Wednesday 31 May 2023


It's been a busy few weeks but I will try me best and catch up with the past few weekends worth of recipes.

This easy to make but delightful and impressive pasta dish may be my favourite attempt at Italian / Korean fusion so far! 

Pasta and parmesan combined with kimchi and gochujang (a red pepper paste that is a staple in Korean cooking) may sound odd but OH MY GOD it is a marriage made in heaven.

It is spicy, cheesy, carby and like a hug in a bowl, trust me on this's real good!



  • 400g dried linguine or spaghetti
  • 180g kimchi, roughly chopped
  • 30g unsalted butter, cubed
  • 40g gochujang
  • 2 tsp light soy sauce
  • 2 garlic cloves, crushed, or 2 tsp garlic paste
  • 2 spring onions, sliced into thin matchsticks
  • 1 tbsp sunflower or grapeseed oil
  • 2 medium free-range eggs
  • 2 tbsp finely sliced nori sheets
  • 40g parmesan, finely grated
  • Bring a pan of water to a boil, add the pasta and cook according to the packet instructions (usually 8-12 minutes).
  • While the pasta is cooking, prepare your ingredients. 
  • Put the kimchi, butter, gochujang, soy, garlic and half the spring onions in a large, cold non-stick frying pan (don’t worry about mixing it for now).
  • Drain the pasta, reserving a little of the pasta water. 
  • Put the pasta straight into the frying pan with 2 tbsp pasta water over a high heat. 
  • Cook, tossing everything together, for about 3 minutes, or until warmed through and well coated. 
  • Remove from the heat and transfer to serving bowls.
  • To fry the eggs, wipe out the pan. 
  • Add the oil on a medium-high heat. 
  • Once the oil is shimmering, crack the eggs into it. 
  • Cook for 2-3 minutes until the whites are partially cooked and the edges are becoming crispy. 
  • Turn the heat down to medium-low and continue cooking until the whites are cooked through but the yolk is still runny (or cooked to your liking). 
  • Season with a pinch of salt.
  • Top each pasta bowl with the thinly sliced nori, the remaining spring onions and the fried eggs. 
  • Dust with the grated parmesan and ENOY!

Thursday 18 May 2023


This is without a doubt my favourite recipe of the year so far and having to find a decent fishmonger to secure crayfish was 100000% worth it.

Make this ASAP, make it for your friends and make it again and again - I will!



  • 200g sustainable white crabmeat
  • 200g sustainable cooked crayfish tails
  • 2 celery sticks, trimmed and very finely sliced
  • 80g good-quality mayonnaise
  • 2 tsp yuzu juice (available at Waitrose)
  • ¼ tsp freshly ground black pepper
  • 50g unsalted butter, at room temperature
  • 2 garlic cloves, finely chopped
  • 90g samphire (from fishmongers or large supermarkets)
  • 4 large brioche rolls
  • Handful micro herbs or watercress to serve

  • Put the crabmeat, crayfish tails and celery in a large mixing bowl. 
  • Add the mayonnaise, yuzu juice and black pepper and mix well. 
  • Cover, then chill until needed.
  • Put a medium frying pan on a low-medium heat and add 30g of the butter. 
  • Once it’s melted, add the chopped garlic and fry for a couple of minutes, then add the samphire. 
  • Turn up the heat and cook, stirring, for 2-3 minutes until glossy but not completely wilted.
  • Put a griddle pan on a high heat. 
  • Halve the brioche rolls, spread with the remaining 20g butter, then griddle until charred and toasted.
  • When ready to serve, reheat the samphire, if you like, then divide among the rolls. 
  • Top with the crabmeat mixture then drizzle with sriracha. Top with the micro herbs or watercress and eat without delay AND ENJOY!

Wednesday 10 May 2023


I have a culinary guilty secret - at least once a week, and usually as a weekend treat, I get myself M&S's best ever prawn sandwich.

It's not me who calls this beauty of a sandwich  that, no, it has been named "the best ever" prawn sandwich by the people of Britain and heck..I agree...that is until I made and ate this STUNNING pimped up version of a prawn sandwich.

There is a homemade Tabasco tomato relish and Marie Rose sauce. There is a fresh bread, smashed avocado and shredded lettuce and as real star of the show there are fresh prawns, coatd in crushed prawn cocktail crisps, flour and milk before getting a deep fry...oh my even typing this I could the sandwich all over again.

