Monday 26 February 2024

COD TRAY BAKE WITH BUTTERBEANS, GREEN BEANS AND AIOLI

This is the perfect one-tray dinner that is healthy,  packed full of flavour and super easy to make!

Filling, nutritious and ideal to set you up for the week ahead... a new favourite!

SERVES 2

INGREDIENTS
  • 2 cod fillets
  • 1/2 white onion
  • 1 clove of garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 400g drained butter beans
  • 50ml white wine
  • 1/2 vegetable stock cube
  • 1/2 lemon
  • 150g green beans

TO SERVE
  • Bunch of dill

FOR THE AIOLI
  • Whole garlic bulb, roasted in the oven wrapped in foil for 40 mins
  • 1/4 lemon
  • 100g mayonaise

FOR THE GREEN BEAN SALSA
  • 50g green beans
  • 1/2 lemon
  • 1/2 tsp Dijon mustard
  • 1/2 tsp honey
  • 1/2 green chilli
METHOD
  • Rub the cod fillets each with around 1 tsp of table salt, then set aside, uncovered in the fridge.
  • If you have time, do this the night before, but even doing it at the start of the recipe will make a difference to how the fillets flake apart. 
  • Heat the oven to 180°C fan.
  • Make the aioli. 
  • Finely chop the roasted garlic and put into a small bowl and add the lemon juice, stir to combine, then add the mayo and season well.
  • Finely slice the onion and garlic. 
  • Heat a large glug of olive oil in a deep saucepan over a medium-high heat. 
  • Add the sliced onion along with a big pinch of salt and fry for 10 mins, until softened. 
  • Add the garlic, dried oregano and fennel seeds. 
  • Pour in the wine and allow to bubble until reduced by half. 
  • Add the butter beans along with any water from the cans/jars. 
  • Crumble in the stock cube and bubble away for 8-10 mins, until thickened.
  • Add the zest and juice of the lemon and season well, then stir in the green beans. Cook for a minute, then tip into a large roasting tray. 
  • Nestle in the cod fillets and bake for 10 mins, until the cod is flaking apart.
  • While it cooks, make the salsa. 
  • Finely slice the green beans and add to a bowl with the juice of the lemons, dijon and honey stir well. 
  • Finely chop the green chilli and add the bowl along with 2 tbsp olive oil. Season well.
  • Remove the cod from the oven and serve, drizzled with salsa and with a dollop of aioli for everyone. 
  • Serve the remaining lemon half, cut into wedges, on the side.

Friday 16 February 2024

PICI CACIO E PEPE WITH MARINATED EGG YOLK

This seriously insta hyped dish from Carbone, a hip restaurant in Paris, has been flooding my feed for the last few fashion weeks, and I have been craving it ever since I laid my eyes on this bowl of homemade, luscious pici pasta with cacao e Pepe sauce and marinated egg yolk online.

I was therefore super excited when I found a make-at-home version that was super fun and surprisingly easy to make!

A real show stopper of a recipe and almost as good as having the original dish in Paris (almost!).


INGREDIENTS

Marinaded Egg Yolks
  • 2 Egg yolks
  • Soy sauce enough to cover the egg yolks half way
Pici
  • 2 1/4 cups flour using 00 flour 
  • 3/4 cup warm water with a pinch of salt
  • 2 tbsp olive oil
Cacio e pepe
  • ~1 cup of reserved pasta water
  • 2-3 tsp freshly ground pepper
  • 2 tbsp unsalted butter
  • 1/2 cup pecorino and 1/2 cup parmesan cheese

