Pickled peppercorns are much milder than dried peppercorns and are more tender, they are delicious served with my squid recipe and they add delicious piquancy to salads, scrambled eggs and are lovely draped over curries and rice.PContinue reading
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.Continue reading
This fresh summery Greek salad is a great way to eat broad beans and the artichokes make it extra delicious. If you can’t be bothered to skin the broad beans you can use defrosted peas instead. I serve it with other salads, flatbreads and a block of feta for that alfresco summery feel. It is best served at room temperature with an extra sprinkle of herbs. It’s also great with roast fish or meat.
This take on what is essentially a classic of mushrooms on toast with soft boiled eggs is deliciously flavoured with allspice and coriander seeds so it tastes much more Mediterranean or Middle Eastern. The mushrooms once cooked create their own unctuous sauce which you spoon over the crunchy bread and then you have the creaminess from the eggs with the fresh herbs and a squeeze of lemon to finish it off. It’s delicious I promise.
These Italian aubergines are so creamy and delicious, I love them. This recipe is fantastic as a side dish to pasta for dinner or just with or on crusty bread for lunch. Its got all the Italian flavours of basil, pine nuts and parmesan with lots of garlic and olive oil. It’s also best served at room temperature like a salad so you can prepare it in advance and eat it at your leisure…
Pickled watermelon sounds a bit quirky, but try it. It’s got the lovely flavours of fennel, star anise and chilli (which gives it a little bit of a kick). It is a delicious addition to salads and on any of my curries, particularly the coconutty ones. I also like to serve it on top of grilled halloumi or on toasted sourdough with feta, because it’s a brilliant marriage with cheese.
This delicate pickled cucumber is sweet crunchy and savoury and simply flavoured with dill. It’s a simple classic recipe that is super easy. I have always love dill pickles and pickled veg and always have them in my fridge to add to tartines, sandwiches and with cold boiled eggs, with humus on rye, poached salmon, tinned tuna, smoked salmon and cream cheese and in a potato salad. Do try them..although I love shop bought sweet pickled cucumber… these are just that bit more delicious and you can’t beat home made.