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.