Stella's Wardrobe

CREAMY CARAMELISED LEEK & GRUYERE PASTA

2025-01-20T04:42:00.000-08:00

I am a little bit obsessed with leeks at the moment.

They are one of a handful of vegetables which are actually in season right now and are the perfect earthy veg to add to a comforting dish on a cold January day which is why they work so bloody well in this caramelised leek pasta with Gruyere.

It's creamy, cheesy, delicious and super quick and easy to make with only 6 ingredients - what is not to love!!! I for one definitely went for a second bowl on a freezing cold Saturday night spent at home!

SERVES 2

INGREDIENTS

400 g rigatoni
Sea salt
2 leeks
Olive oil
6 garlic cloves, minced
6 anchovy fillets, finely chopped
4 heaped tablespoon low fat creme fraiche
200g gruyere, grated
fresh cracked black pepper, to serve

METHOD

Start by getting the pasta on to boil.
Dice the leeks, add a generous glug of olive oil to a pan and fry on a relatively high heat until the edges char and they start to soften.
Add the minced garlic and stir through the anchovy fillets pressing them into the pan so that they melt down.
Add a ladle of the pasta water into the pan, bubble for a couple of minutes then turn the heat down and add the creme fraiche followed by a handful of gruyere.
Drain the pasta once al dente and stir through the pasta sauce.
Serve up topped with lots more gruyere, a little black pepper and a drizzle of olive oil.

SWEET POTATO & BEAN CHILLI WITH PICKLED RED ONION

2025-01-13T04:30:00.000-08:00

I am continuing in my effort to eat healthy and wholesome this January, whilst still keeping recipes tasty and warming, especially when it's so bloody cold outside and comfort food is all you really craves.

This sweet potato chilli, packed with veg and beans and topped with avocado, sour cream and homemade pickled onions ticks ALL those boxes and is also pretty much a one pot wonder, meaning minimal kitchen mess and maximum flavours!

I really enjoyed this after a long first week back in office reality and hope you will too!

SERVES 3-4

CHILLI INGREDIENTS

1 Tbsp vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1 red chilli, finely chopped
1 Tbsp ground cumin
2 tsp dried oregano
1 tsp smoked paprika
¼ tsp ground black pepper
2 Tbsp tomato paste
1 tin canned crushed tomatoes
2 cups water
1 tin cooked black beans
1 tin cooked kidney beans
2 vegetable stock cubes
vegetable bouillon cubes, crushed
2 large sweet potatoes, cubed
1 red pepper, finely chopped
1 tin of sweetcorn

RECOMMENDED TOPPINGS
2 avocados, sliced
Pickled red onions (recipe below)
Sour cream
Coriander

METHOD
To a large saucepan on high heat, add the oil and onion and cook until golden.
Then add the garlic and spices and cook while stirring for another 1 - 2 minutes more.
Add a bit more oil followed by tomato paste.
Cook to toast for 1 more minute, stirring throughout.
Deglaze the pot by adding in the crushed tomatoes, water, beans, lentils, stock cubes, sweet potato, and pepper.
Bring everything to a boil, reduce to a simmer, and cook partially covered for 30 minutes.
Stir every 5 - 10 minutes.
If a thicker consistency is desired, remove the lid and cook uncovered for several more minutes.
Stir in the corn in the last few minutes before serving.
Add all your toppings and enjoy.

PICKLED RED ONIONS

INGREDIENTS

1 medium red onion, thinly sliced
½ cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1 ½ teaspoons salt

METHOD

Combine vinegar, water, sugar, and salt in a medium bowl.
Whisk together until sugar and salt is fully dissolved.
Place onion in a jar or bowl.
Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day.
Pickled onions will last for a few weeks stored in the refrigerator.

MY 10 FAVOURITE HEALTHY RECIPES

2025-01-06T03:13:00.000-08:00

Like most of us, I just about drank and ate everything in sight over the Christmas break which was glorious and very, very fun, but now that we are facing a long and cold January many of us want to eat healthy, work out and stay away from the booze for while, me included.

But eating and cooking in a more healthy and wholesome way does not mean you have to live off salads and bland vegetables, which is why I have compiled my 10 favourite tried and tested healthy recipes to get you through January!

1. MISO MUSHROOMS WITH SWEET POTATO MASH & MISO GRAVY

2. ALASKAN SALMON CAESAR SALAD

3. ONE PAN COCONUT & LEMON ORZO WITH SWEET CHILLI SALMON

4. BUTTERNUT SQUASH, LEEK & MUSHROOM GRATIN WITH BUTTER BEANS

5. SALMON WITH COCONUT MISO SAUCE & SWEET POTATO MASH

6. SESAME GINGER NOODLE SOUP WITH CARAMELISED MUSHROOMS

7. COD TRAY BAKE WITH BUTTERBEANS, GREEN BEANS AND AIOLI

8. KIMCHI FRIED RICE

9. BROCCOLI, POTATO & SALMON TIKKI TRAY BAKE

10. PRAWN, BUTTER BEAN & FETA TOMATOEY STEW WITH DILL AND HARISSA

BAKED CHEESY GNOCCHI WITH KALE & BRUSSELS SPROUTS

2024-12-16T03:08:00.000-08:00

Compulsory Christmas overeating is just around the corner, so I have been trying to rustle up comforting yet veg packed food in the run up to the big day.

Yes, there is some cheese involved in the making of this dish, but also a ton of kale and Brussels sprouts that are combined with some gnocchi and a quickly whipped up béchamel before being baked in the oven to get you a delicious, warming gratin that is perfect as a veggie friendly main on a cold December evening!

SERVES 2

INGREDIENTS

400g Brussels sprouts
1 bunch of kale (chopped)
1 leek (sliced)
500g gnocchi
cloves garlic (minced or grated)
2 tbsp flour
2 tbsp oil
600ml milk
Parmesan
A few sprigs fresh thyme
Pinch of nutmeg
Salt and pepper

METHOD

Prep the veggies:  Heat a large pan over medium heat.
Add a splash of olive oil and the Brussels sprouts, cooking for ~10 minutes until 80% done.
Add a splash of water to help them steam, then set aside in a bowl. 
Toss the kale into the same pan with a little water, steam for a few minutes, and add to the bowl with the sprouts.
Wipe out the pan, add more olive oil, and cook the gnocchi until golden and crispy on all sides.
Add to the bowl with the veggies.
Make the béchamel: In a large pot, sauté the leeks in olive oil with a pinch of salt until soft.
Stir in the garlic and thyme, cooking for another minute.
Sprinkle in the flour and cook for 2–3 minutes, then slowly whisk in the milk.
Let simmer until thickened. Finish with a generous handful of Parmesan, a pinch of nutmeg, lemon zest, salt and pepper.
Assemble and bake:  Combine the Brussels sprouts, kale, and gnocchi with the béchamel, then pour into an ovenproof dish.
Top with grated cheese and bake at 180°C for 25–30 minutes. 
Let the dish cool for about 5 minutes and then TUCK IN!

