nasi goreng

Like Gado Gado, this is another Indonesian street food recipe. It is a delicious mix of sweet and sour with a bit of crunch mixed with the creamy egg. Who’d have thought lime would go with a fried egg? Well it really does. You can soft poach the eggs if you prefer… It’s perfect Asian comfort food and its low budget and pretty healthy too. I love anything with a fried egg!

Serves 4.

1 onion finely sliced
2 carrots thickly grated
½ a small cabbage shredded
½ cup of thawed frozen peas
4 minced cloves of garlic
1 teaspoon of grated ginger
2 x 250 bags of cooked brown basmati rice
1 ½ tablespoons of fish sauce
1½ teaspoons of maple syrup
3 tablespoons of soya sauce
3 tablespoons of olive oil
4 eggs

To serve:
A few salad onions cut into fine slivers or finely chopped
Lime wedges
A handful of crispy fried onions ( available in tubs in supermarkets, check for gluten)
Chilli sauce (I think Sriracha is the best)
Some diced cucumber (optional)
A small bunch of Coriander finely chopped
A big bag of prawn crackers

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moroccan carrot salad

I love this recipe so much. I got it from the Moro cookbook and have tweaked it a little to make it easier. Every time I serve it everyone adores it and wants the recipe. The taste is sweetly delicious and very Moroccan because it’s really fresh and fragrant with the perfume of cumin and coriander. It’s great with meat, salads and couscous dishes or with my vegetable tajine. I don’t peel the carrots because I can’t be bothered and I assume most of the goodness and taste is in the skin and no one notices if you do or don’t.


Serves 3 but you can double or triple the ingredients

About 6 medium sized carrots
1 tsp ground cumin
1 minced garlic clove
juice of half a lemon
1 teaspoon maple syrup or sugar
1 tablespoon olive oil
Small bunch of coriander


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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.

For one medium sized salad, double everything for a large one.


1/2 clove garlic
1/4 teaspoon of English mustard
2 tablespoons olive oil
1 tablespoon vinegar
1/2 teaspoon of maple syrup
Salt and pepper to taste
1 tablespoon of water

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goat’s cheese and beetroot tartines

I love beetroot and goat’s cheese as a combo. I always order it as a starter at the amazing  Austrian Fischers restaurant in Marylebone High Street in London. I love the salty flavour of the goat’s cheese with the slightly sweet beetroot and sweet balsamic vinegar. My idea is to put this salad on crunchy bread to add more texture. It’s a really perfect starter or light meal or a snack.


Serves 2 as a lunch or light meal or 4 as a starter.

Four slices of bread roasted sourdough or toasted and drizzled with olive oil
200g creamy goat’s cheese log or goats cheese in a tub
A handful of baby salad leaves
Some pea shoots (optional)
A few beetroot balls (I buy the pre-cooked beetroot in natural juices in a vacuum pack)
A clove of garlic
A pea-sized speck of mustard, I use English
3 tablespoons of olive oil
2 teaspoons of syrupy balsamic vinegar (I use Belazu balsamic vinegar di Modena) if not, use normal and add half a teaspoon of maple syrup
Salt and pepper to taste

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caprese salad tartines

Caprese salad is summer personified…the flavours and the white, greens and reds of the salad are not only the national flags colours, they are the Mediterranean on a plate. You get the crunchiness of the bread with caprese salad in a simple olive oil and balsamic dressing with lots of basil.
I love these tartines because they are not only delicious but I can imagine myself by the sea in Italy on a hot summer day with a glass of wine having a two hour lunch in a pair of espadrilles and a floaty caftan and dipping a toe in the pool. These are perfect for brunch, lunch or for a light supper.


For two or four as a starter but you can multiply it by how many to feed.

1 large mozzarella ball
A chargrilled pepper, I buy these in a bottle form Sainsbury’s, they are called chargrilled peppers antipasto, but you can roast one in the oven too (optional)
A few tomatoes, I used red green and yellow for colour
A small bunch of basil
Balsamic vinegar for drizzling, I love Belazu balsamic of Modena
Four slices of roasted sourdough 
Olive oil
Salt and pepper

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greek salad tartines

What could be nicer…an open salad sandwich always does it for me and my girlfriends. We love that combo of crunchy bread and salad. It’s healthy clean food and perfect for lunch or as a starter. This version of Greek salad is taken from all the most interesting recipes I could find for Greek salad and I mixed them up. I also cut the vegetables very small so it’s easier to stick the bread in your mouth if you want to eat them without a knife and fork, like I do.


Serves 4.

One loaf of sourdough bread sliced into 8 slices and cooked using my scorched bread recipe
A handful of baby tomatoes
Half a small red onion
quarter of a cucumber
A handful of black olives stoned and chopped (they taste better if they have had he stone in)
6 tablespoons of olive oil
2 tablespoons of lemon juice
Half a red pepper
A sprig of chopped fresh oregano or a teaspoon of dried
A sprig of chopped fresh mint
1 teaspoon of maple syrup
2 tablespoons of capers plus another tablespoon of olive oil
1 teaspoon of orzo or pasties
150 g of feta cut into thin slices
Salt and pepper to taste

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caesar salad tartines

Tartines are open sandwiches on bread, Tartine means open faced sandwich in French. They usually are a really delicious combo of crunchy bread and fresh salad. I decided to make a Caesar salad version, so the crunchy bread base is there instead of the croutons. I don’t know anyone who doesn’t like Caesar salad or toasted bread for that matter. When I mention Caesar salad to people as a snack or meal suggestion they always jump at it, more than any other recipe! These tartines could be a great starter for a dinner party, or fantastic for dinner with my matchstick fries.


Serves 3.


2tablespoons of good quality mayonnaise
3 large slices of sourdough bread or 6 small slices
2 tablespoons of olive oil
3 tablespoons of Greek yogurt (or dairy free yogurt)
3 anchovies for the Caesar dressing plus extra for placing on top of the tartine
½ clove garlic (optional)
2 tablespoons of grated Parmesan plus extra for shaving over the top of the tartine
1 teaspoon of lemon juice
1 small Cos lettuce, shredded

Salt and pepper to taste

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