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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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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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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sabich

I saw this traditional Israeli sandwich being made on “Somebody Feed Phil” on Netflix and I had to recreate it as it looked so delicious. It’s got fried aubergines, boiled eggs, pickled vegetables, salad and a tahini dressing. What’s not to like? After the Gothenburg (also on this blog), this is my other favourite sandwich – and it’s not called the best sandwich in the world for nothing… It’s usually folded over or the filling is tucked into the pocket of a flat bread, but I’ve made it like an open sandwich so you can see the gorgeous ingredients. I have left Amba out (which is a mango pickle which you can buy online or make yourself) as it’s full of sugar, but you can add it if you prefer it and I used Sriracha instead of making chili sauce from scratch.

It’s a vegetarian dream.

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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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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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