METHOD
  • Marinade Egg Yolks: Separate the egg yolks from the egg whites and cover with soy sauce in a bowl. 
  • Cover with plastic wrap and set in the fridge for 2 hours.
  • For the dough in a large mixing bowl or on a clean surface, add the flour and make a well in the middle. 
  • Add a drizzle of olive oil, and then gradually add the warm water mixed with a bit of salt to the well. 
  • Mix with a fork and continue to add water until the dough starts to come together.
  • Once the dough begins to form, transfer it to a clean and floured surface and knead for about 10 minutes. It should become smooth and elastic.
  • Cover with plastic wrap and let rest for at least 30 minutes.
  • After resting the dough, cut into small pieces (about the size of a walnut) and roll and stretch each piece between your palms to form the Pici noodles. 
  • The motion should be similar to rolling a piece of Play-Doh into a rope shape. 
  • Keep them covered in some flour so they don’t stick together.
  • Once all the Pici are rolled, you can cook them immediately or dry them for later use. 
  • To dry them, lay them out in a single layer on a floured surface or a parchment-lined baking sheet and let them air dry for a couple of hours.
  • If cooking right away, get a large pot of water boiling (just lightly salt since we already salted the dough) and boil for only a few minutes.
  • For the sauce toast peppercorns in a dry frying pan for a few minutes and then grind up.
  • Take some of the starchy pasta water that the pici is boiling in and ladle into a separate pan over medium heat. 
  • Add the toasted pepper and two knobs of butter. 
  • Stir until this comes together, then add the al dente pici pasta and stir again for another minute.
  • Add the parmesan and pecorino cheese and let sit for a minute without stirring. 
  • Remove the pan from the heat, let sit for one more minute and then give a final stir so it all comes together.
  • Plate and serve with marinaded egg yolk!

Wednesday 31 January 2024

FRENCH ONION RAMEN


If a French onion soup and a Japanese ramen would have a baby it would be this banging recipe which may just be my favourite fusion recipe!

INGREDIENTS

  • 2 tbsp Unsalted Butter
  • 2 tbsp Vegetable Oil
  • 4 r LargOnions
  • 4 Garlic Cloves
  • 125 ml White Wine
  • 2 Sprigs Thyme
  • 400g Ramen Noodles

FOR THE STOCK
  • 1 tbsp Honey
  • 2 tbsp Dark Soy Sauce
  • 1 tbsp Fish Sauce
  • 1 Beef Stock Cube (I used a "beef flavour" veggie version)
  • 800 ml Water
  • ¼ tsp Ground White Pepper

TO SERVE
  • Cheddar Cheese
  • 2 tbsp Onions
  • 4 tbsp Crispy Shallots
  • 2Egg Yolks
  • 2 tbsp Salted Butter
  • 2 tbsp Toasted Sesame Seeds
  • 2 tbsp Sesame Oil
  • 2 tbsp Lemon Juice

METHOD
  • Remove the tops and bottoms of the onions, then slice in half and remove the skins, setting the skins aside for later. 
  • Finely slice all the onions along the grain (this will help keep their shape later), then peel and slice the garlic.
  • Add the butter, vegetable oil, onions, garlic and 1 tsp salt to a lidded medium-sized pot set over a high heat. 
  • Stir until all the butter has melted. 
  • Add a lid and reduce the heat to low. 
  • Leave to steam for 20 mins, checking and stirring after 10 mins to ensure no burning. 
  • Meanwhile, combine all the stock ingredients plus a pinch of salt in a large jug. 
  • Set aside. 
  • Cook the noodles following pack instructions, then drain and rinse in cold water. 
  • Set aside.
  • Once the onions have been cooking for 20 mins, pour in the wine and increase the heat to high. 
  • Cook for 5 mins, stirring occasionally, until all the liquid has evaporated and the onions have slightly darkened and caramelised. 
  • Add all the stock mixture and thyme, then stir well. 
  • Lay the reserved onion skins on top of the ramen, put a lid on and reduce the heat to low. 
  • Simmer for 10 mins. 
  • Remove the onion skins from the pot and discard. 
  • Add 2 tbsp grated cheddar and 2 tbsp lemon juice to the ramen, then mix well. 
  • Ladle the onion soup into two serving bowls, then divide the noodles between the bowls, letting them sit on the surface of the soup. 
  • Grate over a nest of cheddar cheese, top with the chilled diced raw onions, then carefully add 1 raw egg yolk per person. 
  • Finish with toasted sesame seeds, toasted sesame oil and enjoy!

Wednesday 24 January 2024

HOISIN NOODLES WITH CRIPSY MUSHROOMS

When I was still eating poultry many, many years ago I used to LOVE hoisin duck in all its forms (particularly the Pret duck wrap) so I loved the idea of hoisin noodles topped with veggie friendly, and addictively crunchy and moorish deep fried shredded mushrooms.

Deep frying sounds like a faff but is super quick and easy to and so worth it for the end result, a sort of luxe takeaway done at home that is a new favourite!

