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Crostini with white bean purée

December 4, 2022

Totally stolen from Delicious after this divine dish was served at a friend’s one night.

Serves 8
Cook time: 25 minutes to make it, plus cooling time


  • 2 tbsp olive oil
  • 1 small onion, roughly chopped
  • 1 crushed garlic clove
  • 410g tin cannellini beans, drained and rinsed
  • 75 ml fresh chicken stock, hot
  • 2 tbsp EVOO
  • Good squeeze of lemon juice
  • 1 baguette or similar shaped bread, cut into 32 slices about 1 cm thick
  • For the black olive relish:
  • 50 g can anchovies in olive oil, drained and chopped
  • Small handful fresh flatleaf parsley, leaves finely chopped
  • 4 tbsp EVOO
  • 50g pitted black olives, chopped
  • 1 tbsp lemon juice


  1. Heat the olive oil in a saucepan over a medium heat. Add the onion and cook, stirring occasionally for 5 mins until soft. Add the garlic, cannellini beans, chicken stock and some seasoning and simmer for 4-5 minutes until the beans are tender. Leave to cool.
  2. Make the black olive relish by stirring all the ingredients together in a bowl. Season to taste with salt and pepper and set aside.
  3. Process the beans and their liquid in a blender or food processor with the EVOO and lemon juice. Season to taste. Can be served warm or at room temperature. The bean mixture will thicken as it cools so don’t worry if it seems watery at first.
  4. To make the crostini, put a griddle pan over a high heat until very hot. Toast the bread slices until very lightly charred on both sides.
  5. To serve, spread some white bean purée on top of each warm crostini and spoon over a little olive relish.


Tomato Soup

September 16, 2022

Super simple, super delicious, ready in half an hour

Serves 4
Cook time: 20 mins


  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, peeled and crushed
  • 2 x cans tomatoes
  • 1 cup water
  • 1 tbsp sugar
  • ¼ tsp celery seed (or ½ tsp celery salt)

  • ¼ tsp dried oregano
  • Chopped fresh parsley
  • Chopped fresh basil
  • Pinch chilli flakes
  • Salt & pepper
  • Sour cream and grated Parmesan to serve


  1. Heat butter and olive oil in a large saucepan over medium low heat. Cook onion until soft and translucent. Add tomatoes, garlic, water, sugar, celery seed, oregano, chilli flakes, salt and pepper. Bring to the boil, add parsley and basil,reduce heat, cover and simmer for 15 minutes.
  2. Remove from heat and purée in blender or with a stick. Return to heat and add salt and pepper to taste.
  3. Serve with a blob of sour cream, sprinkled with Parmesan and pepper. Delicious with garlic / olive / rosemary bread or toast.

Courgette, Haloumi & Preserved Lemon Fritters

September 9, 2022

Serves 8
Cook time: 25 mins


  • 2 large courgettes, grated
  • 1 red onion, grated
  • 2 teaspoons preserved lemon, finely chopped
  • 2 teaspoons dried oregano
  • 150g haloumi, grated
  • ½ cup plain flour
  • 1 egg, lightly beaten
  • ⅓ cup Greek yoghurt
  • Coriander leaves to serve


  1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
  2. Using hands, squeeze grated courgette and onion to remove excess liquid. This can also be done by twisting the courgette tightly in a tea towel. Transfer to a bowl. Add preserved lemon, oregano, haloumi, flour and egg. Season with salt and pepper. Stir.
  3. Roll heaped tablespoons of mixture to make 16 balls. Place on prepared tray. Using a fork, flatten slightly. Bake for 25 minutes, turning halfway through or until golden and firm.
  4. Top each fritter with a teaspoon of yoghurt. Season with pepper. Sprinkle with coriander & serve.

Madras Curry with Tomato Base or Creamy Base

September 7, 2022

Serves 4
Cook time: +/-20 mins

Ingredients for tomato base:

  • I onion, chopped or sliced thinly
  • Garlic, peeled and crushed
  • Knobbly of ginger, peeled and grated
  • Jar Pataks Madras curry paste
  • Can chopped tomatoes
  • Can coconut cream if making creamy base
  • 2 cups stock
  • 1 lemon, juiced
  • Cauliflower – or red pepper/pumpkin/spuds – whatever veg you fancy
  • Can chickpeas
  • Coriander stalks to garnish


  1. Fry the onion then add the garlic, ginger and curry paste and stir for 1 minute.
  2. Add the can of tomatoes plus 2 cups of stock and the juice of a lemon; or for the creamier base, add the tomotoes, 1 cup of stock and the coconut cream, but omit the lemon juice.
  3. Add your choice of veg and simmer until tender. Add the chickpeas. Season to taste – be careful not to over salt this dish as the curry paste is already quite salty. Serve garnished with coriander and yoghurt.

