November 2025 Favourites list

Welcome to this month’s favourites list which is late because I’ve been busy in my professional life. I hope you enjoy my selections for the month, which include photos of some food I've had in my local area which has been truly delicious. 

Pork belly Sunday roast from Catford Bridge Tavern

Food writing

Planning on Christmas gifts to send to food loving friends? Kavey has the answer! Kavey's Guide to Food and Drinks Gifts Through The Post can be found here: https://www.kaveyeats.com/food-drink-gifts-postal

Can you trademark a word as generic as “vegetable”? This is a good article covering the debacle over Bloomsbury halting the release of Yasmin Khan’s book Sabzi, following a threat by a Cornish deli of the same name who claims the registered trademark. Literally a billion people use the word “sabzi” daily – it is common to more than one language.  https://www.the-independent.com/life-style/food-and-drink/features/sabzi-yasmin-khan-trademark-dispute-bloomsbury-deli-b2858092.html

As Amy Poon opens her restaurant in Somerset House, London, this interview with her covers her family’s legacy, her upbringing, and her love for Cantonese food: https://observer.co.uk/style/restaurants/article/dining-with-amy-poon

The Hull Pattie – mashed potato mixed with sage and onion, battered, fried and served in a bun. It’s like the Northern cousin to the Vada Pav! https://www.hulldailymail.co.uk/whats-on/food-drink/how-make-perfect-hull-pattie-80449

Lamb and veg stew - a Levante special

Sicily’s food is deeply Italian but with has Greek, Spanish, Jewish, Maghrebi, and Arab influences. This food and travel guide from the Evening Standard has me dreaming of going there: https://www.standard.co.uk/lifestyle/travel/taormina-to-catania-sicily-food-guide-b1258166.html

Chef Tim Siadatan from Padella shares his tips for cooking pasta: https://www.independent.co.uk/life-style/food-and-drink/features/padella-chef-tim-siadatan-pasta-tips-recipes-b2823821.html

Just some of Nigella Lawson’s best cooking tips. You know you can always trust her. https://www.lovefood.com/galleries/103634/nigellas-best-cooking-advice-revealed?page=1

Rock and chips with tartare sauce and mushy peas from Brockley's Rock

Recipes

Three recipes from No Worries Just Chicken Curries, the new cookbook from Indian food writer and culinary teacher Suki Pantal - Mama’s fenugreek chicken (methi chicken), Keralan chicken curry (nandan kozhi), Butter chicken, Old Delhi 6 (murgh makhani Dilli 6): https://www.stylist.co.uk/food-drink/chicken-curry-recipes/1033626 Archived here: https://archive.ph/4BY5C

Autumn is when pumpkins/squashes and root vegetables come into their own. Here are 9 recipes for making the most of seasonal vegetables: https://www.the-independent.com/life-style/food-and-drink/recipes/autumn-recipes-pumpkin-soup-butternut-squash-ravioli-b2858364.html

3 soups by Diana Henry

Estonian chicken soup with caraway dumplings https://archive.ph/5I0JB

Pumpkin and coconut soup with hot-sweet-sour coriander dressing https://archive.ph/pxbBg

Greek-inspired soup of greens and potatoes with olives and feta https://archive.ph/aZzk2

What you might have missed at Snig’s Kitchen

My review of Korean company Samyang’s Carbonara instant noodles:  https://snigskitchen.blogspot.com/2025/11/samyang-carbonara-instant-noodle-review.html

Homemade mushroom risotto

TV

Celebrity Traitors

Of course, like everyone else, I’ve been watching Celebrity Traitors. It has been fun to watch a show which everyone else has been watching in old school “appointment viewing” style, rather than independent binge watching. The tasks were sometimes silly and sometimes thrilling and the shenanigans well worth watching. How did the celebs not manage to find a single traitor for so long?

Available on iPlayer: https://www.bbc.co.uk/iplayer/episodes/m002csng/the-celebrity-traitors

Worlds Apart

At first, I thought this was just Channel 4’s spin on the very successful Race Across The World. But this is a very different show. The fact the teams don’t know each other, and are made up of one very young person (under 25) who has never travelled before paired up with a pensioner who thought they’d never travel again makes for fascinating interactions, moving back stories, and unexpectedly poignant moments. Japan has the starring role as the contestants travel around the country, trying to solve puzzles relating to Japanese culture, food, and technology.

