I have a oldish Spanish cookbook with fantastic recipes in it that are great as tapas. I’m working my way through it pretending I’m in Barcelona. This recipe from that book has the sweetness of oranges which work really well with squid and the smokiness of the smoked paprika giving it a real Spanish vibe. I’ve tweaked it slightly and replaced the sugar with maple syrup so it’s low glycemic. You can eat it as tapas with other small plates or combine it with pasta as I did. I bought my black pasta from my Italian deli but it works equally well with plain old standard spaghetti or Linguine. It’s perfect for a dinner party or a date night. My friend Timna says it’s up there with my crab Linguine as one of the best things she’s ever tasted.
These brownies are squidgy and very chocolatey… but not too sweet, add more of the coconut sugar if you prefer them sweeter, and the prunes add that extra squidge factor. I tried them at a dinner party with fresh raspberries and they were a big hit. My friend Vicki thought they were very truffley, so I changed the name.
They are also great with vegan vanilla ice cream or just as a dessert with coffee. You could also press a half walnut or pecan into the top if you fancy instead of the chocolate drops before you bake them. They are perfect if you are following a dairy free diet and fancy a bit of the old chocolate cake.
This is a delicious Spanish salad incorporates all the flavours I love. The caper dressing cuts through the oiliness of the sardines as do the tomatoes and onions. The sardines can be barbecued for extra flavour too. I serve it as a starter or a side dish with toasted sourdough bread drizzled in olive oil. It’s perfect summer food and very easy to prepare as I buy ready filleted butterflied sardines from my supermarket.
It’s also perfect with my healthy fries.
These shortbreads are coconutty and taste really buttery even though they are dairy free. I love them with a coffee or crunched up on ice cream. No one will ever know they are vegan unless you tell them, and toasting the coconut makes the flavour even more delicious.
Try making them with kids, as they are easy to make and good fun to stamp out into shapes.
This recipe is Spanish and it’s a really tasty way to cook cauliflower. It’s got lots of garlic and chilli so it’s a fantastic side dish to cook with baked fish or with other salads. It’s also got healthy lemon and parsley so it’s packed with vitamins and also very low carb. It can be served hot or at room temperature.
This salad is my go-to when I want something less carby and light, zingy and refreshing. It’s pretty effortless and there no cooking involved. It’s also my store cupboard supermarket staple and takes minutes to make. It was a big hit when I posted it on Instagram so I’ve written it up for the blog.
It is also a perfect starter for a dinner party, just bear in mind that it would serve two as a starter and multiply the ingredients accordingly. I eat the whole bowl to myself for dinner because it’s super healthy and a delicious combo.
Pickled watermelon sounds a bit quirky, but try it. It’s got the lovely flavours of fennel, star anise and chilli (which gives it a little bit of a kick). It is a delicious addition to salads and on any of my curries, particularly the coconutty ones. I also like to serve it on top of grilled halloumi or on toasted sourdough with feta, because it’s a brilliant marriage with cheese.
This recipe by the chef Peter Gordon is quite simply one of the most delicious things I’ve ever eaten. It’s the perfect food to eat in the summer as it’s a Polynesian style sweet savoury raw fish salad that requires no cooking and is fresh and light. I sometimes add crispy onions on top that you can get in a tub from the salad dressing aisle in the supermarket which add a bit more crunch and flavour. It’s perfect as a date night dinner for two or as a starter for a dinner party.
I don’t need an excuse to use peas in anything, as I’ve always been a massive pea fan. My mum and sister always kept petit pois peas in the freezer in case they had to cook for me. So I have been looking at recipes that are predominantly pea based.
This recipe is from Madhur Jaffrey’s easy vegetarian books but I’ve tweaked it a bit to suit my taste, and added olive oil, a bit of lemon juice and parsley so it’s even healthier and tastier. Peas are a fantastic super food and are one of the highest fibre vegetables.
This recipe is perfect as an accompaniment to baked fish, basmati rice and salad. It’s got all the sweet and savoury flavours that work well with the fragrance of the spices. It’s also dairy and gluten free. I drizzle a bit of dairy free kefir on mine to add even more good things. And it’s delicious cold in a warm chapati for lunch.
I love the salads in Japanese restaurants and this salad is super healthy and refreshing and works well with fish and sushi. I’ve even eaten it on a Ryvita with a sliced boiled egg. It’s crunchy, creamy, very tasty and looks gorgeous and I also sometimes eat it with avocados as it’s another great combo. If you prepare it in advance, keep it in the fridge and put the dressing and sesame seeds on just before you serve it.
Perfect combo with my previous recipe for japanese aubergines.