Grilled chicken burgers, juicy, crispy and tasty thanks to two secret ingredients: Parmesan and a little pork. The healthier answer to your burger craving!
Grilled whole mackerel with spice crust: it’s healthy, it’s cheap and it takes fifteen minutes to prepare. With a squeeze of lemon and a simple salad, it’s an easy and delightful dish.
Grilled radicchio salad with Parmesan. Radicchio loses its bitterness when attacked with heat, salt and acid so that’s what I’ve done to make it collapse in a delicious heap.
Grilled red mullet brushed with anchovy and coriander butter. It is not frequently that the smaller the fish the better it tastes, bones becoming too much of a key player usually, but it’s completely the case with red mullet.
Fresh salad with sliced raw beetroot, grated cheese and lots of fresh herbs. Of course I know that the textbook pairing of beetroot is with goat’s cheese, with a few pea shoots adorning the dish.
Frozen Greek yoghurt ice cream recipe with raisins and honey, low-calorie and sugar free. The best thing – you don’t need to churn it in the ice cream maker. Just scrape into a tub and enjoy it a few hours later.
Two flavours of spiced kale crisps baked in the oven: garlic and chilli, and Middle Eastern coriander-cinnamon. Best for when you need a zero calorie snack.
Basic kimchi made with Chinese leaf cabbage and garlic, ginger and carrots. Kimchi is delicious with fried rice, adding a kick and a hit of sourness to the grain. You can also make kimchi pancakes, kimchijeon, which must be a lot like Japanese okonomiyaki. I haven’t tried the former, have the latter so can happily vouch for deliciousness.
Kohlrabi slaw, grated kohlrabi with creamy dressing is versatile and delicious. Try it instead of your regular slaw – this vegetable deserves more acclaim!
Crab salad two ways, white crab meat and sweetcorn layered with creamy brown crab meat salad base. Use fresh dressed crab meat and bake corn on the cob for the best crab salad ever.
Salmon and spinach baked in a parcel of lettuce leaves. I guess you could use cabbage leaves for this, or banana leaves, or those exotic ones they wrap stuff into in Thai restaurants (the latter two inedible though, just look pretty).
Leek slaw, a simple leek salad with cucumber, seasoned with black pepper and honey. Leeks are good a filler in all sorts of bakes and casseroles. They can convincingly pretend to be onions for people who are not keen on the largest allium. Soups - can I start gushing about my all-time favourite leek and potato? P
Creamy leeks sautéed with wild garlic. Wild garlic, bear’s garlic or ramsons turns up in spring in woody, wet, marshy lands and down in the overgrown part of my garden.
Lemon sole fillets cooked in creamy Parmesan sauce are an easy and elegant dish. Serve them with simple greens and new potatoes for an exquisite but quick supper.
Warm salad of poached fish and raw samphire with lemongrass dressing. Samphire, or sea asparagus, is the salty marshland grass and not actually seaweed as some may think.
Lettuce and bacon salad with smoky dressing and crumbled blue cheese. To be honest, anything with blue cheese crumbled onto it has to be good, that’s the inherent quality of blue cheese.
Light rye bread with linseed, sunflower and pumpkin. Rye bread is a totally different story than wheat. Where wheat bread is fluffy, rye is stodgy. While white loaf is crusty, rye is practically all crumb. Wheat best fresh, rye has to stand overnight in order to even slice it.
Crusty and chewy French dimple rolls with whole grains and malted wheat flakes. A recently refreshed sourdough starter, malted flakes or powder, some whole grains and a dimple.
Maple and spice roasted nuts made with raw or blanched nut selection. Better than any you buy, and you can make them differently flavoured every time.
Thinly sliced fennel lightly wilted with salt and sugar is gorgeous, but the homemade ranch dressing with chives and dill is the star of the salad.
Mast o khiar is Persian yoghurt and cucumber dip with fresh herbs, walnuts and raisins. Samin Nosrat’s recipe suggests using labneh, strained yoghurt cheese, and that is a complete winner.
Miso marinated haddock seared and baked to a succulent, golden beauty. Inspired by Nobu black cod, it is truly an outstanding fish dish.
Pan fried monkfish tail in spicy coating, with mushroom sauce and chorizo slices. Monkfish with paprika and chorizo complemented by spiced mushroom sauce makes a super tasty and still a healthy dish.
Oatmeal biscuits, the healthiest cookies, sprinkled with pinhead oats. They are gluten-free and only contain three spoonfuls of sugar. Definitely good for your gut with all the fibre, but oatmeal apparently also lowers bad cholesterol levels while providing bags of nutrients.
Oatmeal and banana smoothie with chia seeds, dairy and gluten free but not free of taste. Briefly – the epitome of what I usually sneer at. Vegan. Gluten free. Dairy free.
