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Spiced Chicken Thighs -makes 16 Ingredients: ​ 16 boneless & skinless chicken thighs 2 tbsp garlic paste 1 tbsp za'atar 3 tbsp allspice 1 tbsp Olive Oil 1 very large ziplock bag ​ Method: ​ Mix together the spices, garlic and oil in a very large ziplock bag. Add the chicken. Seal the bag and squish the meat together with the spice mix Leave to marinate in the fridge for at least an hour but better still, overnight. The next day, preheat the oven to 180C Put the chicken into a roasting tray, making sure that they are spread out well. You may very well need 2 trays! Bake in the oven for 45 mins until golden brown. ​

Broccoli, Cauliflower & Cannellini Bean Soup serves 6-8 Ingredients: ​ 2 heads broccoli, washed and chopped (incl stalks) 1 cauliflower, washed and chopped, leaves included 1 can cannellini beans, drained 1 large onion, diced 1 nutmeg (or 2-3 tsp) 1-1.5l vegetable/chicken stock s & p ​ Method: Fry the onion in a little oil for 5 mins Add the veg and stock ( the stock should just cover the veg) Bring to the boil and then turn to a simmer until the veg is soft but not soggy. Add the beans and nutmeg Blitz until silky smooth and season to taste ​

Breakfast Muffins serves 12 Ingredients: ​ 225g eating apples, cored, peeled and diced 250g plain flour ½ tsp salt 2 tsp baking powder 180ml milk 4 Tbsp runny honey 115g melted butter/dairy-free spread ½ Tbsp cinnamon 2 large eggs 1 medium banana, mashed 125g frozen or fresh berries of your choice ​ TOPPING: ​ In a small bowl, combine: ​ 25g oats 25g brown demarara sugar ½ tsp cinnamon 20g mixed seeds ​ METHOD: Line a 12 hole muffin tray with cases Preheat oven to 180℃ In a large bowl, combine flour, baking powder and salt. Mix well In another bowel, add the rest of the ingredients (not the topping) and mix very well. It will look lumpy Add the dry ingredients to the wet and combine very well with a spatula Fill each muffin case with the mixture and sprinkle on some topping Bake for 25 mins or until a skewer comes out clean leave to cool in the tin If freezing, take out one the night before and warm through in the microwave. ​

Hawaij-Spiced Chicken with Ptitim - serves 6-8 generously Hawaij is a Yeminite spice blend that I absolutely adore. It's slightly spicy but has a depth to it that permeates everything it soaks into. Ptitim are also known as Israeli couscous, although they are not like couscous at all and are in fact more of a pasta. I also adore these and sometimes simply eat them with some fried onion. If you don't like hawaij, use any middle eastern spice mix that you like. Ingredients: 2 tbsp olive oil 2 onions, diced 2 garlic cloves, minced 1 kg chicken breasts, skinned and boned (Chicken Supremes) 1 1/2 tbsp hawaij seasoning 1 carrot, ribboned/diced 4 cubes frozen spinach 2 sticks celery, finely sliced 200g/half a tin of chopped tomatoes 300g ptitim/Israeli couscous 500ml-1 litre of water Pinch caster sugar S&P ​ Method: ​ Heat the oil in a large casserole dish (that can heat on the stove). Add the onions and a pinch of salt. After a few mins, add the garlic and celery and stir well. After another few mins, add the hawaij and stir into the onion mix. Add the chicken and coat it in the spice mix. Cook the chicken on a medium heat until the chicken is nearly all white. Add the ptitim, tomatoes, carrots, pinch of sugar and spinach. Add the water till it reaches around a centimetre below the rim of your casserole dish and stir. Bring to the boil and simmer for about 10 mins. If the water looks although it'g going to completely boil away, add a little more. The ptitim should be nearly ready now, so taste and season with salt and pepper. Cook for a few mins longer if needed. This should be quite soupy. ​ ​ ​

Freezer I have a love-hate relationship with my freezer because I often forget what is in it. Every time I put leftovers in it, they are still there 6 months later! This is why I don't tend to batch cook. However, there are some staples that I keep in there. I haven't included the obvious ones such as bread, milk & meat. ​ Petit Pois Cauliflower Broccoli Chopped Spinach Mixed casserole vegetables Dairy free cream Herbs- if you have fresh herbs that are near to expiry, put them in the freezer & use them when you need them Curry leaves Raspberries Blueberries Strawberries Cut up banana that is too ripe to eat but perfect for smoothies Little bags with leftover red wine/white wine ( a brilliant trick learnt from Nigella Lawson. Perfect for when you just want to add a glass to bolognese/stew/casserole) Breadcrumbs- any time you have stale bread, don't throw it away, blitz it and store in the freezer Home made crumble mixture- make a double batch of topping next time you make a crumble, so that you can always make a quick dessert ​ ​ ​

Turkey Burgers -serves 6 Ingredients: ​ 500g turkey/chicken mince 1/2 red onion, diced very finely 1/2 can chickpeas, drained 1 egg 1 tsp garlic paste 1 tsp cumin 1 tsp tumeric 1/2 cup breadcrumbs S&P (season well) ​ Method: Combine all the ingredients in a mixing bowl and mix well with your hands! Make sure you have seasoned well with salt as the mince can be bland. Form the meat into 6 patties, making sure they are well pressed together. Put the burgers on a baking tray and drizzle with a little oil. Put them in the fridge for 20-30 mins to set a little. Preheat the oven to 180C. After 20 mins, put the burgers in the oven and cook for around 40 mins. Serve in pitta/burger buns, with salad and any condiments you like.