SERVES 2

  • 200g Oyster Mushrooms
  • 3 tbsp Cornflour
  • 1 tsp Salt
  • 1 tsp Chinese 5 Spice
  • 3 tbsp Hoisin Sauce
  • 1 tbsp Tahini
  • 3 tbsp Soy Sauce
  • 1 tbsp Dark Soy Sauce
  • 2 tbsp Sesame Oil
  • 400g Egg Noodles
  • 5 Cloves Garlic
  • 50g Spring Onions
  • 1 Red Chilli
  • 3cm Ginger
  • 100g Sugar Snap Peas
  • Vegetable Oil

METHOD
  • Tear the oyster mushrooms into small pieces. 
  • Combine the cornflour, salt and five-spice powder in a bowl. 
  • Toss this with the mushrooms until evenly coated.
  • Fill a wok with some vegetable oil and bring it to medium heat, add in the mushrooms and fry for 5 mins until very crispy.
  • Make the sauce by combining the hoisin sauce, tahini, light soy sauce, sesame oil, and dark soy sauce.
  • Cook your noodles according to the package instructions, then run them under cold water
  • Finely chop the garlic, spring onions, chilli and ginger. Slice up the sugar snap peas.
  • Remove the oil from the wok and wipe clean. Get the wok back on the heat and add in a big drizzle of oil. 
  • Fry off the spring onions, ginger, garlic and chilli until fragrant for 2 mins.
  • Then add in the sugar snap peas and noodles and toss around in the aromatics, add in the sauce and give it another toss so they are evenly coated. 
  • Serve it up in bowls and top with your crispy mushrooms and enjoy.

Sunday 21 January 2024

MISO MUSHROOMS WITH SWEET POTATO MASH & MISO GRAVY

This is quite possibly the best healthy, vegan and gluten free comfort food that I have ever had.

In fact it feels like almost like a roast dinner for vegetarians, yet is packed full of the good stuff and may just be my dish of the winter!!

You GOT to make this!

SERVES 2 

INGREDIENTS

  • 2 tbsp sunflower or vegetable oil, plus 1 tsp
  • 2 tbsp red miso
  • 1 garlic clove, crushed
  • 15 sage leaves, 5 finely chopped
  • 4 portabella mushrooms, stalks trimmed
  • 4 large sweet potatoes, peeled and chopped
  • 6 tbsp Oatly Creamy Oat single cream alternative
  • 300ml vegetable Stock
  • 1 tbsp maple syrup
  • 1 tsp cornflour, mixed with 1 tsp cold water
  • Swiss chard, pan fried in some oil
METHOD
  • Mix 1 tbsp oil, 1 tbsp miso, the garlic and chopped sage; brush over the mushrooms. 
  • Boil the potatoes in a covered pan of salted water for 10-12 minutes, until very soft. 
  • Drain and mash to a smooth purée. 
  • Stir in the cream alternative; season. 
  • Preheat the oven to 140˚C, gas mark 1.
  • Meanwhile, fry the sage leaves in 1 tbsp oil for 2-3 minutes until crisp. 
  • Drain on kitchen paper; keep warm. 
  • Wash out the pan, then boil the stock, the remaining 1 tbsp miso and the maple syrup for 10 minutes, until reduced to 175ml.
  •  Set aside.
  • Heat the remaining 1 tsp oil in an ovenproof non-stick frying pan. 
  • Fry the mushrooms, stalk-side down, on a medium-high heat for 2 minutes, pressing now and again with a fish slice, until deep golden. 
  • Turn, cook for 2 minutes, then put in the oven for 10 minutes.
  •  Reheat the gravy, add any mushroom juices and whisk in the arrowroot or cornflour. 
  • Simmer until glossy and a little thick. 
  • Season and serve with the veg, sage and mushrooms.

Monday 15 January 2024

THREE BEAN CHIPOTLE CHILLI

It is positively FREEZING outside and with that definitely the season for soups, stews and other hearty bowls.

This three bean chilli hit the spot perfectly when I made the other weekend - healthy, warming and if you omit the yogurt also totally vegan!

Plus any leftovers make an excellent next day lunch...what is not to love!!

