the perfect vinaigrette

Well I thinks it’s perfect, and I was taught this version by a proper chef when I cooked in a restaurant in the King Road in Chelsea during my art school holidays. I have always made it the same way ever since as I think its bang on and my friend Babs thinks it’s the best vinaigrette she’s ever tasted and wanted the recipe, so here it is Babs….One of the reasons why I think it’s so delicious is because it’s got English mustard in it instead of French, and it’s the right balance of flavours, sweet and piquant. You can’t necessarily identify it, but English mustard gives it the best flavour. Great with sliced tomatoes, lightly steamed broccoli or any of your favourite salad ingredients. Continue reading

kale curry

This Kale curry is really creamy and it’s got pine nuts, sultanas and coconut milk in it so it’s quite rich. I wasn’t sure if it was too rich, but once you put it with plain basmati rice it’s perfect. You could also serve it with roast chicken. It’s also a more complicated recipe than my usual recipes, but bear with it as it’s worth it and it’s a tasty way to eat kale. My friend Babs tried it when she popped round and she loved it and she normally loathes curries…So if you fancy a healthy, creamy curry this recipe is made for you


Serves 1-2.


A couple of teaspoons of coconut oil
A big bunch of kale or a big supermarket bag of it
½ cup of coconut milk (the thick cream bit only)
A handful of pine nuts
A handful of sultanas
1 teaspoon of maple syrup
½-1 teaspoon of chilli powder
¼ teaspoon of turmeric
¼ cup desiccated coconut
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1 clove of garlic peeled and minced

The semi final
A couple of teaspoons of coconut oil
2-3 fresh mild red chillies
½ teaspoon of mustard seeds

The final
A thumb size piece of fresh ginger cut into matchstick pieces
½ cup of coconut oil

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creamy pineapple pachardi

This is the ultimate Indian sweet and sour dish and I like the idea of fruit being used as if they were vegetables. This quick and easy recipe would be fab served with other Indian dishes, like tandoori chicken or any meat dish or just with basmati rice and a salad. I converted it to vegan, by replacing the curd in the traditional recipe with creamy coconut milk and I think it tastes just as good. About to get my friends Louise and Nicola to test try it for dinner tonight and will get back to you with their verdict.
They loved it and couldn’t get enough of it. I served it with plain boiled basmati rice, poppadums, garlicky raita, homemade onion bhajis (recipe coming soon) and salad.


Serves 1 as a main dish, serves 2 as a side dish but you can double or triple the quantities accordingly.

1 cup of chopped fresh pineapple
1/4 cup of coconut milk (the thick cream bit only)
1 teaspoon of maple syrup
1/4-1/2  teaspoon of chilli powder (depending on how hot you like it, you can add more if you want)
1/4 teaspoon of turmeric powder

For grinding
1/4 cup of desiccated coconut
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds

The finale (optional)
2 teaspoons of coconut oil
1-2 red chillies
1/2 teaspoon of mustard seeds
A few curry leaves

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rhubarb and fennel salad

Raw rhubarb can be used as a colourful and tasty salad ingredient and is fantastic very thinly shaved and ‘cooked’ in the dressing you are going to serve with the salad. The dressing goes a bit pink from the rhubarb which I think is delightful and the rhubarb looks divine. You can leave out the Pecorino if you are dairy free or vegan and the salad would still be delicious. I would happily serve this as a starter with some crusty bread.


Serves 2-3.

Rhubarb, a small fat stick
1 teaspoon of nigella or poppy seed
A little sprig of chives very very finely chopped
A small fennel bulb
Pecorino shavings

4 tablespoons of olive oil
2 limes, zest and juice
5 teaspoons of maple syrup
1/2 teaspoon of English mustard
Salt and pepper to taste

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beetroot pachadi

I think beetroot rocks and this is my take on beetroot pachadi, a creamy Indian curry dish which is normally served puréed. I prefer it chunky but with the same great flavours, I also love the popping texture of the mustard seeds in your mouth when you eat it. I have added crunchy coconut chips as a garnish, to add even more texture. It’s a great Indian sweet and sour dish which can be a stand alone dish, but is delicious with other curries too, including meat ones, and perfect served with basmati rice and a salad or a paratha. My friends have tested this recipe out for me and they all think it’s brilliant. Thanks friends.


Serves 3-4 as a side dish serves 2 as a main.

400g raw beetroot or 2x vacuum pack of cooked beetroot in its own juice (not in vinegar)
2 tablespoons of coconut oil or olive oil
2 teaspoons of mustard seeds
2 garlic cloves
A quarter of a thumb of peeled fresh ginger
1-2 green chillies, deseeded and chopped (chillies can vary in hotness, some are mild, some are really hot)
3/4 tsp salt
1/2 tsp of ground turmeric
1/2 tsp of ground cumin
250g carton coconut cream
4 tablespoons almond milk or milk alternative
2 tsp of maple syrup
A sprig of fresh coriander finely chopped
1 tablespoon of coconut chips or desiccated coconut (can be toasted)

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pear slaw

Hurrah…it’s pear season. I think pears are fairly underrated, partly because they sit rock hard in fruit bowls and no one knows if and when they will ripen, and when they do ripen they start to become over ripe really quickly. Well now here’s an answer, so they don’t go to waste, I use them raw while they are still hard in salads or I roast them with vanilla, spices and honey and serve them as a dessert.
Most people opt for apples over pears but I kind of prefer pears. Like my pear salad, I sometimes like to use them as I would a vegetable and pay homage to the humble pear.
You can use soft or hard pears for this salad, either will do. Apart from tasting delicious, it also looks beautiful with the colour of the red cabbage.


Serves 2.

1 firm pear cored and sliced into small frite sized sticks (I leave the skin on) the harder the pear the smaller the pieces should be
A sprig of parsley finely chopped
1 ½ teaspoons of maple syrup
¼ teaspoon of English mustard
1 lime, zest and juice
1 tablespoons of olive oil
Salt and pepper to taste
½ cup of sour cream (or coconut yogurt or dairy free yogurt)
½ a small red onion finely sliced
1 cup of finely shredded red cabbage

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pear salad

I wanted to create a recipe that uses hard pears for salads as they are perfect in the same way as carrots and celeriac are. So I created this healthy, tasty salad and tested it on friends at dinner and they really loved it and wanted the recipe, and they are still talking about how delicious it is. The dressing is an unusual combination of flavours, like mustard and lime juice, but trust me, it works. You can use ripe pears if your pears are ripe, it’s still delicious, and it’s also amazing with shavings of pecorino. Pecorino and lime, who’d have thought? Perfect, too, if you want to try new flavours salad-wise.


Serves 2.

1 teaspoon Poppy seeds
3 firm pears cored and very thinly sliced (I leave the skin on but its up to you)
A round radicchio roughly shredded or chopped chicory
A sprig of parsley finely chopped
A sprig of chives finely chopped
1 teaspoon of maple syrup
¼ teaspoon of English mustard
1 lime, zest and juice
2 tablespoons of olive oil
Salt and pepper to taste

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