A colourful refreshing salad that is really tasty and healthy and full of fresh veg, herbs and noodles. You can add hot fried prawns to it if you fancy and If I want to make a lower carb version I use zero noodles (there are lots of makes…) which have no carbs and are available in most supermarkets, Asian shops and online.
3 tbsp fish sauce(you can also get vegetarian fish sauce in Asian supermarkets or online)
3 tbsp rice vinegar
2-3 tbsps maple syrup
Juice 1-2 limes
1 large garlic clove, crushed
1 small red chilli, finely chopped
½ red onion, finely sliced
1 large carrot, julienned (cut into matchsticks) or grated
200g rice noodles
1 tsp toasted sesame oil
1 small or half a cucumber sliced into ribbons with a vegetable peeler
A handful of radishes very finely sliced
A bunch of fresh Thai basil or basil leaves picked off of stems
Small bunch of fresh coriander, leaves picked off stems
Small bunch of fresh mint, leaves picked off stems
Large handful salted roasted peanuts, finely chopped
Ready-made crispy fried onions, from a tub, to sprinkle (check for gluten, otherwise fry a shallot or onion till crispy)
Firstly mix the fish sauce, vinegar and maple syrup from the dressing ingredients in a small bowl and pour half the dressing into a big bowl. Add the onion and carrots and stir to coat in the liquid making sure everything is covered in the liquid. Set aside, moving it around now and then, so the veg absorbs the flavours. Stir the juice of 1 lime, a minced garlic and the chopped chilli into the remaining dressing in the other bowl.
Cook the noodles according to the instructions on the packet, removing them a slightly before you’re supposed to. Rinse thoroughly in a colander with warm water to wash off the starch, then drain again, shake dry and generously drizzle over the sesame oil to coat the noodles evenly.
Put the cucumber, radishes and herbs in a large bowl with half the peanuts. Once the onion and carrot have taken on the dressing flavours, drain and add to the bowl (discard the liquid they were in)
Scatter with the remaining peanuts, herbs, plenty of the crispy onions and wedges of lime and serve.
This is a recipe I created for a bread company that combines the sweetness of the creamy peas with the savoury crunchy sourdough and lots of parmesan, lemon and a dash of balsamic..brilliant as a snack or light lunch
I have been meaning to put this Sicilian recipe on the blog for a long time as I adore it and love bottarga. Bottarga is a dried, salted fish roe which is a condiment that adds the unique flavour of the sea to the pasta. You can buy it in most Italian delis or online and a little goes a long way, as you only use a small amount. The breadcrumbs add a bit of texture and you can add some lemon zest too like I do. It’s perfect for dinner for two with a salad.
I love cherries in anything, and this delicious sorbet is all raw. I buy a bag of frozen stoned dark cherries from the freezer department in my local Sainsbury’s (they are only £2.00 for 500g which is a bargain)
The sorbet is beyond easy to make, no churn and I like to serve it with biscotti and or some shaved dark chocolate on top… or just garnished with fresh cherries.
These soft nutty lemony Sicilian biscuits are served at breakfast in Italy with an espresso and are really popular at special holidays like Christmas and Easter. I like them all year round for breakfast with my coffee or after dinner when I fancy something sweet.
This aubergine recipe is absolutely one of my favourite things ever. It’s an ancient Middle Eastern recipe that is so delicious I could eat it every day. I serve it with warm flat breads, Greek yogurt (or Oatly crème fraîche if you are dairy free) and salad and it’s the perfect lunch or starter. It’s brilliant with my Baked Falafel too. Sometimes I add toasted pine nuts on top with the mint and parsley leaves. My friend Giada and I had it for lunch on toast with hummus and it was delicious.
This is the classic delicious Sicilian aubergine Pasta Alla Norma recipe, which from everything I have read, was first created in the 1700’s in Catania in Sicily and was so delicious that it was compared to the beautiful opera Norma and thus named. Its a good store cupboard supper, and I’ve also served it up at dinner parties with a crisp green salad.
I had this Venetian tapas served with drinks in Venice. It is unbelievably delicious and perfect as canapés and as an hors d’œuvre or just for lunch. It’s also been served on polenta in Harry’s Bar for decades. The salt cod is whipped to a smooth consistency with olive oil and slavered on crostini or polenta. You can now get salt cod in the international section in most supermarkets or in Caribbean, Spanish and Italian delis.