overnight gravadlax

Gravadlax is really easy to make and much much cheaper than buying it ready made. This recipe is adapted from a recipe in Esquire Magazine that I found online.

It’s brilliant if you want the gravadlax that or the next day. Instead of putting the salmon into dry ingredients, you make a sweet brine first and place it in that and it does its job much faster, and more efficiently. I have included my favourite recipe for the dill sauce too if you fancy making that too, or it’s fine with a squeeze of lemon and it’s great on canapés with pink pickled onions, capers or on rye bread with sliced boiled eggs and any of my pickled vegetables on the blog.

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whole roast squash with saffron rice

This recipe can be made with a pumpkin or any large squash or several smaller ones like the munchkin pumpkins. The rice recipe is from the Moro cookbook and they use the saffron rice to stuff a butterflied leg of lamb, because it is fragrant and deliciously flavours the meat, but as I don’t really eat meat I thought it would be fantastic as a stuffing for a squash or pumpkin. It also looks amazing as a centre piece on the dinner table, and would be delicious roast potatoes and a salad or any roast. I love it with garlicky yogurt and have just discovered Alpro are doing a vegan Greek yogurt in Morrison’s which is utterly delicious.

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pumpkin ravioli

Pumpkin ravioli is one of the most delicious things ever and worth the effort. It is a labour of love but the flavours are sublime. The pumpkin is slightly sweet and combines so well with the delicious flavours from the nutmeg and sage. It’s a great starter to a dinner party or as a main meal with a salad and a glass of wine and perfect for a dinner date.

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red onion tart with anchovies

This onion tart is based on the French Pissaladière tart from Nice that is made with pizza dough. It’s delicious for dinner with a crispy green salad. You can put more or less of the onion mixture on depending on your taste. The Niçoise like a lot of onion, I like it both ways…btw if you press on pizza dough it will take you straight through to the recipe.

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spaghetti with broccoli anchovies and pine nuts

This traditional Italian recipe for spaghetti with broccoli is deceptively delicious. It’s got a great combination of flavours with saffron, onions and wine. There is also a sweetness from the currants which makes it taste all the more delicious. Its got really typical Italian flavours and is normally made with Bucatini. I think it’s perfect for a dinner party or dinner date, (you can halve the ingredients) just serve it with a salad and a glass of wine. Job done.

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caramelised pumpkin salad with beetroot and goats cheese

I love warm salads and this one is particularly autumny but I could eat it all year round. It’s got the creamy goats cheese with the beetroot and pumpkin which are a marriage made in heaven, then you have the crunchy almonds with pea shoots. It’s perfect as a light supper with some crusty bread to mop up the vinaigrette, with my Manoushe or any of my Middle Eastern recipes on here.

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leeks roasted with parmesan and breadcrumbs

This leek recipe is excellent as a side dish to a roast, or with fish. Although leeks can be a bit stringy it’s worth it as the flavours of the leeks roasted with the parmesan, garlic and bread crumbs is delicious and leeks and Parmesan according to anti ageing doctors I have been reading about claim they boost your bodies own collagen production which helps reduce wrinkles…

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asian rice bowl, steamed vegetables with crunchy ginger fries

This recipe is super healthy. It’s a bowl of  rice with steamed vegetables and crunchy fried ginger with spring onions and cucumber with a very tasty sauce made with vegetarian oyster sauce. Its vegan, but you could serve it with roast salmon or sashimi if you prefer. I use black rice, as it’s low glycemic and I love the taste and look of it. It’s perfect for dinner for two but you can multiply it for a dinner party.

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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.

For the links to my pizza dough and sugo just click on them and it will take you to the recipes.

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