Thursday 16 May 2024


I am once again knee deep into show season so for now recipes have to be quick to make (and not leave the kitchen in a huge mess), while still looking and tasting restaurant worthy.

This gnocchi concoction, rustled up in less than 20 minutes, does exactly that - a perfect combo of gnocchi, sundried tomatoes, mascarpone and spinach - a little bit of dolce vita on a plate when the day has been long and full of emails!


  • 150g fresh spinach 
  • A jar sundried tomatoes 
  • 500g gnocchi (a pack that cooks in 2 mins) 
  • 2 tsp chilli flakes
  • 1 pinch salt 
  • 200ml vegetable stock
  • 150g mascarpone 
  • 2 tsp tomato puree 
  • A few basil leaves to finish off the dish

  • Add the kettle to boil
  • Add the sundried tomatoes (with some of the oil from the jar), tomato puree, mascarpone, chilli flakes and salt to the pan on high heat.
  • Add 200ml water from the kettle to the vegetable stock cube and pour into the sauce.
  • Add the spinach and gnocchi, stir on high heat until the gnocchi has absorbed some of the  stock and is cooked (2-3 mins) 
  • Serve topped with fresh basil, black pepper and Parmesan 
  • ENJOY!

Thursday 2 May 2024


My obsession with orzo continues and this orzo dish with charred lemon and prawns looks and tastes restaurant worthy but is actually super quick and super easy to make!

The perfect dinner recipe for a Friday night after a long week when you fancy something sophisticated but don't want to slave for hours behind the stove!!


3 tbsp of olive oil
400g of cherry tomatoes, halved
1 tbsp of dried basil
1 lemon, cut in half
1 White onion, finely chopped
1 large clove of garlic, finely chopped
3 tbsp of tomato purée
300g of dried orzo
600ml of fish stock
400g of raw, peeled king prawn

Preheat the oven to 200/180 fan.
Start by adding the oil, cherry tomatoes, dried basil and halved lemon to an oven proof dish. 
Place into the oven and cook for 20 minutes until the tomatoes have completely softened.
In a separate pan, heat a splash of oil over a medium heat. 
Add the Onion and cook for 3-4 minutes until softened, then add the garlic and fry for a further minute. Add the tomato purée, orzo and fish stock. 
Season well with salt and pepper then simmer gently for 12 minutes until the orzo has absorbed the stock and is al-dente. 
Remove the tomatoes from the oven and add two the pan with the orzo. 
Squeeze in half the cooked lemon and add the prawns. 
Mix well the simmer for 2-3 minuets until the prawns have just turned pink.
Divide between two bowls then finish with the other half the lemon squeezed over the top.

Tuesday 16 April 2024


Even though we had a (brief) hint of spring in the air recently, it is still, at least for now, still definitely still soup sort of weather and I am a little bit obsessed with this katsu curry udon noodle soup with panko prawns and alll the trimmings!

It looks super impressive plated up and is surprisingly easy to prep, thanks to some pre-made shortcut elements, and will be added to the regular recipe rotation.



  • 3 Tsp butter
  • 1 large onion
  • ⅛ tsp salt
  • 2-3 Tbsp white miso paste
  • 1 inch fresh ginger
  • 3 large garlic cloves
  • 3 Tbsp Mirin
  • 1 - 1 1/2 Tbsp soy sauce
  • 92g S&B curry blocks (from your local asian supermarket)
  • 800ml vegetable broth
  • 1 Tbsp sesame oil

  • 400G udon noodles 
  • 1 pack tempura prawns (from your local asian supermarket)
  • 6 spring onions
  • 2 large eggs
  • 2 Tbsp toasted sesame seeds
  • 1 Tbsp chilli oil

