I love roasting squash and fennel as it really brings out their sweet notes. I leave the skin on my butternut squash to add in extra fibre and nutrients. The blue cheese adds a nice acidity and goes well with the sweet squash flesh. The dressing is nice and creamy, the preserved lemon really packs…
Month: February 2018
Quick and Healthy Asian Baked Gurnard with Steamed Baby Pak Choi
After a long weekend in Devon where we ate lots of cream and carbs we are back on the health kick. I love gurnard as it is a cheap fish and can be really meaty which makes it more filling. Baking fish en papillote works so well with asian flavours and the flavour of the…
Delicious Whole Wheat Almond and Jam Tart
I do get a sweet craving now and then. I love bakewell tart and I had a little pot of jam in the cupboard that I hadn’t used from my christmas hamper so I thought I would try to make a lighter version. This was so delicious, the base was short and biscuity, the jam…
Roasted Carrot, Feta and Orange Salad with a Tahini Dressing
I adore carrots this time of year and roasting them is one of my favourite things. Something magical happens when carrots and cumin combine their flavours. The fresh citrus flavour from the orange and coolness from the tahini makes this salad really special. The textures are really nice too and the caramelisation on the carrots…
Aromatic, Fresh and Tasty Chicken Pho Broth
This dish is so comforting, it is full of flavour and the fresh lime, herbs and chilli really pack a punch. You can add any greens to this I just happened to have spinach in the fridge, it is the same with the herbs you could use mint or even parsley. I tend to make…
Corned Beef, Griddled Chicory and Walnut Salad with a Pommegranate Molasses Dressing
I love proper corned beef, the spices really penetrate the meat and it also just melts in your mouth. The Chicory or endives do need a sprinkle a sugar and caramelisation as the leaves are so bitter. The walnuts add a nice crunch and you get a citrusy sweet flavour from the pomegranate molasses. Ingredients…
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