Sometimes with a manic schedule it’s hard to fit in a full roast on a Sunday, but luckily I find this roast chicken and vegetables delivers the meat, the potatoes, the mixed vegetables and a gravy-like sauce all in one. INGREDIENTS (makes 4 portions): 1 medium-large chicken potatoes (can use new potatoes like I did, skin on, or peeled and chopped potatoes) mixture of roasting vegetables: 2 carrots, 2 parsnips, 1 courgette, 1 whole garlic clove, 1-2 swede, beetroot, etc. (essentially, choose the vegetables you and your family enjoys most – there are no “must haves”). sea salt & pepper ..read more

Swordfish a quite a nice, meaty fish, with a light pink flesh that is very quick to cook and can be the centre piece of any nice brunch or dinner. INGREDIENTS (makes 4 portions): 2 large 1 inch+ (3cm) swordfish steaks – approx. 400-500g each splash of olive oil 3 garlic cloves crushed sea salt & pepper to taste juice of 1/2 lime or lemon 1 tbsp Kikkoman Soy Sauce 2 tsp Sriracha seasoning (can be substituted with sweet or spicy paprika) Prep time: 10 min + 30 min to marinade Grilling time: 5 min on one side and 3 mins on the other side Total: 48 min METHOD: Pat dry the swordfish steaks ..read more

INGREDIENTS(makes 2 portions): 4 eggs, I use Clarence Court, Burford Browns 3 tbsp milk 1/2 cup grated cheese, I use Emmental (you might want to use Cheddar or Mozzarella). You can get from Amazon here. 50 gr chorizo (you could use pancetta) 1/2 small white or red onion, julienne 1 avocado 1/2 pepper 1 medium tomato, sliced parsley salt and pepper, season to taste 1 tsp olive oil, I use Iliada PDO Kalamata Extra Virgin Olive Oil (get from Amazon here) Prep time: 5 min Cooking time: 15 min Total: 20 min METHOD: Preheat the oven to 180 degrees C. Mix the eggs in a bowl (slightly beaten) with ..read more

INGREDIENTS (makes 2 portions): 150 gr Burrata cheese 10-12 cherry tomatoes extra virgin olive oil, I use Iliada PDO Kalamata Extra Virgin Olive Oil (get from Amazon here) few basil leaves salt and pepper, season to taste Prep time: 5 min METHOD: Wash the tomatoes and slice. Place the burrata in a bowl or a plate and tear it up to open it up. Arrange the tomatoes around the plate. Sprinkle basil leaves and dress with olive oil, salt and pepper. Note: You can use a balsamic glaze on top if you prefer, I use Odysea ..read more

The summer is soon coming to an end and is that time of year to think about delicious home made pickles. It is recommended to pickle vegetables once you harvest, if you grow your own, and once the temperature outside decreases. The pickles are best kept at 10 degrees C, up to 15 degrees C, but you can also start now if you have a cellar or a cold room. I pickled mine in August and decided to keep them in my spare fridge until the temperature decreases a little, and after I will store them in my larder. You can choose which vegetables you would like to pickle and what quantities, depending on t ..read more

I had this salad at a friend’s dinner party, and this is inspired by her recipe. I liked it very much and I make it quite often now especially since I still have beetroots in my garden. INGREDIENTS: 2 beetroots a handful of pine nuts 2 tbsp celery leaves balsamic glaze, I use Odysea 100 gr feta cheese (not included in the picture) salt and freshly group pepper, season to taste Prep time: 5 min Cooking time: 30 min Total time: 35 min METHOD: Step 1: Discard the beetroot leaves and wash the beetroots. Place them in a pan with water (skin on, don’t bother peeling them) and boil for 20-30 min ..read more

INGREDIENTS (makes 1 portion, scale up for more): 2 portions 150gr each of salmon fillet, skin on, thickly sliced 4 new potatoes 1 tbsp fresh dill 1 tbsp butter 4 broccoli florets salt and black pepper, season to taste knob of butter and dash of olive oil for frying For the Teriyaki sauce: 2 tsp honey 4 tsp soy sauce, I use Kikkoman (get from Amazon here) a pinch of ground ginger 1 crushed garlic clove Prep time: 10min Marinating time: minimum 30 min, best overnight Cooking time: 20min, depending on the size of your portion Total time: 2h 55min METHOD: Step 1: Marinate the salmon. Cut the ..read more

INGREDIENTS (makes 1 portion, scale up for more): For the fish: 2 tilapia fillets salt and black pepper, season to taste 1 knob of butter (for frying) 1 dash of olive oil (for frying) For the potatoes: 4 new potatoes 1 tbsp fresh dill 1 tbsp butter salt and black pepper, season to taste For the sauce vierge: 2 medium tomatoes half garlic clove or 1 small clove lemon juice of half lemon 1 tbsp parsley 2 tbsp extra virgin olive oil, I use Iliada PDO Kalamata Extra Virgin Olive Oil (get from Amazon here) salt and black pepper, season to taste Prep time: 10 min and 60 min for the sauce vierge ..read more

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