This dip/dish is surprisingly moreish. It’s slightly sweet and sour and tastes incredibly fresh. It’s the kind of food that makes you feel healthy and wholesome as you eat it. Walnuts are renowned for being extremely nutrient dense and are great for boosting brain and heart health as well as helping to reduce high blood…
This vibrant winter salad is really simple to put together and looks stunning on the plate. Have it on its own as a main course (also yummy served with a sliced avocado top) or as a large salad to share as a side dish. The parsnip, celery and endive bring a nice peppery crunch to…
This is a great lockdown recipe as it’s slow food at it’s best. Yes you can buy perfectly good beans in tins from the supermarket but there is something oh so wholesome about making your own. Plus shop bought tinned beans are notorious for having high salt and sugar contents so by making your own…
Any excuse to eat rhubarb, I just love it. Putting these overnight oats together in the evening gives me something to look forward to and saves time in the morning. You can mix up the nuts and dried fruit to suit your taste and if you’re vegan, just swap out the kefir for dairy free…
Plums lend themselves well to spice and this easy compote recipe is great if you have a glut of plums that you need to use up from your garden. Ingredients 1kg plums 1 stick cinnamon 5 cloves 2 star anise 4 heaped tablespoons muscovado sugar Method Place the spices in a small pan and…
Like most mums, since having Bradley I find there are less hours in the day for cooking. The mornings fly by and before I know it it’s lunchtime and I find myself torn between trying to eat as quickly as possible (before he wakes up) and wanting something that’s wholesome and healthy. It’s no…
I’ve jazzed up plain old goat’s cheese here by rolling it into balls and coating it with seeds to give it an interesting texture and a boost of omega 3. As you eat this fresh, tasty salad you get hit with slightly peppery celery and rocket then sweetness from luscious blueberries followed by a…
As the cooler weather draws in, I find myself craving autumnal root vegetables in the form of warm salads. Butternut squash is the main ingredient in this dish. It’s low in calories, high in vitamins A and C and has a high antioxidant content which makes it great for boosting the health of our immune systems and helps us fight disease. Great vegetarian…
Squash and pumpkins are everywhere at the moment, they’re a sure sign that autumn is on its way. Squash is an incredibly versatile vegetable which features heavily in my winter repertoire because it’s just so delicious and good for you. Salsa verde, meaning “green sauce”, is a delicious condiment which pairs well with fish and…
This versatile dip is quick, easy and very, very tasty. It can be whipped up in seconds and brings an instant mediterranean vibe to any meal. Use it as a dip with crudité, spread it on sliced baguette or crackers or add a dollop of it to a salad or some grilled meat. Ingredients 250g…
This is my take on the traditional Lebanese dish, tabbouleh using a couple of unusual superfoods to help elevate the nutritional content of the dish. The main ingredient is hemp, which is a complete source of protein making it a great addition to your diet if you’re cutting out or reducing your meat intake. Hemp seeds…
Baked Feta is a thing of beauty. In my experience even people who claim not to like Feta tend to love it in this form. Cooking the Feta makes it fluffy and light and the flavour is much milder and creamier. You can add anything you like to your baked Feta but in this recipe…
The key to this recipe is the quality of your tomatoes. It’s worth paying extra for the best quality tomatoes you can afford/find, ones with a deep red hue which you know will taste amazing when you come to eat them. I like San Marzano but you can use similar baby plum or cherry tomatoes.…
Padron Peppers are not spicy but are slightly bitter and sweet. I love to serve this tapas dish doused in good quality olive oil and sea salt. They’re great on the BBQ as the intense heat of the grill causes their skin to blacken and blister, making the peppers soft and juicy. I nearly always…
(serves 4) Ingredients 1 cup couscous 5 dried apricots, sliced ½ granny smith apple, grated 3 spring onions, finely chopped ¼ cup pumpkin seeds, toasted ¼ cup green olives, sliced ½ lemon (zest and juice of) 10g chopped mint White balsamic vinegar Lemon oil (or regular olive oil) Salt & Pepper Method Boil the…
I love making this sort of thing for crew. It can be made in advance, it’s super easy to put together and it’s a real crowd pleaser. I like to serve this for breakfast but you could also serve it as a dessert. You can make it vegan by using non-dairy milk and…