SERVES 3

INGREDIENTS

  • 2 tablespoons olive
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons chilli powder 
  • 1 tablespoon chipotle chilli powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • Salt & pepper
  • 1 tube tomato puree
  • 2 red peppers, seeded and chopped
  • 2 carrots, chopped 
  • 3-4 cups vegetable broth
  • 1 can crushed tomatoes
  • 2 tablespoons Worcestershire sauce 
  • 1 can butter beans
  • 1 can black beans
  • 1 can kidney beans
  • yogurt, cheddar cheese, avocado & coriander for serving

METHOD
  • Heat the olive oil in a large skillet over medium heat. 
  • When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. 
  • Cook 5 minutes, until very fragrant. 
  • Stir in the tomato puree, peppers, and carrots. 
  • Cook another 5 minutes. 
  • Pour in 2 cups broth, the tomatoes, Worcestershire sauce, and all 3 cans of beans. 
  • Season with salt and pepper. 
  • Partially cover and simmer over medium-low heat for 1 hour. 
  • If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 
  • Ladle the chili into bowls. 
  • Top with yogurt, cheese, avocado, coriander and ENJOY! 

Wednesday 10 January 2024

ALASKAN SALMON CAESAR SALAD



The one thing my body is craving after all the festive indulgence is fresh, tasty and veggie packed cooking and this Caesar salad with a wonderful Alaskan salmon twist may just be my new favourite salad!!

Massaged cavelo Nero, baked Alaskan salmon, avocado and the most delish homemade Caesar dressing come together for one heck of a wow factor salad that is healthy but still totally satisfying.

Perfect to brighten up a dreary January supper.

INGREDIENTS
  • 2 wild Alaskan salmon fillets
  • 1 Bulb of garlic
  • 50g Sunflower Seeds
  • 1 tbsp Worcestershire Sauce
  • 2 Lemons
  • 350g Cavolo Nero
  • 4 Anchovies
  • 2 Eggs
  • 2 tbsp Horseradish
  • 2 Avocado
  • 40 g Parmesan
  • Olive Oil
  • Vegetable Oil

METHOD
  • Preheat the oven to 180°C/356°F. 
  • Wrap the garlic bulb in baking paper and roast in the oven for 45 minutes until soft and tender.
  • Meanwhile, mix the sunflower with the Worcestershire sauce, a tsp olive oil and a pinch of salt. 
  • Fry in a non-stick frying pan until golden and crispy, for about 2 minutes. 
  • Once they are done, put them on a plate to cool down.
  • Put your salmon fillets on a baking tray, season with half a lemons juice, salt, pepper, olive oil and a splash of water. 
  • Rub together, cover with foil and bake for 6 minutes.
  • Prepare the cavolo nero. 
  • Shred the leaves with your hands, remove the central stem and place in a salad spinner to clean. 
  • Add in a splash of water and give it a good spin. 
  • Once washed, put the leaves into a large bowl, squeeze in the juice of a lemon, salt, pepper and olive oil. Use your hands to massage the juices into the leaves, breaking down the textures. 
  • Do this for a couple of minutes.
  • Time to make the dressing. 
  • Once your garlic is cooked, remove, peel back the skin and with a knife, squish out the roast garlic within. Once all the garlic is squeezed out, discard of the skins. 
  • Chop the garlic up until you have a nice smooth paste.
  • Grate your parmesan and chop your anchovies (saving the oil from the tin). 
  • Add both into a bowl along with the garlic paste, egg yolks, anchovy oil, horseradish, squeeze of half a lemons juice, salt and pepper. 
  • Stir together and add in 2 tsp of olive oil and 2 tsp of vegetable oil to get the right consistency.
  • Slice up the avocado and add into the cavolo nero with the 2/3 of the garlicky dressing. 
  • Toss together. 
  • Break up the salmon fillets with a fork, into small flaked chunks.
  • Build up the salad on each plate, starting with the dressed leaves and avocado, then the flaked salmon. Then, drizzle over more dressing on each plate, sprinkle over the Worcester sauce seeds and the leftover parmesan. 
  • ENJOY!

Thursday 21 December 2023

15 MINUTES SMOKED SALMON, CREME FRAICE & CORNICHON GNOCCHI


After a week of Christmas parties, lots of wine and stodgy food I was after a delicious, quick and not too indulgent dinner that would sort this slightly worse for wear 31 year old out in an instant.

Craving smoked salmon and some sort of carb, but not wanting to revert to my usual and very heavy smoked salmon and cream pasta, I found this amazing and super easy to make gnocchi recipe online and it may just be new favourite!