Definitely in the top 5 sandwiches of my life and a MUST MAKE for all fellow prawn sandwich aficionados.



  • 100g cherry tomatoes, quartered
  • 6-8 dashes Tabasco, depending on taste
  • Pinch sugar
  • 2 tbsp mayonnaise
  • 2 tbsp tomato ketchup
  • ¼ tsp Worcestershire sauce
  • Squeeze lemon juice, plus wedges to serve
  • Vegetable oil to deep-fry
  • 20 raw king prawns
  • 1 tsp smoked paprika
  • 2 tbsp whole milk
  • 1 bag (25g) prawn cocktail crisps
  • 25g plain flour
  • 2 sub rolls or ciabattas, split open
  • ½ avocado, smashed with the back of a fork
  • ½ little gem lettuce, shredded
  • 5 chives, finely chopped (optional)

  • Begin by making the relish. 
  • Put the chopped tomatoes in a small pan with 50ml water and 4-6 dashes of tabasco, depending on how hot you want it. 
  • Simmer very gently for about 10 minutes until the tomatoes have collapsed into a chunky relish, then taste and season with salt and a pinch of sugar.
  • To make the Marie Rose sauce, mix together the mayonnaise, ketchup, Worcestershire sauce and an extra few dashes of tabasco, then taste and season with salt, pepper and a squeeze of lemon juice.
  • Bring a small pan of oil (no more than two thirds full) up to 180°C (if you don’t have a thermometer, it should turn a cube of bread golden in 30 seconds). 
  • While you wait, put the prawns in a bowl with the smoked paprika, milk and a pinch of salt, then mix well to coat evenly.
  •  Crush the crisps in the bag into fine pieces, then pour into a bowl and mix with the flour. 
  • Working in batches, dip the prawns into the flour mixture to coat, then fry for a minute until crisp and golden. 
  • Drain on kitchen paper to soak up excess oil.
  • Spread most of the Marie Rose sauce onto the rolls, then add the spicy tomato relish on one side, smashed avocado on the other and shredded baby gem down the centre. 
  • Top with the prawns and finish with a drizzle more sauce, chopped chives and a wedge of lemon on the side AND ENJOY!

Saturday 6 May 2023


A super easy to make, summery pasta dish that not only looks stunning plated up but is packed with flavours and is ready in less than half an hour - what is not to love!



  • 1 shallot
  • 1 garlic clove
  • 150g fresh basil
  • 75g fresh spinach
  • 100g rocket
  • 400g spaghetti
  • 300g creme fraiche
  • 60g parmesan
  • 8fresh figs
  • Salt 
  • Pepper
  • Olive oil
  • Finely chop the shallot and garlic.
  • Quarter the figs.
  • Cut the spinach into thin strips and roughly chop the basil.
  • Remove the stems from the rocket leafs and set the prepped veg and figs aside.
  • Cook the spaghetti in boiling water until al dente.
  • Drain the spaghetti then return them to the saucepan and cover.
  • In the meantime heat up a tablespoon of olive oil in frying pan.
  • Add the figs and fry on a medium heat for around a minute, turning them a few times.
  • Remove the figs from the pan and set aside.
  • Add another tablespoon of olive oil to the pan and add the shallots and garlic.
  • Sauté them for two mins until they start to become translucent then add spinach.
  • When the spinach begins to wilt, add the creme fraiche, give it all a good mix and season with salt and pepper.
  • Add your pasta then mix through the rocket and some of the basil.
  • Plate up the pasta and top with the fig quarters, more basil and parmesan and ENJOY!

Wednesday 3 May 2023


I had the most wonderful long weekend visiting my friend Irina in Rome.

She was at first a work friend in London, but is now a friend for life and left the UK during lockdown to move back to her native Italy and settled in Rome where she has remained ever since.

She was the most excellent, fun, wonderful host, who I have to thank for taking me to all the places I am about to introduce you to.

I usually love to plan trips and do lots of research beforehand but being crazy busy at work in the run up to my Rome adventure, it was actually so nice to hand over the itinerary making and restaurant picking to Irina who could not have done a more brilliant job!

It was my third trip to Rome but by a long way my favourite so far and there is a very special place for this city in my will for sure not be my last visit there, that much I know. 


Da Teo is you what you would call a proper Roman trattoria. Think chequered napkins, loud waiters and a buzzing dining room plus humongous plates of fresh pasta.  

