Raw Parsnip, Blood Orange & Pea Shoot Salad w/ Quinoa
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)…
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Latest Main Dish Recipes
Baked Beans
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…
Roasted Squash & Beetroot Salad w/ Green Beans, Avocado & Feta
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…
Hemp Tabbouleh
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…
Baked Feta w/ Lemon, Chilli & Rosemary
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…
Tomato Bruschetta
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…
Couscous Salad w/ Dried Apricots, Apple & Mint
(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…
Leek & Artichoke Pearl Barley “Risotto”
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…
Beluga Lentil Bolognaise
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…
Mushroom Bruschetta w/ Ricotta & Watercress Pesto
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…
Watercress Pesto
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…
Roasted Carrot Salad w/ Watercress, Pomegranate & Goat’s Cheese
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…
Aubergine Caponata
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…
Red Rice, Chickpea & Pomegranate Salad
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…
Pearl Barley w/ Fresh Tomato Sauce
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…
Courgette & Onion Bhajis
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…
Squash & Kale Tray Bake
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…
Lentil & Coconut Soup w/ Turmeric
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…
Moroccan Squash & Lentil Soup
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…
Courgette, Basil & Parmesan Frittata w/ Fresh Mint Sauce
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…
Cauliflower Curry
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…
Home Made Chicken Pot Noodles
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…
Asian Chicken Broth
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…
Aubergine “Tagine”
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…
Chickpea & Spinach Curry
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…
Kale & Carrot Salad
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…
Parsnip, & Egg Salad w/ Puy Lentils & Watercress
(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…
Baked Chicken Kiev
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…
Panzanella
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…
Baked Feta in Tomato Sauce
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…
Basic Tomato Sauce
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…
Hanan’s “Lazy” Gluten Free Pizza
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…
Kamut “Risotto” w/ Tomatoes, Mint & Feta
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…
Asparagus Slaw
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…
Cauliflower & Kamut Pasta w/ Paprika, Lemon & Parmesan
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…
Queen-Green Goddess Salad
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…
Butternut Squash, Chorizo & Cheddar Patties
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…