Monday 22 July 2024


 I am a little bit obsessed with vodka as surprisingly flavour enhancing addition to a creamy tomato sauce and simply had to try it in a gnocchi dish and these baked gnocchi did not disappoint!!!

This is a super easy to make, one pan, vegetarian friendly main that will impress your friends and family with minimal stress in the kitchen.



  • 2 tablespoons butter
  • 2 large white onions, thinly sliced
  • 2 cloves garlic, grated, minced, or very thinly sliced
  • 200g tomato puree
  • 1/4 cup vodka
  • 1 cup double cream
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon dried chilli flakes 
  • 2x500g packs of gnocchi 
  • 1/2 cup mozzarella cheese balls
  • 1/2 cup grated Parmesan cheese
  • fresh basil


  • Heat butter in a large oven-safe pan over medium low heat. 
  • Add the onions and fry until they are super soft and translucent, try not to get them too brown.
  • Add garlic and cook for another 5 minutes.
  • Add tomato puree; sauté for 1-2 minutes. 
  • Add vodka; sauté for 1-2 minutes. 
  • Add cream, water, salt and spices.
  • Bring to a low simmer until the sauce coats the back of a spoon and tastes delicious. 
  • Remove from heat and set aside.Cook the gnocchi according to package directions. 
  • Once cooked add them to the sauce in the pan, and stir gently to combine.
  • Preheat the oven to 220 degrees celsius. 
  • Arrange mozzarella balls over the top. 
  • Sprinkle with grated Parmesan. 
  • Bake for 8-10 minutes until very browned and slightly crisped on top. 
  • Sprinkle with basil leaves AND ENJOY!

Monday 1 July 2024


This coconut and lemon orzo with sweet chilli salmon is yet another super easy but super delicious orzo recipe which is packed full of veg (kale and peas), healthy fats from the salmon and plenty of zingy and summery flavours!

It's a one pan dish that will impress any dinner guests and having made this a couple of times now I can confirm this is a new pasta favourite, firmly added to the recipe repertoire.


  • 2 salmon fillets, skin on 
  • 1 tbsp olive oil
  • Salt & pepper
  • 2 table spoons sweet chill sauce
  • 400g orzo
  • 150g shredded kale
  • 200g frozen peas
  • 2 cups low-sodium vegetable broth or water
  • 1 tin full-fat coconut milk
  • 1 tbsp butter, dairy or plant-based
  • 2 shallots, diced
  • 2 cloves garlic, crushed
  • Juice from 1/2 lemon
  • 1 tbsp lemon zest
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/4 tsp chili flakes
  • Fresh parsley, chopped to sprinkle on top
  • Heat a large, deep frying pan on medium heat then add in the olive oil.
  • Sear the salmon for about 2-3 minutes per side, until browned. 
  • The fish doesn’t need to be fully cooked through since it will continue cooking in the orzo. 
  • Remove the salmon from the pan and soak up any excess oil using a paper towel.
  • Top the salmon fillets with the sweet chilli sauce.
  • Add the butter into the pan. 
  • Once melted, add in the diced shallots and garlic. 
  • Toss together for 2 minutes on medium heat.
  • Add in the orzo, salt, pepper, chili flakes and lemon zest then toss together.
  • Pour in the broth, coconut milk, peas and kale. 
  • Cover the pan and bring to a boil. 
  • Once boiling, reduce heat to simmer on low for about 10-12 minutes, stirring every couple of minutes to prevent the orzo from sticking to the bottom of the pan.
  • Taste and adjust the seasoning to your liking. 
  • Pour in the lemon juice and stir together. 
  • Add the salmon fillets into the orzo and cover the pan. 
  • Finish cooking for about 5-6 more minutes on medium/low.
  • Garnish with fresh chopped parsley and lemon juice before serving and enjoy!