minutes to rest covered in foil. Oh and  don’t forget to tie the dog up if you have one…Epic fail on my part, upset kids, happy dog!

Bloody Kik in the pants Cocktail

This is so bloody yum and it packs a punch.

  • 50ml vodka
  • 50ml Tomato juice
  • 4 drops of Tabasco
  • Pinch of Shichimi salt
  • 10ml honey
  • 10 ml lime
  • 10ml lemon
  • 5ml Kikkoman soy sauce
  • 4 pieces cucumber 

 Muddle cucumber with the salt and Tabasco, pour rest of ingredients in and shake. Garnish with lemon wedge and the salt to present


If You Make It Rain She Will Be Under The Weather….

I am down one child this week. The Ru is with his father as his wonderful nanny Pavlina is on vacation. I am kind of getting used to having two children. Ooo having two is so easy! The girls are also “best friends” apparently. They are playing card games together and whispering conspiratorially. Hmm I think I should be concerned. It almost feels like the quiet before the storm…

The diversity of this weeks culinary creations has been spectacular. Mostly due to the random requests from the girls which I have been happily fulfilling as they have been so adorable.  I really am worried, this cannot be maintained….

I made twice cooked Szechaun pork and served it with noodles. I always use pork belly for this dish. I poach the belly pieces in water with roughly chopped (unpeeled) ginger, star anise, an onion (cut in half unpeeled) and some Szechaun peppercorns. After 20 mins or so I take out the pork cut It into bite size chunks and then throw a marinade on them. The marinade varies as to what elements I have in my cupboard, but the basis always remains the same. I always have in my cupboard, soy sauce, chilli oil, fermented black beans and sugar.  Thats the basis and then I throw in, sesame oil, more crushed peppercorns. maybe some fresh chilli, crushed garlic and crushed ginger. I marinate the pork for  a minimum of 20 mins.

I then fire up the wok and fry the pork (leaving the marinade aside) for 8 mins or so then decant and throw in some chopped veg, some cashews, the left over marinade and some pre cooked noodles, add a bit more soy if needed. Voila.

For dessert the kids requested crumble..Uhh ok, Szechuan pork and crumble has never really been on my list of great menus but I am here to serve (apparently). I leave you the recipe. I cannot recommend that you serve it after the pork dish but I won,t judge you either if you do…

Have a great week

Rachelle X

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Strawberry Peach and Almond Crumble 

(Serves 4)

I wanted to make a strawberry and rhubarb crumble but couldn’t find any rhubarb, I added whole almonds (which were therapeutically battered with a rolling pin) to the crumble mix. I am happy with the result, the kids were happy with the result, I served it with creme fraiche sweetened with a little icing sugar and vanilla extract.


  • 400g Strawberries (cut in half)
  • 4 large peaches (quartered)
  • 60g whole almonds (beaten with a heavy object till nubbly)
  • 220g oats
  • 200g plain flour
  • 3 tbs cold butter
  • 120g sugar
  • 1tsp vanilla extract
  • A few nobs of butter to go onto the fruit
  • fat pinch of sea salt


Turn on the oven 180C

In a medium size bowl place the flour, oats, almonds and salt. Mix really well then add the 3 tbs of cold butter, with your finger tips rub the butter in until a nobbly sand texture. Set aside.

In a 12 x 6 x 2 inch dish (you can do individual portions too) place your strawberries and peaches. I then take about a tablespoon of so of butter and mix it with the vanilla extract, then place nobs of the vanilla butter on top of the fruit.

Scatter the crumble mix on top and place in the oven for 25 mins until the fruit is bubbling and the crumble golden.

Serve with your a la mode of choice.