Cauliflower & Chickpea Curry serves 4-6 Ingredients: ​ 1 onion, diced 1 tbsp vegetable oil 1 large cauliflower, stalk and leaves removed and cut into florets 400g can of chickpeas, drained 1 tbsp black mustard seeds 1 fresh turmeric, grated/1 tsp ground powder 1 tsp fenugreek seeds 1/2 tsp cayenne 1/2 tbsp garam masala 350g passata/400g can chopped tomatoes 400ml can reduced fat coconut milk salt Pinch caster sugar ​ Method: Heat a large pan and add the black mustard seeds & fenugreek seeds to toast. When they start to pop, turn down the heat & add the oil, turmeric, garam masala and onion. Stir well. Add the cauliflower and stir to coat in the spice mix. Add the chickpeas and stir. Pour in the tomatoes and coconut milk, with a pinch of sugar. Add the cayenne and a pinch of salt. Stir and bring to a simmer for about 10-15mins unto the cauliflower has softened but still retains some bite. Taste and salt if needed. Serve with some fluffy basmati rice and some freshly chopped coriander. ​ ​

Barley Soup serves 8-10 My Omi and my Mum both made this soup and my family adore it. This is even better when eaten the next day and also freezes brilliantly. ​ Ingredients: ​ 1 medium brown onion, diced 1 tbsp oil 2 leeks, halved and sliced widthways 3 courgettes, diced 6 sticks of celery, sliced widthways 250g carrots, peeled and diced 125g pinhead barley 500g butterbeans/cannellini beans 4 litres vegetable/chicken stock ​ Method: Heat oil in a large saucepan. Turn the heat to medium and saute the onions for a minute. Then add the leeks and celery and saute for another few mins. Add the carrots and courgettes and stir well, until they have softened slightly. Add the stock and bring to the boil. Add the barley and simmer for about 20 mins. Add in the beans and simmer for another 10 mins. Ready! ​

Lentil Ragu serves 6 Ingredients: ​ 200g onions, diced 1 tbsp garlic paste/1 clove, crushed 2 carrots, diced 1 stick celery, diced ​ 500g ready cooked puy (brown) lentils 600ml vegan beef stock (or veg stock) 2 bay leaves 4 tsp soy sauce 1 tsp Worstershire Sauce 2 cloves black garlic, mushed 2 Tbsp crème fraiche Rapeseed/vegetable oil S&P ​ Method: Heat 2 Tbsp oil in a medium sized saucepan. Add the onions, celery and carrots, along with the tbsp garlic paste. Cook on a low-medium heat for 10-12mins until the vegetables have softened. Add the lentils and stock, along with the bay leaves, soy sauce, worstershire sauce and black garlic. Give this a good stir. Bring to the boil and turn down to simmer for 30 mins. Take out the bay leaves and season to taste, adding a little more stock to loosen if needed. Swirl through the crème fraiche if using and serve on some fluffy rice. ​

Chicken & Spinach Curry feeds 5 Ingredients: ​ 1.2kg boneless, skinless chicken thighs 2 large onions, sliced 2 cloves garlic, crushed 1 knob fresh ginger, peeled and grated 1 tbsp fennel seeds 1 tbsp coriander seeds 1 tbsp cumin seeds 1/2 tbsp nigella seeds 1 can chopped tomatoes 1 tbsp curry leaves 1 tbsp tomato puree 6 cubes frozen spinach 2 tbsp rapeseed oil 1 tsp caster sugar 1 red chilli (optional) ​ Method: ​ Dry fry the fennel, coriander, cumin and nigella seeds in a hot frying pan until you can start to smell the aroma of the spices. Take off the heat immediately or they will burn! Let the spices cool for a minute and then crush to a fairly fine powder in a mortar and pestle or any grinder. Heat the oil in the same frying pan and add the onions. After a few minutes add the ginger and garlic. Stir well to coat the onions. Whilst they are cooking, cut the thighs into quarters and add to the onion mixture until the chicken is browning on all sides. Add 3 tbsp of the spice mix and stir well to coat the chicken evenly. Add the tomatoes and spinach. Then fill the empty can with tap water and pour into the pan. Add the curry leaves, puree, sugar, salt and pepper. Add the chilli at this point if using. Bring to the boil and simmer for 30-40 mins. Taste and season again with salt, pepper and the remaining spice mixture if necessary. Serve with fluffy basmati rice. ​

Freekeh Salad with Baharat Spiced Beef This recipe came about whilst emptying my freezer and finding a lump of fairy steak at the bottom! I used the fresh herbs I had lying around, so this is not a prescriptive recipe! Freekeh are grains of green wheat that are lightly toasted and dried. It's deliciously nutty and used a lot in Levant cooking. Ingredients: ​ Around 400-500g whole fairy steak 1 tin chickpeas, drained 2 tsp cumin A handful each of fresh coriander, dill, mint, flat leaf parsley Good quality extra virgin Olive Oil Sea Salt 100g wholegrain freekeh 2 tsp Baharat spice mix Vegetable oil ​ Method: ​ Preheat oven to 220C. Slice the meat into thin strips. Add the baharat and 1 tbsp vegetable oil. Mix well. Heat 2 tbsp oil in a large pan and add the meat. Fry it for a few mins, stirring every so often. Take it out and put it in a bowl. Meanwhile, prepare the freekeh according the instructions on the packet. When it is ready, drain it well and let it cool down slightly. Whilst the freekeh is boiling, scatter the chickpeas onto a baking tray, drizzle with a little vegetable oil and sprinkle with the cumin. Use your hands to mix. Put the tray in the oven for 10 mins until slightly crispy. When these elements are ready and cool, find a beautiful serving dish. Add the freekeh, chickpeas and beef. Now finely chop all the herbs and add to the dish, keeping a few back for garnish. Scatter some sea salt and a good drizzle of oil. Mix everything together, very gently, with your hands. Scatter the rest of the herbs on top and serve.

Turmeric Salmon with Spiced Potatoes -serves 4 Ingredients: 700g salmon, skinned and cut into 4 equal pieces 1/2 tbsp tumeric 1 tbsp rapeseed oil ​ For the spiced potatoes: 1.2 kg white potatoes, peeled and cubed 1/2 tsp tumeric 2 tsp salt 1/2 tsp nigella seeds 1 tsp ground cumin sea salt rapeseed oil ​ Method: Mix together the oil and turmeric and rub all over the salmon. Put it in an oven proof dish. Boil the potatoes together with the 1.2 tsp turmeric and 2 tsp salt. Preheat the oven to 200C. When the potatoes are just beginning to break up, take them off the heat. Drain the potatoes in a colander and then put them back in the saucepan. Put a lid on and shake them for around 10 seconds. THIS IS ESSENTIAL, AS IT ADDS A CRISPINESS TO THE FINISHED POTATO THAT WOULD BE CRIMINAL TO LEAVE OUT! Put the potatoes in a roasting dish and add the nigella seeds, cumin and sea salt. Drizzle with about 2 tbsp rapeseed oil. Carefully mix into the potatoes. Now put the salmon and the potatoes into the oven. After 20-25 mins, take out the salmon and cover with tin foil. Turn the oven up to 230C. The potatoes should take another 10 mins or so but keep checking them. They are ready when they are crispy and golden brown. Serve with a green salad, or some steamed green vegetables.