The sauce which is essentially chopped up cornichon, cornichon juice, creme fraiche and fresh dill may sound odd but works a real treat when combined with slices of smoked salmon, broad beans and the gnocchi which are fried in some butter to get them nice and crispy! 

Quick, tasty, comforting - what else could you want!!!


SERVES 2
  • 125g frozen broad beans 
  • 25g butter 
  • 1 tbsp olive oil 
  • 1 x 500g pack chilled gnocchi 
  • 150ml crème fraîche 
  • 5 small cornichons, chopped, plus 2 tbsp of pickling liquid 
  • 1 pack dill, chopped 
  • 200g pack smoked salmon
METHOD
  • Put the broad beans in a heatproof bowl, cover with boiling water and leave to defrost.
  • Heat the butter and oil over a medium heat in a non-stick frying pan that’s large enough to hold the gnocchi in a single layer. 
  • Once the butter has melted, add the gnocchi and toss in the fat until evenly coated, then fry undisturbed for 2 minutes
  • Toss the gnocchi to turn and fry for another 2-3 minutes, stirring until golden on all sides. 
  • Drain the broad beans.
  • Turn off the heat and stir through the crème fraîche and pickling liquid followed by most of the cornichons and dill, plus the broad beans
  • Season with salt and pepper.
  • Remove the pan from the hob completely and stir through three-quarters of the smoked salmon.
  • Divide the gnocchi between two bowls and top with the reserved gherkins, dill and smoked salmon. 
  • Serve with a grinding of black pepper.

Monday 11 December 2023

CURRIED BUTTERNUT SQUASH RAMEN

Although butternut squash is most definitely not the most traditional of ramen ingredients, it works an absolutely treat in this nearly vegan (omit the egg and replace the egg noodles with a vegan friendly alternative) ramen that may just be my favourite every homemade noodle soup yet!!!

The combo of curry and roasted butternut squash is a revelation, with 2/3 of the roasted squash used as the most wonderful base for a broth that will knock your socks when combined with miso, chilli oil, veg stock and fresh ginger.

The last third, kept in the oven a little longer to caramelise the squash, is just one of the delicious toppings that finish off the outstanding ramen, alongside chargrilled pak choy and corn on the cob and the most perfectly still in the middle gooey cooked egg.

I slurped up every last bite of this ramen and I am already thinking about making this for supper again VERY soon - a new fav!

SERVES 2-3

INGREDIENTS

1 largeButternut Squash
2 tbsp Curry Powder
2 tbsp White Miso Paste
1 tbsp Sesame Oil
2 tsp Chilli Oil
1Vegetable Stock Pot
1½ L Boiling Water
25g Ginger
4 Cloves Garlic
3 Pak Choi
2 Corn On The Cobs
100g beansprouts
4 Eggs
400g Instant Noodles or Egg Noodles
Vegetable Oil

METHOD
  • Begin by preheating the oven to 180°C.
  • Peel your butternut squash. 
  • Deseed and chop into chunks.
  • Add the squash into a roasting tray with a glug of vegetable oil, a big pinch of salt and half of your curry powder. 
  • Mix together and whack it into the oven for 40 mins until the squash is soft and tender. 
  • Stir halfway through.
  • At this point, remove 2/3’s of the butternut squash from the oven and pop the remaining 1/3 back in for another 15 minutes until it becomes browned and caramelised.
  • Add the 2/3’s of the squash into a blender along with the white miso, the rest of your curry powder, sesame oil, chilli oil and the vegetable stock pot. 
  • Add in a small splash of water and blitz until you have a fine butternut squash paste.
  • Finely chop the knob of ginger and grate the garlic cloves. Add the ginger and garlic into a deep saucepan with a splash of vegetable oil. 
  • Fry on low to medium heat. 
  • Just before it begins to colour add the butternut paste and cook for around a minute.
  • Just before the butternut paste starts to catch add in boiling water. Stir it together and bubble down on a medium heat until you have a thick broth consistency (looser than a soup).
  • Meanwhile, quarter your pak choi. Get a griddle pan on the heat and when hot add in the quartered pak choi and corn on cobs (if you do not have a griddle pan use a non-stick frying pan without oil). 
  • Griddle for 3-4 minutes on both sides until charred. Once cooked set aside.
  • Step 9. 
  • Time to boil the eggs. 
  • Boil for 5 minutes, remove and add into a bowl of icy water to stop the eggs from cooking. 
  • Remove after a few minutes and peel away the shell.
  • Get your noodles and bean sprouts and chuck them into the broth. 
  • Cook for 3-4 minutes
  • Time to serve up the ramen!
  • Into a bowl, add a handful of noodles and fill with ramen broth. 
  • Cut off the corn off the cob and add into the bowl along with the pak choi. 
  • Take the caramelised butternut squash from the oven and place that in the bowl. Chop your runny egg in half and add on top. 
  • Drizzle over with more chilli oil and enjoy!