Serves 4-6 Ingredients 6 artichokes 2 leeks, finely chopped in to discs 150g pearl barley 1 clove garlic Chicken or vegetable stock Sprig of thyme 1 bay leaf 40g Parmesan cheese Lemon zest and juice Rocket leaves to serve (optional) Salt and pepper Olive oil Method To prepare the artichokes snap back the tough,…
The humble white cabbage is the star of the show here, it’s an amazing health food as it’s especially high in vitamins C and K, helps improve digestive health and combat inflammation. I learned recently that pomegranate seeds contain three times as many anti-oxidants as green tea which a great reason to add them to your…
This salad can be made ahead but you should add the watercress at the very last minute to avoid it wilting too much. If you don’t have watercress to hand, you could use rocket instead. Serves 4 as a side dish Ingredients ½ head of cauliflower 1 1/2 cups cooked bulgur wheat 1 lemon 1…
Ingredients 2 cups hazelnuts Cocoa powder Honey or maple syrup Method Set about 20 hazelnuts aside then place the remaining hazelnuts in a food processor and blitz to a fine consistency. Add two heaped tablespoons of cocoa powder and a heaped tablespoon of honey then blitz until fully combined. When you blitz the nuts,…
These bliss balls are high in iron and vitamin C and are perfect as a low calorie snack on the go or between meals. They will keep in the fridge for about a week. Ingredients 400g dried apricots 50g chopped unsalted pistachios 100g goji berries 50g desiccated coco, plus some for coating the bliss balls…
Parsnips are packed with fibre, potassium and vitamin C and the spices in this dish will do nothing but good for your immune system which will probably need a helping hand at this time of the year. This makes a large batch of soup, which can easily be frozen. You can also halve the recipe if…
Take your cauliflower soup to another level with this recipe. A spoonful of Watercress Pesto gives this dish a flash of colour with its vibrant green hue and the peppery flavour of the watercress adds a nice kick. Watercress is particularly high in vitamin K and calcium which can help prevent osteoporosis, another great reason…
Dates are an excellent natural sweetener and are extremely beneficial to health, unlike white sugar which is full of empty calories. Making date paste is very simple and this versatile paste is great to have on hand to add to porridge, smoothies and cakes. Dates are high in fibre and contain iron, vitamin B6, magnesium…
Beluga lentils are perfect for this dish as they hold their shape nicely when cooked. Puy lentils would also work here but I would avoid a less robust lentil which might not hold up as well. (serves 4-6) Ingredients 1 small onion 2 small carrots ½ stick celery ½ courgette 1 small red pepper 4…
This eye catching dish is easy to make and the addition of kefir gives it an extra probiotic hit. Make sure you use a thicker kefir and add it gradually so that you don’t end up with a beetroot soup. You can add Greek yoghurt to your kefir to give it more viscosity or omit…
This simple, probiotic salad dressing is easy to put together. I served it with charred broccoli, radicchio, apple and walnut as shown in the photo above but it would be really delicious as a dip served with some crudité or potato chips. Ingredients 2 heaped tablespoons gorgonzola 1/3 cup milk kefir (click here for method) 1/2…
Making Bircher Muesli takes me back to Manly in Australia where I was introduced to this dish by our breakfast chef, Debs at Garfish. This recipe needs to be made the night before and you could make enough for several batches perhaps at the beginning of the week if you wanted to have some to…
This dish is easy to assemble once you have your pesto to hand and can be made in advance making it a great option for a starter if you’re entertaining. You could use sliced baguette if you wanted to make canapé sized bruschetta and If you don’t have a griddle pan you can use a…
Watercress Pesto is a delicious and nutritious alternative to the classic basil version but can be used in the same way. Watercress is high antioxidants and vitamins C and K and it contains a large number of dietary nitrates which help to boost blood vessel health, making it a healthy heart food. Ingredients 130g watercress…
Packed with goodness this superfood breakfast smoothie will keep you fuller for longer. Açai powder is made from Brazilian açai berries which are nutrient dense and high anti-oxidants. If you can’t get your hands on any then you can leave it out. You can replace kefir with milk and yoghurt or with a dairy free…
If you’re looking for a winter salad that’s easy on the eye and packs a punch taste-wise then this is the salad for you. You can leave out the goat’s cheese if you’re vegan or dairy free or you can replace it with another type of cheese such as Feta if you’re not so hot…
With winter fast approaching we all need a natural vitamin C and immune system boost and this delicious Turmeric Tea recipe fits the bill. You can customise this tea by adding as little or as much turmeric and ginger as you like, by adding cayenne pepper or by leaving the honey out for example. Turmeric…
