This recipe is Turkish in origin and from a cookbook by Ghillie Basan. It’s the perfect winter stew as it has lots of spicy flavours and the red wine turns the squid a lovely dark aubergine colour. I have replaced the sugar with maple syrup so it’s a bit healthier. You can cook it in advance and reheat it later, if you want to do hassle free entertaining. I serve mine with roasted sourdough bread or basmati rice and a salad and pretend I’m on holiday.
OMG this salad is so delicious, the recipe is a traditional Italian salad from the Rome area of Italy and its usually served with bread on the side but I’ve made a crunchy sourdough crumb to go on top of it instead. Chicory is a tad bitter, which Italians love hence our love of the aperitif Campari, so you can add a teaspoon of maple syrup or sugar to the sauce if you prefer it a little sweeter. This salad is fantastic with fish or cheese or if you eat meat it would work really well with roast chicken or lamb.
I have a oldish Spanish cookbook with fantastic recipes in it that are great as tapas. I’m working my way through it pretending I’m in Barcelona. This recipe from that book has the sweetness of oranges which work really well with squid and the smokiness of the smoked paprika giving it a real Spanish vibe. I’ve tweaked it slightly and replaced the sugar with maple syrup so it’s low glycemic. You can eat it as tapas with other small plates or combine it with pasta as I did. I bought my black pasta from my Italian deli but it works equally well with plain old standard spaghetti or Linguine. It’s perfect for a dinner party or a date night. My friend Timna says it’s up there with my crab Linguine as one of the best things she’s ever tasted.
This recipe is so fresh and healthy and makes an easy no cook starter or light main. I based it on a starter I had in a restaurant recently and it was so delicious I had to make it for myself. Sometimes I also serve it with crispy onions as I like the crunchiness and flavour with the creamy avo and salmon.
This is a delicious Spanish salad incorporates all the flavours I love. The caper dressing cuts through the oiliness of the sardines as do the tomatoes and onions. The sardines can be barbecued for extra flavour too. I serve it as a starter or a side dish with toasted sourdough bread drizzled in olive oil. It’s perfect summer food and very easy to prepare as I buy ready filleted butterflied sardines from my supermarket.
It’s also perfect with my healthy fries.
This recipe is Spanish and it’s a really tasty way to cook cauliflower. It’s got lots of garlic and chilli so it’s a fantastic side dish to cook with baked fish or with other salads. It’s also got healthy lemon and parsley so it’s packed with vitamins and also very low carb. It can be served hot or at room temperature.
This salad is my go-to when I want something less carby and light, zingy and refreshing. It’s pretty effortless and there no cooking involved. It’s also my store cupboard supermarket staple and takes minutes to make. It was a big hit when I posted it on Instagram so I’ve written it up for the blog.
It is also a perfect starter for a dinner party, just bear in mind that it would serve two as a starter and multiply the ingredients accordingly. I eat the whole bowl to myself for dinner because it’s super healthy and a delicious combo.
This recipe by the chef Peter Gordon is quite simply one of the most delicious things I’ve ever eaten. It’s the perfect food to eat in the summer as it’s a Polynesian style sweet savoury raw fish salad that requires no cooking and is fresh and light. I sometimes add crispy onions on top that you can get in a tub from the salad dressing aisle in the supermarket which add a bit more crunch and flavour. It’s perfect as a date night dinner for two or as a starter for a dinner party.
This recipe is inspired by my father’s range of beers called Paolozzi made by The Edinburgh Beer Factory.
It is really Italian in all its flavours and I’m sure he would have loved it. Beer and mussels go really well together and so does crusty bread so I combined them all together. Mussels are cheap and sustainable, plus they cook in minutes. This recipe is perfect as a starter or light supper. And of course it’s perfect with beer.
Any one who reads my blog knows I loves salad sandwiches…but not just any old salad sandwich, mine are pimped up sandwiches made with a combination of new recipes and traditional ones like this nicoise tartine recipe. I scorch or roast my bread in a pan with olive oil so it’s extra crispy and tasty… then I layer crunchy capers on top of creamy soft boiled eggs with tuna salad and crunchy scorched bread. It’s colourful and healthy and tastes delish. I have also made them in advance and stored them in the fridge for an hour or so and they were still lovely and crispy.