  • Preheat your oven to 180c. 
  • Cook 2 eggs into boiling water for 6:30mins, then drain immediately into cold water to stop the cooking. Crack the shells and leave inside cold water. 
  • Slice the onions into thin half moons and mince the ginger and garlic. 
  • Into a medium sized pot on medium heat, add butter, 1 Tbsp neutral oil, onions and a pinch of salt, then cook for 3 mins. 
  • Add miso paste mix very well into the onions. 
  • Add the ginger, garlic, soy sauce, mirin and reduce the heat to medium low and cook for 3 mins, stirring occasionally so nothing burns. Add the stock and bring to a boil. 
  • Place the frozen prawn tempura on a baking tray lined with baking paper or foil and bake for 15 mins, flipping half way through, then turn the oven off and leave inside to stay warm with the foot slightly ajar. 
  • Break up all the curry cubes, and add to the boiling stock. 
  • Use a wooden spatula to mix and scrape the base of the pan to catch any clumps. 
  • Place a lid on, and simmer on the lowest heat for 10 mins. 

  • Finely slice all the spring onions green tops and place into a small bowl of very cold tap water. 
  • Drain water from the springs onions just before serving. 
  • Carefully roll the eggs on a flat surface, to crack the shell evenly and peel under cold water for easy removal.
  • Use a sharp knife to cut eggs in half. 
  • Cook the udon noodles in boiling water for 1:30 mins using chopsticks to gently loosen. 
  • Drain and rinse very well under cold tap water and portion straight into serving bowls. 
  • Drizzle a Tbsp of sesame oil into the curry, taste for seasoning, and remove from the heat. 
  • Ladle 3 big scoops of curry onto the udon, and lift the noodles to the surface. 
  • Top with a mound of crispy springs onions, fudgey egg, prawn tempura, sesame seeds and finish with chilli oil.
  • ENJOY!

Tuesday 9 April 2024


Spring is in the air and this pasta concoction is basically the new season on a plate! 

A creamy sauce with leeks (my fav), dill and a touch of Boursin gets tossed with rigatoni before getting topped with a pan fried salmon fillet and the most irresistible honey and mustard drizzle!

Zingy, nutritious and super easy to make! Will be making again!!



  • 3 leeks
  • 400g rigatoni
  • 2 garlic cloves
  • knob of butter
  • bunch of dill
  • 2 salmon pieces
  • 30g parmesan
  • 300ml double cream
  • 1 tbsp Boursin 
  • olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • Salt & pepper

  • Cook the pasta in boiling water until al dente, reserving 100ml of the pasta cooking water
  • Chop your leeks into 2 cm rounds and put in a deep bottom frying pan with a knob of butter and the minced garlic to soften for about 5-7 minutes.
  • Drizzle the salmon with oil and season before putting in another frying pan on a medium heat, cooking each side for around 2-3 mins (I like my salmon to not be overdone), once done set the salmon aside.
  • Finely chop your dill before adding the dill, double cream and Boursin to the frying pan with the leeks, adding 100ml pasta water as well.
  • Stir well to combine and keep bubbling away on a medium heat.
  • In a small bowl mix together the Dijon, honey and 1tsp of the chopped dill.
  • Once the leek and dill sauce is nice and creamy add your pasta and toss together.
  • Plate up the pasta with the salmon on top, then finish with a generous drizzle of the honey mustard sauce.

Wednesday 3 April 2024


I am in absolute awe of this amazing lasagne that fuses Italian, Brazilian and Mexican culinary elements into something quite extraordinary, quite possible the best lasagne I have ever had.

Instead of the usual beef ragù, here finely minced garlic, onion, cherry tomatoes and king prawns are sautéed before habernero chilli, tomato puree, miso paste, white wine and fish stock are added to create the most flavourful and punchy prawn ragout.

This ragù gets layered up with lasagne sheets and a surprisingly great béchamel substitute, a mix of cream, chives and parmesan, before the finished concoction gets topped with a quickly made yet incredible habanero oil.

It may not be the most conventional of recipes but OMG it is one you won't forget devouring in a hurry - I for one am already planning to make this again for my next dinner party!!!



