Wednesday 29 September 2021


After a week of pretty intense fashion show induced exhaustion I was more than excited for a Friday night at home - just me, myself and I PLUS a delicious, healthy and wholesome meal to send me in a much needed food coma and bed by 9pm!

Indeed there is nothing more therapeutic to me than a dinner that takes a little bit of labour, chopping and cooking away to make whilst I enjoy a good glass of wine. A good dinner can take a few hours and when you have the time there is nothing better! 

I love to cook with aubergine anyways (I still drool over the outstanding aubergine parmigiana I made at some point during lockdown) and had always been intrigued to find a veggie friendly alternative to the classic Greek Moussaka.

A disclaimer to start with: authentic moussaka is made with lamb mince and a heavy bĂ©chamel sauce on top, so my version, made with a fragrant chickpea, lentil and mushroom tomato sauce, layers of pan fried aubergine and a lighter yogurt, nutmeg and parmesan topping, will not please a Greek cuisine purist but it is a bloody tasty twist on the dish and the sort of comfort food I was in such dire need of. 

A healthy yet satisfying dinner for 2, especially for those darker autumn days.



  • 2 medium aubergines
  • 300 ml vegetable stock
  • 1 bay leaf
  • 2 tbsp olive oil
  • 1 small onion sliced
  • 1 clove garlic minced
  • 80g green lentils
  • 200g mushrooms sliced
  • 1 tin chickpeas, drained
  • 1 tin chopped tomatoes 
  • 1 tbsp water
  • 1 tsp dried oregano
  • 1 tsp cinnamon 
  • 1 tbsp fresh thyme
  • 1 tbsp tomato puree
  • 1 egg
  • 2 tbsp parmesan cheese grated
  • 1/2 cup Greek yogurt
  • 1/4 tsp grated nutmeg
  • Salt and pepper to taste
  • Extra parmesan and a little dried oregano to sprinkle on top

  • Preheat oven to 180C.
  • Slice the aubergine into rounds approximately 0.5cm wide and layer in a colander with salt for 30 mins, then rinse and pat dry.
  • Bring the lentils in the vegetable stock along with the bay leaf to the boil then lower heat and simmer for 20 minutes and then drain them.
  • Saute the onion and garlic in 1 tbsp of the olive oil for 5 minutes.
  • Add the drained lentils, mushrooms, chickpeas, tomato puree, tinned tomatoes, oregano, cinnamon, thyme and water – bring to the boil then lower heat and simmer for 10 minutes.
  • Season the veggie mix with salt and pepper and set aside.
  • Fry the aubergine slilces in the remaining tablespoon of oil for 5 minutes, flipping after 3 minutes.
  • In an oven proof dish layer the aubergine slices with the vegetable mixture.
  • Make the creamy topping by beating together the egg, parmesan cheese, yogur and nutmeg. Season to taste.
  • Sprinkle with remaining cheese and a lilttle oregano.
  • Spoon the creamy topping over the moussaka and pop the dish into the oven for 45 minutes or until golden on top.

Wednesday 22 September 2021


Midway through a weekend of full on London Fashion week life, which is far less glamorous and much more stressful and draining than it sounds if you are working production side, I was very exhausted and also very desperately in need of a home-cooked, comforting dinner with a kick.

Indeed the minute I came across this recipe for spicy pasta alla vodka I knew I had found what was going to hit the spot!! The vodka of course, gets cooked off and looses the alcohol content yet in its remaining flavour somehow really elevates the tomato and coconut milk sauce into something quite spectacular, not exactly sure how but I am here for it.

It was also a dinner simple enough to make in an almost zombie like state but tasted pretty damn amazing and better than any stodgy takeaway would have made me feel, plus if you had an even rougher day than I was having you will also end up with some leftover vodka!

A pasta supper that is far from boring and will pick you up after even the longest of days, I promise!



  • 1/4 cup olive oil
  • 1 shallot, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1-2 teaspoons chilli flakes
  • 1/2 cup tomato puree
  • 1/4 cup vodka
  • 3/4 cup basil pesto (bought because I DEFINITELY didn't have time for that)
  • Salt
  • 1 cup coconut milk
  • 450g tagliatelle
  • 3 tablespoons salted butter
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh basil roughly chopped
  • 1 burrata ball
  • Heat a large frying pan over medium-low heat and add the olive oil. 
  • When the oil shimmers, add the shallot, garlic, and oregano. 
  • Cook until the shallots begin to caramelize, about 5 minutes. 
  • Reduce the heat to low, add the tomato puree and chilli flakes, cook 4-5 minutes, until thickened. 
  • Stir in the vodka, cook another 2 minutes. 
  • Stir in the pesto and cream. 
  • Season with salt. 
  • Keep warm over low heat. 
  • Bring a large pot of salted water to a boil. 
  • Add the pasta and cook according to package directions until al dente. 
  • Just before draining, remove 1 1/2 cups of the pasta cooking water. 
  • Drain.
  • To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. 
  • Add the parmesan and basil. 
  • If needed, thin the sauce with additional pasta cooking water.
  • Divide the pasta among plates and top with basil and torn burrata.
  • Enjoy!

