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Anna's Family Kitchen

Recipe developer, home cook and blogger.

19/08/2026

Back to Manchester today for a menu planning and tasting meeting with the wonderful Women of the Year Awards & Luncheon team.

The Women of the Year Awards takes place on October 9th at the brand new City Hall development at The Etihad Stadium, Manchester, and this is my fourth year creating the menu with the lovely Delia-Maria Asser 🇪🇸🇬🇧👮🏼 , former MasterChef finalist.

The best bit? On the day, we stay out of the kitchen, enjoy ourselves and let the amazing catering team at The Etihad bring our creations to life for 450 guests.

13/08/2026

Ramp training for my old girl and wilful youngster. Of course I ended up lifting them both in. Any tips?

Usual service will resume tomorrow on the front. I’m going to sit the shade and write up last nights courgette lasagne. I’m overrun with courgettes at the moment so am trying to find different ways of using them.

12/08/2026

15 minute Prawn Goan Curry - for when you’re either in a hurry (always!) or simply don’t want to overheat in the kitchen. If you’ve got prawns in your freezer and a can of coconut milk in the cupboard, you’re all set. Feel free to add any green veg but I like green beans in this. You could switch the prawns for a firm fish. You could also use strips of raw chicken or add leftover cooked chicken to this versatile curry base.

INGREDIENTS for 4:

700g raw king prawns (if frozen leave in a colander to defrost)
1 tbsp ground nut
2 garlic cloves crushed
5cm ginger grated or chopped
2 tsp paprika
1/2 tsp turmeric
3 tsp ground coriander
2 tsp ground cumin
5 curry leaves
2 tsp brown sugar
1 green or red chilli chopped
400ml coconut milk
Juice of 2 limes
200g green beans topped and tailed and halved
150g fresh mango, cubed

Heat a pan and add the oil. Add the garlic, ginger, curry leaves, chilli and all the dried spices. Stir for a minute or two before adding the coconut milk and sugar

Simmer for a minute then add the green beans.

Simmer for 5 minutes then add the prawns mango and lime juice.

Simmer again for 5 minutes and serve!

04/08/2026

Happy birthday to our beautiful Roxy. 🤎
You’ve brought us equal measures of chaos, laughs and unconditional love over the years. Honestly, we could write a book about your antics...and most chapters would be food-related. Maybe one day I will!

These days you’ve got more grey hairs than I have, and you’ve definitely slowed down a little. But don’t let that fool anyone. You’re still remarkably talented at sniffing out anything remotely edible, finding the most revolting decomposing “treasure” imaginable, taking the scenic route through every swamp you can find, or relieving an unsuspecting toddler of their snack.

And somehow, despite all that, you’re mostly wonderfully patient to your exceptionally energetic (and rather annoying) sibling, Willow.

Happy birthday, our gorgeous girl. We wouldn’t change a single muddy, mischievous, food-obsessed thing about you. ❤️🐾

02/08/2026

Pot Roast Chicken & Chorizo Rice

My boys will happily eat any one-pot chicken and rice dinner. Over the years I’ve created Thai, Chinese and Mexican-inspired versions, and this recipe featuring chorizo and bomba rice takes its cue from Spain. It features in my cook book, you can find the recipe below or comment “recipe” for it to be sent straight to your inbox.

Ingredients for 4:

1 chicken 1.8-2kg
1 large onion cut into three disks
1 lemon halved
3 tsp smoked paprika
Large pinch Saffron
2 garlic cloves crushed
250g chorizo chopped
1 red pepper chopped⠀⠀⠀
100ml white wine
250g Bomba rice
1 tbsp tomato purée
800ml chicken stock⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g frozen peas
Chopped parsley to serve

Add the onion disks to a deep roasting tray or casserole & place the chicken on top.

Season the chicken well & sprinkle over 1 tsp of the smoked paprika. Drizzle with olive oil & rub all over the chicken.

Insert the lemon halves into the chicken cavity.

Roast at 180 fan for 1 hour. Lift the chicken out and add the pepper, garlic & chorizo to the pan (you can prep the rice in a separate pan if you prefer).

Cook for 5 minutes before adding the remaining paprika, saffron, tomato puree and wine. Bring to a simmer then add the rice. Then return the chicken.

Add the stock. Cover and roast for 30 minutes.

Stir in the peas and cook uncovered for 10 minutes.

Finish with the parsley.

31/07/2026

Well, Singapore and Vietnam… you were everything we’d hoped for and so much more.
I’ve come home with a head full of memories, a notebook full of recipe ideas and a whole new appreciation for Vietnamese cooking. I don’t think I’ll ever look at herbs, dipping sauces or a bowl of Pho in quite the same way again!

If you’re planning a trip to Vietnam, or simply enjoy reading about food, family and travel, my latest Substack, What I’m Bringing Home from Vietnam, is now live. I’ve shared our full itinerary (booked through Scott Dunn | Luxury Travel), favourite meals, travel tips and, most importantly, what this very special trip taught me.

The link is in my bio.

*Please note this was a fully paid for holiday, and is not an ad*

Hainanese Chicken Rice at Lau Pa Sat, Singapore

Merlion Park & Marina Bay Sands, Singapore. Our second evening took us to CE La Vi, the rooftop restaurant and bar at the iconic Marina Bay Sands.

We couldn’t visit Singapore without popping into Raffles for a Singapore Sling and of course, a generous helping of the famous peanuts.

Buffet breakfast at the Sofitel Legend Metropole Hanoi, Vietnam. I skipped the pastries and went straight for the traditional Vietnamese breakfast offerings - a steaming bowl of Pho.

The most incredible roasted chicken with a simple dipping sauce Nhà hàng Tầm Vị - reputed to be the cheapest Michelin starred restaurant in the world.

Hoi An by night. As the sun sets, thousand of lanterns illuminate the streets, the river comes alive and the whole town takes on a magical atmosphere.

Vegetarian Summer Rolls with peanut dipping sauce at Namia River Retreat, Hoi An.

Poolside lunch at Namia River Retreat. A welcome escape from the bustle of the town in Hoi An. One of the things I’ll definitely be recreating at home are Summer Rolls. You loaded these yourself - herbs, salad leaves and chicken before dipping into fish sauce.

An evening stroll through Hoi An. It’s one of those places where you don’t really need an itinerary - just wander, explore and soak up the atmosphere. Hoi An is also famous for its tailors. They can turn a bespoke item of clothing around in 24-48 hours!

Six Senses, Ninh Van Bay, Vietnam. The view from our

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