This one pan recipe for fried mackerel is one of my go-tos if I want a healthy omega 3 packed supper that is not too carbohydratey. The beetroot purée with wasabi cuts through the oiliness of the fish and the peas add lots of fibre and vits. I make it all store cupboard, frozen peas and frozen mackerel with vacuum packed beets. You can add carbs like roasted sourdough if you prefer it.Continue reading
this rich chocolate coated Italian cake tastes so deliciously Italian, it’s not that sweet and packed with cocoa, honey, spices and almonds. It’s traditionally served in the winter and at Christmas in Italy with a glass of wine or beer and it’s perfect after dinner with an aprés dinner cheese course. It can also be entirely plant based, as it says in my recipe notes. I find it tastes even nicer after a few days when all those delicious spicy flavours have matured.Continue reading
For the almond lovers… these biscuits are from a Moroccan cookbook called Orange Blossom and Honey by John Gregory Smith. He based them on the biscuits from the Medina and they are absolutely delicious. They are chewy, nutty and macaron like and perfect served with an espresso. They are also dairy and gluten free.Continue reading
This recipe is really easy and tastes fantastic… the aubergine caramelises in the baking process and becomes sweet and sticky with a hint of chilli. You could have it on its own with the rice, with roast fish or as a side dish with sashimi.
This salad is very simple and takes moments to prepare…it’s got all the classic Italian flavours of fresh lemon, parsley, olive oil and balsamic vinegar with tender octopus, which I buy ready cooked from my Spanish deli in Portobello Road or my local fish monger in Primrose Hill but you can also use the jars of it in olive oil that some supermarkets and delis stock. It’s a perfect starter to a pescatarian dinner, or just as a light supper with crusty bread to mop up the dressing.
This recipe is so fresh and healthy and makes an easy no cook starter or light main. I based it on a starter I had in a restaurant recently and it was so delicious I had to make it for myself. Sometimes I also serve it with crispy onions as I like the crunchiness and flavour with the creamy avo and salmon.
I love trying new ways of cooking tasty vegan food, and I particularly love aubergines. Because the aubergines are babies they cook differently to large aubergines, they are tender but at the same time they stay firm. I adapted this recipe from an Indian cookbook called 50 Great Curries of India by Camellia Panjabi.
I have cooked this for dinner parties with basmati rice, salad and papadums and it is always a huge hit. It looks impressive and it’s tasty, sweet and savoury and has all the lovely flavours of delicious Indian spices. I sometimes serve it with a dollop of dairy free yogurt or kefir too.
There’s nothing like a cocktail and dessert in one. Inspired by the Bellini cocktail, which was invented in around 1934 by Giuseppe Cipriani of Harry’s Bar in Venice, and still served there to this day. This sorbet is really refreshing and delicious. It’s also really easy to make and if you like Bellinis and you like sorbet, then you have hit the jackpot with this recipe. It is perfect on Valentine’s Day at the end of the meal. It’s light and a bit boozy, so your not too stuffed for your romantic shenanigans ahead. I would also serve this on a special occasion like Christmas Eve or New Years Eve or just because you fancy it.
These shortcakes are very chocolatey, fun and vegan. Anyone can make them. All you do is mix the ingredients, bake them, dip in warm chocolate and leave to cool. They taste amazingly buttery even though there’s no butter in them and are perfect as a gift for your loved ones (…or loved ones), in a cellophane bag or a small box with a red ribbon because I think a homemade present is really thoughtful. I’ve tried these out on friends who can’t tell they are dairy free, in fact they even preferred them to normal biscuits made with butter!
Moqueca is a super easy traditional Brazilian fish stew which is creamy and tangy all at once because it has the brilliant combo of lime juice, coconut milk and chilli. It will warm your cockles even on an autumn evening and take you to somewhere a little bit more exotic if you are not there already. You can also use fresh squid, sea bream, haddock, clams, mussels, scallops, crab or whatever is available or whatever you fancy in it. It’s up to you. Its really delicious with basmati rice or crusty bread if you are not low carbing it. Perfect for a dinner party or just a dinner for two.