Even though we had a (brief) hint of spring in the air recently, it is still, at least for now, still definitely still soup sort of weather and I am a little bit obsessed with this katsu curry udon noodle soup with panko prawns and alll the trimmings! It looks super impressive plated up and is surprisingly easy to prep, thanks to some pre-made shortcut elements, and will be added to the regular recipe rotation. SERVES 2 INGREDIENTS FOR THE CURRY 3 Tsp butter 1 large onion ⅛ tsp salt 2-3 Tbsp white miso paste 1 inch fresh ginger 3 large garlic cloves 3 Tbsp Mirin 1 - 1 1/2 Tbsp soy sau ..read more

Spring is in the air and this pasta concoction is basically the new season on a plate!  A creamy sauce with leeks (my fav), dill and a touch of Boursin gets tossed with rigatoni before getting topped with a pan fried salmon fillet and the most irresistible honey and mustard drizzle! Zingy, nutritious and super easy to make! Will be making again!! SERVES 2 INGREDIENTS  3 leeks 400g rigatoni 2 garlic cloves knob of butter bunch of dill 2 salmon pieces 30g parmesan 300ml double cream 1 tbsp Boursin  olive oil 1 tbsp dijon mustard 1 tbsp honey Salt & pepper METHOD Cook t ..read more

I am in absolute awe of this amazing lasagne that fuses Italian, Brazilian and Mexican culinary elements into something quite extraordinary, quite possible the best lasagne I have ever had. Instead of the usual beef ragù, here finely minced garlic, onion, cherry tomatoes and king prawns are sautéed before habernero chilli, tomato puree, miso paste, white wine and fish stock are added to create the most flavourful and punchy prawn ragout. This ragù gets layered up with lasagne sheets and a surprisingly great béchamel substitute, a mix of cream, chives and parmesan, before the finished c ..read more

My entire Instagram explore page is basically salmon and butter bean recipes because really that is all I have been eating of late! In fact like most millennials I am OBSESSED with the humble butter bean, Somehow butter beans feel luxurious and comforting whilst also being pretty good for you and are a very tasty and filling component for any vegetarian main. Here they work wonders once again as part of this delicious gratin where a butter bean, cream, sage and red onion sauce is sandwiched between layers of sliced butternut squash and gruyere..the perfect supper whilst we wait for spring t ..read more

Once a week I treat myself to Marks & Spencers 'Best Ever Prawn Sandwich' and honestly it never fails to deliver, call me basic but it is one of my favourite food moments every time! The sandwich's greatness however did not stop me from attempting my own pimped up version at home and BOY was my creation good!!!! Using Japanese kewpie mayo, luscious brioche bread and fresh herbs really elevates this sandwich into a dish worthy of a dinner, served with side of crips of course, and I can't wait to make this again! Makes 1 sandwich (with some leftover prawn mix) and requires a little free ..read more

Thai red curry paste is one of my favourite Asian staples to cook with and I have used it as part of numerous recipes featured on the blog. Still, I am always on the search of perfecting my Thai red curry broth and this vegan friendly, super speedy Thai Red curry noodle soup with Tofu, green veg and chopped peanuts may just be my new favourite and is ready to serve in less than 30 mins. All the good stuff in a bowl and the perfect supper for a rainy day. SERVES 2  INGREDIENTS 3 Garlic Cloves 15g Fresh Ginger ¾ Shallot 200g deep fried tofu (available in Asian supermarkets) 1 tsp Soy Sauc ..read more

This is the perfect one-tray dinner that is healthy,  packed full of flavour and super easy to make! Filling, nutritious and ideal to set you up for the week ahead... a new favourite! SERVES 2 INGREDIENTS 2 cod fillets 1/2 white onion 1 clove of garlic 1/2 tsp dried oregano 1/2 tsp fennel seeds 400g drained butter beans 50ml white wine 1/2 vegetable stock cube 1/2 lemon 150g green beans TO SERVE Bunch of dill FOR THE AIOLI Whole garlic bulb, roasted in the oven wrapped in foil for 40 mins 1/4 lemon 100g mayonaise FOR THE GREEN BEAN SALSA 50g green beans 1/2 lemon 1/2 tsp Dijon ..read more

This seriously insta hyped dish from Carbone, a hip restaurant in Paris, has been flooding my feed for the last few fashion weeks, and I have been craving it ever since I laid my eyes on this bowl of homemade, luscious pici pasta with cacao e Pepe sauce and marinated egg yolk online. I was therefore super excited when I found a make-at-home version that was super fun and surprisingly easy to make! A real show stopper of a recipe and almost as good as having the original dish in Paris (almost!). INGREDIENTS Marinaded Egg Yolks 2 Egg yolks Soy sauce enough to cover the egg yolks half ..read more

If a French onion soup and a Japanese ramen would have a baby it would be this banging recipe which may just be my favourite fusion recipe! INGREDIENTS 2 tbsp Unsalted Butter 2 tbsp Vegetable Oil 4 r LargOnions 4 Garlic Cloves 125 ml White Wine 2 Sprigs Thyme 400g Ramen Noodles FOR THE STOCK 1 tbsp Honey 2 tbsp Dark Soy Sauce 1 tbsp Fish Sauce 1 Beef Stock Cube (I used a "beef flavour" veggie version) 800 ml Water ¼ tsp Ground White Pepper TO SERVE Cheddar Cheese 2 tbsp Onions 4 tbsp Crispy Shallots 2Egg Yolks 2 tbsp Salted Butter 2 tbsp Toasted Sesame Seeds 2 tbsp Sesame Oil 2 tbsp ..read more

When I was still eating poultry many, many years ago I used to LOVE hoisin duck in all its forms (particularly the Pret duck wrap) so I loved the idea of hoisin noodles topped with veggie friendly, and addictively crunchy and moorish deep fried shredded mushrooms. Deep frying sounds like a faff but is super quick and easy to and so worth it for the end result, a sort of luxe takeaway done at home that is a new favourite! SERVES 2 200g Oyster Mushrooms 3 tbsp Cornflour 1 tsp Salt 1 tsp Chinese 5 Spice 3 tbsp Hoisin Sauce 1 tbsp Tahini 3 tbsp Soy Sauce 1 tbsp Dark Soy Sauce 2 tbsp Sesame Oil ..read more