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Protein shakeIngredients150g/5½oz fat free Greek yoghurt100g/3½oz blueberries175ml/6fl oz almond milk1 tsp honey100g/3½o...
18/02/2026

Protein shake

Ingredients
150g/5½oz fat free Greek yoghurt
100g/3½oz blueberries
175ml/6fl oz almond milk
1 tsp honey
100g/3½oz silken tofu
15g/½oz smooth peanut butter, to serve

Kale smoothieIngredients40g/1½oz fresh kale, washed well and any tough stalks removed1 apple, quartered and thickly slic...
18/02/2026

Kale smoothie

Ingredients
40g/1½oz fresh kale, washed well and any tough stalks removed
1 apple, quartered and thickly sliced (unpeeled)
½ mango, peeled and thickly sliced (around 115g/4oz mango flesh)
1 lime, finely grated zest and juice only
6 ice cubes

Baked hake with brown butter and samphire dressingIngredientsFor the brine (optional)100g/3½oz table salt40g/1½oz caster...
12/02/2026

Baked hake with brown butter and samphire dressing

Ingredients
For the brine (optional)
100g/3½oz table salt
40g/1½oz caster sugar
6 thyme sprigs
6 rosemary sprigs
4 garlic cloves, skin on and crushed
5 black peppercorns
5 coriander seeds
For the croûtons
½ tbsp olive oil
200g/7oz day-old bread, torn into small pieces (tin-style loaf is ideal)
2 pinches Cornish sea salt
3 pinches ground mace (or nutmeg)
40g/1½oz salted butter
1 garlic clove, finely grated or chopped
For the hake
4 hake fillets (about 180–200g/6¼–7oz each)
250g/9oz unsalted butter, diced
dash olive oil
1 small shallot, peeled and finely diced
1 garlic clove, finely chopped
50g/1¾oz samphire
1 tbsp lemon juice
½ tsp chopped dried seaweed salad
1 tsp chopped fresh chives
1 tsp chopped fresh flatleaf parsley
½ lemon, zest only
½ lime, zest only
sea salt and freshly ground black pepper

Beef stew and dumplingsIngredientsFor the beef stew2 tbsp olive oil25g/1oz butter750g/1lb 10oz beef braising steak, chop...
20/01/2026

Beef stew and dumplings

Ingredients
For the beef stew
2 tbsp olive oil
25g/1oz butter
750g/1lb 10oz beef braising steak, chopped into bite-sized pieces
2 tbsp plain flour
2 garlic cloves, crushed
175g/6oz baby onions, peeled (or large onions, sliced)
150g/5oz celery, cut into large chunks
150g/5oz carrots, cut into large chunks
2 leeks, roughly chopped
200g/7oz swede, cut into large chunks
150ml/5fl oz red wine
500ml/18fl oz beef stock
2 bay leaves
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
3 tbsp chopped fresh flatleaf parsley
Worcestershire sauce, to taste
1 tbsp balsamic vinegar, or to taste
salt and freshly ground black pepper
For the dumplings
125g/4½oz plain flour, plus extra for dusting
1 tsp baking powder
pinch salt
60g/2½oz suet
To serve
mashed potato
1 tbsp chopped flatleaf parsley

Chicken chilliIngredients1 tbsp olive oil or lard1 large red onion, sliced2 garlic cloves, finely chopped1 tsp dried ore...
16/12/2025

Chicken chilli

Ingredients
1 tbsp olive oil or lard
1 large red onion, sliced
2 garlic cloves, finely chopped
1 tsp dried oregano
1 bay leaf
1 tsp ground cumin
¼–1 tsp chilli powder, to taste
1 tsp Spanish smoked paprika
bunch coriander, stalks finely chopped, leaves roughly chopped
4 chicken thighs, skin removed and boneless, cut into chunks
2 x 400g tins kidney or black beans, drained and rinsed
250g/9oz passata
200ml/7fl oz chicken stock (or use 250g/9oz more passata)
1 tsp cider vinegar
1 tsp flaky sea salt, plus extra for seasoning
2–3 squares dark chocolate
freshly ground black pepper
To serve
300g/10½oz rice, cooked according to packet instructions
1 ripe avocado, sliced
4 tbsp soured cream
Method
Heat the oil or lard in a saucepan and gently fry the onion for about 10 minutes, or until softened.

Add the garlic, oregano, bay leaf, cumin, chilli powder, paprika and coriander stalks and continue to cook on a low heat for a minute.

Add the chicken, beans, passata, stock, cider vinegar and salt. Bring to the boil, then reduce the heat and cook gently for 15 minutes, stirring occasionally. Stir in the chocolate and cook for another 5 minutes.

Taste and season with salt and pepper, if desired. Scatter over the coriander leaves and serve with rice, sliced avocado and a dollop of soured cream.

