Samphire Salad
I’m having all the craic foraging this year. Wild garlic before. Some random nettles and a few herbs here and there this year. I’m feeling all proud of myself....
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Deviled Eggs
Lads. lads. I’m bringing sexy back. And by sexy, I mean the 80’s. So grab your shoulder pads, back comb your hair and put on your leg warmers and...
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The Weekly Salad – Steak Salad
See the way men go on and on and on about salad being rabbit food? Well how about you schlap a big steak salad in their plate (or in...
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No Churn Mango & Blueberry Ice Cream
Well today it started raining after days of glorious if a tad sticky sunshine. I don’t know if I’ve ever told you but I’m a bit contrary. So as...
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Elderflower & Gin Cocktail
It’s like that. It’s been a long couple of weeks. Work is good but hard and the evenings are warm and sticky and I needed some refreshing and cheeky...
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Prawn Fritters – Accras De Crevettes
Prawn fritters are a long childhood favourite. It stems from my Carribean background. Prawn fritters are a great creole classic. I was in Paris for the weekend a while back and grabbed a...
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Rhubarb Syrup
My friend Kats is a food genius and I wish she would adopt me. I mean she can cook. Like really cook. If you’ve ever had the fluffy courgettes...
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The Weekly Salad – Broccoli and Mango
Summer on a plate in an instant! Ingredients: Broccoli, mango (ripe), lettuce leaves, feta cheese, basil, seeds, xerez vinegar and olive oil Method: Cut your broccoli all clean and...
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CHINESE STYLE SLOW-COOKED CHICKEN CASSEROLE
This chinese style chicken is an absolute killer of a dish. It’s easy to stick in the slow-cooker, the crockpot or the casserole dish, whatever you have to play...
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The Weekly Salad – Roasted Carrots, Trout and Greens Salad
Ingredients: Carrots, lettuce, peas, salmon or trout, feta, dill and garlic. For the dressing: mustard, honey, oil and lemon juice. Method: I roasted the carrots at 180 C (gas...
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