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Frittata

Jul 23, 2018 |

What is the difference between frittata and a Spanish Omlette? For me the only difference is that a frittata is new potatoes and a Spanish Omlette is skinless ‘old’ potatoes. I’m not sure if that is accurate, but that’s how we differentiate in our house. There are times of the year when the ingredients compliment the way we are living, and in the summer, when the weather is lovely new potatoes combined with eggs and any fresh veggies from the garden/farm shop are the perfect combination. We...

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Pea and Baby Aubergine Curry

Jul 5, 2018 |

On a whim I bought some baby aubergines from the asian supermarket, they sat in the fridge for a few days until I had some peas in my weekly veg box and I thought I would pay homage to the Asian store and created this curry. It’s lovely and light and perfect for the summer, and of course you can use normal aubergines and frozen peas, it will taste just as good! Ingredients – serves 2 -3 • 1 small onion finely diced • 2 large tomatoes chopped • 250g Baby Aubergines Chopped • 100g prodded fresh...

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Cauliflower with Capers and Vinegar

May 27, 2018 |

Cauliflowers available in the UK all year round and I love finding different ways to cook them.  The humble cauliflower is often overlooked and I think the reason most people are a bit uninspired by them are because they’ve only ever eaten them overboiled and a bit smelly, or covered in cheese sauce to hide the flavour!  This is a fresh and tasty version, and it was inspired by a recipe in Omar Allibhoy’s Spanish Made Easy cook book. Ingredients served 3 as a side or 4 as tapas 1 cauliflower...

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Granola Bars

May 16, 2018 |

These are a very sticky and soft rather than a crunchy Granola Bar, they are vegan and filled with lots of super ingredients like goji berries and chia seeds.  I will put a few in the fridge, however I wrap most of mine individually and store in the freezer, just taking out one when I think I will need it.  I have eaten them pretty much straight from the freezer, but they are better if they’ve been defrosted for a couple of hours.  If I am really disorganised I will have two of these bars with...

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Pimped up Tabbouleh

May 11, 2018 |

If you havn’t tried my easy Tabbouleh then why not!?!  This is a pimped up version, you can either make it this way from scratch, or use this as inspiration to jazz up any plain leftovers you have.  I tend to sever the plain version as a side, and this version if it’s a stand alone dish. If you are vegan then just omit the cheese, it’s just as nice!   Ingredients plain tabbouleh– serves 4/6 200g dried bulgur wheat 50g fresh coriander 50g flat leaf parsley 20g fresh mint 20g chives 1 tbsp...

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Tabbouleh

May 9, 2018 |

This is such a versatile dish, made really simply with bulgur wheat and herbs it requires no cooking at all, just boiling water from the kettle.  It’s really important to get lots and lots of herbs, there should be equal quantities, at least, of wheat and herbs, it’s brilliant served with barbecued meat or fish, as part of a mezze, I think it’s best served at room temperature and last for a couple of days in the fridge.   Ingredients – serves 4/6 200g dried bulgur wheat 50g fresh...

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Greek Salad with Edamame Beans

Apr 22, 2018 |

I know purists will hate me for adding beans to this salad, but I love their crunch texture and I generally have a bag in my freezer and I add them to lots of dishes.  I think they are a really easy way of upping your daily intake of veggies, but feel free to leave them out if you don’t agree.   Ingredients – serves 4 Salad 3-4 gem or romaine lettuces chopped ½ cucumber chopped 140g Cherry tomatoes halved 200g Edamame Beans defrosted 60g Kalamata Olives ½ red onion thinly sliced 120g feta...

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