japanese radish and cucumber salad

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. 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.

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vegan burrito tortillas with avocado

I know… all the best bits of a burrito with the best bits of a tortilla. So you have crispy fried tortillas with charred corn and avocado with my pink pickled onions and Mexican refried beans. These are perfect as a canapé, a TV snack or a starter. I tried these out at a dinner party and no one noticed that they were vegan. You can buy a can of refried beans but my recipe for them is so much nicer and is on the blog in the vegan bit of the blog menu, just remember to start making them the day before as the beans need to be soaked overnight. The same goes for the pink pickled onions recipe as it also needs to made the day before. These are colourful, tasty crunchy and good for you.

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baby aubergine curry with coconut

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.

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bellini sorbet

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.

Serves 2.

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quick pickled red cabbage

This recipe makes the most of the crunchiness of a red cabbage and it’s natural pinky red colour that ends up a stunning and glamorous bright fuchsia. It really adds colour and crunch to salads, tortillas, tacos and sandwiches or with cheese. Perfect with humus on rye or in a burger. It can be made on the day you are going to use it and it is much much nicer than the shop bought version. Plus it’s super healthy as the vinegar is great for the digestion.

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spaghetti al pesto

Home made pesto is so infinitely superior to the store-bought jars, it’s a totally different beast. This authentic Italian recipe is one of the easiest, quickest, and most delicious sauces for pasta. All you do is stick the pasta on and put the pesto ingredients in a food processor, although pesto is traditionally made in a mortar and pestle. The first time I had this wasn’t with my Italian family, it was in an Italian restaurant in Hamburg when I was a teenager and I vividly remember thinking it was the most delicious thing I had ever eaten and it’s perfect for a date night.

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spaghetti alle vongole

This is the food of the gods and needs no explaining as to how good it is. It’s perfect for  a stress-free Valentine’s dinner or a date night as it only take as long as the pasta takes to cook.

When I’ve been to Venice I practically live on it as it really is my favourite thing and I can’t get enough of it. It can be made in under 20 minutes and the ingredients can be bought days in advance. This recipe is an original Venetian recipe which I always love to cook, as it is like a lot of Italian recipes, very simple. There are two sorts of Vongole, in bianco, which is made like this recipe, or in rosso which is made with tomatoes. When I make it everyone goes mad for it… so try it, it’s not expensive and it is quick and easy.

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love cookies

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!

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pear drop sorbet with pear guitars

This no churn boozy sorbet is based on the the delicious pear drop cocktail which is pear juice with vodka and vanilla. It’s such a brilliant combination of flavours I have made it into an easy gelato version which is perfect for valentine’s night or date night as it’s lighter than a traditional dessert, so you won’t feel like dozing off after dinner as you dim the lights and crank up the Barry White…
It can be made in advance and kept frozen till needed. It’s also very easy and quick to make, you just need a freezer and a food processor or a nutribullet.

Happy date night!

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express salmon kedgeree

Kedgeree is one of those quintessentially British dishes, dating back to the 1800’s, that’s easier to make than you think plus I’ve made it even easier. It’s a lovely mixture of creamy eggs, fish and rice with the gentle perfume of Indian spices. My version is inspired by a recipe by the cook Roxy Beaujolais which uses salmon instead of smoked haddock. It’s perfect for a light Christmas Eve supper, or as a New Years Eve supper bearing in mind it only takes about twenty minutes to cook. It’s also perfect for dinner for two. Continue reading