Wednesday 15 September 2021


Another case of total food for the soul in a bowl (and who doesn't need that after the miserable rainy day we had yesterday)!

This easy one pot dinner combines lots of veg, a wonderfully fragrant broth, fresh seafood and plenty of spices to make a super healthy yet satisfying dinner that doesn't need any rice on the side to make it filling thanks to the addition of sweet potato.

A new favourite.


  • 2 tbsp sunflower oil
  • 2 large red onions, finely sliced
  • 4cm piece of fresh ginger
  • 4 garlic cloves
  • 2 long red chillies, deseeded and roughly chopped
  • 1 tsp ground turmeric
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 8 large vine-ripened tomatoes, roughly chopped
  • 16 fresh leaves 
  • 1 medium sweet potato, chopped
  • 200g mushrooms, sliced
  • 200g long sprouting broccoli, end snapped off
  • 2 x 400ml tins coconut milk
  • Juice of 1 limey
  • 150g baby spinach leaves
  • 250g raw king prawns
  • 2 salmon fillets, skinned and cut into chunks

  • Heat the oil in a frying pan over a low heat. 
  • Add the onion, season and cook for 10 minutes until softened.
  • Whizz the ginger, garlic and chilli in a small blender until finely chopped. 
  • Add to the onion with the ground spices. 
  • Fry for 3-4 minutes.
  • Add the tomatoes and curry leaves, bring to the boil and simmer for 6-7 minutes. 
  • Pour in the coconut milk and lime juice, then bubble over a medium heat for 8-10 minutes.
  • Add the sweet potato and broccoli and boil for 5-6 mins or until the sweet potato chunks have cooked through , then add in the mushrooms and cook for another 2-3 minutes.
  • Add the spinach to the rest of the sauce. 
  • Simmer for 2-3 minutes until wilted, stirring constantly. 
  • Add the prawns and salmon and cook for 3-4 minutes or until the prawns are pink. 

Thursday 9 September 2021


This is not so much a recipe but rather my go to dinner when I feel hungover, run down or just generally in need of a super nutritious, healthy and delicious dinner!

Even better you literally only need a tray, a bowl and a bit of chopping to make it in order to end up with a plate FULL of vitamins that is FAR from boring or tasteless! 

Heck the 4 ingredient tahini, lemon & honey dressing and pomegranate seed topping make these roasted vegetables pretty fancy with minimal cooking involved!

Tailor the veg you roast to your taste - I go for a mix of everything I like but it also depends what mood I am in and what is in season, there is no"wrong" veg to add to the tray,  and allow plenty of time for the veg and oven to do their thing! There is literally nothing worse than barely cooked or soggy veg, a little bit of a char is indeed encouraged!

I eat this several times a month and NEVER get bored of it. So simple, so good and literally food for the soul.



Really this is where you do you, these are just my favourites. If you include sweet potato and squash I would recommend whacking them in the microwave for 4 minutes so they precook a little and won't end up raw when the other veg is lovely and roasted

  • Red onions, quartered
  • Sweet potato, diced
  • Butternut squash, diced
  • Aspargus
  • Cooked beetroot, quartered
  • Mushrooms, sliced
  • Sprouting Broccoli
  • Carrots (kept whole)
  • Pomegranate seeds
  • 1/3 cup tahini
  • 1 medium lemon, juiced 
  • 1-2 Tbsp maple syrup or honey
  • Salt
  • Lukewarm water (to thin)

  • Pre-heat your oven to 200c.
  • Place your prepped veg on a baking tray and toss everything in olive oil.
  • Season with salt.
  • Roast for a good 45-50mins (check once in a while and give the veg a toss so it cooks evenly).
  • Meanwhile prepare the tahini sauce.
  • To a medium mixing bowl, add tahini, lemon juice, and maple syrup and season with salt.
  • Whisk to combine. 
  • Slowly add water until creamy and pourable. 
  • The mixture may seize up and thicken at first, but continue adding water a little at a time and whisking until creamy and smooth.
  • Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for saltiness, or maple syrup for sweetness.
  • When the veg is lovely and roasted top with the pomegranate seeds and drizzle over the tahini sauce
  • ENOY!

