asian rice bowl, steamed vegetables with crunchy ginger fries

This recipe is super healthy. It’s a bowl of  rice with steamed vegetables and crunchy fried ginger with spring onions and cucumber with a very tasty sauce made with vegetarian oyster sauce. Its vegan, but you could serve it with roast salmon or sashimi if you prefer. I use black rice, as it’s low glycemic and I love the taste and look of it. It’s perfect for dinner for two but you can multiply it for a dinner party.

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italian octopus and white bean salad

This salad is very simple and takes moments to prepare…it’s got all the classic Italian flavours of fresh lemon, parsley, olive oil and balsamic vinegar with tender octopus, which I buy ready cooked from my Spanish deli in Portobello Road or my local fish monger in Primrose Hill but you can also use the jars of it in olive oil that some supermarkets and delis stock. It’s a perfect starter to a pescatarian dinner, or just as a light supper with crusty bread to mop up the dressing.

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chilli prawns with a smashed cucumber salad

I have recently discovered Asian smashed cucumber salads and I’m hooked. It’s the combination of the cucumber with a creamy sesame dressing with coriander and ginger which is fantastic. I paired the salad with prawns fried in chilli and coconut oil and garnished it all with sesame seeds, fresh coriander and crispy onions… perfect for a summer dinner or date night, or in the winter when you miss the summer like me.

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quick pickled shallots

These pickled shallots go a pale rose colour from the pink outer bits of the shallot. They are ready in about half a day, so you can start using them fairly quickly. They are sweet savoury with a bit of acidity so they work really well with cheese, in sandwiches, salads, tacos, with burgers and delicious with barbecued food. The list is endless. They are super easy to make too and last in the fridge for several weeks.

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beetroot caviar

I had this delicious beetroot dip in the restaurant Le Pain Quotidien in Marylebone with warm sourdough bread an avocado dip and humus. It was so delicious I had to put it on the blog. Its called caviar because the beetroot looks a bit like caviar when you blitz it in the food processor. It’s super easy and can be serve on roasted rye bread or sourdough with chopped eggs, slices of avocado, swirls of sour cream, capers, chives or whatever you fancy. It’s brilliant for canapés and in sandwiches or as a dip for crudité.

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burrata salad with heirloom tomatoes and Thai basil

This is the easiest most delicious salad which is so fresh and summery and perfect with a bbq or any alfresco eating. The Thai basil give it a slightly aniseedy flavour which works really well. I eat it for lunch with roasted sourdough or for dinners with any of my pasta recipes and the tomatoes taste even nicer if you mix them up with the vinaigrette and onions in advance and leave them in the fridge for a few hours before assembling the salad.

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sri lankan prawn curry with coconut and lime

This creamy curry in a fragrant sauce is fresh and delicious, you can substitute the prawns for any fish, boiled eggs or roasted aubergines pieces. I added my own touch with nigella seeds and lime at the end as they are really good for you. It works well with black rice or basmati rice and it’s dairy and gluten free and makes a tasty dinner or a dinner party, just multiply the ingredients according to how many people are coming.

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forbidden black rice risotto with mushrooms and truffle oil

This recipe uses black Venus rice and truffle oil from Belazu who kindly sent me lots of ingredients to try. I hadn’t cooked black rice before and now I’m a total convert. It’s got a fantastic flavour and texture and looks amazing and combined with the truffle oil it’s a winning combo. You can add parmesan too if you want to. My recipe is Italian comfort food and perfect for dinner with a salad.

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