Beef, Mushroom & Barley Stew -serves 6-8 This stew is much better the next day, when the flavours have had time to infuse. Ingredients: ​ 1.5kg fairy steaks, sliced into fairly large pieces 2 onions, sliced 300g mushrooms, sliced 1 tsp smoked paprika 1 tsp sweet paprika 2 bay leaves 1/2 cup pearl barley 1/2 cup dry red wine 1 tbsp vegetable oil Salt & pepper water ​ Method: ​ Get a deep casserole dish on the hob and heat the oil. Add the onions and a pinch of salt. Saute for a few minutes. Add the steaks and brown for a few mins. Add the mushrooms and fry for a further 4-5 mins. Add the wine and let the alcohol burn off for 5 mins. Add the paprika and stir well. Fill the dish with water, add 2 bay leaves and a good amount of salt and pepper. Bring to the boil, add the barley, then turn down the heat and simmer for about 45 mins, topping up with water if necessary during this time. Taste the stew. Season as necessary. It needs a good amount of sea salt in my opinion! I sometimes leave this in the oven overnight on less than 100C. It gives it a wonderful deep flavour. Serve with fluffy white rice.

Roasted Asparagus with a Sesame Dressing Ingredients: 350 g fine asparagus 1 tbsp sunflower oil 1 tsp toasted sesame oil 1 tbsp soy sauce 1 1/2 tsp caster sugar 1 tsp black sesame seeds Method: Steam the asparagus for around 4-5 mins until they are cooked but still retain a slight bite. Shake all other ingredients in a glass jar, except for the sesame seeds. Taste to see if it needs more sugar. Once the asparagus are cool, lay them out on a long flat dish. Drizzle with the dressing and then sprinkle with the black sesame seeds down the middle.

Green Shakshuka serves 1 Feel free to use up any green that you like. be creative as this is not really a recipe to stick to! This is my favourite breakfast ever as it's so simple, yet filling and nutritious. My only tip is that you buy the very best eggs you can afford. My egg of choice is a Burford Brown from Clarence Court. They are sold in Waitrose and on Ocado in the UK. Ingredients: ​ 2 large free range/organic eggs 2 handfuls of kale/cavolo nero( take out the stalks) 1 courgette, diced 1 spring onion, diced Rapeseed oil Sea Salt Urfa Chiili/Aleppo Pepper/Chilli flakes ​ Method: Heat the oil in a skillet/frying pan. Add whatever veg you are using and stir till softening for a few mins. Carefully break the eggs into the middle and turn the heat onto low. Cover the eggs with a pan lid if you don't eat the white to be too runny. Do this for a few mins as they steam quickly. Turn off the heat when the eggs are to your liking and sprinkle with chilli and sea salt. Eat out of the pan, ensuring you have some crusty bread to dip into it!

Curried Salmon Trout with Chickpeas serves 5 Ingredients: ​ 5 fillets of salmon trout, skin on 1/2 tbsp garam masala 1 tsp grated fresh ginger 2 tbsp olive oil 1 onion, diced 1 clove garlic, crushed or 1 tbsp garlic paste 4 cubes frozen chopped spinach 1/2 tbs nigella seeds 2 tins chickpeas, drained of liquid 1 tsp tumeric juice of half a lime ​ Method: Line a baking tray with parchment and pre-heatoven to 180C. Mix the garam masala and 1 tbsp oil in a bowl and spread it over the fish. Cover with foil and put in the oven for 30 mins. Meanwhile, heat 1 tbsp oil in a pan Add the onion and fry for around 2 mins Add the garlic, ginger and nigella seeds. Fry for 3-4 mins, stirring constantly. Add frozen spinach and the tins of drained chickpeas. Add a cup of water, turmeric, salt and pepper to taste. Let it boil until all the spinach has defrosted. Then add the juice of half a lime. Taste, taste , taste! It may need extra seasoning. ​

Chicken with Chickpeas- serves 4-6 This is literally the quickest dinner you could make but without losing all the flavour! Ingredients: ​ 8-10 boneless & skinless chicken thighs 1 tbsp shwarma spice mix ( or any other middle eastern spice mix you prefer) 1 tbsp garlic paste 1 can chickpeas, drained ​ Method: ​ Pre-heat the oven to 150C. Lay the chicken on a roasting tray. Sprinkle the spices and pour on the garlic paste. Massage well into all the chicken with your hands. I wear a disposable glove! Throw in the chickpeas and cover with foil. I usually cook this for at least 1.5 hours. For a more immediate dinner, leave the foil off and cook for 45 mins or so. ​ ​ ​

Spiced Mince serves 4-6 Ingredients: ​ 1kg lean beef mince 1 very large brown onion/2 smaller ones 3 cloves garlic, minced 2 tsp cumin 2 tsp turmeric 3 tsp garam masala 3 cubes frozen spinach, defrosted a little water 1 tbsp rapeseed oil ​ Method: Dice onions and fry in the oil for a few mins, with a pinch of salt. Add garlic and stir well. Add spices and stir well. Add mince, stirring until all is browned, then add the spinach. Add a little water and let it simmer for ten mins. Add salt and pepper to taste. Serve with fluffy rice and a green salad.