CAULIFLOWER, MUSHROOM & WALNUT 'BOLOGNESE'

2024-12-02T04:42:00.000-08:00

I have tried my fair share of vegetarian takes on the ultimate comfort that is a spaghetti bolognese and none had come even close to the meaty original. That all changed with this outstanding cauliflower, mushroom and walnut 'bolognese'!

Yes, without a food processor there is quite a lot of chopping today (which I find quite therapeutic anyways) but the end result is really, really worth it. The sauce is rich, comforting and in terms of flavour literally like a proper bolognese sauce, just without a single animal harmed.

This will win over even the most ardent carnivore and I will for sure be adding this to the regular recipe repertoire.

INGREDIENTS

2 Sticks Celery
150g Walnuts
4 Sprigs Thyme
2 tbsp Miso Paste
450g Chestnut Mushrooms
1 Cauliflower
1 Onion
500g Pappardelle
5 tbsp Tomato Purée
4 Garlic Cloves
70g Parmesan
6 tbsp Olive Oil
600ml Water
5 tbsp Single Cream

METHOD

Heat oven to 230°C.
Grab your food processor if you have one – it will be your best friend here!
If you don't, no panic.
Simply finely chopping will do the job.
It will slightly increase your prep time but I promise, it’s worth it.
Add the mushrooms to the processor and pulse until coarse.
Break the cauliflower into florets and, working in batches, repeat the process until the cauliflower starts to resemble grains of rice.
Add cauliflower and mushrooms to 2 lined baking trays and drizzle with most of the olive oil.
Season with salt and lots of pepper, then roast for 20 mins.
Add the walnuts, give it a good mix, and cook for 15 more, flipping the trays to make sure it's all golden. You want everything to be golden and starting to catch - then it’s done.
Blitz celery, onion and garlic in the processor, no need to clean it out.
Heat the remaining oil over a medium heat and cook it all in a pan for 10 mins along with the thyme.
Add tomato purée and miso, and cook for 2 mins, then add the cauliflower, mushrooms, and walnuts and water.
Simmer for 20 mins until thickened.
Then mix through the cream.
Get your salted pasta water on to boil, then add in the pasta, cooking to package instructions.
Grate your parmesan.
Add the Parmesan to the ragù and transfer the pasta directly from its pot along with a good slosh of pasta water.
Mix vigorously to emulsify until it's really glossy.
Garnish with more thyme and a little more Parm if you like and ENJOY!

PRAWN & VEG YAKI UDON

2024-11-18T03:11:00.000-08:00

I had a weekend of hosting and making pasta bakes (my go to option when having people over for dinner as you can prep everything ahead of time and just have to shove it all in the oven once everyone is there and hungry), so fancied something lighter and cheese-less when it came to my Sunday dinner.

This super easy and quick to make udon dish is packed with veg (you can literally throw in whatever you have hiding in the fridge that needs using up), juicy prawn and a tasty, sticky sauce that brings everything together.

Finish it all off with a fried egg, a sprinkle of sesame seeds and a drizzle of chilli oil and you have a bowl of comforting but good for you food that is perfect for a cold and dark Sunday solo supper!

SERVES 2

INGREDIENTS

3 packs fresh udon noodles
250g raw king prawns
1 shallot, thinly sliced
1 aubergine, thinly sliced
1 red chilli, minced
4 garlic cloves, minced
150g broccoli florets
150g mushrooms, sliced
1 carrot, julienned
2 spring onions, sliced
2 tbsp soy sauce
2 heaped tbsp oyster sauce
2 tsp rice vinegar
1/2 tbsp honey
1 tbsp sesame oil
Vegetable oil

TO SERVE

Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil

METHOD

Start by preparing all your vegetables.
Thinly slice everything (this makes it cook super fast).
Add a splash of vegetable oil and sesame oil to a large frying pan and set heat to high.
Add your shallot, garlic, chilli, and spring onions.
After a minute it should be fragrant, so add the rest of your vegetabless.
Once everything remove from the pan.
Meanwhile, boil the water for your udon.
Cook according to the packet instructions – fresh udon should only take 1-2 minutes
Pat dry your prawns and season with salt and pepper.
Add another splash of oil to the wok, keeping it on a high heat, then quickly sear your prawns on both sides
Once pink and cooked through, add your udon and vegetables
In a small bowl, whisk together the soy sauce, sesame, oyster sauce, rice vinegar, and honey.
Pour over contents of the wok, and toss until everything is well combined.
Garnish with a crispy fried egg, sesame seeds, chilli oil, and thinly sliced spring onions.
Enjoy!

BUTTERNUT SQUASH, SAGE & HOT HONEY ORZO

2024-11-04T02:49:00.000-08:00

As you can probably tell by now I love cooking with butternut squash during autumn and this butternut squash orzo with hot honey and sage may just be my favourite recipe featuring it yet!!!

It also saw me cooking with the very "of the moment" hot honey (honey infused with chilli) for the first time and it definitely won't be the last time!

As was and is the case with a drizzle of truffle oil to give a dish that extra va va voom, hot honey is that perfect mix of sweet and spicy that elevates this vegetable based dish into something quite outstanding.

There are few prep steps involved but trust me on this one, the restaurant worthy end result will make it worth the time and effort.

Definitely in my top 5 home cooked dishes of the year and a must make to impress whoever is coming over for dinner.

