Tuesday 20 December 2022


I love a good bowl of stir fried noodles and this version, with Teriyaki marinated salmon and a homemade Teriyaki sauce is all kinds of amazing! 

Slicing the salmon thinly before pan frying it, allows the marinade to almost "caramelise" the fish and the final dish is better than any takeaway noodles I have had!

A new favourite when I am fancying something quick to make with all the Japanese flavours!



  • 2 tbsp oil (veg or canola)
  • 250 g /salmon fillet (s), skinless, sliced into 2cm strips
  • 350g egg noodles
  • 1/2 onion , cut into 1cm / 0.3″ slices
  • 1 garlic clove , finely minced
  • 250g sprouting broccoli, trimmed and steamed

  • 2 tbsp soy sauce , light or all-purpose 
  • 4 tbsp mirin 
  • 4 tbsp cooking sake or Chinese cooking wine
  • 2 tsp white sugar

  • Sesame seeds
  • Nori Sprinkle

  • Teriyaki Sauce: Mix the ingredients in a small bowl until the sugar is dissolved.
  • Coat salmon with 1 tablespoon of Teriyaki Sauce in a bowl, then set aside while you cook the noodles. (No need to marinate)
  • Cook your noodles per the packet directions. 
  • Drain, briefly rinse under tap water then set aside.
  • Cook salmon: Heat 1/2 tablespoon oil in a large non-stick pan over high heat. Cook the salmon for 1 1/2 minutes on each side or until golden, then remove to a plate. 
  • Pour any remaining sauce in the skillet over the salmon.
  • Cook aromatics: Roughly clean the pan with a paper towel then return to the stove, still on high heat. 
  • Heat 1 tablespoon of the remaining oil and cook the onion and garlic for 30 seconds. 
  • Add broccoli and cook for 1 minute.
  • Noodles & sauce: Add noodles and half the Sauce. 
  • Toss for 2 minutes until the Sauce is absorbed. Add the remaining 
  • Sauce and toss to disperse. 
  • Then spread the noodles out in the pan, cook for 30 seconds un-disturbed. 
  • Repeat again 3 to 4 times (~3 min total) – a trick for nice caramelisation on the noodles (which = flavour!).
  • Add back salmon: Remove pan from stove. 
  • Place salmon on top, break into large chunks then toss through.
  • Serve: Divide between bowls and serve immediately!

Thursday 15 December 2022


With the arctic weather outside there has never been a more fitting time to make great soup and this may just be the best soup I ever rustled up at home! Why? Well this creamy, yet a bit chunky, veg packed bean soup with parmesan and chunky croutons is healthy with a touch of indulgence!!! 



  • ½ tbsp. Olive oil
  • 1 large onion 200g finely chopped
  • 1 Leek 80g chopped
  • 2 garlic cloves finely chopped
  • ½ teaspoon dried thyme
  • 1 carrot 150g finely chopped
  • 2 celery 100g sticks finely chopped
  • 2 medium vine tomatoes deseeded and roughly cubed140g
  • 600 ml vegetable stock plus extra water if required
  • 2 sprigs of fresh thyme
  • 1 tin cannellini beans 240g drained
  • 20 g freshly grated parmesan or vegetarian alternative
  • 100 g black kale or cabbage

  • Parmesan
  • Ciabatta or stale bread to serve

  • Heat the oil in a large pan. 
  • Add the onions and leeks and cook on a medium heat until softened. 
  • Add garlic, dried thyme, carrot and celery then stir and continue to cook. Next add the tomatoes, stock and fresh sprigs of thyme. 
  • Stir and bring to the boil. 
  • Pop on a lid, reduce the heat and simmer for 15 minutes.
  • After 15 minutes remove the lid and stir in the cannellini beans and freshly grated parmesan. 
  • Cook for 2-3 minutes.
  • Next transfer ⅓ of the soup to a blender and blend until smooth. 
  • Pour the smooth part of the soup back in the chunky soup and mix well. 
  • Stir in the kale. 
  • Pop the lid back on and simmer for a further 5 minutes or until the kale has just started to wilt.
  • Remove the lid, season with sea salt, black pepper and parmesan, then serve

MY TIP: To stick the traditional recipe of Tuscan Ribollita soup, line the serving bowls with stale bread (or slices of ciabatta if you prefer) and pour the soup over the top. The bread soaks up the soup and thickens.

