Friday 24 June 2022


This little number is the perfect omega 3 packed supper for an early summer's day! The question is when will I get over this new found obsession with samphire because for now I cannot stop cooking with it!


  • 350g Jersey Royal potato or small Charlotte potatoes - larger ones halved lengthways
  • 2 sea trout fillets, skin on but scales removed
  • Pinch of cayenne pepper
  • 1 tsp sunflower or vegetable oil
  • 200g samphire , well washed
  • 50g unsalted butter
  • 1 tbsp finely chopped shallot
  • 4 tbsp white wine (I used white Burgundy)
  • 100g brown shrimps
  • 1 tarragon sprig, chopped
  • juice 1 lemon
  • Steam the potatoes for 15-20 mins, either using a steamer basket or a simple metal colander over a pan of boiling water, with a lid on top. 
  • Put 3 plates in a low oven to warm.
  • Slash the fish skin a few times, then season generously and sprinkle with the cayenne. 
  • Put a heavy-based frying pan over a medium heat, adding the oil once the pan is hot. 
  • Cook the fish, skin-side down, for 6 mins, until the skin is golden and crisp. Avoid the urge to move it about.
  • Season the fish on the upper side, then carefully turn the fillets using a fish slice or spatula. 
  • Cook for 2 mins more until the fish has changed from dark to pale pink all over, with a little blush remaining in the thickest part. Transfer to a warm plate. 
  • Wipe out the pan with kitchen paper.
  • Scatter the samphire over the cooked potatoes, return the lid and steam for 2-3 mins until just tender.
  • Melt the butter in the frying pan and sizzle the shallot for 1 min. 
  • Splash in the wine, boil to reduce by half, then add the shrimps, 25g of butter, tarragon and lemon juice to taste. 
  • Season to taste.
  • Spoon the veg onto warm plates, drizzle with a little sauce, then top with the fish, the rest of the sauce and the shrimps.

Tuesday 21 June 2022


After the rather fantastic Baja fish tacos I made the other week, I was hungry for more tacos and these two variations blew my mind!

Seared tuna slices (marinated in coriander, chipotle and lime), are layered on top of an avocado crema (avocado blended with chipotle paste and sour cream), the most delicious pineapple salsa, while wonderfully vibrant radishes are added as finishing touch to make one stunning taco, both in taste and look.

And then there were the mushroom tacos!!! My god...they were quite the revelation and "meaty" enough in their flavour and texture to convert even the most committed carnivore.  

Thick slices of portobello mushrooms are marinated in the most wonderful concoction of spices, orange juice and chipotle paste. before they are thrown onto a griddle pan for a proper char which gives them incredible depth of flavour. 

Add some smashed avocado and an irresistible chilli slaw and you get yourself quite the memorable veggie friendly taco!

Both these tacos totally wowed me and were actually also super fun to make! 

Perfect for when you want to impress dinner guests and best served, of course, with a spicy Marg on the side!



  • 2 tuna steaks
  • 1 chipotle, ground to a rough powder 
  • ½ tsp dried oregano 
  • Zest of 1 lime 
  • 2 tbsp extra virgin olive oil 
  • Salt to season 

  • 12 radishes, thinly sliced 
  • Juice of ½ lime 
  • SALSA 
  • 1 jalapeno, finely diced 
  • 150g fresh pineapple, diced 
  • Juice and zest of 1 lime 
  • 3 tbsp coriander, finely chopped 

  • 2 small ripe avocado 
  • 100ml sour cream 
  • 1 tsp chipotle paste

  • 150g red cabbage, finely shredded 
  • small tortillas

  • Lay the tuna into a shallow tray and sprinkle both sides with chipotle, oregano, lime zest and salt. Drizzle over the olive oil and coat well on both sides.
  • Place the radishes into a small bowl, sprinkle with a little salt and squeeze over the lime juice. Mix well and leave to pickle.
  • Next mix all the ingredients together for the salsa. 
  • Lay the tuna steaks on a hot griddle pan and cook for 1 minute on each side. 
  • Remove from the pan and let them rest up for a couple of minutes on a tray.
  • Meanwhile heat up the tortillas in an oven until they are warm. 
  • Slice the tuna and begin to assemble some tacos.
  • Spoon the avocado crema down first, then cabbage, tuna slices and then the salsa. 
  • Finally sprinkle over some pickled radishes and serve. 