SERVES 3-4

INGREDIENTS

1 ½ kg Butternut Squash
2 White Onions
4 Tomatoes
4 Garlic Cloves
1 tsp Chilli Flakes
40g Fresh Sage
400g Orzo
600 ml Vegetable Stock
60g Hot Honey
60g Parmesan
½ Lemon
40g Salted Butter
Rapeseed Oil

METHOD

Heat the oven to 200°C fan.
Cut the squash in half from stem to tip. Scoop out the seeds and set to one side.
Keep the skin on the white onion and quarter it through the root.
Halve the tomatoes.
Cut each half of the squash into 4-6 wedges and spread over a baking sheet, making sure there’s plenty of space between each piece.
Arrange the onion quarters, tomatoes and unpeeled garlic cloves in the gaps, cut-side down, then drizzle with a generous glug of rapeseed oil, turning the squash pieces so they’re glossy.
Sprinkle with the chilli flakes and a generous pinch of salt.
Roast for 35-45 mins, until the squash are bronzing and blistering at the edges, turning the wedges over after around 25 mins.
Meanwhile, spread the squash seeds over a small baking sheet, using two forks to separate the seeds from the flesh.
Don’t worry too much if some are attached or there are still clumps of flesh – it all tastes good.
Drizzle with a glug of rapeseed oil, and add a good sprinkle of salt.
Roast in the oven for 20-25 mins until golden, shuffling the tray once or twice.
When there’s 10 mins left, add the sage leaves to the tray, dragging them through the oil first.
Cook the orzo in salted boiling water for 2 mins less than the packet time (so probably 8 mins), until the chalkiness is just gone, but the grains are not totally swollen.
Drain through a sieve and rinse under a cold running tap to cool them down. Mix with a fork to separate the grains then return to the saucepan.
Once the squash pieces are tender and coloured at the edges, transfer half to a blender, along with the tomatoes, onion pieces, garlic and any juices on the tray (remove the skins from the onion and garlic as you do this).
Add the butter, a pinch of salt and ⅔ of the stock to the contents of the blender and blitz until it’s a silky smooth sauce.
Add a drizzle of hot honey to the squash pieces, then return to the oven (turning it off at the same time).
Pour the sauce into the orzo pan and set over a low-medium heat to warm through for 2-3 mins.
Grate in ⅔ of the Parmesan and squeeze in the lemon juice.
The orzo will swell and stiffen but you want something that flows like the loosest risotto, so add more stock if you need to, then check for seasoning before dividing between pasta bowls or plates.
Top with the squash wedges, a grating of Parmesan, the roasted seeds and sage and a really generous drizzle of hot honey.

MUSHROOM GNOCCHI BAKE

2024-10-28T04:09:00.000-07:00

I LOVE mushrooms and they work a treat in this comforting, super easy to make creamy and cheesy mushroom gnocchi bake!

The taleggio slices on top are a must, giving the bake a luxurious melted cheese topping which is the warming food we all need on a rainy autumn day!

Serves 3-4

INGREDIENTS

150g Spinach
1 Clove Garlic
1 Lemon
4 tbsp Single Cream
100g Taleggio
2 tsp Chilli Flakes
25g Parsley
15g Thyme
200g Mushrooms
250g Chestnut Mushrooms
800g Gnocchi
Olive Oil

METHOD

Slice up your mushrooms.
Add a splash of olive oil to a frying pan.
Cook the mushrooms until browned and shrivelled.
Add your crushed garlic, the thyme leaves, half your chilli flakes and half of your parsley chopped.
Add the zest from your lemon/s. Mix everything in.
Add single cream.
Allow it to bubble down and add your spinach.
Leave it to wilt.
Add gnocchi to a bowl and cover with boiling water.
Leave for 5 minutes.
Back to your sauce.
Once the spinach has wilted, add the juice from half of the lemon/s.
Add a little of water from the gnocchi bowl to the sauce.
Mix together.
Drain the gnocchi and add to the sauce.
Mix everything together.
Season well with salt and pepper. Add more gnocchi water if needed.
Pour the gnocchi into an oven proof dish.
Top with slices of taleggio, sprinkle on the rest of the chilli flakes and place under the grill for 10 minutes, until golden and bubbling.
Spoon out the gnocchi, top with the remaining chopped parsley and tuck in.
Enjoy

CHEESY BUTTERNUT SQUASH, LEEK & MUSHROOM GRATIN WITH BUTTER BEANS

2024-10-14T03:12:00.000-07:00

On a cold and rainy day like today there really is nothing better than an oozy gratin, hot out the oven, for dinner.

This gratin also happens to be packed with tons of veg, as well as protein from the butter beans, with a little bit of cheese and cream added into the mix for a touch of indulgence to make even the most miserable day a little better.

SERVES 2-3

INGREDIENTS

2 Leeks
200g mushrooms
15g Sage
1 Butternut Squash
470g Drained Butter Beans
1 tbsp Wholegrain Mustard
300 ml Single Cream
150 g Extra Mature Cheddar
Olive Oil
Salt & Pepper

METHOD

Preheat your oven to 200°C.
Wash and finely slice your leek an mushrooms, roughly chop the sage.
Place a saucepan over medium heat and add 2 tbsp of olive oil.
Add the leeks, mushrooms and sage and sweat down for 5 mins until soft and golden.
While the veg cooks, wash and slice your butternut squash into roughly half centimetre thick slices and set aside.
Grate the cheddar and also set aside.
Drain your butter beans and add to the leeks along with the mustard and cream, mix well and season with salt and pepper.
In a large oven dish, spread a layer of squash, followed by half of the butter bean mix and roughly a third of the grated cheddar.
Repeat with a second layer of squash, butter beans and cheddar, then a final layer of squash and the remaining cheddar.
Place into the oven for 40 mins until the squash is tender and the cheese is golden brown.
Allow to rest for 5 mins before serving.

SAUCY MUSHROOM NOODLES IN STICKY SAUCE // SPICY SMASHED CUCUMBER

2024-10-07T03:15:00.000-07:00

I am finally back on the new recipe train after a gruelling fashion month, which more often than not saw me reverting back to tried and tested recipes when the time to cook was sparse rather than even attempt to be creative or try something new!

To start off things here is a super quick, super easy recipe for saucy mushroom noodles in a sticky sauce with a side of spicy smashed cucumbers!

A word of caution - go easy on the chilli with the smashed cucumbers… I may have gone a little overboard and ended up having to down some milk to regain feeling in my tongue!