This raw, vegan dish is a twist on the classic French dish, Celeri Remoulade. Instead of making a mayonnaise to dress the vegetables, you make a sauce with cashews. As well as being delicious, this dish is high in plant-based protein, fibre and vitamins and is really easy to put together. (serves 4-6 as a side dish)…
This granola recipe is easy to make doesn’t contain any refined sugar and salt like the shop bought varieties. It’s gluten free is a great source of vitamins, minerals and dietry fibre. (makes about 1.5 litres) Ingredients 4 cups rolled oats 1 cup pecans, roughly chopped ¼ cup pumpkin seeds ¼ cup linseeds 1 teaspoon…
Who doesn’t love a bit of banana bread? This is a cracker of a recipe as it’s light and fluffy and doesn’t contain any refined sugar. It’s the bananas, dates and coconut sugar which sweeten the bread. Coconut sugar is less sweet than regular sugar so I don’t recommend swapping regular sugar for coconut sugar…
I’ve tried many different versions of this Sicilian dish but this is inspired by a recipe I picked up years ago from Rick Stein’s Mediterranean cook book. I’ve tweaked it to my own taste but the main flavour profile here is sweet, sour and salty. It goes well with meat and fish but can be served…
This salad is so easy to throw together and would make a great addition to any weekday packed lunch. (serves 6-8 as side dish) Ingredients 1 cup cooked red rice 400g tin chickpeas 1 whole pomegranate 20g mint, chopped 30g parsley, chopped Pomegranate Molasses Dressing: 2 tablespoons pomegranate molasses 2 tablespoon verjus (or white balsamic…
This tomato dish is incredibly versatile. You can use it with pasta, spaghetti, most grains and it goes well with fish and chicken too. You can replace the Parmesan with Feta as that works really well or for a vegan/dairy free option leave the cheese out completely. It’s quite sweet so it’s a hit with…
Full of antioxidants this salad is a great dish on it’s own or served with fish or chicken as a side dish. (Serves approx 8 as a side dish) Ingredients 250g white quinoa 1 broccoli, small florets only 200g feta, crumbled 400g tin chickpeas, rinsed and drained 2 sticks celery ½ granny smith apple Pumpkin…
This simple, sweet and sour salad is perfect for summer. It’s light and refreshing and very simple to put together. (serves approx 8 as a side salad) Ingredients 2 cucumbers Seeds from half a pomegranate 1 teaspoon nigella seeds 3 tablespoons white balsamic vinegar 1 tablespoon agave syrup 10g mint leaves, chopped Salt and…
One of the many reasons I love this salad is that it is pretty and catches the eye. It’s sweet and earthy but also quite refreshing and the added Dukka gives the dish a layer of texture with a spicy surprise to boot. (serves 6-8 people as a side salad) Ingredients 250g peeled fresh carrots 250g…
This salad is not dissimilar to an Italian Panzanella. Here I blitz the tomatoes rather than macerating them and then the salad is finished with Greek flavours and garnishes. It’s a great salad to make ahead for a BBQ and really easy to make. If you can’t find Cretan husks then chunky stale brown bread…
A great dish any time of year and so easy to throw together. (serves 6-8 as a side salad) Ingredients 300g green beans, trimmed 200g Feta 180g sun-dried cherry tomatoes Small handful of toasted, flaked almonds Herbes de Provence/dried oregano Balsamic Vinegar Olive oil Salt and pepper Method Bring a pan of salted water…
Tiger nuts are not actually nuts, they are tiny root vegetables. These tubers pack an incredible nutritional punch and are nut, gluten free and dairy free making them a great option for those with specific food allergies or intolerances. Carob is a powder made from dried, roasted carob tree pods and tastes a bit like…
This recipe if fairly straight forward and can be served as a side dish with a curry, as a starter or as light lunch or dinner with some salad. If you’re not comfortable with deep frying you can shallow fry the batter in batches in a frying pan with some oil to make small…
Squash and Kale go so well together and it’s the sweetness of the squash and the sun-dried tomatoes along with the bitterness of the kale that makes this a winning combination. Feta adds a sour note and Parmesan brings an umami element to this simple tray bake. This mix can be formed into burgers or…
These bliss balls are handy to snack on and will keep for up to a week in the fridge in an airtight container. You can freeze them but don’t roll them in coconut until they have been defrosted as the coconut will become mushy once frozen and will lose its bite. Makes approx 30 balls Ingredients 2…
Seves 6 Ingredients 1 small aubergine, fine diced ½ brown onion, fine diced 400g cooked puy lentils, or one tin of ready cooked brown lentils 600g tinned tomatoes 1 bay leaf A pinch of dried fennel seed, oregano, chilli flakes and dried basil 1 clove of garlic, minced 1 ½ tablespoons tomato paste 1 vegetable…