Spices I am a real spice fanatic. I think they can change an average dish into something truly remarkable. I used to keep all my spices on my windowsill but learnt that this was ruining their flavour. I still decant all my spices into labelled jars but now they are kept safely tucked away! I use old jam jars because they are a good size but you can use any small jars you like or just keep them in the original packaging. Here are my spice essentials. You will see that some of them overlap. I would also recommend investing in a marble mortar & pestle to grind your spices in. I tend to buy my spices from Spice Mountain in Borough Market or the Spice Shop in Notting Hill. Both have a vast array of spices on offer and if you can't get to the actual shops, both have online stores. Indian: Nigella seeds Mild, medium & hot curry powders Garam Massala Fennel Seeds Coriander Seeds Cumin Seeds Tumeric powder Yellow & black mustard seeds Coriander Powder ​ Middle Eastern: Za'atar (I get mine from Israel & I would suggest you go to a middle eastern supermarket for this) Cumin Allspice Coriander Powder Cumin seeds Coriander Seeds Fennel Seeds Shwarma Spice (I use the Pereg brand) Cinnamon Stick Cardamom Seeds- green & black ​ Asian: Chinese 5 spice powder Star anise Cinnamon Stick Kaffir Lime Leaves Ground ginger ​ Other: Fresh nutmeg Sweet paprika Smokey paprika Cayenne pepper Maldon salt/flaked sea salt Table salt Black peppercorns White pepper Oregano Italian seasoning Mixed spice ​ Not essential but nice to have anyway: Poppy seeds Saffron Barbarries Dried Rose Petals Harissa Paste Dukkah ​ ​ ​ ​ ​

Salmon Teriyaki (Skewers) Makes 20 skewers or 4 pieces of salmon Ingredients: ​ 20 small wooden skewers ( I get mine from Amazon as they are pre-soaked) 600g salmon 120ml soy sauce 180ml runny honey 1 tablespoon sesame oil 1 tsp cornflour + a little water to loosen 1 tablespoon sesame seeds (optional) ​ Method: Pre-heat oven to 200C and line a baking dish with baking paper. Cut salmon into cubes of roughly equal size. In a small bowl, whisk together all ingredients. TASTE IT NOW!! add more honey if you prefer it sweeter or more soy if you prefer it saltier. Put the salmon into the sauce and mix. If using skewers, thread each cube onto a skewer and place it in the baking dish in rows. If not, just place the salmon on the baking tray & sprinkle with sesame seeds if you are using. Mix the cornflour with the rest of the sauce. you can heat in a small saucepan until thick and glossy if you want but this is not necessary. Pour over the salmon Bake, uncovered for around 15-20 minutes or until the salmon is slightly browning. ​ ​ ​

Miso Ramen- serves 2 Ingredients : ​ 2 nests noodles of your choice 4 Tbsp brown rice miso 1 Tbsp white miso 1 small red onion, sliced 3 spring onions, sliced 1 Tbsp soy sauce 2 Tbsp sesame oil 1 litre boiling water 2 Tbsp grated ginger 600g green veg of your choice, such as green beans, pak choi, sugar snaps, broccoli 1.5 Tbsp runny honey 2 eggs, medium boiled and peeled black sesame seeds red chillis (optional) ​ Method: ​ Cook noodles according to packet instructions and leave till later Mix both miso pastes with 100ml of the water, in a medium sized saucepan. You want a runny paste Add onions and bring to boil. Add ginger, sesame oil, soy sauce and simmer for around 5 mins Add the rest of the boiling water and bring to the boil again Add honey and stir. Taste. Add more soy or honey if you need. Add the veg and cook for 3-4 mins as you want them to be crunchy. Taste!! Add the noodles to the soup and ladle into bowls Cut the eggs in half and place in the soup Sprinkle with sesame seeds, chilli and a drizzle of sesame oil

Spiced Lamb Shoulder- serves approx 6-8 adults This is a fabulously aromatic way to serve shoulder of lamb. It can be served 2 ways, both equally as delicious. ​ 1. On a bed of hummus, and drizzled with tahini, pomegranate molasses, pomegranate seeds and parsley, surrounded by za'atar flatbreads. 2. On a bed of flavoured couscous/freekeh. Ingredients: 1kg shoulder of lamb, bone in 2 tbsp coriander seeds 2 tbsp fennel seeds 1 tsp garlic paste/2 cloves garlic, minced 3 tbsp Olive Oil ​ Method: Dry roast the coriander and fennel seeds in a frying pan. Do this on a medium heat until you can smell the aroma. Remove from the heat immediately. Crush the spices in a mortar & pestle or spice grinder until they turn into a coarse powder. Turn out into a bowl and add the olive oil and garlic. Whisk till well combined. Put the lamb in a large roasting tray and make 3-4 small incisions with a knife. Pour the spice oil over the meat. Really massage this well into the meat with your hands. Cover and leave to chill in the fridge for a few hours/overnight if you have time. If you don't, then don't worry, the flavour will be milder as it will still marinate whilst the oven is heating up. Preheat oven to 130C. When the oven is ready, add a glass of water to the roasting dish and cover. Cook for 5-6 hours. If the meat can be easily removed from the bone, it is ready. If not, then leave in for another 30 mins or so. If you want it crispy, crank up the oven to 180C for 20-30mins and uncover the meat. Take out of the oven and shred with two forks. Serve as you wish. ​

Tofu Chow Mein- serves 4-5 Ingredients: ​ Marinade 450g Extra Firm Plain Tofu 1/2 Tbsp grated ginger 1 Tbsp sesame oil 1 Tbsp garlic paste 1/2 tsp black garlic sugar (or dark muscavado) 2 Tbsp soy sauce ​ 400g bag of ready-to-use stir fry vegetables 250-300g medium egg noodles sesame oil soy sauce ​ Method: ​ Preheat oven to 190°C Wrap tofu block in a clean tea towel and place a very heavy object on top. Do this for the time it takes for your oven to heat up Meanwhile whisk all marinade ingredients together in a bowl When oven is ready, unwrap tofu and pat dry with a piece of kitchen towel. Cut into large cubes and put into the marinade, ensuring all tofu is completely covered. Place on a non-stick baking sheet for around 20 mins until golden brown. Whilst that is cooking, prepare the noodles as per instructions on the packet and drain when ready. Once the tofu is ready and out of the oven, in a large pan, add a little oil and the bag of vegetables. Stir fry for around 5-8 mins. When they are nearly ready, add sesame oil and soy sauce to taste. Add in the cooked noodles and tofu and mix carefully as you don't want to break up the tofu. Serve in bowls.