Tuesday 6 December 2022


Saving myself a little for all the indulgent dining coming up for Christmas but still craving comforting, warming dishes I have been doing a lot of online recipe hunting for all kinds of wholesome stews and this one hits the spot! Not a salad but also not stodgy and full of the good stuff!

Indeed, this fresh (I adore the Persillade dressing that is drizzled on top of the final stew - a  mixture of parsley, garlic, herbs and oil), veg packed stew with salmon, leeks, peas, potatoes and a little cream is healthy with a touch of indulgence and a proper delight to eat! Plus it is quite literally a one pot dinner wonder! 

A new favourite for a winter's day supper.


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 leek, trimmed and thinly sliced
  • 2 tsp chopped fresh thyme leaves
  • 500g new potatoes, halved if large
  • 100ml dry white wine
  • 250ml fish, veg or chicken stock (check it’s gluten free if needed)
  • 100ml single cream
  • 1 tsp dijon mustard
  • 2 sustainable salmon fillets
  • 150g fresh or frozen peas

  • Finely grated zest 1 lemon
  • 1 tbsp lemon juice
  • 1 garlic clove, crushed
  • 30g fresh flatleaf parsley, chopped
  • 3 tbsp extra-virgin olive oil

  • For the stew, heat the oil in a deep frying pan (one with lid) or a shallow saucepan, then gently fry the onion, leek and thyme with a pinch of salt and pepper over a medium heat for 6-8 minutes until starting to soften.
  • Add the new potatoes, stirring well, then pour in the wine. 
  • Bring up to the boil and cook for 2-3 minutes until the wine has reduced.
  • Stir in the stock, then bring back to the boil, cover and simmer gently for 15-20 minutes until the potatoes are just tender.
  • Meanwhile, combine all the persillade ingredients in a bowl, seasoning to taste. 
  • Set aside until ready to serve.
  • Combine the cream and mustard, then stir into the pan. 
  • Arrange the salmon fillets in the pan, pressing them down gently between the vegetables. 
  • Cover and simmer for a further 5 minutes. 
  • Remove the lid, add the peas and cook, uncovered, for a final 2-3 minutes until the peas are heated through. 
  • Adjust the seasonings to taste.
  • Divide the stew between shallow bowls, then spoon over a little of the persillade sauce.

Wednesday 30 November 2022


Sometimes a bowl of spicy noodles is the only thing that will hit the spot, and these drunken noodles (called so as in Thailand as they are meant to be the perfect choice dish to soak up booze after a night out) are spicy, filling, super quick to rustle up and VERY YUM!

Add some crunchy veg, juicy prawns and fresh herbs and you get yourself takeaway standard bowl of wonderful noodles, perfect to cure a hangover or just to spice up a grey December day!SERVES 2


  • 2 red bird’s eyes chillis
  • 2 garlic cloves
  • 1 tablespoon of vegetable oil
  • 300g flat rice noodles, cooked per package instructions
  • 125g firm tofu, cut into large chunks
  • 1 teaspoon dark soy sauce
  • 1 teaspoon light soy sauce
  • 1 tablespoon sugar
  • 30g green beans, cut into 2.5cm
  • 30g spring greens, shredded
  • 20g baby sweetcorn, quartered lengthways
  • 20g long red chillis, finely sliced
  • 250g uncooked prawns
  • 1 handful of holy basil leaves


  • Using a pestle and mortar, pound together the chillis and garlic to form a rough paste.
  • Heat the oil in a wok set over a high heat. 
  • Add the garlic and chilli mixture and stir fry for 30 seconds until fragrant. 
  • Add the flat noodles to the pan and stir-fry for 1 minute, until soft.
  • Stir in the dark soy sauce, light soy sauce and sugar and mix well to combine.
  • Stir-fry for 30 seconds, then add the green beans, sweetcorn, sliced chillis, prawns and holy basil to the wok. 
  • Stir-fry for about 2 minutes, until the vegetables are just cooked through and prawns pink. 
  • Remove from the heat and serve immediately.

Monday 28 November 2022


The name of this dish may make it sound like intimidating French fare but this is actually one of the easiest yet most delicious fish recipes I have come across!

