From rainbow wraps to Thai green curry, Rochelle Humes reveals her favorite recipes


WHEN Rochelle Humes married JLS pop star Marvin, she received a very special family gift – her father’s favorite recipe.

She said, “We would always call home and get a bowl of Saturday soup, which we eat every weekend in Jamaican and Caribbean culture.


Credit: © Karis Kennedy

“I always wanted to know how to do his father’s version. So when Marvin and I got married, his dad – who’s a chef – taught me.

“It was almost like a farewell gift, like ‘You’re in charge now’.”

It also meant that it was time for Rochelle to become the host of the family.

The mother of three said: “It was like passing the baton, but also saying, ‘We are coming to you now because we have been doing this for our son his whole life.’ Soup is one of the treats from the TV host’s first cookbook, At Mama’s Table, released this month.

Rochelle concocted her book as a way to keep busy during the lockdown, never considering that it might be a real possibility.

The 32-year-old, who found fame in girl group The Saturdays, said: “During the lockdown, we all saw ourselves as bosses, right?

“We were all breaking banana bread. A friend said to me, “If you are looking for something to do with your time, you should write down all of your recipes for your children. What all children want are their mom’s recipes.

Rochelle learned the basics of cooking from her mother Roz Wiseman, who raised the singer and her three siblings as a single parent in Barking, east London.

Rochelle, who presents BBC One’s Saturday night music quiz The Hit List with her husband Marvin, always has them in mind about raising her two daughters, eight-year-old Alaia-Mai and four-year-old Valentina. and her baby Blake.

Feeding her three children is a source of joy for Rochelle, even the messy meals that accompany the weaning of her 11 month old son.

She said: “Blake is at this point where if he’s a little tired he’ll throw the bowl even though he’s still hungry. When it happened the other day, I sat him in the tub and fed him until the end of his dinner while he was distracted. Marvin came home and I was like, ‘Yeah, this is where we’re at with meals, eating in the tub.’

Although she is an excellent cook, Rochelle admits that she is not much of a baker. Viewers may remember her appearance in The Great Sport Relief Bake Off in 2014, when she accidentally put salt in her Eccles cakes instead of sugar.

She said: “I looked in the oven and thought I had screwed it up. Then I realized my mistake when I tried one. I begged Mary Berry not to try it. Paul Hollywood was coughing and spitting after eating it.

Here, we share some of Rochelle’s recipes, and get more from tomorrow’s Fabulous magazine.

  • From At Mama’s Table, by Rochelle Humes, (Vermilion, £ 20), released October 14


This is a really fun meal prep activity for kids, who will love getting involved in wrapping their own wraps. It’s really colorful and full of healthy ingredients.

It's really colorful and full of healthy ingredients


It’s really colorful and full of healthy ingredientsCredit: © Yuki Sugiura

You can include any other additional salad ingredients that you have in the fridge, such as sliced ​​peppers or half a boiled egg.

I like to keep this vegetable, but you can add chicken. They are also a healthy and convenient lunch box option.

(For 4 people)

Preperation: 10 minutes

  • 4 full wraps
  • 4 tablespoons of hummus or 150 g of grated cooked chicken breast
  • 45 g grated cheddar
  • 1 large carrot, peeled and grated
  • 60 g coarsely grated red cabbage
  • 125g Little Gem lettuce, grated
  • 8 cherry tomatoes on the vine, cut into wedges
  • Olive oil, for drizzling
  • Sea salt and freshly ground black pepper

METHOD: Lay the wraps flat on a board and spread each with a tablespoon of hummus, if using. Arrange topping ingredients on each wrap, making clean strips of each cheese, carrot, cabbage, lettuce, tomato and chicken, if using, then drizzle a little olive oil over all adult portions. and season with salt and pepper.

Arranging the toppings this way will create a nice rainbow effect that your kids will love.

Roll up the wraps, then cut each in half. These are now ready to serve, but keep well in the refrigerator or packed in a lunch box until later today.

For the first step of weaning: Serve the deconstructed wraps, with the grated vegetables, a spoonful of hummus and the wrap sliced ​​into strips.