Salmon with Sumac & Coriander Seeds serves 6 Ingredients: ​ 1kg salmon, skin on, cut into 6 pieces or left whole ½ Tbsp turmeric 1 Tbsp coriander seeds, crushed 1 Tbsp sumac 1 Tbsp garlic paste/minced garlic 1½Tbsp rapeseed oil ​ Method: ​ Preheat the oven to 180℃ Line a baking tray with baking parchment and put salmon in , skin side down Mix all ingredients together in a bowl and put 1 teaspoon of mixture onto each piece of salmon and spread to cover (or spread over whole salmon) Leave for 10 mins Place in the oven for 20 mins and grill for an extra 5 mins if you want it to be slightly crispier ​ ​ I served this on a bed of wholewheat Israeli couscous, to which I had added frozen spinach and turmeric. I also served with pickled sumac onions.

Butternut Squash & Spinach Curry - serves 6-8 Ingredients: 1 butternut squash, peeled & cubed 1/2 large red onion, sliced 1 tsp fennel seeds 1 tsp coriander seeds 1 tsp nigella seeds 5-10 curry leaves 1 tbsp vegetable oil 1 clove garlic, minced 1 fresh turmeric root grated ( but powder is fine) 1 thumb sized piece of ginger, grated 225g fresh spinach 1 cup frozen peas (optional) 1 tin chopped tomatoes 1/2 tin reduced fat coconut milk 1 tsp caster sugar Salt ​ Method: Put a dry frying pan onto a high heat and add the fence, coriander and nigella seeds. When you can smell the spices, add the teaspoon of oil and the onion. Stir for a few minutes until the onion begins to soften. Then add the ginger, tumeric and garlic and stir continuously for a couple of mins. Now add the squash. Stir to combine. Cook for around 5 mins. Add the spinach and watch it wilt! It will seem like an awful lot of spinach for all of 4 mins!! Once wilted, add the tomatoes, coconut milk, curry leaves and peas. Give it a good stir and add the teaspoon of sugar. Let it come to a boil and turn down to a simmer for about 10-15 mins. Taste to check the butternut is cooked- it should retain a little bite. Once you have tasted it, add enough salt to season. Taste again after a few mins and season again if necessary. Serve with steamed rice.

Leftover Chicken Curry This is a brilliant use for leftover chicken or turkey. ​ Ingredients: Leftover cooked chicken, skinned and torn into large pieces 1 red onion, sliced 3 carrots, diced 2 courgettes, diced 200g cavolo nero/kale, sliced 1 thumb-sized piece ginger, grated 2 garlic cloves, grated 1 stick fresh turmeric, grated (or 1 tsp powdered) 1/2 tsp fennel seeds 2 tsp coriander seeds 1 tbsp nigella seeds 1 tbsp vegetable oil 3 tins chopped tomatoes (1.2kg) 1/2 tin coconut cream ​ Method: ​ Dry roast the fennel seeds, coriander seeds and nigella seeds in a dry deep pan for a few mins, until they start to release a fragrant odour. Tip them out into a mortar and pestle or spice grinder and grind to a fine powder. Heat the oil in the same pan and add onions with a pinch of salt. Cook for 2 mins, stirring frequently. Add the garlic, ginger and turmeric. Stir and then add the spice powder. Stir until onion is coated evenly. Add the vegetables. Stir and cook for around 5 mins. Add the chicken and stir. Cook for around 8-10 mins on a LOW heat. Add the tomatoes and coconut cream. Stir and bring to the boil. Season with salt. Boil for around 10 mins and then taste. Season more if necessary. Serve in bowls, with fluffy basmati rice ​ ​ ​ ​

Poké Bowls Poké bowls are so simple to make and really you can add what you like! I will put some suggestions here and then show you three alternative dressings Ingredients: ​ Use any of the following: ​ Your base should be rice, whether it is black, red, wild or sushi rice ( sometimes I use noodles but this is not authentic! ​ Sashimi grade salmon or tuna DO NOT USE ANY OTHER FISH OTHER THAN SUSHI GRADE FROM THE FISHMONGER For a vegan version use marinated tofu ​ diced avocado shredded iceberg lettuce julienned carrots roasted suqash fresh corn cut off the cob and charred in a dry pan shelled edemame beans shredded nori seaweed spring onions black/white sesame seeds radishes ​ and one of the following: fresh red chillis, wasabi, sliced japapenōs ​ ​ Dressing 1: LIME ​ Juice and zest of two whole limes 2 Tbsp Extra Virgin Olive Oil 1 tsp caster sugar 1 tsp sea salt. Mix well. ​ Dressing 2: GINGER ​ 15g piece of ginger, grated finely 1 Tbsp sesame oil 2 Tbsp vegetable oil 6 Tbsp rice vinegar 1 Tbsp runny honey 1 tsp soy sauce Salt Mix Well ​ Dressing 3: MISO ​ 2 Tbsp miso (brown or red or for a sweet sauce, use white) 1 Tbsp tahini 1 tbsp lemon juice 1 tbsp honey 1 tsp sesame oil Mix well ​ ​ ​ ​ ​ ​ ​ ​ ​

Homework Café Healthy Waffles makes 18 quarters For about a year and a half, my friend Claire and I ran an after school homework café. Unfortunately it wasn't financially viable but we made some good, healthy snacks for the children to eat after a long day at school. You will need a waffle maker but they are very cheap. Ingredients: ​ 250g wholemeal flour 2½ tsp baking powder ½ tsp salt 350ml semi-skimmed milk 80g melted butter 2 large eggs ​ Method: ​ Mix together all ingredients and be sure there are no lumps Ladle some mixture into a hot waffle iron and wait for it to set. Repeat until all mixture is finished. Any unused waffles can be frozen and reheated in the toaster.