Serves approx 6 Ingredients 250g red lentils, rinsed 1 brown onion, thinly sliced 1small green chilli, fine diced 1 green pepper, sliced 10 cherry tomatoes, chopped 2 cloves garlic, grated 1 large thumb-sized piece of ginger, grated 1 heaped tablespoon ground turmeric 400ml can coconut milk 800ml water (you may need to add more) 1…
Serves Appox 8 Ingredients 1 small squash (approx 900g), peeled and cut into fairly big chunks 2 carrots, cut into large chunks 1 brown onion, diced 1 yellow pepper, diced 2 bay leaves 2 cinnamon sticks Fresh ginger (equivalent to 2 thumb-sized pieces) 2 cloves garlic Pinch of chilli flakes 3 tablespoons tomato paste 3…
Serves 6 as a side dish Ingredients 1 cup quinoa 1 lemon, juice of 1 teaspoon mint sauce, from a jar Chopped, fresh herbs: mint, parsley, dill, coriander (about a cup in total) ½ pomegranate, seeds of ½ Granny Smith apple, grated ½ red onion, finely sliced A small handful of toasted, flaked almonds White…
This salad is pretty straightforward to assemble so I haven’t included any weight measurements. Ingredients Sanguine/Blood oranges, peeled and pith removed Feta cheese Black olives (I used Niçoise olives but Greek Kalamata olives would also work) Red Onion, thinly sliced Mint leaves White Balsamic vinegar Dried Oregano Honey Salt and pepper Olive oil …
This dip is great with crudité or on crackers and can be served a part of a mezze. Ingredients 1 large red pepper 100g Feta 200g Greek yoghurt Fresh dill, roughly chopped 1 clove garlic, grated Salt & Pepper Pinch of chilli flakes Olive oil (to serve) Method Pre-heat your oven to its highest…
Use the best tinned tomatoes you can get your hands on for this soup. Higher quality tomatoes will give the soup a better flavour. Makes approximately 8 servings Ingredients 600g baby tomatoes (i.e. cherry tomatoes or baby Romas for example) 1 onion, diced 2 bay leaves ½ teaspoon dried oregano ½ teaspoon fennel seeds Pinch…
Serves 8-10 Ingredients 2 medium-sized courgettes 8 eggs, beaten 70g Parmesan, grated Grated nutmeg 1 small bunch of basil 1 small bunch of mint 1 lemon White Balsamic vinegar Olive oil Method Using a mandolin or a sharp knife, thinly slice the courgettes into discs. Grease an oven-proof frying pan (about 28cm diameter) then lay…
I love the colours in this dish, the contrasts make it so eye catching. The hummus can be made in advance and stored in the fridge for up to three days. Bring to room temperature and garnish before serving. Ingredients 1 large beetroot (or 2 small) 400g tin of chickpeas ½ a lemon (juice of)…
This spice mix is thought to have originated in Egypt and is often served alongside dishes throughout the Middle-East. It is used as a condiment to season vegetables or to dip bread into with some olive oil. Ingredients 1/4 cup hazelnuts 1/4 cup sesame seeds 1/4 cup cumin seeds 1/2 teaspoon whole black peppercorns…
Use cloudy, organic and unpasteurised cider vinegar in this recipe. Clear cider vinegar does not contain probiotics. Serves 4 Ingredients 2 large lemons (juice of) 1 thumb-sized piece of ginger, peeled and grated 4 tablespoons honey 3 tablespoons cloudy cider vinegar 100g fresh raspberries 1 litre sparkling mineral water Ice to serve Method Blend…
Serves 8 Ingredients 1 large aubergine 400g tin black chickpeas 200g cherry tomatoes 1 tablespoon flaked, toasted almonds 1 bunch coriander, chopped 2 cloves garlic, grated 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon turmeric 1 lemon Red wine vinegar Olive oil Salt and pepper Method To bake the aubergine, place it on…
This beautiful little verrine of goodness was inspired by a salad I bought at Pret à Manger at the airport last week. To create the contrast between the beetroot and the Feta you should buy fresh, raw beets to boil and purée yourself. Pre-cooked beets won’t have the same vibrant colour. I think this dish…
This soup is a perfect starter for a winter dinner party. All components can be made ahead so it’s just a matter of assembling the soup as your guests sit down to eat. Pistou is a French sauce similar to pesto but without the Parmesan, making this a great sauce for vegans. In this recipe…
Instead of wasting vegetable peelings, try my vegetable broth recipe. The broth can be used in soups, risottos, casseroles etc. Ingredients Vegetable peelings (here I used carrot, parsnip, leeks, garlic, onion skins, the tops of peppers, mushroom stalks and broccoli stalks) Salt and pepper Soy sauce (optional) Method Take any peelings you have, reserving…
Prepare the chia “jam” the night before to allow the chia seeds to swell up. This will give the “jam” a nice consistency. Serves 4 Ingredients 4 servings (pots) of Greek yoghurt 8 tablespoons of granola 4 kiwi fruit Juice of 1 fresh orange 2 tablespoons chia seeds 1 teaspoon runny honey Berries and/or flowers…
