The flavour of your favourite Mexican foods in one of the most English autumn time edible vessels there is? Sign me up. This is not a 15 minute meal, but it’s worth every inch of effort you put in and you can double up to make enough for work tomorrow. Just trust me on this one. Now that this blog has been in action for a couple of years, I can begin to see patterns emerging here and there. One that’s come to light this month is how much better my recipes are once we reach autumn and winter. I think the creative side of my brain must be geared towards comfort food, cause once I get going with the overindulgent probably-way-too-many-calories-for-one-meal stuff I tend to really hit the ground running. I think that’s a good thing – more of us are cooking at home at this time of year and let’s face it, we all need cheering up now that we can’t spend the whole evening drinking ice cold beer outside. I’m obsessed with twice …

If you know Brighton, you know Pompoko’s. It’s a little Japanese restaurant with a reputation far bigger than the nook of space it takes up. Pompoko’s is regularly visited and even more frequently craved by pretty much everyone I know. The service is quick, the food is reliable and there’s nothing quite like a Chicken Nanban Don at the end of a debaucherous weekend to chase the Sunday blues away. Basically, Pompoko’s has a firm place in my heart. Last month, I tried to recreate the tofu curry my (mostly vegetarian) boyfriend usually orders using Goldfish brand curry sauce.. #vegan tofu curry 🍚 used the Goldfish Brand Chinese curry sauce paste thingie to bring this dinner together in like 10 minutes which is a blessing when you don’t finish work til 11pm 😴 A photo posted by 🍴Cate In The Kitchen🍴 (@cateinthekitchen) on Jul 26, 2016 at 4:26pm PDT   It went pretty well as far as we were both concerned. The sauce tasted to me like katsu curry (seen on the menu at Pompoko’s, if you’re ever …