Smokey Roasted Red Peppers & Onions I made these as part of a Spanish Tapas meal. I promise you, they are divine! Ingredients: 2 very large onions, halved and sliced 2 tbsp rapeseed oil 2 cloves crushed garlic 1 tbsp smoked paprika 1/2 tbsp sweet paprika 5 large bell peppers- I use red & green ​ Method: Heat the oil in a large pan and add the onions, paprikas and garlic. Turn the heat down to low and stir till the paprika has coated the onions evenly. After around 5 minutes, add the peppers and a pinch of salt. Stir well. Cook for around 20-25 mins, stirring fairly frequently. The dish is ready when the vegetables are soft and sweet. If you feel the mixture is too dry, add a splash of water during the cooking process.

Spicy Sriracha Chicken Wings makes 40 wings Ingredients: ​ 20 chicken wings, halved to make 40 100g sriracha 4 Tbsp mirin 2 Tbsp runny honey 4 Tbsp rice vinegar 2 Tbsp black sesame seeds 1/4 tsp yuzu (lemon juice is fine) ​ Method: ​ Preheat oven to 200°C Mix all the ingredients together in a large bowl. Pour the sauce over the chicken wings and massage in well. Lay out in a single layer on a large baking tray and cook, uncovered, for 45-60 mins. The wings should be dark brown and sticky. Serve immediately. ​

Omi's Cheesecake - serves 10-12 My Omi taught me how to make this divine baked cheesecake. It is mouthwatering to eat and very simple to make. The measurements are slightly ad hoc but it doesn't seem to matter! Ingredients: ​ 8" round, loose base cake tin 2 packs digestives (400g) 3 tbsp butter, melted 680g curd cheese 1 small glass caster sugar 4 medium eggs ​ For the topping: 2 small cartons sour cream 1/2 small glass caster sugar 2 tsp vanilla extract ​ Method: ​ Preheat oven to 160º Crush the digestives to a fine crumb by placing them in a plastic ziplock bag, with all the air out. Lay a tea towel over the top and bash with a rolling pin, jar or I have even been known to do it with a butternut squash!!! Pu the crushed digestives into a mixing bowl and stir in the butter. press this mixture into the bottom of the cake tin, using the underside of a glass to push it into the sides. Chill in the fridge whilst you make the mixture. In a mixing bowl, whisk the rest of the ingredients until well combined. Pour over the biscuit base and put in the oven for 20 mins. After 20 mins, take out and cool for 20 mins. Meanwhile make the topping. Put all the topping ingredients into a bowl and mix well. Pour over the cooked cheesecake and bake in the oven for 10-12 mins. Take out of the oven. Don't worry if it's wobbly. It will set! Once completely cooled, let it set in the fridge overnight. The next day, carefully remove it from the tin and put it onto a large serving plate. I do not adorn with any fruit or chocolate as this is best eaten pure. ​

Crispy Curried Salmon serves 4-6 This is so easy and a fantastic mid-week family dinner. Ingredients: ​ 400g Salmon, cut into 4-6 pieces, skin off 1 tsp mild curry powder 1/2 tsp garam masala 3 tsp rapeseed oil 1 clove garlic, crushed/1 tsp garlic paste 30 g panko crumbs ​ Method: ​ Preheat the oven to 180C. Mix together all the ingredients, except for the panko crumbs and spread over the fish. Sprinkle the panko crumbs over the salmon. Cook uncovered for around 20 mins or until the panko crumbs are golden and the fish flakes easily.

Granola -makes loads!! This recipe is based on an original recipe by the iconic Nigella Lawson Ingredients: ​ 450g rolled oats 130g sunflower seeds 150g pumpkin seeds 180g apple sauce 1tsp mixed spice 2 tsp cinnamon 120g agave syrup 4 tbsp runny honey 100g soft brown sugar 280g almonds pinch salt 2 tbsp sunflower oil 400g raisins 2 dessertspoons ground flaxseed 1 dessertspoon chia seeds ​ Method: ​ Preheat oven to 170C Line a very large baking tray with baking parchment. Mix all ingredients in a large mixing bowl EXCEPT the raisins, flaxseed and chia seeds. Once mixed well, spread onto the baking tray and put into the oven. After 25 mins open the oven and using a large spoon, turn the granola over to make sure that it doesn't burn. Cook for another 15-20 mins. Take it out of the oven and leave to cool. Once cooled, break it up, leaving some larger clumps. Now add the rest of the ingredients and mix well. Pour into storage jars. I use Kilner jars as they are airtight. ​

Autmnal Vegetable Curry - serves 7-8 Ingredients: ​ 1/2 butternut squash, peeled & diced 1 onion, sliced 2 cloves crushed garlic 2cm piece ginger, grated 1 pack of cavolo nero, sliced (can use any dark leafy green vegetable) 2 tins chopped tomatoes small handful ( 20) curry leaves 3 tbsp medium curry powder 1 tsp tumeric 1 tin reduced fat coconut milk 1 tsp caster sugar water 2 tbsp sunflower oil Maldon salt ​ Method: ​ Heat the oil in a large saucepan Add the onions and 1 tsp salt. Cook on a medium heat for around 4-5 mins. Add the garlic and ginger and cook for a further minute. Add the rest of the spices and stir well. Add the squash and cook until it starts to brown slightly. Add the cavolo nero and stir. Add the tins of tomatoes & the coconut milk. Fill up 2 of the empty tins with water and add to the pan. Then add the sugar. Stir and then season REALLY well with salt. Do this slowly, tasting as you go. Bring to the boil and let it simmer for about 30-40 mins. Taste and season again if needed. Serve with fluffy basmati rice or naan bread.