Pan fried sole (or hake) gets topped with the most delicious butter, lemon and caper sauce and is one heck a delicious and sophisticated looking dish that you can easily achieve in less than 20 mins at home!!

I served my sole meunière with some rather fabulous smashed rosemary potatoes and broccoli but mash, a potato gratin or even fries would also work a treat.

A perfect dish for a romantic dinner or a midweek meal when you are feeling a bit fancy!



  • 2 sustainable lemon sole or hake fillets
  • 2 tbsp plain flour, well seasoned with salt and pepper
  • Splash olive oil
  • 75g butter
  • 2 tbsp capers, drained
  • 1 lemon, halved
  • Small handful chopped fresh parsley

  • Lightly dust both sides of the sole fillets with the seasoned flour, then set aside.
  • Heat a splash of olive oil and small knob of the butter in a large heavy-based frying pan over a medium heat. 
  • When hot, add one sole fillet, skin-side down, then fry for 2-3 minutes until lightly golden and crisp. Carefully turn the fillet over and cook for 2-3 minutes more until both sides are golden and crisp. 
  • Set aside on a warm serving plate, lightly cover, then repeat with the second fillet of sole.
  • Heat the remaining butter in the pan until it starts to smell nutty, then add the capers and squeeze in the juice from one of the lemon halves. 
  • Stir, then spoon the lemony caper butter over the fish to serve. 
  • Sprinkle parsley over the fillets and serve with the remaining lemon half, cut into wedges, for squeezing. Serve with new potatoes and steamed purple sprouting broccoli, if you like.

  • 500G small potatoes
  • 3 tablespoons butter (I use salted butter)
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

  • Preheat the oven to 220c.
  • Boil the potatoes in a medium sauce pan for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is just barely beginning to split. 
  • Drain the water from the pan and set aside.
  • On medium low heat, melt the butter in a small saucepan, stir in the rosemary and salt and pepper.
  • Pour the butter over the potatoes and toss until coated. 
  • Place the potatoes on a foil-lined baking sheet and use the bottom of a heavy drinking glass, a fork, or a potato masher to gently smash the potatoes.
  • Drizzle with any extra butter from the pan and bake for 7-10 minutes or until the potatoes are crispy.

Thursday 17 November 2022



I know, I know this isn't the most authentic take on a vegetarian friendly curry - paneer would have FOR SURE been truer to it's origin BUT, hear me out before you give it a pass. 

Halloumi, yes, halloumi the Middle Eastern cheese usually pan fried for maximum enjoyment, really worked a dream in this fragrant, veg packed curry. 

It almost melts together with the tomato, coconut milk and spice broth in which it slowly simmers whilst retaining a perfect not quite chewy, not quite soft consistency.

I would say you could even cut out the rice if you fancied by adding more veg of your liking to the curry - I added aubergine and cauliflower but you could easily add broccoli, peppers, green beans or whatever veg you've got in the fridge!

I am not usually a big fan of curries but this unconventional take really won me over and I hope it will do the same for you!!!



  • 500g Halloumi
  • 1 ½ Heaped Tsp Chilli Powder
  • 1 Heaped Tsp Turmeric
  • 2 Tsp Garam Masala
  • 1 Cauliflower
  • Two courgettes
  • Bunch of Coriander
  • 400g Basmati Rice
  • 400ml Coconut Milk
  • 800g Plum Tomatoes (2 Tins)
  • 2 Brown Onions
  • 1 1/2 Tbsp Tomato Puree
  • 2 Cloves of Garlic
  • Knob of Ginger
  • Vegetable Oil

  • Chop Halloumi, courgette and cauliflower into bite-size pieces. 
  • Cut onion into slices.
  • Heat a large pan.
  • Add a splash of vegetable oil. 
  • Add your onions. 
  • Cook on a medium-high heat so they start catching on the pan and softening. 
  • Once the onions are beginning to brown, add your cubes of Halloumi.
  • As the Halloumi starts to brown, add grated garlic cloves, a grated knob of ginger, a heaped tsp of turmeric, 1 ½ tsp of chilli powder and 2 tsp of garam masala. 
  • Mix everything together, add your cauliflower, courgette
  •  and tomato puree. Mix it in.
  • Pour in your tinned tomatoes and your coconut milk. 
  • Stir everything together.
  • Get your rice on (follow pack instructions)
  • Cook on a medium heat until the curry is nice and thick.Serve the curry on top of your steaming rice. 
  • Garnish with freshly chopped coriander.

