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.