Available on Channel 4 OD: https://www.channel4.com/programmes/worlds-apart

Homemade Cottage pie

 

Music

Jeff Buckley Live in Chicago 1995

Jeff Buckley only released one album in his lifetime, Grace. It’s a genre spanning debut album in which his astonishing voice and deft guitar playing are front and centre, and I have loved it since I first discovered it. This is a rare concert where Buckley plays the songs from that album from 1995. I watched this mesmerised.

Available on iPlayer: https://www.bbc.co.uk/iplayer/episode/m002m4hq/jeff-buckley-live-in-chicago

Way To Blue – The songs of Nick Drake

I first saw this Nick Drake tribute concert when it was first screened on the BBC. Krystle Warren’s version of Time Has Told Me took my breath away. Other notable covers of Drake’s songs are performed by Vashti Bunyan, Green Gartside, Lisa Hannigan, Scott Matthews, and Teddy Thompson.

Available on iPlayer: https://www.bbc.co.uk/iplayer/episode/b00s06v5/the-songs-of-nick-drake-way-to-blue

Study involving 10,000 people finds that listening to music could reduce the risk of dementia by almost 40%. Get your records out! Make up your playlists! Get your headphones on! [But don't play your tunes too loud, you don't want hearing loss.]

https://www.sciencealert.com/listening-to-music-has-a-surprising-impact-on-dementia-risk-study-shows

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.

Samyang Carbonara instant noodle review

 

Korean noodle products seem to be immensely popular in the UK at the moment. It doesn’t matter whether I am in the supermarket, or an ethnic grocery shop, or even a convenience story in the UK, I can always find either Shin or Samyang instant noodles. I was intrigued by a “Carbonara” noodle product, so I bought it for a taste test.

The product

Samyang are a South Korean noodle brand famous for their hot and spicy noodles. They were the first instant noodle manufacturer in South Korea, starting production in 1963. Samyang’s Buldak range are their famous hot noodle product, with the phrase buldak translating as “fire chicken”. The mascot on all the range is a cute cartoon chicken whose mouth is very clearly on fire. 

 

The Buldak range of noodles gained notoriety in 2024 when it was banned in Denmark for being too hot (the ban was later lifted, to the relief of Danish spiceaholics and chilli fans). Their 2x Spicy Buldak product looks like it is nothing less than incendiary: https://www.ramenregretrater.com/2017/02/08/samyang-2x-spicy-buldak-bokkeummyeon-2x-spicy-hot-chicken-flavour/. I don’t have the same heat tolerance as these brave people, so I have opted for something which I hope is milder.

There is another Samyang Buldak carbonara product on the market; their “Creamy Carbonara” noodle, which Alex at Gingey Bites has reviewed here: https://gingeybites.com/2025/08/buldak-cream-carbonara-instant-noodles.html

I found this product in the Korean supermarket in Kingston Upon Thames for £1.19, where I also bought some Ssamjang, Gochujang and Makgeolli. It was great to see the same brands I found in my trip to South Korea here, and if I had not been meeting with old friends for lunch, I might have taken the opportunity to stock up on Korean food products more substantially.

What’s Inside

The noodles are thick and flat, and look like a cross between noodles and pasta. I would say they were going for a tagliatelle vibe. They have even coloured them slightly yellow to get that pasta like appearance. The amount in the packet represents a very generous portion for one, but unlike some of the other Korean instant noodle products, not quite enough for two. 

 

There are two packets, a sachet of hot sauce, and a sachet of powder to make the cheese sauce. There is debate about whether the hot sauce is the same as the famous Samyang hot chicken noodles, and some say it is the same, while others say it packs less heat. Thanks to the noodle enthusiasts of Reddit, I was able to find a Scoville rating scale for the respective Samyang products. I cannot vouch for the accuracy, although I have no reason to doubt it. Here it is for your information, all feedback gratefully received: https://www.asianneeds.com/blogs/featured-blogs/buldak-ramen-spice-levels

Making up the noodles

I made this instant noodle product at home as the instructions call for the noodles to be cooked for 5 minutes. 

 

I read this to mean that just soaking in boiling water would not be enough and the actual application of heat was required. This job needed to be done on the hob. It seems this is not a convenience product for a quick storecupboard workplace lunch.

 

I have seen a BuzzFeed article where the writer added salt to the pasta water. But instant noodles are already high in salt, so much so I only have them as an occasional lunch. So I was not going to follow that approach. In the final analysis, the noodles and sauce did not need any salt. 

