The last few days have been very hectic.
I've made my way back up to Edinburgh and this year I'm lucky enough to be moving into a beautiful flat right in the centre of the city.
I'm still getting over the view from my bedroom window!
I can't wait to be reunited with a kitchen this year whilst at uni and work on loads of ideas I've had over the summer.
The drive up to Edinburgh got colder and greyer the more north we went and it has suddenly started to feel very autumnal.
This means a drift away from the gorgeous summer vine tomatoes and fresh English strawberries to dishes with a bit more spice, warmth and comfort.
Having bought a beautiful ladle made from Sri Lankan wood and a serving bowl - which I found in a home ware shop I discovered in Amsterdam- Sissy Boy, (I'm now addicted) I finally came round to attempting an autumnal ramen dish.
This is packed full of flavour and spice and great contrasting textures: sticky soya glazed chicken along with crunchy pak choi and lemongrass infused rice noodles.
It's the perfect whip-up quickly and sit snuggled away from the rain kind of dish!
Chicken, prawn and vegetable ramen
Ingredients: (serves 2)
1 chicken breast with skin removed
1/2 egg, beaten
1tbsp plain flour
Salt and pepper
1/4 large chilli, deseeded
1 garlic clove
100g sugar snap peas
2tbsp olive oil
10g rice noodles
1 large bulb of pak choi
175g cooked prawns
2 spring onions
1tbsp sesame seeds
2tbsp olive oil
1 litre chicken stock
1tsp caster sugar
1tbsp light soya sauce
Put a large deep frying pan on a medium heat and add the olive oil.
Once the oil is hot, add the chopped chilli and crushed garlic.
Fry the chilli and garlic until it just starts to colour and then add the beansprouts and sugar snap peas.
Fry on a medium heat for about 5-8 minutes.
Meanwhile heat the chicken stock in a saucepan at a simmer. Chop the lemongrass stick in half and add it to the stock to infuse.
In a separate saucepan, boil the rice noodles for 3 minutes and then drain.
Once the vegetables are tender, remove them from the pan and divide between two bowls along with the prawns.
Cut the chicken breast into slices. Coat them in the beaten egg and then the plain flour and a little salt and pepper.
Add the chicken to the same frying pan along with the sugar and soya sauce.
Fry the chicken for about 2-3 minutes on each side until cooked through and golden- it should have a slight caramelisation and become deliciously sticky.
Add the rice noodles to the bowls. Drain the chicken stock to remove the lemongrass and then pour the stock into the bowls till about half full. Arrange the fried chicken on top and then finish with some chopped spring onion and scattered sesame seeds.