Wednesday 8 September 2021


This super flavourful pasta is literally THE perfect dinner for this September heatwave PLUS it's quick and easy enough to rustle up for an impressive week night supper! 


  • 200g feta, broken into 1–2cm pieces
  • ½ tsp chilli flakes4 tsp fennel seeds, toasted and lightly crushed
  • 75ml olive oil
  • 350g orzo or another small, thin pasta shape (I used this one from Waitrose)
  • 3 garlic cloves, crushed
  • 3 strips finely shaved orange skin
  • 1 x 400g tin chopped tomatoes
  • 500ml vegetable stock
  • 400g raw shell-off prawns
  • 30g basil leaves, roughly shredded
  • Salt and black pepper

  • In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil. 
  • Set aside while you cook the pasta
  • Place a large sautĂ© pan, for which you have a lid, on a medium high heat. 
  • Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper. 
  • Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.
  • Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin. 
  • Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper. 
  • Cook for 2–3 minutes, or until boiling, then stir in the fried pasta. 
  • Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the pasta is cooked. 
  • Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto. 
  • Stir in the prawns for 2–3 minutes until they are pink and cooked. 
  • Stir in the basil and serve at once, with the marinated feta sprinkled on top.

Wednesday 1 September 2021


My wonderful friend Maria came around last Friday and suggested not only bringing her absolutely adorable (and leash trained) cat Miso but also her waffle maker! 

Now, I LOVE committing to a dinner theme so was totally on board with rustling up some crispy Swedish waffles for dinner -  a savoury main, followed by, of course, a sweet waffle dish as dessert! 

Swedish waffles are eggless which makes them a lot crispier, thinner and lighter than your Belgian waffle and also a lot more versatile when it comes to toppings, we used the same batter for both savoury and sweet versions and it worked a treat!

Of course you can totally go for any topping you fancy. I cooked up a super quick seasonal cherry sauce because I adore fresh cherries and the warm sauce went so well with cold freshly whipped and vanilla flavoured cream. 

For your savoury topppings again the world is your oyster. We went very Scandi with gravadlax, a dill and lemon mascarpone cream and fish roe but you could also do a fab veggie version with pan fried mushrooms and truffle creme fraiche!

What made this dinner even better was that the end result was not only tasty but that the process of making it was pretty fun too! 

So invest in a waffle maker or find a fabulous friend like Maria who will bring one along for the most perfect Friday night supper!

These waffles are best if make them as you need them, otherwise they lose their lovely crispiness. And don't stack them – simply make and serve straight away. If you absolutely need to wait, place them in a single layer on a wire-rack (at your own crispness-losing risk).


  • 100 g butter melted
  • 300 g plain flour
  • 2 tsp baking powder
  • 1 tsp vanilla sugar (optional and you can get it my go to for Scandi ingredients The Scandinavian Kitchen
  • 250 ml whole milk
  • 250 ml water

  • Turn on the waffle iron to heat up.
  • Mix all the ingredients together to a smooth batter.
  • Brush the waffle iron with a little bit of butter then add a ladle full of batter. 
  • Leave to cook until golden brown and crispy, remove and serve immediately.




  • 200g mascarpone
  • 2 Tbsp chopped fresh dill
  • Finely grated zest and juice of 1 lemon
  • Salt
  • Mix the mascarpone, dill, 1 tsp. lemon zest, and 2 tsp. lemon juice in a medium bowl. Season with salt, pepper, and more lemon juice or zest to taste.
  • Chill until your waffles are ready.



  • 4 cups fresh pitted cherries 
  • 1/3 cup water
  • 1 Tbsp cornflour
  • 1 Tbsp freshly squeezed lemon juice
  • 2 Tbsp sugar
  • In a medium saucepan (off the heat), add the water.
  • Whisk in 1 Tbsp cornflour, 1 Tbsp lemon juice, and 2 Tbsp sugar.
  • Place over medium heat and whisk constantly until the mixture starts to thicken.
  • Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes). 
  • The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
  • Cool to room temperature and reheat when tour waffles are ready.


  • 240ml double cream
  • 2 tsp pure vanilla paste or essence
  • 2 tsp icing sugar

  • Whisk the cream and vanilla in a chilled bowl with a whisk or an electric mixer just until they hold a loose peak.
  • Sift the sugar over the cream and continue to beat just until it holds a soft peak. 
  • Take care not to over beat the cream or it will look curdy. 
  • Serve, or refrigerate covered for up to 4 hours.