Pumpkin soupIngredients1 large onion, chopped2 carrots, peeled and chopped2 garlic cloves1 bay leaf25g/1oz unsalted butt...
24/10/2025

Pumpkin soup

Ingredients

1 large onion, chopped
2 carrots, peeled and chopped
2 garlic cloves
1 bay leaf
25g/1oz unsalted butter
2 tbsp olive oil
1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped
1 medium-sized floury potato, such as Maris Piper, roughly chopped
1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed
100ml/3½fl oz double cream
3 tbsp pumpkin seeds
salt and freshly ground black pepper

Radicchio, chestnut and blue cheese saladIngredientsFor the dressing1 lime, juice only1 orange, juice only1 tsp wholegra...
06/08/2025

Radicchio, chestnut and blue cheese salad

Ingredients

For the dressing
1 lime, juice only
1 orange, juice only
1 tsp wholegrain mustard
1 tsp honey
1 tbsp olive oil
1 drop toasted sesame oil
pinch sea salt flakes

For the salad
1 large or 2 small heads radicchio, torn into bite-sized pieces
100g/3½oz vacuum packed chestnuts, broken up into small pieces
100g/3½oz sharp blue cheese, such as Gorgonzola or Stilton, cold and crumbled

Rice saladIngredients125g/4½oz basmati rice75g/75g/2⅔oz red rice25g/1oz flaked almonds25g/1oz pecans, roughly chopped2 t...
06/08/2025

Rice salad

Ingredients
125g/4½oz basmati rice
75g/75g/2⅔oz red rice
25g/1oz flaked almonds
25g/1oz pecans, roughly chopped
2 tbsp pumpkin seeds
100g/3½oz podded peas
100g/3½oz podded broad beans
125g/4½oz cherry tomatoes
1 small ridged cucumber
12 breakfast radishes, trimmed
6 spring onions, trimmed
1 large roasted red pepper from a jar, drained
½ small bunch mint, roughly chopped
1 small bunch dill, roughly chopped
1 small bunch flatleaf parsley, roughly chopped
1 handful wild rocket leaves
200g/7oz feta, crumbled (optional)

For the dressing
1 large garlic clove, crushed
2 tbsp pomegranate molasses
1 tbsp lemon juice
4 tbsp extra virgin olive oil
salt and freshly ground black pepper

Easy pad ThaiIngredients1 tbsp dried shrimps (optional)100g dried rice stick noodles3 tbsp vegetable oil2 eggs, lightly ...
04/06/2025

Easy pad Thai

Ingredients
1 tbsp dried shrimps (optional)
100g dried rice stick noodles
3 tbsp vegetable oil
2 eggs, lightly beaten
2 garlic cloves, smashed
200g small fresh prawns, peeled
100g bean sprouts, rinsed
2 spring onion greens, chopped into 3cm/1in lengths
3 tbsp Thai fish sauce (nam pla)
1 tbsp tomato ketchup
2 tbsp lime juice
½ tsp dried chilli flakes or cayenne
1 tbsp palm or brown sugar
2 tbsp roasted peanuts, lightly crushed
2 tbsp coriander sprigs
1 lime, quartered

Salmon pastaIngredients160g/5¾oz short pasta, such as penne25g/1oz butter1 tbsp olive oil1 large leek, thinly sliced4 sp...
04/06/2025

Salmon pasta

Ingredients
160g/5¾oz short pasta, such as penne
25g/1oz butter
1 tbsp olive oil
1 large leek, thinly sliced
4 spring onions, thinly sliced
1 tbsp fresh thyme leaves
2 x 120g/4¼oz salmon fillets, skin removed
1 lemon, zest and juice
3 tbsp full-fat crème fraîche
salt and freshly ground black pepper

Egg coconut masala curry (egg moilee)This is a nice, simple vegetarian egg curry with a delicate coconut masala. The who...
19/05/2025

Egg coconut masala curry (egg moilee)

This is a nice, simple vegetarian egg curry with a delicate coconut masala. The whole eggs are fried first then finished off in the curry.

Ingredients
3 tbsp vegetable oil
6 free-range eggs, hard-boiled, peeled and left whole
1 tsp ground turmeric
1 tsp Kashmiri chilli powder
400ml/14fl oz coconut milk
2 medium red onions, very thinly sliced
4cm/1½in fresh root ginger, finely shredded
3 fresh green chillies, thinly sliced, with seeds
½ tsp salt
1 tsp sugar
handful of coriander leaves, chopped
½ tsp garam masala
To serve
boiled basmati rice

Method
Heat the oil in a heavy-based saucepan or karahi over a medium heat, add the whole eggs and fry for 1–2 minutes, or until lightly coloured, then add the turmeric and chilli powder and cook for another 30 seconds. Stir in the coconut milk and bring to a simmer.
Add the onions, ginger, chillies and salt, and simmer for five minutes, or until the coconut milk has reduced in volume by half and the onions are just softened, adding a splash of water if it becomes too thick. Stir in the sugar and coriander and sprinkle with garam masala. Halve the eggs, and serve with rice.

Duck pancakes with hoisin sauceRecreate the classic Chinese restaurant dish with our easy recipe for duck pancakes.Ingre...
19/05/2025

Duck pancakes with hoisin sauce

Recreate the classic Chinese restaurant dish with our easy recipe for duck pancakes.

Ingredients
4 duck breasts, about 175g/6oz each, skin removed
½ tsp Chinese five-spice powder
2 tbsp sesame oil
100ml/3½fl oz hoisin sauce
freshly ground black pepper
1 bunch spring onions, cut into matchsticks, to serve
½ cucumber, halved, seeds removed and cut into matchsticks, to serve
8–10 ready-made Chinese-style pancakes (or mini flour tortillas), warmed, to serve

Method
Cut the duck into thin strips and toss in the five-spice powder. Season with pepper. Heat the sesame oil in a frying pan or wok and add the duck. Stir-fry for 3–4 minutes until cooked through, then add the hoisin sauce. Continue to cook for about 1 minute, until the duck is thickly coated with the sauce.
Transfer the duck to a warmed dish, arrange the spring onions and cucumber in a bowl, unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic.

Address

Cloch Road
London
67

Telephone

+447893759875

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