Thai Chicken Broth

September 7, 2022

Serves 4
Cook time: 20m


  • 2 tbsp vegetable oil
  • 2 long red chillis, reseeded & finely chopped
  • 2 garlic cloves, crushed
  • 3 cm piece ginger, grated
  • 750g shredded chicken (or raw chicken mince)
  • 6 spring onions, sliced
  • 400 ml can coconut cream
  • 1½ cups Massel chicken style liquid stock
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 large lime, juiced
  • Kaffir lime leaves
  • ½ cup coriander leaves


  1. Heat oil in a large saucepan over medium high heat. Add chillies, garlic and ginger. Cook, stirring for 1 minute or until aromatic. If using raw chicken, add it now. Add onions and stir until combined. Cook, stirring for 5 – 7 minutes until chicken is cooked through.
  2. Add coconut cream, stock, fish sauce, brown sugar, 2 tbsp lime juice and lime leaves. Stir until combined. If using cooked chicken, add it now. Bring to the boil, reduce heat to medium low and cook uncovered for 5 minutes for until fully heated through.
  3. Serve topped with coriander.

Veggie Sausage Rolls

September 6, 2022

Serves plenty
Cook time: 20-25 mins


  • 450g puff pastry
  • 100g pinhead oatmeal
  • 300ml vegetable stock
  • 2tbsp oil or butter
  • 1 onion, finely chopped
  • 200g chestnut mushrooms, finely chopped
  • 200g almond butter
  • 50g dried cranberries, roughly chopped (optional)
  • Fresh thyme, parsley, Italian herbs – whatever you feel like
  • Ground black pepper
  • 1tbsp (or less) Marmite


  1. Put the oatmeal in a pan with the stock, bring to a simmer, then turn down the heat and cook for about 10 mins until very thick. Let cool.
  2. Fry the onion in the oil until soft & golden then tip into a bowl and fry the mushrooms until soft and dry. Add to the onions and stir in the almond butter and oatmeal. Add remaining ingredients and taste check. Add the Marmite in stages as I found a whole tablespoon can make the mixture very salty.
  3. Heat oven to 220°C. Cut pastry into 20cm x 50cm sheets. Spoon filling down the long side of the pastry, paint egg along the other long side then roll as tightly as possible. With seam side down, cut into 3 cm pieces.
  4. Transfer to a baking sheet, brush with egg and use scissors or the tip of a knife to snip a small hold in the tops then sprinkle with sesame seeds.
    Bake for 20 – 25 minutes until golden.

Baked Salmon

August 30, 2022

Serves 4 – 6
Cook time: 25 mins


  • Salmon Fillets x 4 – 6
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • Paprika
  • Lemon juice – optional (for less sweet sauce)
  • Sprinkle of chilli flakes if you’d like some heat
  • Salt & Pepper
  • Chives for serving
  1. Pre-heat oven to 200°C.
  2. Mix honey, soy and garlic together.
  3. Season each piece of salmon with salt, pepper and paprika.
  4. Place each fillet on baking paper. Brush with glaze then fold paper over the salmon and pinch closed.
  5. Place on baking sheet and cook for 20 – 25 minutes for cooked through or 15 mins for raw stripe in centre.
  6. Sprinkle with chopped chives before serving.

Thanks to Heidi over at for this super simple recipe.

Goan Clam & Mussel Soup

August 9, 2022

Surprisingly delicious with short prep time (once the mussels have been de-bearded) and easy to make.

Serves 4
Cook time: 15 mins


  • 1kg fresh mussels / clams mix
  • olive oil , for frying
  • 1 onion , chopped
  • thumb-sized piece ginger , grated
  • 4 garlic cloves , crushed
  • 2 green chillies , chopped
  • 1 tsp black mustard seed
  • ½ tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 400ml coconut milk
  • coriander sprigs, to serve

1. Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.

2. Heat the oil in a flameproof casserole. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for 2-3 mins until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few mins to get everything mixed together.

3. Tip the mussels into the dish, cover, turn up the heat to maximum and boil for 3-4 mins until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over.

Red lentil, chickpea & chilli soup

August 9, 2022

Serves 4
Cook time: 25 mins

This is an old favourite from BBC Good Food that has been on rotation in our house for more than 10 years. Never goes out of favour.