Thursday 30 November 2023

GOCHUJANG FISH PIE WITH SWEET POTATO AND BLACK SESAME


A Korean twist on the quintessentially British fish pie, with a sweet potato and black sesame instead of the bog standard potato topping, might sound ODD but OMG this may just be the best savoury pie I have ever had!!!

Spicy, comforting and full of unexpected but wonderful flavour combo - this is a new dinner party favourite I URGE you to make!!

SERVES 3

INGREDIENTS

  • 1kg sweet potatoes, peeled and roughly chopped
  • 3 medium free-range eggs
  • 1 fish stock cube or 500ml fish stock
  • 90g unsalted butter
  • 50g plain flour
  • 2 tbsp gochujang
  • 1 tsp rice wine or white wine vinegar
  • 400g fish pie mix
  • 150g raw king prawns, shelled 
  • 75g frozen peas
  • 100g spinach
  • 1 tbsp black sesame seeds
  • 4 tbsp crunchy kimchi to serve
METHOD
  • Cook the potatoes in salted boiling water until soft (around 20 minutes), then lift out with a slotted spoon and set aside to steam dry. 
  • In the same pan of boiling water, cook the eggs for 6½ minutes, then drain and transfer to a bowl of cold water to stop them from cooking further.
  • Meanwhile, pour 500ml boiling water from the kettle over the stock cube, stir to dissolve and set aside. (If using fresh stock, cook it in the microwave on high for 1 minute to warm through). 
  • Put 50g of the butter in a large saucepan over a medium heat and, once melted, stir in the flour to make a paste. 
  • Cook, whisking, for 2 minutes to cook out the floury taste, then slowly whisk in the hot fish stock bit by bit, to avoid lumps. 
  • Stir in the gochujang paste and vinegar, then season with a pinch of salt and pepper and leave to cool slightly.
  • n the potatoes, leave to steam dry for a minute, then return to the pan and mash with the remaining butter. Season with a big pinch of salt. 
  • Heat the oven to 180ºC fan/gas 6.
  • Stir the fish, prawns, peas and spinach into the sauce and transfer to an ovenproof dish. 
  • Peel and halve the eggs, then nestle them into the sauce. 
  • Spoon over the sweet potato mash, spread to cover, then sprinkle with black sesame seeds and put in the oven for 30 minutes. 
  • Serve with a spoonful of crunchy kimchi on the side.

Wednesday 22 November 2023

SALMON, ORANGE & POTATO TRAY BAKE WITH CITRUS AVOCADO SALSA

Another week, another tray bake!!!

Here the combo of salmon with a fresh herb, paprika and orange zest rub, roast potato and orange slices and the most wonderful sriracha and orange dressing works an absolute treat and is packed full of flavour.

The avocado citrus salsa is the perfect finishing touch and adding orange juice to avocado is the ultimate game changer - how is adding it NOT A THING for all guacamole!!!

Fresh, filling, and full of the good stuff!

INGREDIENTS
  • 500g Yukon Gold Potatoes
  • 2 salmon fillets
  • 1 tsp Sweet Smoked Paprika Powder
  • 1 tsp Orange Zest
  • 1 orange
  • 3 tbsp Lemon Juice
  • 3 tbsp Orange Juice
  • 2 Shallots
  • 1 tsp Sriracha sauce
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • Salt & pepper 
CITRUS AVOCADO SALSA
  • 2 avocados
  • 2 tbsp olive oil
  • 3 tbsp orange juice
  • 3 tbsp lemon juice
  • Salt & Pepper to taste

