Get out all of your ingredients and utensils. Put half the bag of sushi rice into a bowl and wash a few times with cool water, then drain the rice in a sieve.
Place the drained sushi rice into a saucepan and pour in 330ml of water.
Cook the sushi rice, making sure it boils, then simmer for 10 minutes. Occasionally stir to stop it from sticking to the bottom of the pan, but keep the lid on all the time. Add in your chia seeds or poppy seeds.
After 10 minutes, remove the pan from the heat, and leave to stand for 25-30 minutes with the lid on.
Get all of your ingredients washed and ready while the rice is cooking.
After 30 minutes mix in the sugar, salt and rice vinegar in to the sushi rice.Tip the rice on to a clean baking tray and lay it out to cool further, cover with a clean damp tea towl until you are ready to use it.
Lay out your sushi rolling matt and place 1 sheet of nori on it. Wet your hands to prevent the rice sticking to your hands. Scoop a handful of rice and press it in to the nori sheet, leaving a good 3 inches at the top.
Layer in the middle of the rice your chosen filling (the more colour the better).
With guidance from the sushi matt, roll the sushi slowly and firmly. Wet the exposed nori so it sticks the edge down.
Roll the sushi in cling film and place in the fridge to cool for 5 minutes (the longer you leave it the better it is to slice).
When cool, un-wrap, lay the sushi on a flat surface, use a sharpe knife to slice the sushi into small sections (it’s a great idea to wet the knife with rice vinegar to prevent the knife from sticking to the sushi creating a sticky mess).
Your sushi is now ready to enjoy, but before you do, pour a little tamari on a plate and dip in the sushi to make it pop with flavour! You could also use wasabi paste or homemade carrot paste if you like which is equally as nice.
Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and ¼ cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.
3 tbsp good-quality olive oil, plus extra for drizzling
Knob of butter
3 large red onions, sliced
2 tbsp balsamic vinegar
Mix the flours with the yeast and salt, add 1 tbsp oil, then pour in 320ml lukewarm water and mix well. You want a very soft dough – don’t worry if it looks a little wet, this will make a lighter focaccia. Knead for 5 mins if using a stand mixer, or 10 mins by hand, using a dough scraper if you have one and lightly oiling your hands and the surface. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to rise until it has doubled in size.
Meanwhile, melt the butter in a large frying pan with the remaining oil, add the onions and a pinch of salt, and cook gently for 20 mins or until very soft. Pour in the vinegar and cook for a further 10 mins until sticky. Set aside to cool.
Oil an A4-sized roasting tin, scrape in the dough and reshape in the tin (see tip, below), gently pushing the dough into the corners. Scatter over the onions, cover with a piece of lightly oiled cling film and leave until puffed up.
Meanwhile, heat oven to 220C/200C fan/gas 7. Using your fingers, lightly dimple the dough all over, drizzle with a little oil and sprinkle with sea salt. Bake for 30 mins until golden brown. Can be made the day before and stored in an airtight container.