I use my food processor for this recipe as it saves so much time. If you don’t have a food processor you can finely chop the broccoli with a knife, whisk in the wet ingredients then fold in the flour. These fritters keep well and can be re-heated in the microwave or oven. Makes approximately…
Serves 8-10 as a side dish Ingredients 200g bunch of kale 1 x pomegranate 1 large kohlrabi 1 Granny Smith apple Small handful jumbo raisins 2 tablespoons pumpkin seeds ½ teaspoon ground cinnamon White balsamic vinegar Olive oil Sand & Pepper Method Heat your oven to 180C. Lay the pumpkin seeds on a tray…
Serves 8-10 as a side dish Ingredients 700g carrots, grated 1 Granny Smith apple, grated ½ red onion, peeled and thinly sliced ½ teaspoon of sweet paprika ½ teaspoon ground cinnamon Small handful of chopped pecan nuts Small handful of dried cranberries Heaped tablespoon of chopped parsley or coriander Orange scented olive oil (or regular…
Serves 6-8 Ingredients 450g celery sticks cleaned, trimmed of any leaves and diced ½ brown onion, pelled and diced 1 bay leaf 1 clove of garlic, roughly chopped 1 vegetable stock cube 200ml milk 800ml water 200g Stilton cheese 1 tablespoon chopped parsley Olive oil Salt and pepper Cream to serve (optional) Method Drizzle some…
This recipe came about because I had quite a few apples and pears that I needed to use up in the galley. I happened to have a pot of mulled wine on the stove at the time and so, feeling festive I peeled the pears and dropped them into the wine to poach. This pie…
This mulled wine recipe is very drinkable indeed. I tend to use a full bodied wine such as Merlot which I buy in a box. There’s no need to spend a lot of money on the wine as it will lose much of its flavour once infused with the fruit and spices. I use supermarket…
Will serve approx 6 as a side dish Ingredients 200g giant couscous 250g whole cherry tomatoes 1 sprig of thyme ¼ clove of garlic 35g Parmesan Zest of half a lemon Olive oil White balsamic vinegar Salt and pepper Chopped parsley and flaked almonds (optional) Method Preheat your oven to 180C. Place the whole tomatoes in…
Stwnsh Rwdan is the Welsh name given to a mashed mix of boiled carrots and swede. My mum would often serve this with a roast dinner when I was a kid. It’s quite sweet making it a good contrast to any green vegetables you might serve with a roast and kids love it. Use equal…
Serves 6 Ingredients 450g mushrooms, finely chopped 1 tablespoon butter 1 brown onion, peeled and sliced 1 bay leaf 2 garlic cloves, peeled and chopped 1 sprig of fresh thyme, or a pinch of dried thyme ½ cup white wine 1 mushroom stock cube (or chicken or vegetable) 1 cup full fat milk 2 ½…
Serves approximately 6 Ingredients 4 large red peppers or 8 eight or so smaller ones (see image below) ½ brown onion, peeled and finely diced 1 bay leaf 1 garlic clove, peeled and chopped 1 tablespoon tomato paste 500g passata 1 vegetable stock cube Pinch of dried oregano Red wine vinegar Roughly 2 teaspoons of white sugar…
This curry was inspired by a cooking class I did with Julie Sahni (www.juliesahni.com) in New York a few years ago. I spent two full days cooking at her apartment in Brooklyn. She was an excellent teacher and a very welcoming host. This is my interpretation of her cauliflower curry. Serves 6 as a main…
This soup gives the humble leek and potato soup a run for its money. The addition of watercress is not only aesthetically pleasing, it gives a nice subtle peppery note to the soup and as an added bonus its leaves are packed full of vitamin K. Makes a large pan Ingredients ½ brown onion, peeled…
Begin preparing the risotto the day before as it is easier to mould when chilled. Ingredients For the lemon risotto: ½ a small brown onion, peeled and finely diced 1 garlic clove, finely chopped 250g aborio rice (risotto rice) 1 dash of white wine 1 litre chicken stock (I used 1 chicken stock cube with…
Makes approx 20 croquettes Ingredients For the filling: 1 whole butternut squash 2 raw medium/large beetroot 2 tablespoons red wine vinegar 1 cup Panko breadcrumbs 200g Feta cheese Small bunch of dill, coriander or mint Salt & pepper For crumbing: 4 egg yolks 2 cups plan flour 4 cups Panko breadcrumbs Olive Oil for cooking…
Peperonata is a sweet and sour cooked salsa made by cooking peppers with vinegar and sugar. I like to serve it on sliced baguette with some fresh goat’s cheese (it also works well with cream cheese). It’s the perfect “make ahead” canapé and it goes really well with chicken, turkey, ham or fish. Makes approximately…
You can use any bread to make these sandwiches. I found this lovely “Orientale” bread at Grand Frais which has a nice crust but is really soft in the middle but you can use a baguette, some mini buns, some plain focaccia or soft white sliced bread. I made one big sandwich and then cut it…
