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Seared Hake with braised Fennel, Olives, and Citru Seared Hake with braised Fennel, Olives, and Citrus.

I’ve been craving brighter, zingy flavours lately, the kind that wake up your tastebuds and remind you that winter doesn’t have to be all heavy and rich. 
There’s something about the delicate, flaky texture of hake that pairs perfectly with bright Mediterranean flavours.

Seared Hake with Braised Fennel & Citrus
Serves 2
	∙	2 hake fillets
	∙	2-3 fennel bulbs, cut into 6
	∙	1 leek, finely sliced
	∙	½ small blood orange, juiced
	∙	1 small lemon
	∙	5 green olives, quartered
	∙	1 tbsp capers
	∙	6 tbsp extra virgin olive oil
	∙	120ml white wine or stock
	∙	2 garlic cloves, sliced
	∙	a good pinch Aleppo pepper
	∙	Salt and pepper
	∙	Fresh herbs (optional)

1. Sear the fennel in batches in a shallow pan with 2 tbsp olive oil over medium heat. Then return to the pan with the leek, and garlic, season with salt (you can add a tsp of flour if you like a slightly thickened sauce). Cook 3-4 minutes, add wine/stock and juice of half a lemon, cover and braise 15-20 minutes, until tender.

2. Zest a little of the orange & lemon into a bowl. Add the blood orange juice, lemon juice, 3 tbsp extra virgin olive oil, Aleppo pepper, and a pinch of salt & whisk.

3. Pat hake dry, season with salt and pepper. Heat remaining oil in a cast iron pan over medium-high heat. Sear for 3-4 minutes, flip and cook for 2 more minutes or until just cooked through.

4. Add the olives & capers to the fennel and leek. Serve, top with hake, drizzle generously with the citrus-Aleppo dressing. Finish with fresh herbs.​​​​​​​​​​​​​​​​

#hake #fennel #citrusseason #dinnertonight #fishrecipe
I thought it high time I shared these beauties. It I thought it high time I shared these beauties. It’s that time of year again - Semlor Season. I’ve been making these soft cardamom buns filled with almond paste and crowned with whipped cream, and thought I’d share. 
The only tweak I’ve made to the recipe in my book? (P135) A pinch of Maldon salt in the filling, which really lifts the almond flavour. Trust me on this one. 

#semlor #semla #cardamombuns #almondfilling
I’m absolutely overwhelmed by the messages and don I’m absolutely overwhelmed by the messages and donations that have come through since my stories on Sunday (now saved to highlights ) 💙

To every single person who took the time to message me, to donate, or to share — thank you. I’m so touched by the kindness of strangers.

These little snowdrops felt fitting today. Small, delicate, but incredibly resilient🤍

#KIF1AAwareness #RareDisease #RareDiseaseAwareness  #Snowdrops #MilesThatMatter
The fifty shades of gloom beyond the window needed The fifty shades of gloom beyond the window needed countering today… I was craving something bright, sharp, and alive.
So I turned to seasonal favourites: blood oranges, beetroot, and endive with buttery steamed leeks and pearled spelt, all generously dressed in a punchy mustard vinaigrette of raw cider vinegar and extra-virgin olive oil (add some blood orange juice too), finished with a liberal scatter of feta and toasted seeds.

So, a plate brimming with polyphenol-rich goodness (those intense hues say it all), keeping a bit of bounce in my step, even when the weather isn’t playing ball.

#wintersalad #seasoneating #bloodoranges #healthyeating #saladbowl
Sunday afternoon, rain on the windows (again), and Sunday afternoon, rain on the windows (again), and I’m already plotting next week’s kitchen projects.

These Healthy Date & Oat Bars have become my January staple. The sort of thing I make on a quiet Monday afternoon when I need the kitchen filled with the smell of toasting oats and almonds. No fuss, no refined sugar, just Medjool dates, apple and a little maple syrup to sweeten.

They keep well in the fridge, though mine never last beyond Thursday. Worth adding to your list, I think.

📌Recipe on the blog tomorrow.

#homemadebars #dateandoat #mondaybaking #wholefood #healthybodyhealthymind
Winter morning making marmalade. Seville oranges h Winter morning making marmalade. Seville oranges have been about for a little while now, and I like to make a batch every year. I don’t play around with any extra flavours; I love the bitter taste, pure and simple. That’s all it needs. Yes, I know it’s packed full of sugar, but it’s a weekend treat (and I do gift to family and friends) that I really look forward to.

📌You can find my recipe in the link in my profile. 

#sevilleoranges #marmalade #homemadepreserves #citrusseason #orangemarmalade
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