Monday 14 November 2022


I am currently obsessed with the depth that vodka adds to pasta sauces, and with a little bit of vodka still left over from previous cooking sessions I simply had to make this spicy take on vodka pasta with lots Calabrian chilli paste and added with Burrata.

On paper this seem like a super simple pasta supper but OH MY! It really was one of the best pasta and sauce combos I have ever made! 

Slightly sweet, wonderfully spicy, creamy and with lots and lots of slowly cooked silky onions, it is a true showstopper that I literally have been thinking about making it again ever since I polished off a big plate of it last Friday!

The sort of recipe that will become signature dish of yours, trust me on this one!



  • 1 can cherry tomatoes, whole
  • 1.5 tbsp. salt (more to taste)
  • 2 tbsp. sugar
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. Calabrian chilli paste (I got mine from EATALY but any good Italian deli should have some) 
  • 3 tbsp. vodka
  • 3 tbsp. unsalted butter
  • 1/2 – 1 cup double cream
  • 400 grams pasta of your choice
  • 1 ball of burrata, torn
  • Make the onion soubise: heat the butter over low heat in a saucepan, then add the onions and water and season with a pinch of salt. 
  • Cook for ~15 minutes over low heat, stirring occasionally, to melt the onions – you want them soft and translucent but you do not want to add any color or browning to them. 
  • While the onions are cooking, combine the tomatoes, salt, sugar, olive oil, Calabrian chili paste, vodka, butter, and cream in a large saucepan, heat to a boil then lower to medium-low heat and simmer for 15-20 minutes.
  • While the sauce is simmering, boil pasta in a pot of well-salted water and cook the pasta until al dente according to package directions. 
  • Reserve 1 cup of pasta water, drain pasta and set aside.
  • Add the onion soubise to the sauce and stir until well combined, taste and add more salt, chili paste or cream as desired.
  • Add the cooked pasta and 2 tbsp of pasta water, tossing to coat and if needed, adding more pasta water 2 tbsp at a time to achieve desired sauce consistency.
  • Serve in warm bowls and enjoy!

Wednesday 9 November 2022


I am a big, big fan of kimchi, even going as far as making my own homemade kimchi in the most desperately bored moments of lockdown no. 1 or 2 (who can even still remember how many there were!?) which was amazing but also involved prep time and domestic goddess like effort that I simply do not have time for nowadays. 

Good thing then that shop bought kimchi (especially from the Asian supermarket on my road) also most definitely does the trick and when a real craving for it hit me the other weekend I had to find a way to incorporate some kimchi into a delicious main course!

This kimchi fried rice with nori, fried egg and shitake mushrooms totally hit the spot. It's warming, wholesome, flavourful and packed with veg, in fact it is the perfect bad weather comfort food that is healthy yet totally satisfying. 

One I will definitely add to the regular recipe rotation and I hope you will too!



  • 1 ½ cups jasmine rice
  • 1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved
  • 3 tablespoons  soy sauce
  • 1 tablespoon gochujang, Korean red pepper paste
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 teaspoons freshly grated ginger
  • 1 package shiitake mushrooms, sliced
  • 1 cup matchstick carrots
  • ½ bunch kale, stems removed and leaves chopped
  • 2 fried eggs
  • ¼ cup nori strips
  • 2 salad onions, thinly sliced
  • 1 tablespoon sesame seeds
  • In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  • In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
  • Heat vegetable oil in a large frying pan over medium high heat. 
  • Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Stir in kimchi, mushrooms and carrots. 
  • Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
  • Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
  • Serve immediately with eggs, nori strips, salas onions and sesame seeds!

Monday 7 November 2022


This seafood-y twist on Mexican enchiladas with prawns and crab is all kinds of yum! Spicy, creamy, cheesy and very easy to rustle up... in fact, the perfect main to prep ahead for a Mexican themed dinner party!