SAUCY MUSHROOM NOODLES IN STICKY SAUCE

SERVES 2

INGREDIENTS

400g oyster mushrooms (or your mushrooms of choice)
4 tbsp water
2 heaped tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Shaoxing wine
2 tsp sugar
4 garlic cloves, minced
1 tbsp vegetable oil (or any neutral oil)
4 spring onions, thinly sliced, whites and greens separated
2 portions of ready-to-cook noodles (any type)

METHOD

Tear or slice the oyster mushrooms into thin strips.
In a small bowl, whisk together the water, oyster sauce, dark soy sauce, light soy sauce, Shaoxing wine, sugar and garlic, then set aside for later
Heat the vegetable oil in a large non-stick frying pan or wok over medium-high heat.
Add the mushrooms and spring onion whites, season very lightly with salt and stir fry for 5 to 7 minutes, or until the mushrooms are cooked.
Add the sauce made in step 1 and cook, stirring occasionally, for 2 to 3 minutes, or until slightly thickened, then remove the pan from the heat.
In a separate pot, cook the noodles according to the packet instructions, then drain.
Return the saucy mushrooms to the stove over a medium-high heat.
Add the noodles and stir fry for 2 to 3 minutes, or until everything is nice and hot and the sauce nicely coats the noodles.
Transfer to a platter and top with the spring onion greens, then serve and enjoy.

SPICY SMASHED CUCUMBER

INGREDIENTS

1 large cucumber
½ tsp fine sea salt
2 garlic cloves, minced
2 tbsp rice vinegar
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp chilli flakes or Chinese-style chilli oil
1 tsp sugar

METHOD

Trim the ends of the cucumber.
Using the flat side of your knife or a rolling pin, gently smack the cucumbers until they split, then slice into small bite-sized chunks.
Transfer to a sieve, sprinkle with the salt and toss to coat.
Leave to sit for 10 to 15 minutes to drain some of the cucumber water.
Transfer the drained cucumber pieces to a medium mixing bowl.
Add the remaining ingredients and toss to combine, then serve and enjoy.

SCAMORZA & COURGETTE LASAGNA

2024-09-09T04:26:00.000-07:00

I absolutely love scamorza (a smoked cheese very similar to mozzarella) and had been wanting to try it as part of a main dish for a while.

This courgette lasagna with a homemade béchamel sauce seemed the perfect opportunity to finally make that happen and the end result was a rather delicious, unusual, vegetarian friendly lasagna that I will most certainly make again!

Serves 4

INGREDIENTS

3 tbsp olive oil
3 medium courgettes, roughly chopped into chunky pieces (580g)
squeeze lemon juice
11 lasagna sheets
200g scamorza, torn
60g parmesan, grated
salt + pepper

BECHAMEL SAUCE

80 g (6 tbsp) unsalted butter
80 g (2/3 cup) all purpose flour
800 ml (3 1/3 cups) whole milk
1/4 tsp fine sea salt
Pinch of nutmeg (optional)

METHOD

Preheat the oven to 200C degrees + prep a 9inch baking tray.
Set a large frying pan to a medium to high heat + add half the courgettes with 1 tbsp olive oil.
Season with salt + pepper. Fry for 5-6min or until golden on all sides + cooked.
Do the same with the 2nd batch.
Squeeze lemon juice over fried courgettes.
To make the béchamel In heavy bottom saucepan melt the butter over low heat.
Sprinkle the flour on top; mix well with a wooden spoon.
Cook, stirring frequently, for 30 seconds to 1 minute to make a light roux.
It will look like thick paste.
Do not burn.
Take the pan off the heat.
Add 1/2 cup milk and whisk thoroughly to break up the lumps.
Keep whisking until the mixture looks creamy.
Slowly add the rest of the milk, whisking continuously as you pour.
Return the pan to the heat.
Adjust to medium-low.
Cook the sauce, whisking often, until it has thickened to the consistency of runny sour cream (it will thicken more as it cools).
This should take about 12 minutes or more depending on the size of your pan.
Season with salt to taste.
When ready, the sauce should coat the back of a wooden spoon
Now time to assemble!
Add a few spoons of the béchamel to the tray to create a thin layer.
Then a layer of lasagna sheets followed by more béchamel sauce.
Top with half the courgettes scattered on top and the scamorza + parmesan and then repeat again!
Finish with a layer of pasta on top, more of the béchamel sauce, some more scamorza and salt + pepper.
Place in the oven for 35mins or util the pasta is cooked.
Leave to sit for 5-10mins before serving!

SPAGHETTI ALLA NERANO

2024-09-02T03:51:00.000-07:00

I have been trying to perfect my pasta with courgettes for years now and have made a ton of recipes along the way - this Stanley Tucci approved Spaghetti Alla Nerano may just be my favourite yet!

It takes a little time to prep (you can't rush deep frying the courgette in batches until golden brown) but the effort is more than worth it.

The ingredients may seem simple on paper but the end result shines in terms of flavours and truly makes the courgettes the deserving star of this dish.

SERVES 4

INGREDIENTS

1 kg Courgette
300ml Olive Oil
25g Basil
400g Spaghetti
50g Butter
100g Parmesan
100g Pecorino

METHOD

Finely slice the courgettes into rounds about 3mm thick
Heat the olive oil in a high-sided pan to 170°C.
You can test this by throwing in a round of courgette – it should sizzle immediately.
Fry all of the courgettes in batches until it’s deep golden brown, placing the fried courgettes onto a large paper towel-lined baking tray as you go.
Once they're all fried, transfer to a bowl, toss with a tsp of salt and place into the fridge.
Place a large frying pan over a low heat and add the courgette, a quarter of the butter and 2 tbsp of water. Warm gently, stirring occasionally.
Put the spaghetti on to boil in lightly-salted water.
Once the pasta is still nice and al dente, transfer to the pan with the courgettes along with 100ml of the cooking water. Tear in the basil leaves, add the remaining butter and stir vigorously.
Add most of the cheese (save 2 tbsp for garnish) then continue stirring to make a creamy, glossy sauce that coats the pasta.
Plate up and top with the cheese.

TOMATO TARTE TATIN WITH ROCKET & LEMON MASCARPONE

2024-08-22T04:35:00.000-07:00

I love going to a restaurant and leaving so inspired by what was on the menu that I simply have to recreate it at home, and that was very much the case after my visit to the wonderful Limmat in Marseille.

Every single small plate we sampled left me in awe, and I was particularly keen to make my own version of their the in-season tomato tarte tatin with lemon mascarpone, which we had as the grand finale of our mains, encapsulating the taste of summer in a wonderful slice of this French upside down tart.

I had also never made a tarte tatin, so I was obviously also up for the challenge! After some online investigating I found a great recipe from one of the food writers I truly admire, Anna Jones, which I tweaked and added to ever so slightly with the addition of lemon mascarpone, to get as close to Lammat’s version as possible and I think I very much succeeded with the final result.