On our visit the man himself, Teo of Da Teo, took it upon himself to treat me and my Italian speaking friend (being with someone fluent in Italian meant I really was granted a more authentic experience rather than a touristy one) like the personal guests of the chef himself for the night which meant copious amounts of amaro, a very tasty but lethal herb liquor, free dessert and just about befriending half the restaurant while we were at it.  

It was one of those long evenings that you won’t forget, filled with chance encounters, plates of delicious food and the real Roman dining experience one can’t plan but that happens by pure chance. 

Giulio passami l olio was the perfect spot for our Saturday night dinner

Tucked away on a quiet side, a short walk away from the Vatican, Giulio passami l olio has a super cosy dining room and an even better large array of outside table that are spaced out enough that you feel like you can gossip the night away. 

The wine menu is HUGE, and I mean so huge that a literal book showed up when we asked for it so it is for sure a place that will satisfy wine lovers.  

That is not to say the food comes second. Pasta is the star of the show here and my truffle cacio e Pepe was absolute heaven but I would also recommend ordering a starter as our bruschetta with straciatella and anchovies was an utter delight - simple but fantastic ingredients working together in the most wonderful way!  

Booking here is a must, as is with most good restaurants in Rome when it comes to dinner and even lunch, but here the effort to plan ahead is very much worth it. 

Another dinner (or very fine lunch) spot where booking is essential. Roscioli Salumeria con Cucina is a restaurant /delicatessen / fine food store which means whilst you enjoy the most wonderful homemade bread, incredible wine selection and fantastic, imaginative pasta (the cod filled ravioli are out of this world) you are sitting amongst walls and walls filled with Italian delicacies.  

There aren’t too many tourists hat find this place by chance, no, its the locals that come and fill up the place and they aren’t wrong - food, atmosphere and service are on point here and I may have had the best huge slab of tiramisu of my life here to finish off a flawless meal.  



If you are after a vibey place with cool people drinking on the street on any given warm evening head to Monti. It may prove pretty hard to find a sit down spot but that is the fun of it. 

Struggling to find a single free chair, let alone 2, early on a Saturday night, we ended up getting a couple of €4 takeaway Aperol Spritz’s (mixed to perfection I may add) and perched on metal fence in a cute Piazza and watched the world go, all of Rome’s young and fabulous out and about, ready to have a good time. 

Bang in the middle of vibrant Trastevere you will find this iconic bar. Come before the sun sets and you get a free vegetarian buffet with your drink of choice, while it night it turns into THE meeting point to start a night out on the town. Drinks are cheap, the vibe is fun and young and you will be hard found not to love this place. 

Oste Nostro the sweetest cinema themed cocktail bar on the fringes of Trastevere that is open late, has fantastic cocktails and lots of cosy seats inside and outside. It is the sort of bar that is a total gem to stumble across and which we have far too few of in London. My must order: their spicy marg - very spicy, very good! 


Slightly worse for wear on the Saturday morning Irina took me to a local cafe and we endured a rather mediocre breakfast which prompted her to reminisce about how much she missed London’s brunch offering, the sort of Antipodean inspired fare that is hearty, innovative and far removed from your standard European croissant and jam brekkie. 

I took that as challenge to find a place in Rome that would serve us a proper brunch and some googling and insta stalking later we stumbled across Marigold Roma.  

Run by an Italian & Danish husband and wife duo, you could easily think Marigold is located in NYC, East London or Copenhagen with Scandi inspired, hipster friendly interior, photogenic dishes and natural wine offering but it is in fact in the studenty, slightly less pretty Ostiense neighbourhood but oh is it worth venturing a little out of Rome’s centre for. 

The constantly changing menu has so many amazing sounding dishes, it is almost impossible to choose. When we finally did, with a side of perfectly made flat whites, we were not disappointed.  

I had some smashed beans with courgettes, mushrooms and beetroot on sourdough which looked so pretty plated up and was a veggie’s dream, while Irina had a wonderful take on the classic bubble and Squeak.  

We also shared a perfectly moist hot cross bun which came with custard and which turned out to be dessert perfection. 

We would have ordered even more (their freshly baked buns and cookies looked amazing too), if our bellies were not ready to burst by that point. 

I loved the whole place - the food, the service and specifically the Italian/Scandi hybrid brunch they have perfected here. In fact I would be here every weekend if it was in my neighbourhood.  

You can’t book and you almost certainly will have to wait if you are after a weekend brunch but take it from someone that HATES queuing for food, here it is really worth it.