  • 250g fresh lasagne sheets
  • 130g double cream, plus 1 tablespoon to serve
  • 100g Parmesan, finely grated
  • 10g fresh chives, finely chopped
  • 6 tbsp olive oil
  • ½ onion, finely chopped
  • 5 cloves of garlic, crushed
  • 200g sweet, ripe cherry tomatoes, such as Datterini, finely chopped
  • 1 tsp fine salt
  • 500g raw peeled king prawns, very finely chopped to mince consistency
  • 1 dried habanero chilli (or chilli flakes if you prefer less heat)
  • 80g tomato purée/paste
  • 2 tsp white miso paste
  • About 50 twists of freshly ground black pepper 
  • 100g white wine
  • 500g fish, shellfish or chicken stock (unsalted liquid stock, not cubes)
  • 120g olive oil
  • 2 tsp tomato purée/paste
  • ½ tsp chipotle flakes
  • 1 dried habanero chilli, seeds discarded, finely chopped (use less habanero or a pinch of regular chilli flakes if you prefer)
  • ½ tsp sweet paprika
  • ¼ tsp fine salt
  • For the ragù, put 4 tablespoons of the oil into a large sauté pan on a medium heat with the onion, garlic, cherry tomatoes and fine salt. 
  • Fry, stirring often, for 8–10 minutes or until the onions are soft and golden and the tomatoes have broken down.
  • Increase the heat to high, add the chopped prawns and fry for another 8 minutes, stirring every now and then, until the prawn mince has taken on some colour.
  • Add the habanero (or chilli flakes), tomato purée/paste, miso and plenty of pepper.
  • Continue to fry for 3 minutes, stirring every now and then. 
  • Turn the heat down if the mixture starts to catch or burn.
  • Pour over the wine and let it bubble away for 30 seconds. 
  • Add the stock (or water) and the remaining 2 tablespoons of oil, bring to a simmer, then reduce the heat to medium-low and simmer gently for about 18–20 minutes. 
  • Remove the habanero, squeezing it into the sauce first if you like heat.
  • Meanwhile, put all the ingredients for the habanero oil into a small saucepan and place on a medium heat. 
  • Mix well and heat until gently bubbling, about 1½ minutes. 
  • Remove from the heat and set aside. 
  • Once cool, transfer to a clean jar (you’ll only need a couple of tablespoons for this recipe).
  • Preheat the oven to 200°C fan/220°C.
  • To assemble the lasagne, cover the bottom of a small baking dish with lasagne sheets, about 20 x 20cm or a similar size, then spread over a fifth of the ragù. 
  • Follow with a fifth each of the cream, Parmesan and chives. 
  • Continue layering in the same way until you’ve used up all the ingredients. 
  • Drizzle over ½ tablespoon of the habanero oil, cover tightly with foil and bake for 20 minutes.
  • Increase the oven heat to 230°C fan/250°C, remove the foil and bake for another 12 minutes, or until the edges are crisp and the pasta is cooked through.
  • Leave to cool for 10 minutes and enjoy!!

Thursday 28 March 2024


My entire Instagram explore page is basically salmon and butter bean recipes because really that is all I have been eating of late!

In fact like most millennials I am OBSESSED with the humble butter bean,

Somehow butter beans feel luxurious and comforting whilst also being pretty good for you and are a very tasty and filling component for any vegetarian main.

Here they work wonders once again as part of this delicious gratin where a butter bean, cream, sage and red onion sauce is sandwiched between layers of sliced butternut squash and gruyere..the perfect supper whilst we wait for spring to arrive!