These cereal and dried fruit bars make fantastic breakfast. You can have a scrambled egg. Boring, I know, but so good for a weight-loss-régime (no bread just egg – harsh!). You can have cereal or my favourite combo...
Sea trout fillets oven steamed at low temperature. This works for salmon, trout and sea trout – the last in my experience particularly prone to drying out. Season ad lib, brown some butter and serve with samphire – or green veg if you’re not partial to seaweed.
Overnight oats with homemade yoghurt and fresh fruit, the healthiest breakfast. You don’t have to make your own yoghurt to enjoy this breakfast but it’s so amazingly easy that I challenge you to try.
Pan fried skin-on fish fillets with creamed spinach. It’s simple: all you need is for the fish fillet skin to be perfectly dry and the pan to be really hot. No flour on the fish, the skin will be heavenly crisp anyway.
Parmesan fish balls inspired by Tom Kerridge’s fish burgers, with parsley, capers and mustard for flavourings. Fish balls, fishcakes, fish burgers – processed fish can be glorious.
Pear and grilled halloumi salad with roasted parsnip and salty pumpkin seeds. Everything is there: the wholesome, the sweet, the salty and the crunch. A perfect salad?
Hawaiian poke bowl with yellowfin tuna, seasoned with shichimi togarashi. Originating from Hawaii, it’s a salad/starter/appetiser of raw fish, sliced (which is what ‘poke’ literally means in Hawaiian).
My best porridge: pinhead oats soaked overnight, served with creme fraiche and honey. Pinhead oats are tougher, with more bite, but thanks to that also more satisfying - and actually keep you going for longer: I guess all those pinheads in the stomach take more time to be digested.
A summer salad of cucumbers, radish and lots of fresh herbs with feta cheese and a simple dressing. Cucumber, my favourite underrated fruit is usually included in vaguely Greek salads with tomato and feta cheese.
Celeriac remoulade with dressing made from mayo, creme fraiche and wholegrain mustard. Celeriac remoulade is a great salad, good with fish but with roast meat as well.
Roasted cauliflower florets with togarashi seasoning and a grating of Parmesan. Roasted cauliflower is very, VERY tasty. Go freehand on it: butter, parsley and parmesan are as good as gochujang, ginger and sesame oil.
Whole lemon sole roasted on a bed of lemon slices, the easiest way to cook fish. Cook it for just about 20 minutes if it's not too large as lemon sole tends to get mushy if overcooked.
Roasted red peppers, soft cheese and basil salad. The peppers actually will keep very well in oil or the type of dressing I suggested below; you can jar them and they will keep even longer.
Rye crispbread, Swedish knäckebröd style thins, full of flavour and quite easy to make. Inspired by Nigel Slater’s recipe, mine is twice baked to make it crunchy but not burnt.
Rye sourdough bread on rye starter, made with 60% rye and some wheat flour, flavoured with caraway seeds. Let it cool completely before slicing; it's best after a day or two.
Salmon, broccoli and courgette baked with creme fraiche, mustard and dill. One pot wonder – courgettes and broccoli will do for veg, and if you really need a filler, return those spuds into the equation. Tasty. Very tasty.
Salmon and potato bake with creamy topping on the salmon and a pinch of crisp Parmesan on the potatoes – it’s a healthy and easy fish tray bake. As suited for a weeknight as for a special occasion.
Salmon fillets with blue cheese topping baked in foil parcels. Easy – fiendishly easy cooked like below, just stick some blue cheese on it, wrap in foil and sling in the oven for ten. And you can even call it fancy: en papilotte!
Baked salmon fillets in maple syrup, soya sauce and garlic marinade. Salmon is pretty versatile and can happily take various treatments – see my recipes for steamed salmon and baked with potatoes. With all the cooking techniques I find the timing is the trick.
Salt baked celeriac, sweet and earthy and a Michelin grade impressive centrepiece dish. Salt crust made from flavoured salt and flour, you crack it open like an enormous soft boiled egg. Or a pathologist opening the skull.
Homemade spiced sauerkraut, dead easy, can be made in small quantities. I should be talking all about raw and fermented so I’m side-tracking. Recipes abound, everyone is fermenting like crazy and the reports of all those good bacteria doing wonders to our guts are making poor old sauerkraut blush.
Salty porridge with mixed seed topping and red pepper slices. This is definitely for the brekkie-believers, but it’s porridge sans sugar so will alleviate some guilt. You know, it’s actually very tasty - and can be varied, with spinach, with mushrooms - or bacon of course.
Use frozen queen scallops for this dish, they will come into their own anyway against the background of perfectly cooked aubergines and asparagus.
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