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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I thought I’d put this on the blog last year and I forgot. It’s my really colourful refreshing Vietnamese inspired salad that is really tasty and healthy and full of fresh veg, herbs and noodles with added hot fried chilli prawns which can be cooked on a bbq and If I want to make a lower carb version I use zero noodles (there are lots of makes…) which have no carbs and are available in most supermarkets, Asian shops and online.
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I made this chow mein low carb and I reckon you really can’t tell at all. I use zero noodles that are available in most supermarkets, Asian stores or online (You can also use standard noodles too if you prefer) it’s really delicious and healthy and packed with flavour. So If you fancy a store cupboard takeout chow mein, I make this recipe with easily available defrosted frozen giant prawns from the supermarket.
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Don’t be fooled by the simplicity of the ingredients in this Italian recipe, its blinking tasty and tastes deliciously fresh and summery, although, I would eat it all year round as it’s all store cupboard. The texture of the broad beans works so well with the spaghetti and all it’s plant based if you don’t add parmesan or pecorino.
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The flavours of this really sum up Italy for me, it’s a really fresh delicious pasta recipe which dates back to the sixties in Rome, the area where my Italian family come from. There’s lots of versions but my favourite has ground fennel in it which I love, I grind the seeds in my coffee grinder or with a mortar and pestle so it’s super fresh. Its the perfect dinner for al fresco dining and you can add a burrata on top, or fried capers. I just serve it with a salad.
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The combination of artichokes and anchovy is a marriage made in heaven. They are a bit labour intensive to eat, but I like that. It slows you down. They are worth the effort and there’s something luxurious about eating the soft creamy heart as the prize after eating the soft ends off of the leaves. If you don’t know how to prepare or eat them, follow my recipe and I promise they are divine plus artichokes are a super food packed with antioxidants and liver cleansing properties..just google them for their list of health giving benefits.
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This absolutely delicious and beautiful salad is from one of my ancient Italian cookbooks. All the recipes are typical Italian in their simplicity and have no measurements, so I have added the measurements I think work well with each recipe I do from the book. Every recipe has few ingredients and magically become the most delicious dish. This salad would be good with any of my other Italian main dishes.
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If you read my blog you will know I adore onions, and this ancient recipe from Bologna dates back to 1886. It’s a homage to the onion and once cooked this way they become sweet and unctuous. It’s traditionally served on bruschetta, polenta, cheese or with meat or fish, and it tastes absolutely delicious. I sometimes eat it on my scorched or roasted sourdough (recipe on here) with a sprinkle of chopped parsley and you can add big grating of parmesan if you fancy and a salad for lunch or it’s even delicious with pasta. It would be brilliant on canapés too. You can add pancetta and chilli flakes, however it’s the simplicity of this recipe that makes it magical.
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This recipe is brilliant if you fancy a bit of sweet and sour and don’t fancy meat. The tofu goes super crispy and the rich sauce is packed with the flavours of ginger, garlic, chilli and soy. My friend Steve made it with a small tin of pineapple chunks in juice and added a tablespoon of the juice. He said it tasted better than traditional sweet and sour sauce. You can serve it with rice if you prefer, and it’s the perfect vegan homemade takeaway .
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This Italian recipe is a fantastic meatless version of meatballs, they are absolutely amazing and packed with flavour and perfect if you love aubergines, like me. Also they are great if you are having a dinner party or date night (just halve the quantities for two) I absolutely adore them.
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