Middle eastern spiced fishcakes Makes 8-10 fishcakes Ingredients: ​ 500g haddock/cod, diced 1 egg 1 cup breadcrumbs, plus more for coating 1/2 small onion 4 cubes frozen spinach, defrosted 1tsp sumac 2tsp cumin squeeze of garlic paste or 1 clove, crushed olive oil salt & pepper ​ Method: ​ Preheat oven to 180C and line a large baking dish with foil or greaseproof paper. Mix all ingredients in a large bowl, except for the extra breadcrumbs, which should be poured onto a plate. Take a small handful of the mixture and shape into a patty. Plop the patty onto the breadcrumbs and make sure all sides are coated. Repeat with the rest of the mixture until you have around 8-9 patties. Drizzle some oil over the top and put into the oven for around 30 mins or until starting to go golden brown. I served this with pitta, hummus and pickles but feel free to serve with whatever you want really! ​ ​ ​ ​ ​ ​ ​ ​ ​ ​

Beef Ramen -serves 6-8 Ingredients: Use whatever you fancy but I often use these vegetables because they hold up well in a soup. How you cut the vegetables is also up to you. There are no rules here! As there are a lot of ingredients, this looks complicated but i promise you it's not. If you w ant an even quicker version, buy a ready made pack of stir fry vegetables! ​ 1 pack sugar snap peas 1 pack fine green beans, sliced in half 1 corn on the cob, kernels cut off 2 carrots, julienned/spiralized/peeled 1 small bunch flat leaf parsley, sliced 1 pack fine asparagus, sliced in thirds 1 bunch spring onions, sliced 1 small bunch coriander (optional), sliced 1 stalk mint, leaves removed and sliced 2 small red chilli finely sliced (optional) 1 thumb piece ginger, grated finely 2 cloves garlic, minced Soy sauce Sesame Oil 1 litre beef/vegetable stock 1 pack fine rice noodles (or whatever noodles you prefer) 8 very thin fairy steaks/minute steaks, sliced into bite sized pieces S&P 1 tbsp vegetable oil ​ Method: ​ Prepare all the vegetables and meat in advance. Boil your kettle to the max. In a large saucepan heat the oil. Add the meat and let it brown for 2 mins, constantly stirring. Add the ginger and garlic and fry for 1 min. Add the rest of the vegetables and fry for a few mins. Add the stock and stir. Add approx 3 tbsp soy sauce and 1 tbsp sesame oil (you can add more later) and bring to the boil. Add the rice noodles, turn down the heat and simmer until soft (approx 4-5 mins) Now taste! You may want to add more soy/sesame oil now. Add the fresh herbs of your choice. Give the soup a good stir and season with salt and pepper and soy if you feel it needs it. Pour into bowls and top with the fresh chilli and more fresh herbs if you want. ​ ​ ​

Miso & Spring Onion Cod Serves 4-5 Ingredients: 1kg cod loin, skinnless & cut into large cubes 1 tsp runny honey 1 tbsp soy sauce 3 tbsp sweet white miso 1 bunch of spring onions, sliced into small rings 400g dried egg noodles, any thickness 2 tbsp sesame oil pak choi/sugar snap peas ​ Method: Mix all ingredients in a bowl and bake on 180C for about 20 minutes. Meanwhile, boil the kettle and soak your noodles according to the packet instructions. when ready, drain and stir in the sesame oil. Either stir fry or steam the green vegetables. To test if the fish is ready, take one cube and see if the fish inside is a lovely white colour and flakes easily. Put the noodles in a bowl, topped with the vegetables and fish. Enjoy x ​ ​ ​

Lamb Burgers -makes 6 Ingredients: ​ 500g minced lamb 1/2 red onion, diced very small 1 courgette, grated 1 carrot, grated 1 tsp garlic paste/1 clove garlic 1 tsp dried Italian herbs 1/2 cup breadcrumbs/matzo meal 1 egg S&P Sunflower Oil ​ Method: Combine all the ingredients in a mixing bowl and mix well with your hands! Form the meat into 6 patties, making sure they are well pressed together. Put the burgers on a baking tray and drizzle with a little oil. Put them in the fridge for 20-30 mins to set a little. Preheat the oven to 180C. After 20 mins, put the burgers in the oven and cook for around 40 mins. Serve in pitta/burger buns, with salad and any condiments you like.

Crispy Cod Cubes - serves 6 I served this with sticky sushi rice, which should be cooked before you start the fish, as it takes a while to cook. I also made some stir fried greens, with sesame oil and soy sauce. I simply covered the fish and placed it in a warm oven whilst the stir fry cooked. Ingredients: 1.25kg cod loin, skinned, boned and cut into large cubes 2 tbsp plain flour 2 tsp sweet paprika 3 eggs, beaten 4 tsp salt 150g panko breadcrumbs 250 ml rapeseed oil for shallow frying ​ Method: Line a baking tray with baking parchment and another with kitchen paper. Have 3 separate bowls; in the first put the flour, salt and paprika and mix till combined. In the second, put the egg and in the third, the breadcrumbs. Take each cod cube and first roll in the flour. Shake off excess. Then dip in the egg and again, shake off the excess. Then put the cod into the panko crumbs and pat. Make sure each side is covered. Put the cube in the prepared tray. Continue this method until all the cod is ready. In a deep frying pan, heat the oil. Put a little of the breadcrumb mixture into the pan with the oil. When it begins to bubble, the oil is hot enough. Shallow fry around one third of the fish, turning each piece after a few minutes or when it is golden brown. I use tongs to do this. When both sides are brown, take the cod carefully out of the oil and place onto the kitchen paper to drain. Continue to cook the rest of the fish until it is ready. Best served immediately ​ ​

Green Minestrone Soup - feeds a family of 5 Ingredients: ​ 2 small onions, sliced 2 large leeks, cut in half lengthways, then sliced 2 fat cloves garlic, peel left on, 2 large courgettes, diced 2 litres of veg/chicken stock 170g small pasta such as macaroni 1 can butterbeans, drained 2 large handfuls sliced kale 1 tbsp rapeseed oil Pinch Maldon salt Salt & Pepper Parmesan/fresh basil (optional) ​ Method: ​ ​Heat the oil in a large saucepan After around 30 seconds, add the onions, with a pinch of sea salt . After 3-4 mins add the leeks to the pan. After another 3-4 mins, add the courgettes and stir. Add the kale, followed by the stock and bring to the boil. Season with salt and pepper to taste. Add the pasta and cook according to instructions (usually around 8-10 mins). Throw in the garlic and butterbeans. Give a good stir and taste. You may need to add more seasoning now. Bring back to the boil, adding more water if too thick. Taste one last time. Serve with some grated cheese, such as parmesan and some fresh basil if you have any. ​ ​ ​

Super-quick Vegetable Soup- serves a fair few Ingredients: ​ I used the following ingredients but really, use whatever you have lying around in your fridge or freezer! The cauliflower made it very creamy though.. 1 onion, quartered 3 leeks, sliced 1/2 bag frozen cauliflower 1/2 bag frozen mixed vegetables 1.5 litres of vegetable/chicken stock 1 tbsp sunflower oil ​ Method: ​ Heat the oil in a saucepan and add onions and leeks. Fry for a few minutes. Add the rest of the vegetables and stock. Bring to the boil, then turn down the heat and simmer until the vegetables have softened. Turn off the heat and blend with a stick blender. Serve piping hot and with some delicious cheese quesadillas.