METHOD

  • Preheat oven to 200 ºC and prepare a baking sheet with parchment paper.
  • Wash the potatoes, cut in half and spread on the baking sheet. 
  • Drizzle with olive oil, season with salt and pepper, and toss to coat. 
  • Roast for 10-15 minutes, or until tender. 
  • For the salmon, thyme and rosemary, wash, shake dry and pluck the leaves from the stalk. 
  • Finely chop the leaves and rinse the salmon in cold water and pat dry.
  • Mix the herbs with the smoked paprika powder, orange zest, lemon zest and a pinch of salt and pepper and then spread over the salmon. 
  • Rub into the fillet together with 2 tablespoons of olive oil.
  • In a small bowl, mix 2 tablespoons of olive oil, lemon juice, orange juice and sriracha sauce. 
  • Peel shallots and cut into thin slices. 
  • Wash the orange with hot water, dry and cut into slices.
  • Take the potatoes from the oven. 
  • Add the salmon, sliced shallots and orange slices around the potatoes. 
  • Drizzle over the sriracha citrus mixture and return the pan to oven and roast for 10-20 minutes more, until the salmon is done.
  • Meanwhile, prepare the salsa. 
  • Halve, core and peel the avocado. 
  • Cut the pulp into fine cubes. 
  • Mix together with orange juice, lemon juice and olive oil. 
  • Season to taste with salt and pepper.
  • Serve the salmon and potatoes with some fresh citrus avocado salsa.

Monday 13 November 2023

OTTOLENGHI'S MUSHROOM "CARBONARA"

This pasta is a real show stopper and a must-try dish for any fellow mushroom lovers like myself out there!

Truly the mushrooms, cooked with an asian twist, are the real stars of the show here, chopped so finely that they almost feel like the pancetta that you find the meaty original and are definitely a worthy vegetarian friendly substitute.

The perfect autumnal pasta main to impress that will even win carnivores over.

Serves 2

INGREDIENTS

For the fried shiitake
  • 1 tbsp olive oil
  • 150g fresh shiitake mushrooms, stems discarded, caps chopped into 1cm pieces
  • ½ tsp mirin
  • ½ tsp soy sauce 
  • For the soy shimeji 
  • 1 tbsp olive oil 
  • 300g shimeji mushrooms, trimmed, or oyster or king oyster mushrooms, shredded
  • 1 tsp soy sauce
  • 1 tsp mirin

For the ‘carbonara’
  • 5 egg yolks
  • 50g parmesan, finely grated 
  • 1½ tsp mirin 
  • 1 tbsp soy sauce
  • Fine sea salt and black pepper
  • 400g dried bucatini, or spaghetti
  • 1 tbsp olive oil 
  • 1 large garlic clove, peeled and crushed

METHOD
  • Start with the shiitake. 
  • Put the oil in a large frying pan on a medium-high heat, add the chopped shiitake and cook, stirring often, for about seven minutes, until golden all over. 
  • Mix the mirin and soy in a small bowl, pour into the pan and cook, stirring quickly for another minute. 
  • Tip the shiitake mix on to a plate and set aside.
  • Wipe the pan clean and put it on a high heat. 
  • Pour a teaspoon of oil into the pan, then add a third of the shimeji (or oyster or king oyster mushrooms) and cook, stirring often, for two to three minutes, until lightly golden all over. 
  • Tip into a large bowl, then repeat with the remaining shimeji, cooking them in two more batches and adding a teaspoon of oil. 
  • When the last batch of shimeji is cooked, return them all to the pan. Mix the mirin and soy in a small bowl, pour over the top of the shimeji, stir to coat, then tip out into the large bowl and set aside.
  • Now for the carbonara. 
  • Put the egg yolks, parmesan, soy and mirin in a bowl, add a few good grinds of pepper, mix well and put aside.
  • Put 1.3 litres of water and three-quarters of a teaspoon of salt in a large pan and bring to a boil. 
  • Turn down the heat to medium-high, add the pasta and cook until al dente. 
  • Two minutes before the pasta is done, return the saute pan to a medium heat and, once it’s hot, add the oil and garlic and cook, stirring, for 30 seconds, until fragrant.
  • Using tongs, lift the cooked pasta out of the boiling water and stir it into the garlicky oil. 
  • Measure out 200ml pasta water into a bowl, quickly stir in the egg mixture, to combine, then pour the lot into the pasta pan and stir vigorously for a minute, just until the mix thickens into a sauce that coats the pasta.
  • Take the pan off the heat, stir in the shimeji until well combined, then use tongs to transfer the pasta to two bowls. 
  • Scatter a quarter of the fried shiitake over the top of each bowl of pasta and serve with the rest of the shiitake on the side.
  • ENJOY!