  • 2tsp cumin seeds
  • Large pinch chilli flakes
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 140g red split lentils
  • 850ml vegetable stock or water
  • 400g can tomatoes
  • 200g can chickpeas (or half a 400g can), drained and rinsed
  • Small bunch coriander, roughly chopped
  • Greek yoghurt to serve


  1. Heat a large saucepan and dry fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min or until they start to jump in the pan and release aromas.
  2. Add 1tbsp olive oil and the chopped red onion and cook for 5 mins.
  3. Stir in the red lentils, 850ml stock or water and a can of tomatoes then bring to the boil. Simmer for 15 mins until lentils have softened.
  4. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas.
  5. Heat gently, season well and stir in the chopped coriander, reserving a few leaves. Finish with a dollop of yoghurt in each bowl and top with extra coriander leaves. Delicious with crusty bread.

Marinated Aubergines

August 3, 2022

Taken from who got it from Ellie who passed it on from her Italian friend, Cadia. Share and share alike :). Feel free to add other veg – charred red peppers would go especially well.

Serves 4
Cook time: 20 mins


  • 1 aubergine (sliced)
  • 1 clove garlic (crushed)
  • 1 red chilli (de-seeded and finely chopped)
  • 1 small bunch flat leaf parsley (chopped)
  • 1 tsp balsamic vinegar
  • juice of half lemon
  • olive oil
  • salt & pepper


  • Slice the aubergine into rounds and place on either a hot barbecue or grill pan and char on each side until softened. Turn frequently taking care not to burn the aubergine. Do not add any oil to either the pan or the aubergine as this will make the vegetable soggy. Once done set the aubergine aside to cool.
  • Place all the remaining ingredients into a bowl, add the cooled aubergine and mix well to combine. Transfer to a good sealing container, ensuring the olive oil completely covers the aubergine, if not then top up with more olive oil. Place in the fridge where the aubergine will keep well for a week if properly sealed.

Mushroom Burgers with Haloumi

July 13, 2022

Serves 4
Cook time: <30mins


  • 125g butter, softened
  • 2 tbsp finely chopped herbs (parsley, thyme, basil, oregano….)
  • 1 anchovy fillet
  • 1 garlic clove, finely chopped
  • 2 tsp curry powder
  • 1 lemon
  • 4 large portobello mushrooms
  • Salt & pepper
  • 1 cup good quality mayonnaise
  • 1 tbsp chipotle in adobo sauce (?!)
  • 4 slices haloumi
  • Plain flour for dusting
  • Pickles to serve
  • 4 burger buns of your choice, toasted on cut sides


  1. Mix butter with herbs, anchovy, garlic, curry powder and a squeeze of lemon juice to make a spreadable consistency.
  2. Heat a grill or barbecue until hot, brush mushrooms with herb butter, season and grill for 5 minutes on each side or until well cooked. Brush liberally with herb butter while cooking.
  3. Meanwhile mix mayonnaise with chipotle sauce and set aside. Dust haloumi with flour and cook on grill on both sides until golden and place on top of mushrooms. Squeeze over some lemon juice and dollop with spicy mayonnaise. Add pickles and serve. Leftover butter can be frozen.

Vegetarian Sausage Rolls

July 13, 2022

These are very yummy 😋

Makes a large batch
Cook time: 25 minutes


  • 450g puff pastry
  • 100g pinhead (steel cut) oatmeal
  • 300ml vegetable stock
  • 2 tbsp oil or butter
  • 1 onion, finely chopped
  • 200g chestnut mushrooms, finely chopped
  • 200g almond butter
  • 50g dried cranberries, roughly chopped (optional)
  • Fresh herbs – thyme, parsley, Italian herbs, whatever…
  • Ground black pepper
  • 1 tbsp (or less might be better) Marmite
  • 1 egg, beaten
  • Sesame seeds


  1. Put the oatmeal in the pan with the stock, bring it to a simmer then turn down the heat and cook for about 10 minutes until very thick. Let cool.
  2. Fry the onion in the oil until soft and golden then tip into a bowl and fry the mushrooms until soft and not too wet. Add to the onions and stir in the almond butter and oatmeal. Add remaining ingredients – start small with the Marmite, say a teaspoon and work up to your taste as you may find a whole tablespoon renders the mix too salty. Taste check. Heat oven to 220°C.
  3. Cut pastry to 20 x 50 cm. Spoon filling down the long side of the pastry, paint egg along the other long side then roll as tightly as possible. With seam side down cut into 3 cm pieces. Repeat until all the filling is used up.
  4. Transfer to a baking sheet, brush with egg and use scissors or the tip of a knife to snip a small hole in the tops and then sprinkle with sesame seeds. Bake for 20 – 25 minutes until golden.