  • 1 can black beans, rinsed and drained
  • 2 cans white crab meat, drained
  • 400g frozen, cooked king prawns (no need to thaw)
  • 300g Tomatillo Salsa, divided (I use this amazing one from Waitrose)
  • 150g grated cheddar
  • 125ml sour cream
  • 2 tbsp butter
  • 2 tbsp flower
  • 1/2 tsp chilli powder
  • 1/4 tsp ground cumin
  • pinch of salt
  • 250ml vegetable broth
  • 60ml single cream
  • Corn or flour tortillas
  • Coriander, to garnish

  • Preheat oven to 190 degrees Celsius 
  • Spray an ovenproof medium casserole dish or baking tray with cooking spray.
  • In a medium bowl, stir together beans, crab, prawns, ¼ c. salsa, ½ c. cheese, and sour cream. 
  • Spoon about ⅓ c. of this filling down the center of each tortilla, fold sides to the middle to cover filling, and place rolled enchiladas seam side down in the prepared baking dish. 
  • Enchiladas should fit tightly together in the pan.
  • Melt butter in a sauce pan over medium heat. 
  • Whisk in flour until combined. 
  • Slowly add vegetable broth about ¼ c. at a time, whisking constantly to keep mixture smooth. 
  • When all broth is added, bring to a simmer. 
  • Stir in chili powder, cumin, salt, ½ c. cheese, ¼ c. salsa, and single cream. 
  • When cheese is melted, turn off heat and pour sauce evenly over prepared enchiladas.
  • Cover dish with foil, and bake for 30 minutes. 
  • Remove foil, and sprinkle remaining ½ c. cheese over the top. 
  • Bake an additional 5-10 minutes until cheese is melted and bubbly. 
  • Serve enchiladas with fresh chopped coriander on top

Wednesday 2 November 2022


Here I will say it: I am not a big fan of Halloween (I guess I dress up in my particular way every day so I don't like to pretend to be someone else?!!)...controversial I know! Especially as everything Halloween related seems to be getting bigger and bigger every year!

However, I do enjoy cooking with pumpkin a lot and always make the most of when canned pumpkin puree is widely available in London around Halloween and Thanksgiving time which meant I simply HAD TO make this twist on a vodka pasta sauce (usually made using a tomato base) with pumpkin, herbs and chilli flakes when I stumbled across this recipe whilst searching for a sophisticated, yet quick to make Friday supper.

Don't be put off by the addition of the vodka, in fact it rather strangely works wonders to elevate flavours and a real depth to the sauce for a real wow factor.

A vibrant, seasonal pasta dish that packs a punch and is super quick to make, what is not to love!!!



  • 400g pasta of your choice
  • 2 tablespoons olive oil 
  • 1 shallot, finely chopped 
  • 6 cloves garlic, grated 
  • 1 tablespoon thyme leaves 
  • 2 tablespoons chopped sage leaves 
  • 1 tablespoon crushed red pepper flakes, plus more serving150ml vodka 
  • 1 can pumpkin puree
  • 1 cup single cream
  • 1/2 cup chopped parsley 
  • 1 lemon, zested 
  • 1/2 cup grated Parmesan, plus more for serving

  • Bring a large pot of water to a boil and cook pasta according to the package instructions. 
  • Drain the pasta, reserving 1 cup of the pasta water for later.
  • Place a large frying pan over medium heat and add in the olive oil. 
  • Add in the shallots and cook for 2 to 4 minutes, until they begin to turn golden-brown. 
  • Then add in the garlic, thyme, sage and pepper flakes and cook for an additional 2 minutes, or until the garlic becomes fragrant.
  • Stir in the vodka, pumpkin puree, single cream and pasta water. 
  • Once thoroughly combined, reduce the heat to low and simmer for 10 to 15 minutes. 
  • When the sauce has thickened, remove from the heat, add in the parsley, lemon zest and grated Parmesan, and toss in the cooked pasta.
  • Serve with additional grated Parmesan and red pepper flakes.

Friday 28 October 2022


And the mushroom obsession continues!

This Japanese inspired dish is equal parts healthy and wholesome as it is comforting and filling, making it the perfect supper for when you are feeling a little run down!