 

The instructions ask you to retain 8 tablespoons of the cooking water (120ml). I have read that some people choose to use only half of the sauce packet, but I decided that if I am trying this product out for review, it has to be made as the instructions intended – 120ml of cooking water with the full pack of sauce and the full pack of carbonara cheese powder. It mixes up quickly with a good stir with no lumps. 

 

What does it taste like

One of my Bluesky friends told me that these noodles were “really bloody horrible” which did fill me with a sense of dread. However, I would say they were edible, but definitely not a carbonara. The noodles might look like a noodle/pasta cross, but they have the flavour and texture of noodles. There is a pleasing garlicky flavour to the finished noodles. The little green flecks of herb are parsley, but the taste is not easily detectable. There is definitely chilli heat here, and it builds up as you keep eating. Thankfully this was a hot Korean instant noodle I could finish eating, unlike some of the others I have sampled. I have even seen noodle challenges advertised in South Korea for tourists – eat for free if you can manage to eat the full portion. 

The noodles were semi-firm after 5 minutes of cooking, and I would prefer them with a little more bite, which could be achieved through taking a minute off the cooking time. There’s a vague sense of cheese, but it feels more milky. The sauce seemed a touch too thin, and I wonder if adding only 80-100ml of the cooking water would give a thicker and creamier sauce.

If you want it cheesy, I’d suggest that you add a small grating of Parmesan to enhance the flavour and texture. If you want the unctuous mouthfeel of carbonara, you could add beaten egg, but with a much reduced amount of cooking water, at a guess only 30ml or a couple of tablespoons.

There are a great many YouTube videos of people pimping their instant noodles with a slice or two of American style processed cheese, and I imagine this would also work well. Personally, I would have these again as a working from home lunch, but I would add a little bit of cooked ham (I wouldn’t bother cooking up any pancetta or guanciale for this) and grated Parmesan.

My overall verdict is that these are pretty good, but not the creamy, cheesy experience I had been expecting. The added fuss of making it in a pan on the head is another convenience factor to consider.

I use Gingey Bites’ rating system for my noodles. For Alex’s scoring method and an index of all of her instant noodle reviews, please see: https://gingeybites.com/guide-to-instant-noodles

My ratings:

Texture 7/10

Flavour 7/10

Ease of making 7/10 (at home; would be inconvenient at work)

Would I buy them again: Maybe, but with some tweaks as set out above

It seems that even Sally Abé, author of A Woman’s Place is the Kitchen, and head of food for The Bull in Charlbury is partial to Samyang’s Carbonara noodles:

“There are nonnas turning in their grave at the utterance of it, but I love Buldak’s Samyang Spicy Ramen Carbonara (available at Sainsbury’s). Buldak are bit of a cult instant noodle brand which come in this cute packaging with love hearts on it – I think that’s what drew me in – and they are very spicy, with a cheese powder you sprinkle on at the end. They are gross, but in a good way, and as a post-shift snack they are perfect. After cooking rich restaurant food all night, I want to be hit with that massive chilli flavour, and they don’t need pimping; they’re primo-pimped.”

(Taken from: https://inews.co.uk/inews-lifestyle/supermarket-cheats-ready-meals-microwave-mash-3680325)

For my previous Instant noodle reviews please see:

Doll brand Hello Kitty Dim Sum Japanese prawn flavour instant noodle: https://snigskitchen.blogspot.com/2025/08/doll-hello-kitty-dim-sum-noodle-review.html

Itsu’s Chick N Ramen noodles:  https://snigskitchen.blogspot.com/2025/03/itsu-chick-n-ramen-instant-noodle-review.html

Nissin x Shoryu “Ramen Masters” Cup Noodle: https://snigskitchen.blogspot.com/2024/01/nissin-x-shoryu-ramen-masters-cup.html

Maruchan spicy chicken and prawn noodles: https://snigskitchen.blogspot.com/2024/05/maruchan-spicy-chicken-and-prawn.html

Nongshim brand’s “Chapagetti” noodles: https://snigskitchen.blogspot.com/2024/09/nongshim-chapagetti-noodle-review.html

This review represents the genuine opinions of Snigdha, who has received no incentive to write this review, and who purchased the product with her own money.

