TERIYAKI TUNA WITH CHILLI, MANGO, CUCUMBER SALAD & MISO, SWEET POTATO MASH

This dish is a mash up of several recipe I stumbled across online and I would call it my take on health-ish fusion comfort food.

Seared tuna, marinated in teriyaki and a wonderfully fresh and fragrant mango, chilli and herb salad works beautiful with the miso sweet potato mash which may just be my new favourite kind of mash.

The perfect summer supper when you after something more substantial than a salad!

SERVES 2

INGREDIENTS

FOR THE TUNA

• 2 tuna steaks
• 2 tbsp honey
• 2 tbsp teriyaki sauce
• pinch of dried chilli flakes
• Sunflower oil

FOR THE SALAD

• 1 clove garlic, peeled and crushed or grated
• 1 red chilli, deseeded and finely chopped
• juice of 2 limes
• 3 tbsp fish sauce
• 2 tsp palm or light brown sugar
• 1 large mango, peeled and thinly sliced
• ½ cucumber, peeled and cut into long thin strips
• 1 shallot, peeled and thinly sliced
• Small bunch of mint leaves, roughly chopped
• Small bunch of Thai basil or coriander leaves, roughly chopped

FOR THE MISO SWEET POTATO MASH

• 2 large sweet potatoes peeled and cut into 1-inch pieces
• ¼ cup plus 2 Tbsp. unsalted butter, softened
• 1 Tbsp. miso paste
• ¼ tsp. black pepper
•  ½ tsp. salt

METHOD

• Marinate the tuna by mixing together the honey, teriyaki sauce and chilli flakes.
• Add the tuna, turning to coat in the mixture, and leave to marinate for 30 minutes to 1 hour
• Cook the sweet potatoes in boiling water until tender 
• Meanwhile, prepare Miso Butter by creaming 2 Tbsp. of the butter and miso paste together with a fork. 
• Add black pepper and set aside.
• Mash sweet potatoes by hand using a rice or masher, or blend in a food processor or blender until smooth. 
• Add remaining ¼ cup softened butter and salt.
• To make the salad, mix together the garlic, chilli, lime juice, fish sauce and sugar. 
• Toss together with the mango, cucumber, shallot and all of the herbs.
• Heat a non-stick frying pan or griddle until hot. 
• Drizzle or brush with a little sunflower oil. 
• Cook the tuna steaks for 1–2 minutes on each side, basting with the marinade as they cook. 
• Take care not to overcook the tuna, as it will dry out pretty quickly.
• Serve the sticky tuna with the salad and sweet potato mash.

THAI DRUNKEN NOODLES WITH PRAWNS

I have been trying to recreate the perfect Thai Drunken noodles at home for a while now, and this may just be my most successful recipe attempt yet!!

Spicy, fragrant and whipped up in under half an hour - what is not to love!!

SERVES 2

INGREDIENTS

• 2 red bird’s eyes chillis
• 2 garlic cloves
• 1 tablespoon of vegetable oil
• 400g flat rice noodles
• 200g uncooked prawns
• 1 teaspoon dark soy sauce
• 1 teaspoon fish 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
• 1 handful of holy basil leaves

METHOD

• 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 prawns, dark soy sauce, light soy sauce, fish sauce and sugar and mix well to combine.
• Stir-fry for 30 seconds, then add the green beans, sweetcorn, sliced chillis and holy basil to the wok. 
• Stir-fry for about 2 minutes, until the vegetables are just cooked through. 
• Remove from the heat and serve immediately

PAN FRIED LEMON SOLE WITH FENNEL, SAMPHIRE & ORANGE

My obsession with samphire continues with this wonderfully light and fragrant fish dish. 

Who knew that fennel and samphire, fried in some butter, would work SUCH a treat with a touch of orange juice and zest - honestly the whole combo elevates this speedy supper into something quite restaurant worthy!

Serve with baby roast potatoes and a dollop of creme fraiche for the perfect dinner on a balmy June evening.

SERVES 2

INGREDIENTS

• 2 tbsp olive oil
• 2 small-medium fennel, finely sliced and fronds reserved
• 15g pine nuts
• Finely grated zest and juice 1 orange
• 90g samphire
• 2 lemon soles
• 20g salted butter
• 2 tbsp crème fraîche

METHOD

• Heat half the oil in a large saucepan over a medium heat. 
• Add the sliced fennel and cook for about 20 minutes, stirring every now and then, until softened and collapsed. 
• Add the pine nuts, orange zest and samphire, then cook for another 3-4 minutes until fragrant and warmed through. Add half the orange juice.
• Meanwhile, season the plaice with salt and pepper. 
• Heat the remaining oil in a frying pan over a medium-high heat. 
• Add the lemon sole and cook for 1-2 minutes, adding the butter after 1 minute, until thethe edges of the flesh look opaque on top. 
• Carefully turn the fillets over and cook for another 30 seconds or so, spooning some of the butter over the fish as it cooks. 
• The fish is ready when it’s opaque and flakes easily.
• Sprinkle with the remaining orange juice and the fennel fronds. 
• Serve the fish on a bed of the fennel and samphire with a dollop of crème fraîche on the side and potatoes on the side!

