This Sea bass with lemon roasted new potatoes & fennel dish is a really simple and easy recipe however that doesn’t mean it’s lacking in flavour. Just a few ingredients mixed together, baked in the oven and they are transformed. Zesty lemon and sweet aniseed from the fennel, combined with garlic and olives makes for…
Healthy
Chilled Spring Asparagus Soup
Asparagus is one of the better-known spring vegetables, although we only get to enjoy its short season for around seven to eight weeks. We welcome asparagus in late April and then the season ends in June. Take advantage while you can, I’d say! That’s why I’ve created this fresh spring-like recipe for you. We’re experiencing…
Miso Glazed Aubergine with Whipped Tofu & Peanuts
Asian food is a strong contender as one of my favourite cuisines. A broad choice of countries to choose from, from Thailand to Sri Lanka and Indian to Vietnam. However Japanese, with its incredible sushi and sashimi, dishes such as ramen, yakitori and donburi to name but a few is one of my favourites. One…
Kale, Broad Bean and Avocado Salad
You can never go wrong with a salad in the spring and summer. Massaged kale is a surprising good ingredient, add a delicious dressing with a few other tasty vegetables and you have a balanced and nutritious meal. This would also work really well with peas or chickpeas which could be instead of the broad…
Scandinavian Quick Pickled Red Onions
Generally you’ll always find a jar of these in my fridge. Pickled red onion transforms raw onion from pungent and crunchy to delicate and mellow. Occasionally I add chilli flakes for extra spice or herbs for extra flavour. The perfect topping for an open sandwiches or condiments for burgers, salads and tacos. Quick pickled red…
Healthy No Bake Granola Bars
These granola bars are incredibly easy to make, you literally just need to toast the nuts and seeds, this is optional and then merely blend and refrigerate. The hardest thing is not to cut into them before they’ve had a chance to set in the fridge. Perfect for snacks, morning or afternoon. And of course…
Roasted Cauliflower Falafel
This recipe is remarkably east to make, nourishing and testament to cauliflowers versatility. Actually, I’m of the opinion that it’s one of the most versatile of vegetables. Gone are the days when the height of cauliflower cuisine was cauliflower cheese! A great lunch option or make a little larger for dinner, pop in a bun,…
Sri Lankan Coconut Salad (Gotu Kola Sambol)
This is the perfect accompaniment to a Sri Lankan curry, the fresh zingy flavours work incredibly well with any rich and spicy dish but especially good with the earthiness of beetroot. Gotu kola is in fact Indian pennywort. A herbaceous perennial plant, native to Asia available to buy online however I have substituted it…
Sri Lankan Beetroot Curry
Have you every tried beetroot in a curry? It’s delicious! The beets turn the dish into a wonderful shade of purple and its rich earthy flavour works so incredibly well with gotu kola sambol a zingy coconut salad. Find the recipe here This is a quick and easy meal to prepare if you have stock of…
Harissa Lentils with Roasted Vegetables and Feta
This is just the sort of winter salad I love to cook. A base of hearty spiced lentils, layered with charred roasted vegetables, scented with garlic and topped with salty feta and crunchy cashews. This combination of flavours and textures makes for a winning mid-week meal for me. Option to be made vegan Tips…
