Wednesday 27 April 2022


Germans will know white asparagus season means spring is truly here and being a massive fan of this niche vegetable (at least in the UK) I was SOOO excited to cook my first dinner of 2022 including some!

I loved the unusual curry butter topping and the white asparagus paired with some pan fried sea bass, plus the potato and pea mash was a real relevation when it comes to adding a bit of green and freshness to your standard mash.

Expect more white asparagus content in the next few weeks on here because I LOVE IT! And the season is after all only once a year.



  • 120g Butter (room temperature)
  • Sea salt
  • 1 Tsp Curry Powder
  • Zest of one lemon
  • Juice of one lemon 
  • 500g white asparagus
  • 800g boiled potatoes
  • Sea Salt
  • 150g Frozen pesa
  • 200ml Milk
  • Pepper
  • Nutmeg
  • 2 Seabass fillets
  • 1 tbsp Olive Oil
  • Sea Salt
  • Pepper

  • Using a handhold mixer, combine the butter and salt until they combine into a creamy texture.
  • Add the curry powder, lemon juice and zest and keep mixing until everything is well combined. 
  • Spread the curry butter in a thin layer on some cling film and wrap up into a log.
  • Chill in the fridge until ready to serve.
  • Peel the white asparagus, cut off the ends, then boil it in salted, boiling water for 12-15 minutes (check the consistency and cooked through-ness with a knife ever so often).
  • Peel your potatoes and cut them into bite sized pieces.
  • Cook them in boiling, salted water for 20-25 minutes.
  • In the last 5 minutes of boiling time, add the frozen peas.
  • Drain both, add back to the sauce pain and mash until smooth.
  • Add the milk, salt, pepper and nutmeg and mix well under moderate heat.
  • Keep the mash warm.
  • Now to make the sea bass.
  • Heat up your olive oil in a frying pan to medium / hot.
  • Add the sea bass, skin side down, and let it crisp up nicely for a minute or two, before flipping the fish and searing the other side
  • Now it's time to plate up!
  • Serve up the mash, asparagus and sea bass and top with slices of the curry butter log, ready to melt on top!

Tuesday 12 April 2022


I was after something super fresh, satisfying yet not involving too much faff when it came to my Sunday dinner last weekend and this little Asian fusion number ticks all the boxes. 

Sober noodles, in a tahini, sesame oil and oyster sauce dressing, work a treat when tossed with juicy mango chunks, avocado and sugar snap peas, full of crunch, flavour and the perfect balance of sweet and savoury.

This irresistible mix then gets topped with a super easy to make tuna poke -chunks of raw tuna quickly marinated in rice wine vinegar, soy sauce, ginger, garlic and honey, some cucumber slices, sprouts and sesame seed and what you end up with is one bowl of absolute goodness! Seriously the perfect sort of supper for a balmy spring or summer eve and I am happy there are quite a few to come!

Serves 2


  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 inch fresh ginger, grated
  • 1 clove garlic, minced or grated
  • 400g of top quality, fresh tuna steak

  • 340g soba noodles
  • 3 tablespoons sesame oil
  • 4 salad onion, finely chopped
  • 1/4 tahini
  • Juice of 1/2 a lemon
  • 2 tablespoons oyster sauce
  • 200g mango bitesized Mango chunks
  • 1 cup cooked snap peas
  • 1 avocado, diced
  • 1 cucumber, sliced
  • Sprouts and sesame seeds for serving
  • In a bowl, whisk together the soy sauce, vinegar, honey, ginger, and garlic. 
  • Add the tuna and toss to combine. 
  • The tuna can marinate for up to 8 hours in the fridge. 
  • Next cook the soba noodles according to package directions and rinse under cold water.
  • Heat a large frying pan over medium high heat and add the sesame oil. 
  • Add the salad onions and cook 30 seconds to 1 minute. 
  • Remove the frying pan from the heat, add the soba noodles and toss to combine. 
  • Add the tahini, lemon juice, and oyster sauce, gently tossing to combine. 
  • Add the mango, snap peas, and avocado, gently tossing once more. 
  • Divide the noodles among bowls and top with the tuna, cucumbers, sprouts, and sesame seeds AND ENJOY!

Thursday 7 April 2022


I absolutely adored this veggie friendly twist on a usually pretty meaty Souvlaki and the complexity of flavours and textures it delivered. 