Yes, this sort of recipe takes a bit of time and patience (though the actual cooking involved is quite straightforward), but this stunning tart is a real showstopper, a summer show piece for any dinner party or BBQ that I want to make at least a couple times again before summer draws to a close, keeping a little bit of the Marseille spirit with me in London!

Serves 4-6

INGREDIENTS

1kg of good ripe tomatoes (I use a mixture of different coloured ones, both big and cherry)
Salt and freshly ground black pepper
Olive oil
3 red onions, peeled and finely sliced
1 tbsp red wine vinegar
1 tsp brown sugar or honey
Butter, for greasing
A 200g pack of all-butter puff pastry
1 egg, beaten
200g mascarpone
1 lemon, juiced and zested
200g rocket

METHOD

Halve the tomatoes and put them cut-side up on a baking tray with a little salt, pepper and olive oil.
Bake them in a low oven at 100C/210F for 3-4 hours to slowly roast and sweeten.
You may need to take some of the smaller tomatoes out a bit earlier, so keep an eye on them. Once cooked, allow to cool a little.
Next make the caramelised onions.
Heat a little olive oil on a medium heat and add the sliced onions.
Cook for 10 minutes to sweeten and soften before adding the vinegar, sugar or honey and the leaves from a few sprigs of the oregano (saving the rest for later) and a good pinch of salt and pepper.
Cook for 30-40 minutes until really soft and sticky.
Butter a cast-iron or heavy frying pan about 24cm in diameter and lay the tomatoes cut-side down in a kind of mosaic, fitting them all together.
Once they are all squeezed in, scatter the onion over the top.
Roll out the pastry until it’s about 1cm thick and cut out a circle just bigger than your pan.
Lay it over the onion mixture and tuck in the sides.
You can stop here and put the tart into the fridge if you like.
Once you are ready to cook, preheat the oven to 200C/400F/gas mark 6.
Brush the pastry with a little beaten egg and put it into the oven for 25‑30 minutes until golden all over and bubbling around the edges.
While the tart is cooking mix the lemon zest and juice into the mascarpone and whip with a spoon until well combined.
Put the lemon mascarpone in the fridge until the tart is ready to serve.
Once the tart is golden and bubbling, take it out of the oven and allow it to sit for 5 minutes before running a knife around the edge and carefully turning out on to a plate.
Serve the tart with the lemon mascarpone and rocket.

A TRIO OF AL FRESCO SALADS

2024-07-29T06:50:00.000-07:00

FINALLY summer seems to have arrived in the UK which means it is the perfect kind of weather for a grazing style dinner - veg packed, serve at room temperatures dishes you can prep in advance and bring along to any sort of bbq, picnic or simply enjoy al fresco at home!

Below three of my summer favourites - hope you get to make one or all of them whilst summer is summering!!

WASABI POTATO SALAD WITH ROCKET & RADISHES

INGREDIENTS

750g baby new potatoes, scrubbed and quartered
150 radishes, thinly sliced
100g rocket
1 lime, cut into wedges, to serve

FOR THE DRESSING

5 tablespoons mayonnaise
2 teaspoon wasabi paste
Juice of 1 lime
2 tablespoon olive oil
1 garlic clove, crushed
Sea salt and freshly ground black pepper

METHOD

Bring a pan of salted water to the boil and boil the potatoes for 15 minutes or until tender.
Drain and set aside.
Meanwhile, make the dressing.
Whisk together all the ingredients and season to taste.
Fold the potatoes, radishes and rocket together with the dressing.
Serve the salad with a wedge of lime.

ROASTED AUBERGINE WITH SAFFRON YOGURT

INGREDIENTS

3 medium aubergines, cut into 2cm-thick round slices or long wedges
olive oil, for brushing
2 tbsp toasted pine nuts
1 handful of pomegranate seeds
20 basil leaves
Salt & pepper

SAFFRON YOGURT

1 small pinch of saffron strands
3 tbsp hot water
180g greek yoghurt
1 garlic clove, crushed
2½ tsp lemon juice
3 tbsp olive oil

METHOD

For the saffron yoghurt, infuse the saffron in the hot water in a small bowl for 5 minutes.
Pour the infusion into a bowl containing the yoghurt, garlic, lemon juice, olive oil and some salt.
Whisk well to get a smooth, golden sauce.
Taste and adjust the salt, if necessary, then chill. This sauce will keep well in the fridge for up to 3 days.
Preheat the oven to 240°C/220°C fan/Gas Mark 9.
Place the aubergine slices on a roasting tray, brush with plenty of olive oil on both sides and sprinkle with salt and pepper.
Roast for 20-35 minutes, until the slices take on a beautiful light brown colour.
Let them cool down.
To serve, arrange the aubergine slices on a large plate, slightly overlapping.
Drizzle the saffron yoghurt over them, sprinkle with the pine nuts and pomegranate seeds and lay the basil on top.

ROAST SWEET POTATOES WITH PICKLED ONIONS, CORIANDER & GOATS CHEESE

INGREDIENTS

3 limes, 2 finely zested, the third shaved into 4-5 wide strips of skin (avoiding the white pith)
3 tbsp white-wine vinegar
½ small red onion, peeled and cut into 3mm-thick slices
2½ tsp caster sugar
salt and black pepper
5-6 sweet potatoes, peeled and cut into roughly 5cm x 3cm chunks
90ml olive oil
½ tsp ground allspice
20g coriander leaves
80g soft mild rindless goat's cheese, broken into rough 2cm pieces
40g roasted salted almonds, coarsely chopped

METHOD

Put the strips of lime skin in a medium bowl with the vinegar, onion, half a teaspoon of sugar and a quarter-teaspoon of salt.
Massage the onions for a minute, until the liquid turns pink, then leave to pickle for at least two hours: the longer you leave them, the brighter and pinker they become.
Heat the oven to 220C/425F/gas mark 7.
In a large bowl, combine the sweet potatoes with three tablespoons of oil, the allspice, the remaining two teaspoons of sugar, half a teaspoon of salt and plenty of pepper.
Transfer to a large, 40cm x 30cm oven tray lined with baking paper, and make sure the sweet potato chunks are spaced apart.
Roast for 20 minutes, until crisp and golden-brown, then toss in any oil left on the tray and leave to cool.
While the sweet potatoes are cooking, blitz the coriander, grated lime zest, the remaining three tablespoons of oil and an eighth of a teaspoon of salt to a smooth, bright green salsa.
Once the sweet potatoes have cooled, arrange them on a platter and dot evenly with the pieces of cheese.
Drain the pickled onions, discarding the lime peel, and scatter on top.
Finish with a drizzle of salsa and a sprinkle of almonds.