Mediterranean Salmon with a Panko Crust -serves 4 This recipe came about because I kept making the same salmon teriyaki nearly every week. Don't get me wrong, my family love it but I was bored of cooking it! Ingredients: 600-700g salmon, skin on ( one large piece) 1 tbsp garlic paste 1 tbsp dried oregano 5 tbsp panko breadcrumbs Juice of a lemon Sea Salt Rapeseed oil ​ Method: Line a baking dish with baking parchment and place the salmon on it, skin side down. Spread the garlic paste over the fish with the back of a spoon. Pour over the lemon juice. In a bowl, combine the breadcrumbs, salt and oregano. Spread the mixture over the fish and press down well. Drizzle with a little rapeseed oil. Set the fish aside and pre-heat the oven to 180C. When the oven has reached the correct temperature, place the fish in it to bake for 25-30 mins, until the top is beginning to go golden brown. Take the fish out and serve immediately. ​

Sweet- something indulgent

Whipped Avocado & Tarragon Dip Ingredients: ​ 1 1/2 medium ripe avocados 1/4 cup Quark 1 tsp Flat Leaf Parsley, finely chopped 1 tsp Lemon Juice 2 Sprigs Tarragon, leaves only 1 tsp Sea Salt ​ Method: ​ Combine all ingredients in a processor or bender until very smooth. Taste and add seasoning if necessary.

Slaw with an Oriental Dressing Ingredients: 2 carrots, julienned/spiralized 2 courgettes, julienned/spiralized 1/4 red cabbage cut into very thin slices on a mandolin ​ Dressing: 1/4 cup caster sugar 1/4 cup red wine vinegar 1/4 cup sunflower oil 2 tbsp light soy sauce 1 tbsp toasted sesame oil 1 tsp black/white sesame seeds ​ Method: Prepare all the vegetables but only mix them if you are serving within half an hour, otherwise keep them separate until you need them. Mix all the dressing ingredients well, in a glass jar. Pour most of the dressing over the vegetables and mix well with your hands. Add more dressing of you feel it's necessary. I like to pile this in the middle of a large plate or a wide bowl. ​

Green Beans with Black Mustard Seeds This is barely a recipe but it is so tasty that I have had to upload it. The picture here also shows chargrilled asparagus and leeks with cannellini beans and thyme. Ingredients: 450g fine green beans 1 tbsp black mustard seeds 1/2 tbsp rapeseed oil sea salt ​ Method: Heat the oil and mustard seeds in a small saucepan. When the seeds begin to pop, turn down the hear and add the beans. Stir well and let the beans cook, stirring every few minutes to make sure they don't burn. After about 8-10 mins, add the sea salt and serve.

Asian Beef Ribs -serves 8-10 ​ Ingredients: Large rack of beef ribs or 2 smaller ones (around 10 ribs) 2 cans Coke ​ For the marinade: Approx 4 tbsp runny honey 2 star anise 10-15 juniper berries Approx 2 tbsp soy sauce large piece ginger, peeled and grated 2 cloves garlic, minced 2 large pieces fresh orange peel ​ Method: Preheat oven to 150-160C Fit ribs into a roasting tin and pour over the coke. Cook for 2.5 hours, turning after 1 hour. Meanwhile make the marinade in a small saucepan. Add more soy/honey according to your taste. bring to the boil and then remove from the heat. After 2.5 hours, take the ribs out and pour away the gravy. Pour the marinade over the ribs and once cool, refrigerate. The next day, preheat oven to 200C. Add the ribs and cook for around 25 mins or until the ribs are nice and sticky. (Try to baste a few times during this part of the cooking time.) Cut the rack into individual ribs and serve with rice. ​ ​ ​

Leek & Cauliflower Soup Ingredients: ​ 1 whole cauliflower, cut into small pieces 1 brown onion, diced 2 leeks, trimmed and sliced 2 medium potatoes, diced (no need to peel) 2 tbsp chicken/vegetable stock powder 1 kettle of boiled water 1 tbsp sunflower/rapeseed oil salt & pepper ​ Method: Fry onion on a medium heat in a the oil for two minutes. Add the leeks and continue frying for another few minutes. The vegetables should not brown. Add the cauliflower and potatoes if using. Pour in the kettle of boiling water and stock powder. Let the vegetables boil until soft (10-15 mins). Turn off the heat and blend with a stick blender. Season well with salt and freshly ground black pepper. Add as much as you like, according to your taste ​ ​ ​ ​ ​

Fish Fingers I am not going to give quantities because it depends on the size of fish you buy. My recipe made 18 fish fingers today but it varies. The spices you add to the breadcrumbs are up to you. I use paprika but sometimes I use Italian herbs, oregano and freshly grated parmesan. Ingredients: 1 kg fresh haddock/cod, skinned & boned & cut into fingers 2 cups breadcrumbs 1-2 Tbsp full fat mayonnaise 1 tsp smoked paprika 1tsp table salt ​ Method: Put the breadcrumbs, salt and spices in a bowl. Put the mayonnaise in another bowl. Cut the fish into longish, fairly wide strips to look like fish fingers. Preheat the oven to 180C. Put all the fish in the mayonnaise bowl and mix until each piece is coated. A few pieces at a time, put the coated fish into the breadcrumbs and and pat to ensure they are completely covered. Put them in a lined baking try, side by side. Do this for all the fish. Put in the oven for around 40 minutes until the fish is golden brown. Serve with homemade chips and steamed peas for a healthier take on the traditional English meal!

Breakfast- a good start to the day...