• IMG_3426

    Halloumi, nut and olive salad

    The sun was shining into my kitchen as I did my pre-lunch fridge surfing, prompting me to pull together a little salad in celebration of the first free Vitamin D of the year.

  • Venison steak with celeriac mash

    Venison steaks and celeriac mash

    My lovely husband needed a little bit of cheering up last night and this perfectly hit the spot.

  • P1000232

    Fake cornflake cakes

    It really couldn’t be easier:

  • Kale Gratin

    King kale gratin

    I tried this for the first time last night and started a whole new love affair with kale: I used curly (Riverford organic kale is quite honestly the best I’ve ever tasted) but you can use any kale you like. … Continue reading

  • IMG_3079

    Smoked mackerel tartare

    Although it’s incredibly good for you, I’m not a great fan of smoked mackerel. Generally I find it heavy, indigestible and a bit ‘worthy’. So I was delighted

  • IMG_2454

    My new muesli

    I’m not a fan of ‘free from’ or substitute foods but sometimes I miss sitting down in the morning with a bowl of something filling and comforting – that muesli feeling.

  • 2014-04-01 at 16.02

    Vietnamese pork balls

    This recipe came from a wonderful day I shared with friends at Jamie’s Cookery School in Brighton. I thoroughly recommend their courses – full of useful cooking confidence and great fun to boot.

  • raw broccoli couscous

    Broccoli and pine nut “couscous” (with no couscous)

    I’m always on the lookout for carb susbtitutes that provide healthy, dissident alternatives to stodge. This one from my new, favourite cook book, Smashing Plates, by Maria Ella is on the menu tonight.

  • Full English

    Full English supper

    Last night I was going out to give a talk on nutrition for mental health to a group of counsellors and psychotherapists, so supper had to be early, quick and sustaining. The fridge was rather bare…

  • kedgeree

    Cauliflower kedgeree

    Even more delicious than the ricy version, in my opinion, this kedgeree is also quicker to cook (and eat)! The instructions sound a bit fussy but it can all be done in 15 minutes.

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