Makes approximately 16 Involtini Ingredients 2 aubergines 50g sliced Parmesan cheese 200g fresh Mozzarella 100g Prosciutto, cut roughly into 2cm x 2cm pieces 100g sun-dried cherry tomatoes 70g rocket leaves Salt and pepper White balsamic vinegar Olive oil Dried oregano Method Slice the aubergines lengthways, about 3mm thick and lay flat on a clean work…
Mont D’Or is a type of vacherin cheese and is ripened in the wooden cylindrical boxes you buy it in. There is some debate as to whether this soft, seasonal cheese comes from France or from Switzerland but one thing is for sure, this this cheese is both luxurious and delicious. Much milder and creamier…
As a kid I loved a pot noodle. I thought they were so tasty and they literally took minutes to make. These pot noodles take a bit longer to prepare but what you can do is make them on a Sunday evening and they will last you throughout the working week. One chicken will yield…
This soup is one of my favourites and it’s a winner on a cold winter’s day. This recipe makes a fairly large batch but you can easily halve it or freeze whatever is left over for another day. Makes one large pan Ingredients 1kg carrots, peeled and chopped ½ brown onion, peeled and chopped 1…
Ingredients 1 whole chicken 2 carrots 3 spring onions 2 celery sticks 5 garlic cloves, peeled 2 thumb-sized pieces of ginger, sliced Pinch of chilli flakes 6 star anise 2 cinnamon sticks 12 whole cloves 1 teaspoon ground white pepper 80ml soy sauce 1 teaspoon salt 1 bunch fresh coriander stalks Method Place all ingredients…
Tagine refers to a clay pot used in North Africa and the Middle East. My dish is cooked on the stove in a stainless steel pot in stead of in the oven in a traditional tagine. Serves approx 8 Ingredients 2 aubergines, diced 2 brown onions, diced 2 carrots, peeled and diced 1 green…
This dish was inspired by Raymond Blanc’s Cherry Clafoutis recipe. Allow the spiced sugar to infuse for at least a day, if not longer. The clafoutis is best served warm, not piping hot so allow time for it to cool before serving. Serves 4 Ingredients For the spiced sugar 2 cinnamon sticks 4 star anise…
This recipe is vegan and gluten and dairy free but would make a very nice vegetarian lunch or dinner served with a fried egg and a tomato salad. Makes approx 12 rosti (can easily be halved) Ingredients 700g peeled and grated parsnips 2 onions, thinly sliced 3 eggs (beaten) 2 tablespoons ground turmeric 2 tablespoons…
Makes 2 servings
Ingredients
2 raw beetroot
2 pink grapefruit
1 sweet apple
1 or 2 thumb-sized pieces of ginger (depends how fiery you like your juice)
Method
Peel the grapefruits, wash the beetroot, apple and ginger well then juice the ingredients using a juicing machine. Stir and serve.
I served this dish with some roasted lamb for a Sunday roast with a twist but I think it would go well with duck or chicken too. You could add some coriander and chilli flakes to serve it with an Asian dish or with some white fish or salmon. I haven’t included quantities for this…
When I make curry for the crew I like to make a few different dishes because the vegetarian options always appeal to me while I know the boys love their meat. Having said that, my Chickpea & Spinach Curry appeals to both vegetarians and meat lovers. I’m always surprised how well it goes down…
Serves 4 Ingredients 1 cup Basmati rice ½ a small brown onion 1 clove of garlic 10g peeled ginger 1 cinnamon stick 1 star anise 2 cloves 1 teaspoon black cumin seeds 1 black cardamom pod 1 teaspoon nigella seeds 100ml coconut milk 1 chicken or vegetable stock cube Salt and pepper 2 tablespoons coconut…
Makes a large salad of about 8 side servings, can easily be halved Ingredients 700g mixed carrots 120g kale 100g pecans 100g cranberries 10g grated ginger 3 tbsp white balsamic vinegar Zest and juice of one orange Salt & pepper Method Peel the carrots and then using a julienne peeler, julienne the carrots and…
(serves approx. 8 people as a side dish) Ingredients For the salad 500g parsnips ¾ cup puy lentils 8 eggs 200g Watercress ½ a vegetable stock cube 3 tablespoons olive oil 1 teaspoon black mustard seeds 1 pinch dry thyme 1 tablespoon of ground cumin 2 tablespoons chopped dill For the dressing 150g Greek yoghurt…
(makes 4-6 servings) Ingredients 750g pumpkin/butternut squash, peeled and chopped into large pieces 1 small/medium sized potato, peeled and diced ½ a small onion, diced 1 celery stick, diced 10g ginger, sliced 1 clove of garlic, sliced ¼ cup coconut oil, melted 1 tbsp Thai red curry paste 2 keffir lime leaves 400ml tin coconut…
Parsnips are a root vegetable belonging to the Apiaceae family. They are especially high in potassium as well as zinc and iron and vitamins K, C and B. There are many ways of preparing parsnips but for me, you simply can’t top a spiced parsnip alongside a tasty Sunday Roast. This recipe also lends itself…
