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.
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This recipe for Cioppino actually originates from Italian emigrants in San Francisco in the late 1800s. They would put in whatever the catch of the day was, so feel free to put in what ever seafood you can get or prefer. It’s packed with the flavours of chilli, fennel, bay, orange zest and wine. There are lots of versions of it and I took the best bits of all the recipes I found. It’s traditionally served with toasted sourdough or a crusty baguette, but I think it’s delicious with a side order of fries and a salad too.
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This flavour packed recipe is adapted from Rick Steins book called Spain. It’s a kind of Spanish version of Caesar salad and I’ve changed it slightly suit my tastes. I’ve replaced the little gem lettuces with radicchio and added my favourite salad veg, but it’s up to you which lettuce you prefer and the anchovies have gone in the dressing instead of laying them on top of the salad as I love them in the dressing. It’s my favourite with grilled fish like a big Dover sole.
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I might be late to the party but I’ve just discovered this unbelievably light creamy caviar d’aubergine which is an excellent alternative to baba ganouch. If you like that you will love this. It’s great with roasted sourdough, or on crisp breads or with crudités with an aperitif or as a starter.
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if you love lemons this recipe is for you. It’s all store cupboard and really easy. The lemon makes it zingy and the almonds add a nutty crunch. It’s a popular primo in southern Italy and particularly in the summer. If you can get lemons from Sorrento even better, but it’s not essential at all.
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This is a recipe I created for a bread company that combines the sweetness of the creamy peas with the savoury crunchy sourdough and lots of parmesan, lemon and a dash of balsamic..brilliant as a snack or light lunch
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These soft nutty lemony Sicilian biscuits are served at breakfast in Italy with an espresso and are really popular at special holidays like Christmas and Easter. I like them all year round for breakfast with my coffee or after dinner when I fancy something sweet.
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This is my version of the all raw peanutty salad that comes from Indonesia, the ingredients I put in it are readily available in the supermarket, but if you can get Thai aubergines, which I couldn’t get, then you can add chunks of those too if you want it to be even more authentic, but it is delicious either way(it’s also a good fridge clearer outer using up veg from the fridge) You can serve it with rice if you want, or just on it’s own as a tasty healthy salad.
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This easy Middle Eastern inspired recipe is made with the delicious flavours of cinnamon, lemon, vanilla and the sauce it creates is dark and syrupy. It is delicious hot or cold with a dollop of ice cream, cream or yogurt.
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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.