Flatbreads are topped with a sun-dried tomato and caper sort of tapenade, balsamic glaze roasted aubergine chunks, halloumi and homemade tzatziki plus a few slices of raw red onion, yes a few elements to prep but OH SO WORTH IT! Best served with some fries and an Aperol Spritz on the side to get you in the mood for summer!

Serves 2

  • 2 Flatbreads (I used these yummy ones from Waitrose)
  • 220g Halloumi cheese, diced 
  • 1/2 lemon juice
  • 1 medium-size Aubergine, cut into four and sliced.
  • 1tbsp of balsamic glaze
  • 1tbsp olive oil
  • 1/4tsp of salt
  • 1/4tsp of black pepper
  • 1tsp of oregano
  • 120g sun-dried tomatoes with olive oil
  • 2tsp of baby capers 
  • Half a red onion sliced into rings
  • Handful of pomegranate seeds to serve

400g of cucumber (1 medium-sized)
  • 6tbsp of Greek yoghurt
  • 10g of fresh dill, finely chopped
  • 2 garlic cloves, minced
  • Drizzle of lemon juice
  • 1/2tsp of black pepper
  • 1/2tsp of salt
  • 1/4tsp of sugar

  • Begin by soaking diced Halloumi in water with 1/2 lemon juice for a duration of 30 minutes. 
  • Next, prepare Tzatziki. 
  • Grate the cucumber into a bowl then squeeze out the excess juice by using a cloth or sieve.
  • Mix cucumber with 6tbsp of Greek yoghurt, 10g of finely chopped dill, 2 minced garlic cloves. 
  • Drizzle with lemon juice and season with 1/2tsp of black pepper, 1/2tsp of salt and 1/4tsp of sugar. 
  • Rest in the fridge until the serving time.
  • Preheat the oven to 180C. 
  • Mix sliced Aubergine with 1tbsp of balsamic glaze, 1tbsp of olive oil, 1/4tsp of salt, 1/4tsp of black pepper, 1tsp of oregano. 
  • Place on a baking tray and bake for 15-20 minutes.
  • Remove Halloumi cheese from the water and place on a separate baking tray, season with olive oil and place in the oven next to the Aubergine for 10-12 minutes or until golden brown.
  • In the meantime blend 120g of sundried tomato with 2tsp of baby capers and place in a small dish.
  • Heat both sides of flatbread on a frying pan ready to serve. 
  • Spread one side with sun-dried tomato paste. 
  • Add few pieces of roasted Halloumi and aubergine.Add a couple spoons of Tzatziki and garnish with red onion and pomegranate seeds.
  • ENJOY!

Tuesday 5 April 2022


Who knew a bit of wholegrain mustard mixed with olive oil would work SO well on top of some white fish! I was completely wowed by the punchy yet not overpowering mustard crust on top of a piece of roasted sea bass. It was also a total delight served with a delicious roast veg number of thinly sliced brussels sprouts and potatoes, roasted in the oven with some rosemary and cumin seeds. 

A one pan (+ frying pan if you want to give the sea bass skin a quick crisp up before the oven) sort of dinner that is healthy, wholesome but definitely not lacking in flavour!


  • 600g potatoes, thinly sliced
  • 1 large shallot, thinly sliced
  • 1 tablespoon olive oil
  • A few fresh rosemary twigs, finely chopped
  • Salt and pepper to taste
  • 200g Brussel Sprouts, thinly sliced
  • Pinch cumin sees
  • 2 sea bass fillets (skin on)
  • 2–4 teaspoons good wholegrain mustard
  • 2 teaspoons olive oil

  • Pre heat your oven to 200 degrees celsius
  • Slice potatoes and shallots and toss with oil, rosemary, salt and pepper in a bowl. 
  • Place them on a baking paper lined tray ( save the bowl) in a single layer and bake 20-25 minutes.
  • Slice the brussel sprouts and place in the same oily bowl. 
  • Toss, add a pinch of cumin seeds and a little more salt and pepper. Set aside.
  • Mix the wholegrain mustard and oil together in a small bowl and season the fish with salt and pepper. Divide the mustard mixture, spooning it over the fish.
  • Sear the sea bass, skin down, on a high temperature for a couple of minutes in a frying pan for a crispy skin.
  • After the potatoes have baked 20 minutes, add the brussel sprouts and give them all a little toss. 
  • Bake for another 10 minutes
  • Make a spot for the fish and bake for a further 10-12 more minutes, until fish is cooked through.
  • Divide the potato brussel sprout hash among two bowls and top with the mustard glazed fish.
  • Serve with optional purple sprouting broccoli.