I made this chow mein low carb and I reckon you really can’t tell at all. I use zero noodles that are available in most supermarkets, Asian stores or online (You can also use standard noodles too if you prefer) it’s really delicious and healthy and packed with flavour. So If you fancy a store cupboard takeout chow mein, I make this recipe with easily available defrosted frozen giant prawns from the supermarket.
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This delicious pasta recipe is like a creamy, spicy, cheesy version of a classic sugo recipe.It’s a great meat free dinner or dinner party dish, with a salad. You can make it with any pasta you fancy but it works particularly well with a big ass chunky pasta. I made it with papadelle, but also look forward to making it with manicotti, calamarata or any large pasta.
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This flavour packed recipe is adapted from Rick Steins book called Spain. It’s a kind of Spanish version of Caesar salad and I’ve changed it slightly suit my tastes. I’ve replaced the little gem lettuces with radicchio and added my favourite salad veg, but it’s up to you which lettuce you prefer and the anchovies have gone in the dressing instead of laying them on top of the salad as I love them in the dressing. It’s my favourite with grilled fish like a big Dover sole.
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The combination of artichokes and anchovy is a marriage made in heaven. They are a bit labour intensive to eat, but I like that. It slows you down. They are worth the effort and there’s something luxurious about eating the soft creamy heart as the prize after eating the soft ends off of the leaves. If you don’t know how to prepare or eat them, follow my recipe and I promise they are divine plus artichokes are a super food packed with antioxidants and liver cleansing properties..just google them for their list of health giving benefits.
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This absolutely delicious and beautiful salad is from one of my ancient Italian cookbooks. All the recipes are typical Italian in their simplicity and have no measurements, so I have added the measurements I think work well with each recipe I do from the book. Every recipe has few ingredients and magically become the most delicious dish. This salad would be good with any of my other Italian main dishes.
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I might be late to the party but I’ve just discovered this unbelievably light creamy caviar d’aubergine which is an excellent alternative to baba ganouch. If you like that you will love this. It’s great with roasted sourdough, or on crisp breads or with crudités with an aperitif or as a starter.
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Dispite what I call them, these inari sushi are all plant based. I’m not a massive fan of fusion food, however in this case I think pumping up the flavours of Inari is a good idea because they can be a bit bland. I call them burger van inari (low brow meets high brow) because I make them with slow cooked caramelised onions that resemble the ones that I could smell wafting around hot dog stands and burger vans and always made me drool. I love onions and I love it when any recipe starts with them. These are great served as snackettes with drinks or with a tray of sashimi, sushi and one of my Japanese salads or sides (check the recipes out in the list of recipes)
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these are a lower carb version of the little mock duck pancakes that I get from Feng Sushi in London. They are absolutely delicious and moreish and I love a canapé, I’d live on them if I could as they are tiny and tasty. You can serve them on Chinese pancakes if you prefer.
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I bought a big bag of frozen broad beans from a Middle Eastern grocers and was wondering what to make with them, then I remembered an old Italian recipe for a broad bean salad with an anchovy dressing. I’ve adapted it slightly to suit my tastes and make it easy and added lemon and basil instead of vinegar and marjoram and it tastes really fresh even though it’s all store cupboard. It’s perfect as a side dish with a main meal or I serve it on scorched toast.
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I was inspired to make this simple salad after I had a similar tomato salad at the excellent Turnips restaurant in Borough Market. It’s really delicious on its own or with burrata, as a side to a main meal or with or on toasted sourdough bread. You can add chopped herbs like basil and parsley to it too if you fancy.
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