  • Small knob of butter
  • 1 tbsp olive oil
  • 2 red onions, halved and thinly sliced
  • 2 garlic cloves, crushed
  • 8 sage leaves, finely chopped
  • 800g butter beans, drained
  • 300ml pot double cream
  • 200ml milk
  • 2 tbsp wholegrain mustard
  • 1 butternut squash, peeled, seeds removed, quartered and thinly sliced (about 950g/2lb 2oz prepared weight)
  • 100g grated gruyere
  • 50g grated cheddar
  • Heat the butter and oil in a large frying pan. 
  • Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10 mins until soft.
  • Add the garlic and sage and cook for a minute.
  • Tip in the drained butterbeans, the mustard, milk and the cream. 
  • Season well with salt and pepper.
  • Heat the oven to 180 degrees. 
  • In a large oven dish, spread a layer of squash, followed by half of the butterbean mix and a handful of the grated cheese.
  • Repeat with a second layer of squash, butterbeans and cheese. 
  • Top it off with a final layer of squash and sprinkle over the rest of the cheese.
  • Place into the oven for 40 minutes by which point the cheese will be melted and golden and the squash will be tender. 
  • Allow to rest for 5 mins before serving.

Thursday 21 March 2024


Once a week I treat myself to Marks & Spencers 'Best Ever Prawn Sandwich' and honestly it never fails to deliver, call me basic but it is one of my favourite food moments every time!

The sandwich's greatness however did not stop me from attempting my own pimped up version at home and BOY was my creation good!!!!

Using Japanese kewpie mayo, luscious brioche bread and fresh herbs really elevates this sandwich into a dish worthy of a dinner, served with side of crips of course, and I can't wait to make this again!

Makes 1 sandwich (with some leftover prawn mix) and requires a little free styling when putting together!


  • Butter your Brioche slices
  • Mix the prawns with the mayo, creme fraiche and all other ingredients.
  • Season to taste.
  • Spread generously on one of the brioche slices.
  • Add the iceberg lettuce to the other slice, combine AND ENOY!

Wednesday 13 March 2024


Thai red curry paste is one of my favourite Asian staples to cook with and I have used it as part of numerous recipes featured on the blog.

Still, I am always on the search of perfecting my Thai red curry broth and this vegan friendly, super speedy Thai Red curry noodle soup with Tofu, green veg and chopped peanuts may just be my new favourite and is ready to serve in less than 30 mins.

All the good stuff in a bowl and the perfect supper for a rainy day.



  • 3 Garlic Cloves
  • 15g Fresh Ginger
  • ¾ Shallot
  • 200g deep fried tofu (available in Asian supermarkets)
  • 1 tsp Soy Sauce
  • 150 g Tenderstem Broccoli
  • 150g mangetout
  • 3 tbsp Thai Red Curry Paste
  •  600ml Water
  • 1 tbsp agave
  • 1 tbsp Sambal Oelek (available in Asian supermarkets)
  • 1 tbsp smooth peanut butter
  • 1 vegetable stock cube
  • 1 vegan fish sauce
  • 300g rice noodles
  • 1 lime
  • 1 can coconut milk

  • Add a splash of vegetable oil to a hot frying pan. 
  • Add the diced shallot for 5 mins until softened. 
  • Add the minced garlic and ginger and cook, stirring often, for 3 mins until fragrant but not browned. 
  • Add the curry paste and cook for 2-3 mins, stirring often.
  • Add the water, sambal oelek, remaining soy sauce, stock cube, agave, peanut butter, vegan fish sauce and coconut milk to the pan, then simmer gently for 5 min.
  • Add the broccoli and mangetout and cook for 5 mins, then add the noodles and cook for 1 min, or until softened. 
  • Add your fried tofu to warm through.
  • Divide between four bowls and serve topped with the chopped peanuts, coriander and plenty of lime zest and juice.
  • ENJOY!

Monday 26 February 2024


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!


  • 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

  • Bunch of dill

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

  • 50g green beans
  • 1/2 lemon
  • 1/2 tsp Dijon mustard
  • 1/2 tsp honey
  • 1/2 green chilli
  • 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


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!).


Marinaded Egg Yolks
  • 2 Egg yolks
  • Soy sauce enough to cover the egg yolks half way
  • 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

  • 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


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!


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

  • 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

  • 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

  • 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


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!


  • 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

  • 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


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!



  • 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
  • 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


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!!



  • 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

  • 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


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.

  • 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

  • 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!