THAI INSPIRED PEANUT BUTTER & HERB NOODLE SALAD WITH FRESH WATERMELON

I ADORE watermelon in savoury dishes, especially in summer, and this Thai-style peanut noodle salad with herbs and watermelon may be my new favourite way of combining the sweet freshness of watermelon chunks with punchy, main course worthy flavours!

This is the perfect quick, yet impressive, supper for a hot June eve and a new favourite of mine, sure to be added to the regular recipe rotation...in fact my mouth is watering just thinking about it again, I may have to rustle this up pretty soon again!

SERVES 2

• 300g dried flat rice noodles
• 100g cherry tomatoes
• 1 cucumber, halved lengthways, deseeded then sliced
• 4 spring onions, thinly sliced
• 4 tbsp roasted peanuts, roughly chopped
• 300g flesh watermelon, cubed
• a handful of leaves mint, large ones torn
• a handful coriander, leaves and stalks roughly chopped
• a handful of Thai basil leaves

DRESSING

• 4 tbsp crunchy peanut butter
• 6 tsp light soy sauce
• 2 ½ tsp rice vinegar
• 2 stem ginger balls, finely diced, plus 2 tsp of syrup from the jar
• 1 tsp sriracha sauce
• 1 lime, juiced

METHOD

• Put the dressing ingredients into a small jug and whisk with 2-3 tbsp of just-boiled water until a smooth, runny dressing forms.
• Bring a pan of water to the boil, then take off the heat and add the noodles. 
• Check after 3-4 minutes – the noodles should be softened but still have a little bite. 
• Drain well.
• Tip the noodles into a big mixing bowl. 
• Use your hands to squash the tomatoes over the bowl, tearing them in half and then adding to the noodles. Add the cucumber, spring onions and most of the peanuts. 
• Drizzle over the dressing with some seasoning and toss until the noodles are coated.
• Tip in the watermelon and gently toss a few more times. 
• Tip onto a platter or into serving bowls.
• Scatter over the herbs and the remaining nuts AND ENJOY!

CREAMY TOMATO GNOCCHI WITH BURRATA

My new favourite super speedy, super delicious gnocchi dish!

Ready in less than 20mins + packed full of flavours AND with burrata on top - you really cannot go wrong here!

INGREDIENTS

• ⅓ cup extra-virgin olive oil
• 8 garlic cloves, peeled and lightly crushed2 pints cherry tomatoes
• ½ tsp. Aleppo pepper
• 1 tsp. kosher salt
• ½ tsp. freshly cracked black pepper
• ½ cup double cream
• 500g gnocchi
• 1 ball fresh burrata cheese
• ½ cup fresh basil leaves, sliced or torn

METHOD

• Start by bringing a large pot of salted water to a boil.
• Meanwhile, heat olive oil in a large skillet over medium-low. 
• Add garlic and cook until fragrant, about 3 minutes.
• Increase heat to medium and add tomatoes. 
• Cook, stirring occasionally, until at least half the tomatoes break down and become jammy, about 10 minutes. 
• Season with Aleppo chilli, salt, and black pepper.
• Reduce heat to medium-low and stir in double cream. 
• When the water comes to a boil, add gnocchi and cook according to package instructions until al dente. Reserve ½ cup pasta cooking water and drain remaining.
• Transfer cooked gnocchi and reserved pasta water to skillet with tomato sauce and toss continuously until the sauce is thickened and glossy, about 2 minutes. 
• Stir in fresh basil, reserving some for garnish.
• Break burrata balls into pieces and disperse evenly over pasta. 
• Remove skillet from heat and garnish with reserved basil.

• ▢⅓ cup extra-virgin olive oil
  ▢ 8 garlic cloves, peeled and lightly crushed
  ▢ 2 pints cherry tomatoes
  ▢ ½ tsp. red pepper flakes (optional)
  ▢ 1 tsp. kosher salt
  ▢ ½ tsp. freshly cracked black pepper
  ▢ ½ cup heavy cream
  ▢ 2 (16-oz. packages) potato gnocchi (I like DeLallo brand)
  ▢ 2 (4-oz.) balls fresh burrata cheese
  ▢ ½ cup fresh basil leaves, sliced or torn