Celeriac is also known as Root Celery and belongs to the same family as the carrot i.e. the Apiaceae family of vegetables. It’s quite an ugly vegetable to look at but it’s extremely good for you because it contains a decent dose of vitamin K as well as complex B vitamins and vitamin C. It…
Makes 4 Kiev’s Ingredients 100g unsalted butter, softened 1 clove garlic ½ tsp chopped flat leaf parsley Salt and pepper Zest of 1/2 – 1/3 of a lemon 1 1/2 cup plain flour 2 or 3 egg whites 100 – 150g Panko bread crumbs (you can use other breadcrumbs but I prefer this brand as…
Ingredients 1 cauliflower, roughly chopped into small pieces (main stalk and leaves discarded) 1 small onion, diced 1 medium sized potato, peeled and diced 300ml milk 1 bay leaf 1 vegetable stock cube Pinch nutmeg 200g +/- Fourme D’Ambert (or other blue cheese) Olive oil Salt and pepper Method Take a medium sized pan…
Ingredients 225g dark cooking chocolate 115g coconut oil 4 flax eggs (see below) 1 cup agave syrup 1 tsp vanilla extract 2 cups ground almond meal 1 cup coconut flour Handful of dark chocolate chips or chocolate buttons Cacao nibs, chopped Method Line and grease a 23cm square baking tin or casserole dish. Heat oven…
This recipe makes a large batch, you could easily halve it to serve approx 4 people Ingredients 1 stale loaf of bread (ciabatta for example) 750g cherry or baby Roma tomatoes, halved Salt and pepper 1 clove of garlic White balsamic vinegar Olive oil Honey Basil Method Dice the stale bread or tear it into…
This recipe is inspired by a dish from Katerina’s restaurant in Little Venice, Mykonos. It is best served warm as part of a mezze/tapas meal or on it’s own with lots of toasted pitta bread Ingredients 200g Feta 500ml tomato sauce (click here for recipe) Olive oil Dried oregano Chopped parsley 1/3 yellow pepper, sliced…
This recipe will make approx 750ml tomato sauce Ingredients Olive oil 1 clove of garlic, cut in half 150g cherry tomatoes (or similar) chopped in half ½ tsp Himalayan pink salt Ground pepper 1tbsp tomato paste Red wine vinegar Sugar/honey to taste 800g tinned, chopped tomatoes Method Place the chopped tomatoes and salt in a…
On a recent trip I was chatting with one of our guests about a “pizza” I had rustled together the night before with some tortilla wraps as a base. Hanan said that she had heard that you could use cauliflower as a pizza base and so I promised her I would try it out the…
My friend Jackie introduced me to a lovely health food café in Ibiza on our last trip called “Passion”. I had a nutty latte there a couple of times and felt inspired to try to recreate this back at the boat so here’s the recipe that I came up with. This recipe made around 1litre…
Ingredients 200g coconut oil 200g cooking chocolate 200g honey 4 eggs 50g ground almonds 50g coconut flour Cocoa nibs to garnish (optional) Method Pre-heat your oven to 180C. Line a 20cm cake tin with greaseproof paper and coat with a thin layer of coconut oil. Melt the coconut oil and chocolate over a bain-marie. Meanwhile…
Feeling the heat? Try this strawberry smoothie which is sweetened using a date puree which means this tasty beverage is sugar free (apart from the naturally occurring sugars in the fruits). Soak some dates in cold water overnight then blitz them in your food processor the following day. Keep the date paste sealed in an…
These chocolate mousses are SO delicious and decadent. A little goes a long way, believe me. If I’m serving this mousse to our guests I normally serve it in a nice glass with berries on the side but if I’m making it for the crew then I tend to make lots of small portions in…
These cookies are vegan, made with unrefined sugar and are just totally delicious. Our guests couldn’t get enough of them on our last trip and even requested the recipe… so here it is. Ingredients 60g coconut sugar 100g soft but solid coconut oil (needs to be malleable) Zest of 2 lemons Pinch of pink Himalayan…
This recipe should be made a day ahead then set over night for the best results. Ingredients 200g rhubarb compote (click here for my rhubarb compote recipe) 500ml double cream 2 vanilla pods 5 eggs (yolk only) 100g caster sugar 10g gelatine leaf Method Pour the cream into a small saucepan then take…
Ingredients 500g cherry tomatoes 100g Kamut ½ small aubergine, diced 1 garlic clove 100g Feta, crumbled 2 tbsp Mint, chopped Olive oil Salt and pepper 1 tbsp red wine vinegar Honey, a teaspoon or so to taste Method Wash the tomatoes then slice them in half, making sure the interior of the tomato is…
This dish was inspired by a salad I had many years ago from La Ferme de Foie Gras in Antibes who did the best salads in town. I’ve tried to recreate the salad here and I think I’m pretty close, even if I do say so myself. I was invited to a friend’s BBQ over…
This recipe should be made one day or at least eight hours ahead 500g rhubarb compote (Click here for my Rhubarb Compote recipe) 4 Eggs 500g Mascarpone 5 Tablespoons Caster Sugar (Sucre Fin) 250g Lady Finger Biscuits (you may have some left over) Method Put 3 yolks and 1 whole egg into a…