For the older ones: they will appreciate them as is, but reserve the seasoning and olive oil for the adult portions.


THIS deliciously flavored curry is always a favorite. I love the color, the spiciness and the texture. To save time I always use store-bought curry paste and there are very good quality ones available in stores.

I love the color, the spiciness and the texture


I love the color, the spiciness and the textureCredit: © Yuki Sugiura

(For 4 people)

Preperation: 5 minutes

To cook: 20-25 minutes

  • 1 tablespoon of vegetable oil
  • 500g boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 eggplant, cut into 2 cm pieces
  • 1 yellow bell pepper, seeded and thinly sliced
  • 2 tablespoons of good quality Thai green curry paste (check the label for allergens)
  • 1 can of 400 ml light coconut milk
  • 200g green beans, trimmed and cut in half Cooked jasmine rice, for serving
  • Lime wedges, for serving

METHOD: Heat the oil in a large skillet or wok over medium heat, then add the chicken and eggplant and cook, stirring continuously for 5 minutes.

Add the pepper with the curry paste and 1 tablespoon of coconut milk. Continue to cook for another 5 minutes, stirring occasionally, until the pepper has softened and the dough is fragrant.

Add the rest of the coconut milk to the pot and mix. Bring the mixture to a boil, then lower the heat to simmer, cover with a lid and cook for 5 minutes.

Add the green beans to the curry and toss, then cover again and cook for another 5 minutes until the chicken is cooked through and the vegetables are tender.

Divide the curry between serving bowls and serve with jasmine rice accompanied by lime wedges to press it.

For the first step of weaning: The curry paste is too spicy and salty for young children, so fry some of the chicken and vegetables separately, then mash them with a little coconut milk or plain yogurt . Serve with rice.

For older children: Serve with a spoonful of plain yogurt.


THE best family dinners are full of flavor, nutritious, and super easy to prepare, and this ramen ticks all of those boxes. It’s also light, but really comforting. My kids love to eat with chopsticks, so we always have a few pairs at home – just be prepared for a bit of a mess.

The best family dinners are full of flavor, nutritious, and super easy to prepare, and this ramen ticks all of those boxes.


The best family dinners are full of flavor, nutritious, and super easy to prepare, and this ramen ticks all of those boxes.

(For 4 people)

Preperation: 5 minutes

To cook: 30 minutes

  • 2 tablespoons of sesame oil
  • 200g minced pork
  • 2 garlic cloves, thinly sliced
  • 2 thumb-sized pieces of ginger, peeled and cut into matchsticks
  • ½ teaspoon of five Chinese spices
  • 2 tablespoons of soy sauce
  • 1 bunch of spring onions, white and green parts finely chopped
  • 400g medium egg noodles
  • 2 large eggs
  • 1-2 star anise
  • 2 liters of chicken or vegetable broth
  • 4 pak choi, cut in half
  • Sea salt and freshly ground black pepper

METHOD: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the minced pork, garlic, ginger, Chinese five spices, soy sauce and the white parts of the spring onions and cook, stirring constantly, for 5 minutes until the meat is golden brown and begins to brown. caramelize. Pour the spicy pork mixture into a bowl and keep it warm while you prepare the other items.

Bring a pot of water to a boil and add the eggs and noodles. Cook 6 minutes, then drain the noodles and set aside.

Rinse the eggs under cold water for a few minutes, then remove and discard the shells and cut the eggs in half. Meanwhile, return the pan in which the pork was cooked to the heat with the remaining tablespoon of sesame oil.

Add star anise and sauté briefly until fragrant, then pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce to a boil and add the pak choi. Cook for 4 minutes until the pak choi is tender. To serve the ramen, divide the broth, noodles, pork and egg halves among 4 bowls. Spread over the green parts of the spring onions and serve hot.

For Stage One Weaning: The soy in this one is too salty for very young children, but they may have a hard-boiled egg, which you could mash with noodles and cooked vegetables.

For Older Kids: Older kids can enjoy it as is, just use a low-salt soy sauce when making ramen.

Inside Rochelle Humes and husband Marvin’s luxury getaway as they celebrate nine years of marriage


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