Wednesday 27 July 2022


You can't really go wrong when it comes to combining fresh crab with pasta and this super simple dish delivers on all fronts! A perfect weekday summer supper that is sure to impress!



  • 400g linguine
  • 4 tbsp extra-virgin olive oil
  • 1 red chilli, deseeded and chopped
  • 2 garlic cloves, finely chopped
  • 1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
  • Small splash, about 5 tbsp, white wine
  • Small squeeze of lemon (optional)
  • Large handful flat-leaf parsley leaves, very finely chopped
  • Bring a large pan of salted water to the boil and add the linguine. 
  • Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn’t stick.
  • While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. 
  • Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. 
  • Simmer everything until the wine and olive oil come together. 
  • Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
  • When the pasta has had its cooking time, taste a strand – it should have a very slight bite. 
  • When it’s ready, turn off the heat. 
  • Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
  • Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt.
  • Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy. 
  • Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. 
  • Serve immediately!

Thursday 21 July 2022


We may be over the worst of the heat wave (for now) but temperatures are still pretty soaring and I am definitely still only in the mood for super light, flavourful and satisfying dishes that don't sit too heavy in the stomach. 

This seared, sesame coated tuna steak, served with a super fresh noodle salad ticks all those boxes and is also super quick to rustle up! A perfect weekday supper that still delivers a wow factor.


  • 2 tbsp vegetable oil
  • 1 sliced red chilli
  • 2 sliced garlic cloves
  • 5cm piece of fresh ginger
  • Bunch of sliced spring onions
  • 200g green beans
  • 2 vermicelli noodle nests
  • 1 tbsp toasted sesame oil
  • 1 tsp soy sauce
  • 1 tsp lime juice
  • 250g sliced cherry tomatoes 
  • 100g sesame seeds 
  • 4 x 150g yellowfin tuna steaks 
  • 1 tbsp olive oil

  • Heat the vegetable oil in a frying pan over a medium heat, then gently fry the chilli, garlic cloves and fresh ginger, peeled and sliced into matchsticks, until crisp. 
  • Remove and set aside. 
  • Fry the spring onions in the same pan until golden, then remove and set aside.
  • Bring a pan of water to the boil and cook the green beans for 2 minutes, then add the noodle nests and cook for a further 1-2 minutes until al dente. 
  • Drain both and refresh in cold water.
  • Mix the toasted sesame oil, soy sauce and lime juice in a large bowl. 
  • Toss through the noodles and green beans with the cherry tomatoes and the spring onions. 
  • Put the sesame seeds on a plate and press the tuna steaks  on top to coat all over. 
  • Heat a glug of olive oil in a frying pan over a high heat and cook the steaks for 1 minute on each side. 
  • Slice and serve with the noodle salad and crispy aromatics.

Tuesday 19 July 2022



I LOVED this twist on the classic tuna niçoise salad in which your classic tinned tuna get substituted with the most wonderfully flaky yet juicy and super tasty slow roast salmon.

Add a great dressing, potatoes, green beans, tomatoes, olives and perfectly waxy cooked eggs and you get yourself a healthy, delicious and heat wave proof dinner! What's not to love!!



  • 8 Tbsp. extra-virgin olive oil, divided
  • 400g skinless salmon fillet
  • Salt
  • Freshly ground pepper
  • 200g green beans
  • 1 cup cherry tomatoes
  • 500g small potatoes
  • 1small shallot
  • 1 head of butter lettuce
  • 2 large eggs, room temperature
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. red wine vinegar
  • A pinch of sugar
  • ½ cup black olives

