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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pistachio amaretti

These Italian amaretti biscuits are traditionally very crunchy on the outside and chewy and a bit marzipany in the middle. They are really easy to make and are gluten and dairy free. I love adore pistachios and I serve them with coffee at the end of a meal instead of making a dessert, or after dessert. They are dense and rich and you only need a couple. Perfect at Christmas and you can give them as gifts in little bags tied with a ribbon.

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clementine amaretti

These clementine amaretti biscuits are traditionally very crunchy on the outside and chewy and a bit marzipany in the middle. They are really easy to make and are gluten and dairy free. They are perfect at Christmas for your guests or as gifts in little bags tied with a ribbon. I serve them with coffee at the end of a meal instead of making a dessert, or after dessert.

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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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Persian love cake

When you make this cake the whole kitchen smells of roses, it’s Persian in its origins and have been making Yasmin Khans amazing Persian Love Cake for years as it’s fantastic as a birthday cake, but I wanted to do a dairy free version that also could be gluten free if you prefer. It’s got tons of nuts in it and the soft floral fragrance of cardamom and rose. It’s probably called Love Cake because it really is a romantic cake.

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roasted aubergine and chick pea shawarma with forbidden rice

Belazu sent me a jar of their spicy shawarma paste and I immediately thought of roasting aubergines and chick peas with it. To that I added their forbidden black rice and a little salad and garlicky yogurt it became a shawarma bowl. You can also serve this in a warm flatbread wrap with tahini or humus instead of the rice. It’s Middle Eastern and spicy, creamy, salty and super healthy.

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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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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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