  • 1/2 cup plus 2 tablespoons soy sauce
  • 1/4 cup honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons rice vinegar
  • 3 tablespoons tahini
  • 1 tablespoon pomegranate molasses
  • 2 tablespoon grated ginger
  • 350g egg noodles
  • 2 1/2 cups vegetable broth
  • 2 cups fresh baby spinach, roughly chopped 
  • 2 tablespoons sesame oil
  • 3 cups shiitake mushrooms, sliced 
  • 2 shallots, chopped
  • Black pepper
  • 2 tablespoons sesame seeds
  • 2 salad onions chopped, for serving

  • Combine 1/2 cup soy sauce, honey, balsamic vinegar, rice vinegar, tahini, molasses, 1 tablespoon ginger, 1 clove garlic, and 1/3 cup water in a bowl. 
  • Cook the noodles according to package directions. 
  • Drain. 
  • To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. 
  • Bring to a simmer over medium heat, stir in the spinach. 
  • Keep warm.
  • Heat the sesame oil in a large frying pan over medium-high heat. 
  • When the oil shimmers, add the mushrooms. 
  • Cook undisturbed for 5 minutes or until golden. 
  • Add the shallots, 1 tablespoon ginger, and 2 cloves garlic. 
  • Cook 4-5 minutes, until fragrant. 
  • Add 2 tablespoons soy sauce and a large pinch of pepper. 
  • Cook another 2-3 minutes, until the mushrooms are caramelised. 
  • Add the sesame seeds, cook 2 minutes. 
  • Spoon the mushrooms out of the skillet and onto a plate. 
  • To the frying pan add the remaining soy sauce mixture and bring to a simmer over medium heat. 
  • Add the noodles, toss to combine, and cook until the sauce just coats the noodles, 2-3 minutes. 
  • Remove from the heat. 
  • Ladle the broth into bowls.Add the noodles and toss combine. 
  • Spoon the mushrooms over the noodles. 
  • Top with salad onions. 
  • Enjoy!

Wednesday 26 October 2022


WOW, OH WOW. This veggie twist on the French bistro classic that is a beef bourguignon is the ultimate hearty comfort and a mushroom lover's dream! 

Make sure you allow for a few hours for this heavenly stew of mushrooms (go wild on the varieties), red wine, herbs, carrots and mushroom stock to cook away and develop ALLL the fantastic flavours, the depth you end up with is quite extraordinary and would, I think, even win over the most committed carnivore.

Best served with homemade mash, or if you are all cooked out after prepping the bourguinon a supermarket version will also more than do the trick - I went for a truffle mash from Waitrose and boy did it make the final dish even more outstanding.

A little time consuming to make but worth every second and sure to be added to my recipe rotation for the winter months.



  • 6 tablespoons butter or extra-virgin olive oil, plus more as needed 
  • 800g mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks 
  • 220g peeled pearl onions (2 cups), larger ones cut in half 
  • Kosher salt and freshly ground black pepper 
  • 1 large leek or 2 small leeks, white and light green parts, diced 
  • 200g baby carrots
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste 
  • 2 ½ tablespoons all-purpose flour 
  • 1 ½ cups dry red wine 
  • 1 ½ cups mushroom broth
  • 1 tablespoon tamari or soy sauce, plus more to taste 
  • 3 large fresh thyme branches or 1/2 teaspoon dried thyme 
  • 1 bay leaf 
  • Mashed potatoes, to serve


  • Add 2 tablespoons butter or oil to a large saucepan and set it over medium heat. 
  • When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) 
  • Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. 
  • Stir and let them brown on the other side, 2 to 3 minutes more. 
  • Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. 
  • Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
  • Reduce heat to medium-low. 
  • Add another 1 tablespoon butter or oil to the pan. 
  • Add leeks and sauté until the leeks turn lightly golden and start to soften 5 minutes. 
  • Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. 
  • Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme, and bay leaf, scraping up the brown bits at bottom of the pot.
  • Add reserved cooked mushrooms and pearl onions as well as the baby carrots back to the pot and bring to a simmer. 
  • Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 50 – 60 minutes. 
  • Taste and add more salt and tamari if needed.
  • Serve mushroom Bourguignon over mashed potatoes and ENJOY!

Tuesday 11 October 2022


The slow roast, mashed Aubergine that seemingly melts into a tomatoey sauce adds a wonderful depth in flavour to this vibrant pasta dish. 