BAKED GNOCCHI WITH VODKA SAUCE

2024-07-22T02:03:00.000-07:00

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.

SERVES 4

INGREDIENTS

VODKA SAUCE

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

GNOCCHI

2x500g packs of gnocchi
1/2 cup mozzarella cheese balls
1/2 cup grated Parmesan cheese
fresh basil

METHOD

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!

ONE PAN COCONUT & LEMON ORZO WITH SWEET CHILLI SALMON

2024-07-01T03:50:00.000-07:00

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.

SERVES 2

INGREDIENTS

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

METHOD

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!

TWO KINDS OF SUMMER TOASTS

2024-06-24T11:02:00.000-07:00

It looks like summer is finally here and when it's hot and the sun is out the last thing you want to do is spend hours in the kitchen slaving over intricate recipes.

I found myself in this conundrum last Saturday but still fancied something delicious and seasonal for dinner so I decided to pimp a good loaf of sourdough with some rather fancy toppings!

Minimal cooking and chopping was involved but the end result was pretty stunning, beautiful on the plate and just about the perfect, easy summer supper!! Even better with in season tomatoes!

TOMATO & MAYO TOAST WITH CHIVES AND SESAME SEEDS

MAKES 2 TOASTS

INGREDIENTS

1 garlic clove, finely grated (I used smoked garlic which was a revelation)
½ cup mayonnaise
Salt
½ lemon
2 slices of thick sourdough bread, toasted
3 medium tomatoes, sliced
2 Tbsp. finely chopped chives
2 tsp. toasted sesame seeds
Flaky sea salt
Freshly ground black pepper
Aleppo-style pepper (for serving)
Extra-virgin olive oil (for drizzling)

METHOD

Mix garlic and mayonnaise in a small bowl.
Squeeze about 1 tsp. juice from lemon half into bowl; season with salt.
Hang on to lemon.
Spread a generous layer of seasoned mayonnaise over toast; shingle a few tomato slices on top.
Sprinkle with chives, sesame seeds, sea salt, black pepper, Aleppo-style pepper and a drizzle of olive oil.

CHILLI CRAB SOURDOUGH TOAST WITH SAMPHIRE

SERVES 2

INGREDIENTS

2 slices sourdough bread, toasted and buttered
200g white crabmeat.
2 tablespoon of full fat mayonnaise
1 small red chilli, deseeded and finely chopped
1/2 fresh lemon
Sea salt
Parsley, chopped
150g samphire
A knob of butter

METHOD

Pan fry the samphire in the knob of butter until softened
Mix the crab with mayo, squeezed half lemon, chilli and salt.
Pile it onto the toast and sprinkle the parsley and samphire over.

WHITE CHOCOLATE CHEESECAKE

2024-06-17T08:52:00.000-07:00

I am no big baker or dessert maker but when there is a special occasion (like a colleague turning 50) I will make an exception and MY GOD was this white chocolate cheesecake worth the effort!

Possibly the best cheesecake I have EVER had and actually surprisingly easy to make plus it feeds enough for a dinner party or an office birthday.

Highly recommended!

INGREDIENTS
(Makes enough for 8 people)

100g crème fraiche
275g Philadelphia cream cheese
500ml double cream
260g white chocolate buttons
250g McVities digestive biscuits
150g unsalted butter
White chocolate bar, grated into large curls
Packet of white chocolate lenders

METHOD

In a mixing bowl, beat the cream cheeses together until soft.
In a second mixing bowl, semi whip the double cream and then melt the chocolate over a bain-marie until blood temperature (37*).
Fold the chocolate into the cream cheese mix, and then fold in the semi whipped cream.
Melt the unsalted butter in a pan. crush the biscuits by bashing them in a bag with a rolling pin, being careful to keep the pieces of biscuit reasonable large and then stir them into the butter until coated all over.
Assemble the cheesecake by spreading the biscuit base into the bottom of a serving dish, then add the cheesecake mix topped with white chocolate shavings and the lindor balls.
Leave to set in the fridge overnight.

PRAWN, BUTTER BEAN & FETA TOMATOEY STEW WITH DILL AND HARISSA

2024-06-03T01:41:00.000-07:00

Summer may have all but gone but this amazing prawn, butter bean and feta stew (which is a bit of a cuisine mashup - a bit greek, a bit Middle Eastern, a whole lot of AMAZING), may just be my dish of the summer and in fact of 2024 so far!!!

It's packed full of flavours that you wouldn't expect to work together but make it a real showstopper of a supper - the bright summery and punchy flavours we all need when nearly June is giving more mid March!

Serves 2-3

INGREDIENTS

2 tbsp olive oil
1 onion, finely chopped
2 fat garlic cloves, grated
400g tin chopped tomatoes
2 tsp smoked paprika
Pinch of chilli flakes
2 tsp rose harissa paste, or regular harissa
1 jar butter beans with their liquid, you’ll seriously notice the difference using jarred beans
A few large handfuls of spinach
300g raw king prawns
200g feta cheese
Small bunch fresh dill
Lemon wedges, to serve
Crusty bread, to serve (optional)

METHOD

Preheat the grill to a medium heat.
In an ovenproof pan, heat the oil over medium heat and cook the onion for 7-8 minutes until softened.
Add the garlic and cook for a further minute.
Pour in the chopped tomatoes, fill the can 1/3 the way with water and throw that in too, and add the paprika, harissa, chilli flakes and sugar with a good pinch of salt and cracked black pepper.
Bubble for a few minutes before adding the beans with their liquid, plus the spinach, if using - if you’re using tinned beans, drain them, and you may need to add more salt here.
Let everything bubble away for 4-5 minutes until the sauce has thickened slightly.
Stir the prawns into the sauce and crumble over the feta, keeping some pieces quite big and chunky.
Pop until the grill for about 3-4 minutes or until the prawns turn pink and cheese golden - check after about 2 mins as you don’t want chewy prawns!
Remove from the grill.
Scatter over the fresh dill and finish with a few squeezes of lemon.
Dunk with crusty bread.

