Auntie Cath Cooks: Chilled Honey Chicken Poke Bowl & A Hot Soy Beef Poke Bowl
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Auntie Cath (and Uncle Tom) Cooks
By Catherine Tyldesley
Chilled Honey Chicken Poke Bowl & A Hot Soy Beef Poke Bowl
It was such a joy to be at home recently, soaking up proper family time — but like everyone else, we definitely overindulged in all the favourite comfort foods.
So for this edition, I wanted to share two of mine and Tom’s firm go-tos for getting some good nutrition back into our lives and feeling a bit more like ourselves again.
Nutrition is a big deal in our house — with the kids, the work juggle, and everything else that comes with it, eating well genuinely helps us feel more energised and a little less frazzled.
And thankfully, Uncle Tom is a wonderful cook too, so we can share the load when it comes to meal prep — which makes the whole “reset” feel a lot more doable.
Love Auntie Cath x
Insta: @auntiecath17
Chilled Honey Chicken Poke Bowl
A light yet satisfying bowl, perfect for make-ahead lunches or an elegant midweek meal.
Ingredients:
- Organic chicken breast
- Olive oil
- Runny honey
- Sea salt
- Baby spinach leaves
- Cooked beetroot, sliced
- Cherry tomatoes, halved
- Cucumber, diced
- Ripe avocado, sliced
- Radishes, finely sliced
- Pomegranate seeds
The Method:
Heat a drizzle of olive oil in a frying pan over a high heat. Add the chicken breast and sear until golden on both sides.
Reduce the heat, drizzle over the honey and continue to cook gently until the chicken is cooked through and lightly glazed. Season generously with sea salt.
Remove from the pan, shred the chicken using two forks and set aside to cool completely.
Wash and prepare all the vegetables. Arrange the spinach, beetroot, tomatoes, cucumber, avocado and radishes in a large bowl.
Once cooled, add the shredded honey chicken and finish with a scattering of pomegranate seeds. Serve chilled.
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Hot Soy Beef Poke Bowl
A warming, umami-rich bowl combining tender beef, fragrant rice and vibrant vegetables.
Ingredients:
- Thai sticky rice
- Beef steak
- Olive oil
- Butter
- Tenderstem broccoli
- Aubergine, diced
- Bean sprouts
- Pak choi
- Light soy sauce
The Method:
Cook the sticky rice according to packet instructions and keep warm.
Preheat a frying pan over a high heat. Lightly brush the steak with olive oil and season if desired. Cook for approximately 2 minutes on each side, depending on thickness, until cooked to your liking. Add a knob of butter to the pan, basting the steak to glaze, then remove and leave to rest.
In the same pan, add a little more olive oil and sauté the broccoli and bean sprouts briefly. Add the aubergine and pak choi, cooking until tender, then splash generously with light soy sauce.
Spoon the rice into a bowl, top with the vegetables, then slice the rested steak thinly and arrange over the top. Serve immediately while hot.
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