chocolate and pistachio biscotti

These super crunchy Italian biscuits are much easier to make than you think… even though you bake them twice. The combination of pistachio and chocolate is always delicious and I add a touch of vanilla too. They are perfect as gifts wrapped up in cellophane bags (which you can get on Amazon) with a ribbon or for tea time and Christmas entertaining. My friends love them and are always offering to taste test them for me…

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autumn apple cake

This cinnamony Apple cake is dairy free and made with olive oil. It has bourbon vanilla and lemon juice and zest in it and I make it with spelt flour, so it’s healthier because spelt is an ancient grain packed with nutrients that processed flour hasn’t got much of.

The top goes a bit apple crumble-like and the sides go a bit biscuity but it stays moist in the middle, and all my friends really love it and can’t tell dairy free. Perfect for Bonfire Night and Christmas or just for tea time. I sometimes have it for breakfast with coffee too.

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aubergine pizza

This pizza recipe looks great, and best of all it tastes great too. The aubergine works really well cooked this way and becomes creamy and slightly sweet. The flavour of the mozzarella is boosted with a bit of parmesan and the red onion… once prepped the pizza takes about 6 minutes to cook… so if you are entertaining you can prepare them in advance and bung them in the oven just before you want them. Brilliant with a green salad and a glass of Italian red wine.

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italian courgette cake

This cake is Italian American in origin and it’s super moist thanks to the courgettes and the olive oil. Its packed with spices, is dairy free and has a tangy lemon icing. I tweaked it to be a bit healthier with whole meal spelt flour, and added poppy seeds to the icing. It’s perfect with a coffee for breakfast or at teatime… but would make a great birthday cake too.

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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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Tunacado

I am a massive fan of the Swedish cafe Joe and The Juice and am slightly obsessed with their Tunacado sandwich. So I try and copy them and make them at home. I can’t get their delicious crisp rye bread here as they don’t sell it in the UK so I either use thinly sliced toasted rye bread or sourdough crackers from Peters Yard… but standard sourdough bread is fine. They are perfect with a freshly made juice for a saintly lunch or as canapés with drinks and Netflix.

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freekah salad with nuts and coriander

Freekeh has a fantastic flavour and texture and it’s even better for you than quinoa, although it’s not gluten free it’s packed with good things if you google it. I wanted to make a warm salad with it with a Middle Eastern vibe that was easy and delicious. I serve it on its own or as a side dish to a main meal and everyone loves it.

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sushi ginger

This sushi ginger is a game changer, I made it when I ran out of sushi ginger and thought I’d give it a go to see what happened and it has a more delicate flavour than commercial sushi ginger, which can sometimes taste a bit chemical. I eat it with sushi and sashimi… and in salads with avocados and eggs and in sandwiches. Try it it’s super easy.

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