SPICY CRAB PASTA WITH SMOKED GARLIC, SAMPHIRE & TARRAGON

2024-05-20T04:49:00.000-07:00

I have spent quite some time trying to make the perfect crab pasta and have tried a dozen recipes on my quest.

This spicy crab pasta with Aleppo chilli, plum tomatoes, samphire, smoked garlic and tarragon is HANDS DOWN the best crab pasta I have had EVER and I am so excited to share this recipe with you!

Smoked garlic truly elevates this dish into something extraordinary so is definitely worth seeking out - I get mine at Borough Market!

SERVES 2-3

INGREDIENTS

1 White onion finely diced
4 smoked garlic cloves, finely chopped
200g plum tomatoes tomatoes halved
1 Heaped Tsp fennel seeds
2 Teaspoons of Aleppo chilli
1 Lemon
100g fresh white crab meat
100g brown crab meat
150g samphire
Handful of tarragon chopped
500g Linguini

METHOD

Fry the onion and garlic in lots of olive oil on a low heat with a generous pinch of salt until sweet and tender.
Next add the fennel and Aleppo pepper and fry for a few minutes to infuse the oil.
Then add the tomatoes and cook until they collapse and turn into a thick sauce.
At this stage start the pasta while the tomatoes are cooking.
When the tomato is ready and the pasta is nearly there, turn off the heat and add the crab and samphire. Mix in, then grate in the lemon zest and add a few tablespoons of pasta water to loosen the sauce.
Add the al dente pasta and toss to combine.
Add a few more splashes of pasta water to get the right consistency. It wants to be silky and coating the pasta well.
Squeeze in the lemon juice, mix again and give it a taste. It will probably need a bit more lemon juice and a generous pinch of salt.
Chuck in the tarragon, mix again and serve with a drizzle of olive oil and sprinkling of herb.
ENJOY!

20 MIN GNOCCHI WITH SUNDRIED TOMATOES, MASCARPONE & SPINACH

2024-05-16T02:41:00.000-07:00

I am once again knee deep into show season so for now recipes have to be quick to make (and not leave the kitchen in a huge mess), while still looking and tasting restaurant worthy.

This gnocchi concoction, rustled up in less than 20 minutes, does exactly that - a perfect combo of gnocchi, sundried tomatoes, mascarpone and spinach - a little bit of dolce vita on a plate when the day has been long and full of emails!

SERVES 2

INGREDIENTS

150g fresh spinach
A jar sundried tomatoes
500g gnocchi (a pack that cooks in 2 mins)
2 tsp chilli flakes
1 pinch salt
200ml vegetable stock
150g mascarpone
2 tsp tomato puree
A few basil leaves to finish off the dish

METHOD

Add the kettle to boil
Add the sundried tomatoes (with some of the oil from the jar), tomato puree, mascarpone, chilli flakes and salt to the pan on high heat.
Add 200ml water from the kettle to the vegetable stock cube and pour into the sauce.
Add the spinach and gnocchi, stir on high heat until the gnocchi has absorbed some of the stock and is cooked (2-3 mins)
Serve topped with fresh basil, black pepper and Parmesan
ENJOY!

PRAWN & CHARRED LEMON ORZO

2024-05-02T09:42:00.000-07:00

My obsession with orzo continues and this orzo dish with charred lemon and prawns looks and tastes restaurant worthy but is actually super quick and super easy to make!

The perfect dinner recipe for a Friday night after a long week when you fancy something sophisticated but don't want to slave for hours behind the stove!!

INGREDIENTS

3 tbsp of olive oil
400g of cherry tomatoes, halved
1 tbsp of dried basil
1 lemon, cut in half
1 White onion, finely chopped
1 large clove of garlic, finely chopped
3 tbsp of tomato purée
300g of dried orzo
600ml of fish stock
400g of raw, peeled king prawn

METHOD

Preheat the oven to 200/180 fan.
Start by adding the oil, cherry tomatoes, dried basil and halved lemon to an oven proof dish.

Place into the oven and cook for 20 minutes until the tomatoes have completely softened.
In a separate pan, heat a splash of oil over a medium heat.

Add the Onion and cook for 3-4 minutes until softened, then add the garlic and fry for a further minute. Add the tomato purée, orzo and fish stock.

Season well with salt and pepper then simmer gently for 12 minutes until the orzo has absorbed the stock and is al-dente.

Remove the tomatoes from the oven and add two the pan with the orzo.

Squeeze in half the cooked lemon and add the prawns.

Mix well the simmer for 2-3 minuets until the prawns have just turned pink.
Divide between two bowls then finish with the other half the lemon squeezed over the top.

KATSU CURRY UDON NOODLE SOUP WITH PANKO PRAWNS

2024-04-16T09:25:00.000-07:00

Even though we had a (brief) hint of spring in the air recently, it is still, at least for now, still definitely still soup sort of weather and I am a little bit obsessed with this katsu curry udon noodle soup with panko prawns and alll the trimmings!

It looks super impressive plated up and is surprisingly easy to prep, thanks to some pre-made shortcut elements, and will be added to the regular recipe rotation.

SERVES 2

INGREDIENTS

FOR THE CURRY

3 Tsp butter
1 large onion
⅛ tsp salt
2-3 Tbsp white miso paste
1 inch fresh ginger
3 large garlic cloves
3 Tbsp Mirin
1 - 1 1/2 Tbsp soy sauce
92g S&B curry blocks (from your local asian supermarket)
800ml vegetable broth
1 Tbsp sesame oil

FOR THE NOODLES &TOPPINGS

400G udon noodles
1 pack tempura prawns (from your local asian supermarket)
6 spring onions
2 large eggs
2 Tbsp toasted sesame seeds
1 Tbsp chilli oil

METHOD

Preheat your oven to 180c.
Cook 2 eggs into boiling water for 6:30mins, then drain immediately into cold water to stop the cooking. Crack the shells and leave inside cold water.
Slice the onions into thin half moons and mince the ginger and garlic.
Into a medium sized pot on medium heat, add butter, 1 Tbsp neutral oil, onions and a pinch of salt, then cook for 3 mins.
Add miso paste mix very well into the onions.
Add the ginger, garlic, soy sauce, mirin and reduce the heat to medium low and cook for 3 mins, stirring occasionally so nothing burns. Add the stock and bring to a boil.
Place the frozen prawn tempura on a baking tray lined with baking paper or foil and bake for 15 mins, flipping half way through, then turn the oven off and leave inside to stay warm with the foot slightly ajar.
Break up all the curry cubes, and add to the boiling stock.
Use a wooden spatula to mix and scrape the base of the pan to catch any clumps.
Place a lid on, and simmer on the lowest heat for 10 mins.

