Portly Cooks | Stir Fried Garlic Green Beans

1 Pack Green Beans 2 Cloves Garlic 1 tsp Soy Sauce Oil for Frying Trim the ends off the beans and heat a wok until it is smoking hot. For the garlic you can either slice it or crush it or even use granules, it’s up to you. Drizzle some oil in the wok and…

Portly Cooks | Crushed Roast New Potatoes

These things really are awesome and if you can resist eating them all in one sitting they are great with breakfast the next morning or as a snack to take with you to work. 1kg New/Salad Potatoes 2 tbsp Oil 1 tsp Dried Thyme Salt and Pepper It’s really really simple, boil the potatoes until…

Portly Cooks |Roasted Carrot, Fennel, Samphire and Black Olives

This one was supposed to be a side dish but ended up being the main course instead. 2 large carrots 1 Fennel Bulb 100g Samphire 50g Sliced Black Olives Handful of Rocket Start by prepping the veg. Cut the ends off the carrot and then cut it lengthwise in half and in half again. For…

Portly Cooks | Canarian Potatoes

I first had these in the Canary Islands way back when. They are an amazing side dish they go well with most Mediterranean dishes. In the Canaries they serve these bad boys with a chilli garlic sauce which is fab and goes by the name Mojo Rojo. 8 New/Salad Potatoes Boiling water enough to cover…

Portly Cooks | Colourful Sides

“Colour… The vivid, pulsating miracle that gives substance to shadow” is a line from ROYGBIV by Public Service Broadcasting. Now, I’m trying to go that in depth, what I am trying to do though is give you something that will brighten your plate and uses up all that stuff in the fridge you’re not sure…