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Couscous salad with chicken and red peppers - lovely salad. As with most salads, the ingredients may vary – depending on your fancy and the contents of the fridge. I like to add some kind of cooked, warm vegetables.
Couscous with asparagus chunks, toasted pistachio nuts and fresh herbs, it’s a warm salad of perfectly matching ingredients.
Creamed corn with blue cheese and fresh ripe tomatoes. Creamed corn in fact is now my number one method of cooking corn and that’s how I’ll continue until the end of the summer and beyond – it’s gorgeous.
Creamy chicken with mushrooms and leeks; one pan dish great with pasta. Tender chicken pieces cooked in creamy sauce, with caramelised leeks and mushrooms.
Crispy pork mince, kidney beans and Romaine lettuce salad with mixed toasted seeds. Caramelised pork crumbs are the best thing since crispy bacon!
Crispy and spicy roasted chickpeas with grilled peppers, a wholesome vegetarian lunch or dinner as chickpeas are an excellent source of protein and fibre.
Crunchy cabbage salad with chopped gherkins and vinaigrette dressing. Raw shredded cabbage is better than the best lettuce, and this salad recipe is the absolute go-to garnish for tacos, gyros, summer rolls and all dishes that want for a bit of crunchy flavoursome greenery.
Fresh cucumbers with cumin tahini dressing, sprinkled with extra sesame seeds are crunchy, juicy and wonderfully refreshing.
Fresh cucumbers with feta cheese and honey are a minimalist version of Greek salad and all the better for skipping tomatoes – mainly for your digestion.
Cured salmon, homemade gravlax, flavoured with fennel, caraway and lemon zest. Three minutes work, four days wait and you have an astonishing party starter or a sandwich filling. Good value too, obviously.
Curried mussels with saffron and ginger, steamed in light creamy sauce. No, I still don’t like curries. One of the very few dishes that revolt me, out there with mushy peas, kale, barley and any veiny, tendony, gelatinous meat.
Date porridge is naturally sweet, prepared the night before and cooked within minutes into chunky, nutritious and kick-ass breakfast.
Fennel and orange salad. The best thing about raw fennel is that it’s really a wonderful and versatile background for endless variants. I’ve used orange but any other large citrus fruit will do nicely. Ah well, you can even skip the citrus and just dress it with lemon juice...
Fermented red cabbage with chillies and ginger, Europe’s answer to kimchi. Red cabbage sauerkraut is made exactly like the white but it’s vibrant and a bit more crunchy.
Feta cheese, roasted grapes and crunchy walnuts are the perfect combination of juicy, sweet, crunchy and salty. It's a fantastic autumnal salad, to serve for lunch or as a starter.
Creamy fish pie with layered sliced potato topping. Chunky fish and prawns, Mornay sauce and crispy layer of sliced potato topping finished with bubbly cheese..
Fish with mushroom gratin: haddock, turbot or sole fillets baked au gratin, covered with delicious mushroom sauce topped with crisp breadcrumbs.
Five spice shrimp with greens and crispy noodles. This is different to your usual stir fry: it’s a warm stir fried salad. The crispy noodles are totally optional: you can do soft noodles or no noodles.
Flat iron mushrooms, a mix of cultivated mushrooms pressed flat whilst cooking, to concentrate and wonderfully enhance their flavour.
Fragrant fish stew with mixed fish chunks and seared scallops, crunchy vegetables and herbs. Easy, healthy and incredibly tasty.
Fresh, raw porcini salad with minimal seasoning is an epic treat. Sliced porcini, aka ceps or penny buns only need a sprinkling of salt and a drop of olive oil.
Homemade granola, easy and healthy with just the fruit and seed mix you like; only waiting for milk, yoghurt or fresh fruit. Take back control of your breakfast!
Giant (aka Israeli) couscous salad with tomatoes, roasted peppers and feta cheese. This is a great recipe for a vegetarian salad that can be eaten warm or cold.
Beans and tomatoes, blanched green beans served with sautéed tomatoes cooked with green chilies. A match made in heaven, green beans and tomatoes are for me the classic summery dish.
Green papaya salad with sweet and sour dressing is crunchy, juicy and incredibly full of goodness. Plus, it helps digest meat!
Grilled asparagus with flaked almonds and Parmesan, an exquisite side dish or starter ready in 10 minutes. It can be cooked in oven grill or on a barbecue.
Grilled sea bream with balsamic marinade. Whole fish is much more fun – you have to gut it (which smells) and scale it (which covers the WHOLE place in invisible crap), unless you’re boring and ask the fishmonger to do it for you.
Grilled chicken burgers, juicy, crispy and tasty thanks to two secret ingredients: Parmesan and a little pork. The healthier answer to your burger craving!
Dover sole is the best grilled. On the bone but skinned, served with plenty of caper and lemon butter - follow this recipe to fish dish perfection.
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.
Red mullet brushed with anchovy and coriander butter, grilled whole, is delightful little fish and gorgeously easy to cook. It is also, surprisingly, not as bony as small fish usually is!
Halibut fillet steamed atop braised leeks and carrots, the best cooking method for halibut. Healthy, tasty, and one pan dish to boot!
Raw beetroot salad with simple dressing; a healthy fresh salad with sliced chioggia beetroot, grated cheese and lots of fresh herbs. Easy side dish or healthy lunch.
Homemade muesli with oat, wheat and barley flakes, nuts, seeds and fruit and a good pinch of cinnamon. That’s the way to start a day!
Honey millet porridge for breakfast provides a wonderful variety from oats. Hulled millet, tiny yellow beads toasted with cinnamon and cooked with honey is a lovely breakfast 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.
Oven baked fresh sardine fillets with herbs, garlic and lemon, Italian style. Sandwiched in pairs, they only take 13 minutes to cook.
Juicy roasted chicken breast with tarragon and garlic: what’s the secret to delicious and succulent oven baked skinless chicken breast? Hint: no fancy marinades or equipment needed!
Kale crisps baked in the oven in two flavours: garlic and chilli, and Middle Eastern coriander-cinnamon. Best for when you need a zero calorie snack.
Discover the rich history and versatility of kibbeh pie, a traditional Middle Eastern comfort food loved by many, and try out a tasty recipe for yourself!
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.
Lettuce leaf wrapped salmon with spinach filling is the healthy version of salmon en croute or coulibiac. A side of salmon topped with spinach, baked in a lettuce parcel is easy and impressive.
Leek slaw, a simple salad of raw leeks with cucumber and radish, seasoned with black pepper and honey. Leeks are incredibly healthy when eaten raw, did you know?
Creamy leeks sautéed with wild garlic. Wild garlic aka bear’s garlic or ramsons turns up in April 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.
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