This makes quite a large batch of compote. You could halve it or make the whole batch and freeze some which is what I tend to do. Ingredients 1kg rhubarb 2 cinnamon sticks 2 vanilla pods Honey and or Maple Syrup to taste (you can also use sugar) Method Wash the rhubarb in cold…
We had a few crew drinks on the dry dock yesterday as morale has been a bit low this week (STILL in the shipyard!), so I rustled up a nice cheese platter, some charcuterie and these delightful little canapés. The look so pretty and are not too tricky to put together. You can freeze the…
Ingredients 1 bunch green asparagus 1 carrot ½ red onion 50g dried cranberries 1 tbsp chopped flat leaf parsley ½ orange 2 tbsp orange scented olive oil (or extra virgin olive oil if you don’t have orange scented) White balsamic vinegar Honey or sugar Method Rinse the asparagus and trim away the tough woody…
I was chatting with a friend on the weekend about how much I absolutely love cauliflower. I used to eat the frozen stuff as a child, heated up in the microwave with ketchup… I couldn’t get enough. I think cauliflower deserves a better rep these days now that we’ve realised it’s potential. My favourite…
So here’s hoping today is the day we leave the shipyard. Emotions and stress levels have been running high all week, with morale a little bit on the low side so we’re all up early this morning with all hands on deck, literally. To prepare the crew for what will undoubtedly be a…
Ingredients 9 large gelatin leaves (about 22grams) 600g mascarpone 200g cream cheese 5 limes (juice and zest) 300g fine caster sugar 300ml double cream 300g jar The Cherry Tree’s Mojito Curd 300g digestive biscuits 125g unsalted butter, melted Method Place the gelatin in a small bowl and cover with cold water, this will…
This salad is so refreshing, simply eating it feels as though you’re doing your body some good. The lemon in the salad gives it a wonderful zesty tang which would make this salad the perfect accompaniment to fish or chicken to serve at a BBQ. The drizzle of honey balances the acidity in the dish…
The protein from the oats and the cashew nuts dish in this wholesome, vegan breakfast dish will keep you fuller for longer and a little goes a long way. Steel cut oats are oat kernels which have been chopped into thick pieces and are less processed. They retain a lot of bite even after…
As per Lou’s request, here’s the recipe for my Green & Blue Soup. The reason for separating the florets from the stalk of the broccoli at the beginning of the recipe is that it prevents the broccoli from over-cooking which will give the soup a dull green colour and will give it that unpleasant smell…
This dish is inspired by my Dad’s own bread and butter pudding recipe with a French twist coming from the croissants. It is so rich and buttery, with the pink grapefruit marmalade cutting through the sweetness to give it a nice, slightly sour tang which balances the pudding beautifully. Make sure you buy the croissants…
Ingredients 300g Chickpea flour 2tsp Cumin 2tsp Coriander 1tsp Garam Massala 1/2tsp Turmeric 1tbsp Nigella seeds Pinch Chilli flakes Salt and pepper 1/2tsp Bicarb soda 2 Spring onion, finely sliced 2 tbsp Coriander stalk, finely chopped Coconut oil for frying Method Place all of the ingredients in a large bowl, mix well then slowly…
Ingredients 85g self raising flour 85g plain flour 170g caster sugar 170g unsalted butter (room temperature) 3 eggs 1tsp bicarbonate soda 170g jar wild strawberry concentrate 10g dehydrated strawberries (optional) Method Cream butter and sugar using a kitchen aid or an electric whisk until pale and fluffy. Slowly add the eggs one at a…
If you’re a chocolate lover and you’re thinking about baking this weekend then have a go at my Chocolate Brownie recipe. It’s a really simple recipe and they taste delicious. Ingredients 225g dark cooking chocolate 115g unsalted butter 4 large eggs 1/4 teaspoon salt 1 1/4 cup white sugar 1 1/2 teaspoons vanilla extract 3/4…
Trim the chicory’s stem and peel off any browning outer leaves. Slice the chicory lengthways in half, rince well in some cold water and set aside. To make the pesto, finely chop some parsley and place in a bowl with some grated lemon zest, garlic and parmesan. Add a good slug of olive oil and…
Ingredients 1 Butternut Squash (approx. 1.5kg) 100g frozen peas (defrosted) 50g chorizo, finely chopped 100g grated cheddar 1 egg, beaten 2tbsp roughly chopped fresh coriander ½ tsp paprika 80g breadcrumbs Olive oil Salt and Pepper Method Peel the butternut squash, chop it into small cubes and place on a baking tray. Drizzle with olive oil,…
I was shopping at Metro in La Seyne yesterday when I came across these lovely “Radis Bleu” or Purple Plum Radishes as I think they’re known as in English. I love the grainy purple and white flesh and how it’s so different to any vegetable I’ve seen before, it really catches the eye. I’m always…