  • Arrange a rack in center of oven; preheat to 180c. 
  • Pour 1 Tbsp. oil into center of a rimmed baking sheet, then arrange. salmon over oil. 
  • Season salmon all over with salt and pepper, then drizzle with another 1 Tbsp. oil.
  • Roast salmon until flesh flakes in the thickest part of the fillet with pressed gently, 30–35 minutes. 
  • Meanwhile, fill a medium saucepan with water. 
  • Add several generous pinches of salt and bring to a boil, covered, over medium-high heat.
  • While salmon is cooking and water is coming to a boil, focus on the rest of your salad prep. First, trim stem end off green beans and quarter your potatoes
  • Cut 1 cup tomatoes in half.Peel and finely chop 1 shallot. Transfer to a medium bowl; set aside.
  • Separate leaves from 1 head of lettuce
  • When water is boiling, add your potatoes an cook for about 8 minutes.
  • Then add the green beans and cook until tender but still retain some snap, about 2 minutes.
  • As you wait for the green beans and potatoes to cook, fill another medium bowl halfway with ice water. 
  • Using tongs, remove green beans and potatoes immediately (but leave boiling water right where it is) and transfer to bowl with ice water. 
  • Leave there for 15–20 seconds, or just long enough to chill them completely, then remove from water and pat dry; set aside.
  • Keep the ice water for cooking the eggs.
  • Add eggs to saucepan and cook exactly 8 minutes. 
  • Transfer to ice water bath and let cool 2 minutes. Peel eggs, keeping them submerged in ice bath as you work. 
  • Pat eggs dry and transfer to cutting board.
  • Time to make your dressing: Add 1 Tbsp. mustard, 1 Tbsp. vinegar, and a pinch of sugar to bowl with shallot; season with salt and a generous amount of pepper. 
  • Whisking constantly, slowly stream in remaining 6 Tbsp. oil until you have a thick, emulsified dressing.
  • Arrange lettuce on plates and drizzle with dressing. 
  • Arrange potatoes, green beans, tomatoes, and olives over lettuce. 
  • Cut eggs in quarters and add to plates.
  • Using your hands or a fork, flake off large pieces of salmon and arrange over salad.
  • Drizzle platter with remaining dressing. Season with salt and pepper.
  • ENJOY!

Thursday 14 July 2022


This is yet another fabulous and quick dinner for a hot summer's day!

A fluffy flatbread gets topped with homemade tzatziki, rose harissa coated roast aubergine, grilled halloumi, fresh tomatoes, pomegranate seeds and the most scrumptious pickled red onion, to create a sort of open, Middle Eastern inspired wrap.

It's packed full of flavours with minimal cooking involved (no one's got time to make flatbreads from scratch while we have this weather!) and a new quick supper favourite of mine..enjoy!



  • 2 aubergines 
  • 2 tablespoons harissa (belazu rose harissa is best) 
  • 2 tablespoons yogurt 
  • 1 tablespoon olive oil 
  • 1 teaspoon salt 
  • 1 teaspoon garlic powder

  • 1/2 large red onion thinly sliced 
  • 1 teaspoon sugar 
  • 100ml water
  • 100ml red wine vinegar

  • 4 tablespoons Greek yogurt
  • 1 garlic clove, minced
  • 100g grated cucumber 
  • 3/4 tablespoon olive oil 
  • Salt to taste 


  • Add your sliced red onion into a bowl and add the rest of the ingredients, leave on the side to pickle while you make the rest. 
  • Pre-heat your oven to 200C fan. 
  • Slice your aubergine lengthways into thin slices about 5cm wide and 1cm thick. 
  • Add them to a mixing bowl with the rest of the ingredients and mix until the aubergine is well coated. 
  • Place aubergine on a baking tray lined with baking paper and space out evenly. 
  • Place in the oven and cook for 20 - 25 minutes flipping over half way through to cook evenly. 
  • Cut your halloumi into thin slices and grill on a non stick pan on medium heat for 1 minute on each side until starting to brown. 
  • Once cooked place on the side, ready to assemble. 
  • Mix together the tzatziki ingredients and place on the side ready to assemble. 
  • Drain the red onions from the mixture and place on the side ready to assemble. 
  • Warm up your flatbreads for a couple of minutes in the oven
  • Assemble your flatbrea -  place 1 tablespoon of tzatziki on the flatbread, then layer on your aubergine, halloumi & pickled onions. 
  • Add pomegranate seeds, mint, cherry tomatoes and salad to serve. 

Tuesday 12 July 2022


When it's this hot outside you definitely do not want to spend hours slaving away in an even hotter kitchen, nor is it the weather for heavy, creamy dishes which is why my take on the Mexican classic Huevos Rancheros worked such a treat on a balmy Friday night!

Packed with flavour, more of an assembly than cooking job and pretty much summer on a plate, I can only recommend you make these asap for yourself at home (and if you feel extra suave serve them up with a spicy Marg on the side!).