PREP YOUR NOODLES & TOPPINGS

Finely slice all the spring onions green tops and place into a small bowl of very cold tap water.
Drain water from the springs onions just before serving.
Carefully roll the eggs on a flat surface, to crack the shell evenly and peel under cold water for easy removal.
Use a sharp knife to cut eggs in half.
Cook the udon noodles in boiling water for 1:30 mins using chopsticks to gently loosen.
Drain and rinse very well under cold tap water and portion straight into serving bowls.
Drizzle a Tbsp of sesame oil into the curry, taste for seasoning, and remove from the heat.
Ladle 3 big scoops of curry onto the udon, and lift the noodles to the surface.
Top with a mound of crispy springs onions, fudgey egg, prawn tempura, sesame seeds and finish with chilli oil.
ENJOY!

LEEK & DILL RIGATONI WITH SALMON & HONEY MUSTARD DRIZZLE

2024-04-09T14:57:00.000-07:00

Spring is in the air and this pasta concoction is basically the new season on a plate!

A creamy sauce with leeks (my fav), dill and a touch of Boursin gets tossed with rigatoni before getting topped with a pan fried salmon fillet and the most irresistible honey and mustard drizzle!

Zingy, nutritious and super easy to make! Will be making again!!

SERVES 2

INGREDIENTS

3 leeks
400g rigatoni
2 garlic cloves
knob of butter
bunch of dill
2 salmon pieces
30g parmesan
300ml double cream
1 tbsp Boursin
olive oil
1 tbsp dijon mustard
1 tbsp honey
Salt & pepper

METHOD

Cook the pasta in boiling water until al dente, reserving 100ml of the pasta cooking water
Chop your leeks into 2 cm rounds and put in a deep bottom frying pan with a knob of butter and the minced garlic to soften for about 5-7 minutes.
Drizzle the salmon with oil and season before putting in another frying pan on a medium heat, cooking each side for around 2-3 mins (I like my salmon to not be overdone), once done set the salmon aside.
Finely chop your dill before adding the dill, double cream and Boursin to the frying pan with the leeks, adding 100ml pasta water as well.
Stir well to combine and keep bubbling away on a medium heat.
In a small bowl mix together the Dijon, honey and 1tsp of the chopped dill.
Once the leek and dill sauce is nice and creamy add your pasta and toss together.
Plate up the pasta with the salmon on top, then finish with a generous drizzle of the honey mustard sauce.

MY NEW FAVOURITE LASAGNE - PRAWN LASAGNE WITH HABANERO OIL

2024-04-03T09:14:00.000-07:00

I am in absolute awe of this amazing lasagne that fuses Italian, Brazilian and Mexican culinary elements into something quite extraordinary, quite possible the best lasagne I have ever had.

Instead of the usual beef ragù, here finely minced garlic, onion, cherry tomatoes and king prawns are sautéed before habernero chilli, tomato puree, miso paste, white wine and fish stock are added to create the most flavourful and punchy prawn ragout.

This ragù gets layered up with lasagne sheets and a surprisingly great béchamel substitute, a mix of cream, chives and parmesan, before the finished concoction gets topped with a quickly made yet incredible habanero oil.

It may not be the most conventional of recipes but OMG it is one you won't forget devouring in a hurry - I for one am already planning to make this again for my next dinner party!!!

SERVES 2-3

INGREDIENTS

250g fresh lasagne sheets
130g double cream, plus 1 tablespoon to serve
100g Parmesan, finely grated
10g fresh chives, finely chopped

FOR THE PRAWN RAGÙ

6 tbsp olive oil
½ onion, finely chopped
5 cloves of garlic, crushed
200g sweet, ripe cherry tomatoes, such as Datterini, finely chopped
1 tsp fine salt
500g raw peeled king prawns, very finely chopped to mince consistency
1 dried habanero chilli (or chilli flakes if you prefer less heat)
80g tomato purée/paste
2 tsp white miso paste
About 50 twists of freshly ground black pepper
100g white wine
500g fish, shellfish or chicken stock (unsalted liquid stock, not cubes)

FOR THE HABANERO OIL

120g olive oil
2 tsp tomato purée/paste
½ tsp chipotle flakes
1 dried habanero chilli, seeds discarded, finely chopped (use less habanero or a pinch of regular chilli flakes if you prefer)
½ tsp sweet paprika
¼ tsp fine salt

METHOD

For the ragù, put 4 tablespoons of the oil into a large sauté pan on a medium heat with the onion, garlic, cherry tomatoes and fine salt.
Fry, stirring often, for 8–10 minutes or until the onions are soft and golden and the tomatoes have broken down.
Increase the heat to high, add the chopped prawns and fry for another 8 minutes, stirring every now and then, until the prawn mince has taken on some colour.
Add the habanero (or chilli flakes), tomato purée/paste, miso and plenty of pepper.
Continue to fry for 3 minutes, stirring every now and then.
Turn the heat down if the mixture starts to catch or burn.
Pour over the wine and let it bubble away for 30 seconds.
Add the stock (or water) and the remaining 2 tablespoons of oil, bring to a simmer, then reduce the heat to medium-low and simmer gently for about 18–20 minutes.
Remove the habanero, squeezing it into the sauce first if you like heat.
Meanwhile, put all the ingredients for the habanero oil into a small saucepan and place on a medium heat.
Mix well and heat until gently bubbling, about 1½ minutes.
Remove from the heat and set aside.
Once cool, transfer to a clean jar (you’ll only need a couple of tablespoons for this recipe).
Preheat the oven to 200°C fan/220°C.
To assemble the lasagne, cover the bottom of a small baking dish with lasagne sheets, about 20 x 20cm or a similar size, then spread over a fifth of the ragù.
Follow with a fifth each of the cream, Parmesan and chives.
Continue layering in the same way until you’ve used up all the ingredients.
Drizzle over ½ tablespoon of the habanero oil, cover tightly with foil and bake for 20 minutes.
Increase the oven heat to 230°C fan/250°C, remove the foil and bake for another 12 minutes, or until the edges are crisp and the pasta is cooked through.
Leave to cool for 10 minutes and enjoy!!