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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forbidden black rice risotto with prawns and Vermouth

I was sent a big bag of black Venus rice from one of my favourite companies Belazu who stock the best Mediterranean and Middle Eastern ingredients, check them out online. So I thought I’d make a recipe that works well with the rice, in Italy they usually serve black rice with seafood so I added giant prawns and I must say its a great combination of flavours. And now I prefer it to normal risotto rice.

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broad bean and artichoke salad with lemon and herbs

This fresh summery Greek salad is a great way to eat broad beans and the artichokes make it extra delicious. If you can’t be bothered to skin the broad beans you can use defrosted peas instead. I serve it with other salads, flatbreads and a block of feta for that alfresco summery feel. It is best served at room temperature with an extra sprinkle of herbs. It’s also great with roast fish or meat.

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asian fried rice with coconut, lime and eggs

I knocked up this store cupboard recipe when I had a cold and wanted to make something that was packed with garlic, chili, ginger and vitamins that would help me get better. A friend eventually came over and tried it and started to make it for her family; she loved it so much she wanted me to share it on the blog. It’s super tasty comfort food. So, here’s the recipe.

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spinach and ricotta gnocchi

These gnocchi are much lighter than potato gnocchi, although I’m a still big fan of potato gnocchi. I’ve made this recipe with gluten free flour which works really well, but you can use normal flour if you prefer. They take a day to make because you need to strain the ricotta overnight in a sieve, but after that the are easy and worth making because they are clouds of deliciousness. You can also serve them with my sugo instead of the butter and olive oil with fried sage, and then grate lots of parmesan on top. They make a great starter or main meal with a salad.

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socca with mushrooms, parmesan and truffle oil

On holiday in the South of France we tried the traditional Niçoise socca for the first time and couldn’t believe how delicious it was. It’s crispy and pancakey like a pizza and it really lends itself to all the flavours of a pizza or a sandwich, because like bread it’s a blank canvas. It’s also gluten free and made with chick pea flour so it’s high is protein. If you make small ones they could be fantastic as gluten free canapé bases… just sayin’. They are really easy to make, too… and my new store cupboard staple.
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pistachio and chocolate meringue biscuits

These are my version of the traditional biscuits called “Brutti-ma-Buoni” in Italian… they are light, chewy, crispy and melt in the mouth and a bit macaron like and the chocolate and nuts magically end up in the centre. They are also gluten and dairy free. Pistachio and chocolate are a fantastic combination and they are perfect with a coffee at the end of a meal and they are super easy to make. I think they make fantastic home made gifts wrapped in cellophane with a ribbon. Perfect at Christmas or anytime.

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