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon chilli flakes
  • 1 tin of tomatoes
  • 2 teaspoons chipotle paste (I love this one from Waitrose)
  • ½ teaspoon cumin seeds
  • 1 clove of garlic, minced
  • 425 gram tin of black beans, drained and rinsed
  • 2 eggs
  • 2 corn tortillas
  • 1 avocado, sliced
  • 1 green chilli, sliced
  • 50 grams feta, crumbled
  • Coriander leaves and salt and pepper to serve
  • Heat oil in a large frypan. 
  • Add the diced onion and fry for 3 minutes over a medium heat. 
  • Add the garlic, smoked paprika, oregano and chilli flakes and fry for a further 2 minutes.
  • Add the tinned tomatoes and chipotle paste, reduce the heat to low and simmer for 15 minutes.
  • Pour tomato sauce into a bowl and blitz using a stick blender or regular blender until smooth. 
  • Using the same frypan, fry cumin seeds and garlic for 1 minute. 
  • Add the black beans and 1/4 cup of water. 
  • Cook for 4–5 minutes or until beans are heated through. 
  • Fry eggs until the whites are set. 
  • In a hot pan without any oil, fry tortillas for 1 minute on each side.
  • Top tortillas with black beans, fried egg, tomato sauce, sliced avocado, chillies and feta. 
  • Finish with coriander and salt and pepper.

Thursday 7 July 2022



An actual restaurant review on the blog! I have to say post lockdown life has been so busy that I have just about had time to get recipes written up and rather neglected my restaurant reviews and travel guides (I still owe you an updated Stockholm AND Paris foodie guide), but fear not I will use the calmer summer months to make an effort to write more because I have seriously missed it!

My first review after my unplanned hiatus may be a little clunky but bear with me, I will be in the swing of things in NO TIME and luckily Lisboeta was so bloody fantastic that it was a real pleasure to write about my wonderful dinner there!

It took a while to find a dinner spot both me and my favourite dining companion, Henry, could agree on and most importantly one where we could actually get a table (much like the travel sector, restaurants are not ready for the onslaught of post lockdown guests) but I instantly loved the idea of Lisboeta when Henry suggested it.

Indeed the second he mentioned that top chef and legend of the London restaurant scene, Nuno Mendes, was the brains and palette behind Lisboeta I was pretty much sold. 

Mendes has run some of the best restaurant kitchen in London over the years but with Lisboeta he is trying something a little different, bringing a taste of his home country, Portugal, to Fitzrovia and oh BOY does he succeed! 

Lisboeta is vibrant, refreshing, confident and delivers in terms atmosphere, food and service, making my dinner there one of the best restaurant experiences I have had a in a long time!

The space is gorgeous, bright, over three floors and with an impressive open kitchen. It's also bang in the middle of Charlotte street, one of the most quaint and lovely, yet not too touristy streets in central, making it perfect spot if you want dinner in town but want to avoid crowds.

At first glance the menu is a little meat heavy but don't be put off by that. While I wouldn't say it is the most vegetarian friendly spot (even the bread gets served with lard), their fish options are out of this world amazing and made it such a wonderful dining experience.

We started with a couple of small plates which were so packed full of flavour that they could have easily been billed as main courses. The Mushroom Açorda, shared between the two of us, was quite possibly one of the best mushrooms dishes I have ever had - a mix of wild mushrooms is served with the most wonderful egg yolk bread sauce. 

Henry had get some sort of meat fix so had the grilled acorn-fed black pork from the Alentejo with fermented red pepper paste which according to him was a carnivore's dream, while I had the Bacalhau à Brás - confit cod with caramelised onions and thinly sliced crispy potatoes. My god, it was an absolute dream - sophisticated yet satisfying and Henry tried to steal more than just a spoonful once he realised how delicious my choice was.

The main course section is made of platters and pots to share and we simply HAD to have the most hyped dish on the menu, the Arroz de Marisco or red prawn and seafood rice (a sort of rice stew rather than a paella in consistency, and my god did it deliver. 

Served in a clay pot and topped with the most incredible red prawns, it also came with a side of prawn heads which were to be squeezed over for extra flavour. It was utter perfection in its simplicity, full of flavours, beautifully plated up and encapsulating the vibrancy of Portuguese cuisine in one dish. I

It's the sort of dish you will not forget in a hurry and that you will yearn to have again, which also pretty much sums up Lisboeta because it really highlighted what a great restaurant can do and make you feel!

I love cooking and have grown a little tired of eating out but when there is special places like Lisboeta still opening and doing there thing, I realise that the restaurant scene is still out there thriving and worth the effort of hunting down a reservation.