Tuesday 7 November 2023

NO STIR LEEK, SMOKED SALMON & DILL RISOTTO

Making a risotto can involve a lot of faff and having to watch over a pot continuously for at least half an hour while stirring is fun and games when you have the time for it but not ideal when you are after an easy yet fancy dinner.

Well my smoked salmon, leek and dill risotto may be the answer for those short on time - a risotto that tastes like the real deal and like you have slaved over it for hours but is in fact super easy and quick to make, your oven in fact doing all the hard work!

I was shocked how perfectly cooked and creamy the final risotto was and was seriously impressed with the wonderful flavour combo of the leeks, dill and ample smoked salmon!

One of those dishes that will be a total dinner party winner but will leave you with minimal washing up and cooking effort!

A new fav!

SERVES 4

INGREDIENTS

  • Olive oil for frying
  • 500g leeks, thinly sliced
  • 2 garlic cloves, crushed
  • 300g arborio risotto rice
  • 250ml vegetable stock
  • 25ml fish stock
  • 750ml semi-skimmed milk
  • 100ml low-fat crème fraîche
  • Juice 2 lemons
  • 400g smoked salmon, sliced
  • Bunch fresh dill, chopped

METHOD

  • Heat the oven to 180˚C/160˚C fan/gas 4. 
  • In a large flameproof casserole (one that has a lid), heat a glug of oil and add the leeks (see tip). 
  • Fry for 5 minutes on a medium heat until starting to brown.
  • Add the garlic, dill and rice, then cook for 2-3 minutes until the rice is translucent. 
  • Pour in the stock and 600ml of the milk, put the lid on and bake for 35-40 minutes until the rice is tender and has swelled. Warm the remaining milk.
  • Remove the casserole form the oven – it will look like the milk has split, but don’t worry, it will come back together. 
  • Stir in the remaining milk, crème fraîche and half the lemon juice. 
  • Taste and add more lemon juice, if you like. Stir in the salmon and dill, then season.
  • Top with more smoked salmon slices and serve!

Wednesday 1 November 2023

COPYCAT JOE & JUICE SPICY TUNA SANDWICH


Like half the millennial and most of the Gen Zers out there I am OBSESSED with JOE & THE JUICE sandwiches.

Eating one of their, pushing the £8 mark, slimline sandwiches gives me immense joy every time I treat myself to one, especially their spicy tuna version which is the perfect combo of crispy thin wholewheat bread, tuna salad, jalapeño, tomato and pesto.

I have been so obsessed with them recently that I made it my mission to recreate a worthy "copycat" and "make it your own at home" version, and after a bit of research online and thoroughly analysing what ingredients I thought I could taste in the sandwich I came up with pretty spot on recipe!!!

In fact my version was so damn tasty and close to the original that I basically ate it for dinner, then breakfast and lunch the next day!

Of course, I will still got to Joe & the Juice when feeling lazy or like treating myself but it was so easy and cheap to make this outstanding sandwich at home that I will be repeating this little recipe A LOT in the future, trust me!

MAKES 4 SANDWICHES

INGREDIENTS

FOR THE TUNA SALAD

  • 2x 150g tins of canned tuna in spring water
  • 1 tablespoon chopped dill
  • 150g light mayo (add / reduce until you get your desired consistency, I don't like it too mayo heavy)
  • 2 tablespoon chopped jalapeños, drained (add more if you like it extra spicy)
  • Tabasco (I added about 10 splashes)

TO ASSEMBLE

METHOD

  • Make your tuna salad - combine the tuna, mayo, jalapeños, tabasco and dill.
  • Mix well and adjust the tuna salad seasoning + spice level to your liking, then set aside in the fridge.
  • Get a griddle pan hot on a high heat
  • Add your pitta slices and grill both sides until hot and crispy
  • Now it's time to assemble the sandwich!
  • Spread the bottom pitta slice with plenty of pesto.
  • Top with tomato and avocado slices.
  • Spread your tuna salad generously as final layer then add the top pitta slice and ENJOY!
  • The tuna salad keeps a good few days in the fridge so keep on making those sandwiches!!