  • 6 large portobello mushroomswiped clean
  • 1 ½ tbsp chipotle paste
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • 2 tbsp chopped fresh coriander leaves and stalks
  • 3 cloves of garlic minced
  • 1 tbsp olive oil plus more for cooking the mushrooms
  • 4 tbsp orange juice freshly squeezed 
  • 2 tbsp lime juice freshly squeezed 
  • small tortillas
  • ¼ of a medium red cabbage finely shredded
  • ¼ of a medium red onion finely chopped
  • 2 tbsp lime juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • ½ tsp sea salt
  • ¼ tsp dried red chilli flakes optional
  • for the smashed avocado
  • 2 ripe avocados peeled and pith removed
  • 2 tbsp fresh lime juice
  • 1 tbsp chopped fresh coriander/cilantro
  • ½ tsp sea salt
  • Lime wedges
  • Feta cheese 
  • Fresh coriander

  • Add the 1 and ½ tablespoons of chipotle paste, 1 teaspoon of smoked paprika, ½ a teaspoon of dried oregano, ½ a teaspoon of ground cumin and ½ a teaspoon of ground coriander and ½ teaspoon of sea salt to a bowl and mix well.
  • Add the minced garlic and fresh coriander along with the orange and lime juice to the bowl and whisk well.
  • Add the clean mushrooms to a large freezer bag and pour the marinade into the bag. 
  • Rub the marinade into the mushrooms, be careful not to break the mushrooms.
  • Seal the bag and leave the bag in the fridge for at least 30 minutes.
  • Mix all the slaw ingredients together in a large bowl and leave in the fridge until you are ready to serve your tacos.
  • Add the peeled avocado to a bowl along with the chopped coriander, lime juice and salt.
  • Using a fork mash the avocado until you have a rough mash.
  • Cover and leave in the fridge until you are ready to make the tacos.
  • Spray a griddle pan with a little oil.
  • Place the mushrooms stalk side down on the pan and cook for about 10 minutes.
  • Turn the mushrooms over and cook for another 10 minutes or until the mushrooms are cooked through. Place a large lid over the pan for this part, it will speed up the cooking of the mushrooms.
  • Depending on the size of your griddle pan you may need to cook the mushrooms in batches. 
  • If so you can keep them warm in a preheated oven.
  • Slice the mushrooms when you are ready to serve.
  • Heat the tortillas up in the oven.
  • Spread a tablespoon of the smashed avocado on one tortilla.
  • Add some of the red cabbage slaw, then top with slices of the cooked mushrooms.
  • Top with a little crumbled feta, a good squeeze of lime and some coriander leaves.
  • ENJOY!

Wednesday 15 June 2022


I am getting seriously obsessed with samphire, a fleshy green plant that grows along British coastlines and  and is kind of similar to green asparagus, just with a bit more of a salty "sea" taste to it in the best of ways.

Of course being grown close to the sea, samphire works particuarly well when cooked in combination with seafood (like with the seabass I cooked up the other week) and I couldn't help but be intrigued how it would work with crab!

I adore crab spaghetti in any almost any scenario but here it really is taken up a notch when combined with samphire in a white wine (no cream!!) sauce and is even better when topped with a wonderful finishing touch of chilli breadcrumbs.

It's the sort of pasta dish that is zingy, full of flavours yet oh so light, by staying away from any cheese and cream, and is also surprisingly quickly to rustle up considering the very sophisticated dish one ends up with!

Perfect for an early summer supper with a chilled glass of white wine on the side!


  • 1 + 1/2 tbsp olive oil, plus a glug extra
  • 40g white breadcrumbs
  • 1 + 1⁄2 tsp chilli flakes
  • 2 garlic cloves, sliced
  • 50g brown crabmeat
  • 80ml white wine
  • Finely grated zest and juice 1⁄2 lemon, plus extra zest and wedges to serve
  • 400g spaghetti
  • 1 pack of samphire (I get mine in Waitrose)
  • 100g white crabmeat
  • 1 tbsp finely chopped fresh parsley

  • Heat 1⁄2 tbsp of the oil in a large frying pan and fry the breadcrumbs for 3-4 minutes until just golden and crisp, then season with salt and pepper and stir in the chilli flakes. 
  • Set aside on a plate to cool.
  • Add the remaining oil to the same pan over a medium heat and fry the garlic for 2 minutes, then stir in the brown crabmeat and cook for a minute more. 
  • Add 50ml of the white wine, the lemon zest and juice, cook for another minute, then turn the heat off and keep to hand.
  • Cook the pasta in salted boiling water for 3 minutes, adding the samphire for the final minute, then drain, reserving a cup of pasta water.
  • Add the pasta/samphire to the pan with the brown crabmeat along with a splash of cooking water, then toss until coated. 
  • Stir in the white crabmeat, remaining wine and the parsley, along with an extra glug of olive oil. 
  • Season with black pepper, then serve with the extra lemon zest, a scattering of breadcrumbs and lemon wedges for squeezing.