Top it all with super fragrant roasted cherry tomatoes, fresh basil and torn burrata and you get yourself a gorgeous, veg packed dinner that will brighten up even the most gloomy of autumn days.


  • 2 large aubergines
  • 300g cherry tomatoes, halved
  • Salt
  • Dried oregano
  • Icing sugar
  • Olive oil
  • 1 clove garlic
  • 300g peeled plum tomatoes, fresh or tinne
  • Ripped fresh basil
  • 400g paccheri,
  • Ball of burrata

  • Roast the aubergines whole until they collapse, at 190°C for about 40 minutes, then remove from the oven. 
  • Turn the oven down to 130°C.
  • Put the cherry tomatoes on a baking tray, sprinkle with salt, dried oregano, icing sugar and olive oil, and put them into the oven for 45 minutes or until they wrinkle. 
  • Put on one side.
  • Scoop the flesh from the aubergine.
  • In a large frying pan, warm some olive oil and the garlic, then add the peeled plum tomatoes, basil and a pinch of salt and allow to bubble for 15 minutes, or until they look saucey. 
  • Add the aubergine and stir. 
  • The aim is a sauce to coat the pasta, so you can pass it through a food mill (remove the garlic) or simply mash with a potato masher. 
  • Pull from the heat.
  • Cook the pasta until a minute off al dente, turn up the heat on the sauce, and drain or lift the pasta directly into the sauce pan and then swish gently to blend with the sauce and finish the last minute of cooking. 
  • Add a bit more water if it looks dry – the consistency should be swishy.
  • Tip the paccheri on to a large serving dish, and top with the cherry tomatoes, the torn burrata and more ripped basil.

Wednesday 5 October 2022



The ingredient list for this outstanding tuna burger may look a little long but trust me on this one, the effort that goes into making this dish really, really pays off! I'd go as far as to say it was the best burger I have ever had in my non meat eating life! Plus you can prep the slaw dressing and mayo in advance so that the actual burger assembling won't actually take to long!!

Serve with fries of your choice and impress your friends, family and loved ones with! A new favourite in my repertoire for sure!



  • 4 tsp Wasabi
  • 1¼ cups mayonnaise
  • ½ cup pickled ginger, rinsed and strained
  • 1½ tsp sesame oil
  • 1½ tsp lime juice
  • 1½ tsp soy sauce

  • 300g white cabbage
  • 300g red cabbage, shredded
  • 2 large carrots, grated

  • ½ cup peeled and chopped ginger
  • ½ cup pickled ginger, rinsed and strained
  • 6 tbsp chopped spring onion
  • 6 tbsp soy sauce
  • ¼ cup sesame oil
  • ¼ cup chopped coriander
  • ¼ cup rice wine vinegar
  • 4½ tsp honey
  • 4 tsp hoisin sauce
  • 4 tsp chili paste
  • 2½ tsp red wine vinegar
  • 1½ tsp lime juice
  • 1 garlic clove, chopped

  • 4 fresh tuna steaks
  • 4 brioche buns
  • Ginger-Wasabi Mayo (see above)
  • Slaw Dressing (see above)

  • Add all Ginger-Wasabi Mayo ingredients into a food processor and blend until smooth. 
  • For the Slaw Base, add all ingredients to a bowl and mix to evenly distribute. 
  • To make the Slaw Dressing, add all ingredients into a food processor and blend until smooth. 
  • The wasabi paste, slaw base, and slaw dressing can all be made one day ahead. 
  • Store covered in the refrigerator until needed.
  • Preheat your frying pan.
  • Put the slaw base in a separate bowl with the dressing and toss to fully coat.
  • Add tuna to pan and grill to sear. 
  • After 30-60 seconds flip the tuna.
  • Sear to your liking, I like my tuna still raw in the middle
  • While the tuna filets are cooking, lightly toast your brioche bun in the oven or on a griddle pan. 
  • Spread ginger-wasabi mayo generously onto the cut sides of all buns and then place slaw evenly on top of mayo. 
  • To build each burger, set the seared tuna on top of the slaw on the bottom bun and carefully place the top bun onto the sandwich.
  • Enjoy with your fav kind of fries or chips!