October 2025 favourites list

 Welcome to my virtual kitchen table and this month’s favourites list. This month’s photos are from my very recent evening out in the London Bridge/Borough area where I stumbled upon a public art project by contemporary artist Philip Colbert. The playfulness, cartoony nature, and vivid colour of these lobster and floral sculptures put a smile on my face on what was a grey and wet evening. Thankfully, good company, good cocktails, and good food thereafter meant the evening stayed joyful, even if the weather was anything but. There were 5 artworks in the project, but I was only able to spot three. I now realise I probably should have looked up – a reminder we should do our best from time to time to change our perspective. 

I hope you enjoy this month’s selections. Happy new year to all my Hindu readers, who recently celebrated Diwali. May your year ahead be full of light and happiness. 

Food and drink writing

Many of you are watching Netflix drama House of Guinness, which focusses on the Victorian heir to the Guiness fortune, Arthur. This History Extra article explores the true life history of Arthur Guiness. https://www.historyextra.com/period/victorian/arthur-guinness-real-who-life-death/

Greggs opening a pub? Perhaps as a good way of tackling the cost of going out you could have a sausage roll and pint rather than a full plate full of pub grub. https://www.squaremeal.co.uk/restaurants/news/greggs-opens-pub_10966

Cocktails should be enjoyed in style. Here is Vogue’s collection of the best cocktail bars in London: https://www.vogue.co.uk/gallery/best-cocktail-bars-london

Kavey has written an in depth and practical review of pizza cookbook Epic Indoor Pizza Oven by Jonathon Schuhrke, concluding it’s a great set of recipes and cooking advice for home cooks: https://www.kaveyeats.com/epic-indoor-pizza-oven-jonathon-schuhrke

 

Cooking inspiration

As the days are getting colder this month, I’ve been thinking about soups. This is a great article on chicken soups from around the world for cooking ideas for you: https://www.eatingwell.com/longform/7948202/chicken-soup-around-the-world/

How to pimp a can of tomato soup: https://www.express.co.uk/life-style/food/2119661/tinned-soup-taste-better-ingredient

You will have heard about how fermented foods assist good gut health. Here is a short read with simple achievable ideas for your first home ferment projects: https://www.theguardian.com/food/2025/oct/21/how-to-make-ferments-pickles-kitchen-aide

Tinned sardines in the UK (or pilchards as they used to be called) used to be seen as a low value or low class product. But now cult and quality brands from Portugal, Spain and France are available, no longer. But what to do with them? Here’s a helpful piece: https://www.seriouseats.com/canned-sardines-love-letter-11806834

 

Recipes

Mala meat sauce is a Chinese classic, and here is a fusion version served with broken lasagne. The perfect way to use up half a box of lasagne which has been languishing in the storecupboard. https://whattocooktoday.com/broken-lasagna-with-mala-meat-sauce.html

No waste storecupboard recipes https://www.theguardian.com/food/2025/oct/22/comfort-food-recipes-max-la-manna

Ezme is a Turkish meze dish, a dip, which makes bread sing. This is how to make it: https://www.foodandwine.com/recipes/ezme

I’ve come to recognise the deliciousness of burrata rather late. I personally love it with fresh crusty ciabatta, chopped ripe tomatoes, and a touch of fresh basil. But I am always up for new ideas and my fancy was piqued by this Charred eggplant (aubergine) and pomegranate recipe: https://www.foodandwine.com/recipes/charred-eggplant-burrata-and-pomegranate-walnut-relish

Autumn doesn’t just mean soups, it also means stews. Here is a Czech beef goulash recipe for the grey days ahead: https://www.the-independent.com/life-style/food-and-drink/recipes/czech-beef-goulash-recipe-b2837170.html

 

 

TV

A must for music fans who love the sounds of the late 80s, Mix Tape is a likeable drama series following Alison and Daniel’s lives many years after their school teenage romance. With themes of class, opportunity, family life and first love, we travel from Sheffield to Australia, and time travel from the 80s to the present day.

Available in BBC iPlayer: https://www.bbc.co.uk/iplayer/episodes/m002fy6d/mix-tape

Each year the Mercury Prize honours the best British and Irish albums of the year. From new talents like to known previous nominees such as Wolf Alice, to vintage acts like Pulp and Martin Carthy. Live performances from the majority of the nominees means this is a great survey of the key albums of the year.

Available on BBC iPlayer: https://www.bbc.co.uk/iplayer/episodes/b00dl7hr/mercury-prize

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.