Coleslaw Asian Style

July 13, 2022

This recipe is taken from Recipe Tin Eats, a brilliant food blog by Nagi in Sydney. I have made this slaw multiple times and love it – the dressing makes it pop. Nagi suggests having this with shredded chicken and says simply to bring a large pot of water to the boil, submerge room temperature chicken breasts in the water, put a lid on, bring back to the boil, remove from heat and leave for 20mins. Up to 45 mins is ok – it won’t overcook.
Check out Nagi’s site for loads of meals inspiration:

Serves 4 as a side


For the Slaw:

  • 1.5 cups green or Chinese cabbage, shredded
  • 1.5 cups red cabbage, shredded
  • 1 large carrot, julienned
  • 3 spring onions
  • 4g / ¼ cup chopped coriander leaves
  • 4g / ¼ cup chopped mint leaves
  • Asian fried shallots to garnish

For the Dressing:

  • 1.5 tbsp rice vinegar
  • 1.5 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tbsp lime juice
  • 1.5 tbsp peanut oil
  • 1 dsp sugar
  • Red chilli, about a half, chopped
  • 1 garlic clove, crushed


  1. Combine the dressing ingredients in a jar and shake well.
  2. Combine the salad ingredients except the shallots.
  3. Pour over the dressing and toss to combine. Garnish with shallots and serve.
  4. If using poached chicken, allow to cool, shred or slice and toss in with the slaw.

Chilli Con Carne

July 11, 2022

Serves 10
Cook time:


  • 1.25kg shoulder pork, cubed (or mince if you prefer)
  • 2 tbsp malt vinegar
  • Sugar
  • 8 tbsp cooking oil
  • 2 bay leaves
  • 1.2 litres pinto or kidney or your choice of beans
  • 2 cloves garlic
  • 2 onions
  • 4 green chillis
  • Fresh coriander
  • 1 tsp cinnamon
  • 10 cloves (or fewer if , like me, you’re not a fan…)
  • 1/2 tsp oregano
  • 1/2 tsp marjoram
  • 1 tsp sesame seeds
  • 2 – 4 tbsp chilli powder
  • 1 – 2 tsp cayenne pepper
  • 6 tbsp tomato purée
  • 400g can crushed tomatoes
  • Salt & pepper


  1. Season the meat with the vinegar, half a tsp salt, pepper and a pinch of sugar and leave to marinate for 20 minutes.
  2. Heat the oil and when it is very hot lightly fry the meat in it. Remove the meat and simmer it with the bay leaves in 1.2 litres water until tender.
  3. Meanwhile roughly chop the garlic, onions and chillies. Then put 150ml or so of liquid from the beans, the garlic, onion, chillies, herbs and spices together in a blender and liquidise. Fry the mixture in the remaining oil for about 2 minutes, stirring constantly.
  4. Strain the meat and add it to the mixture together with the tomato purée, tomatoes and beans; simmer gently, stirring occasionally so that it does not stick. Add a little water if it’s too dry.
  5. Serve with rice, sour cream and grated cheese.

This dish freezes well and can be kept in the fridge for up to 3 days..

Nuts & Seeds Slice

July 10, 2022

Added bonus – they’re low carb if you’re cutting down on sugar. They’re also very filling and make a great breakfast-on-the-go.

Serves – makes 12 slices
Cook time: 20 minutes


  • 1 cup almonds
  • 1 cup sunflower seeds
  • 1 cup unsweetened coconut flakes
  • ½ cup pumpkin seeds
  • ⅓ cup your favourite nut butter
  • ¼ coconut oil
  • ⅓ cup sugar substitute, such as stevia, monk fruit, coconut sugar etc
  • 2 tsp vanilla extract
  • ½ tsp (or less) cinnamon
  • ½ tsp (or less) sea salt
  • 2 eggs


  1. Preheat oven to 175°C and line a 20cm x 20cm baking tin with parchment paper.
  2. In a large bowl, stir together the almonds, sunflower seeds, coconut flakes and pumpkin seeds.
  3. In a small saucepan, stir together the nut butter, coconut oil and sweetener and heat for 2 – 3 minutes over low heat until everything is smooth and combined.
  4. Remove from the heat and stir in vanilla extract, cinnamon (if using) and salt. Pour over the nut/seed mixture and stir.
  5. Add the eggs and stir together until all the dry ingredients are coated with wet ingredients. Transfer to the tin and use a spatula to press down firmly into a flat, even layer.
  6. Bake for 20 minutes until the edges are lightly browned.
  7. Allow to cool completely. Use the parchment paper to remove from the pan, and use a sharp knife to slice into 12 even bars.