SAFFRON LINGUINE WITH CHIPOTLE SHALLOTS & PICKLED CHILLIS

This intriguing sounding fusion recipe, by the never not inspiring Yotam Ottolenghi, had been on my 'to cook' list for a while but when I stumbled across saffron pasta at new foodie haven Eataly by Liverpool Street station I simply had to finally make it! 

Mainly because the original recipe calls for making your own saffron tagliatelle from scratch and with me yet to invest in a pasta making machine but also too committed to sticking to a recipe to use plain tagliatelle (which would work actually just fine here) I had been holding off making this until saffron scented linguine and me would finally cross paths and INDEED WE DID!

For Ottolenghi standards this dish is whipped up easily and quickly but the end result is full of wonderful textures (particularly the crispy chipotle shallots are a game changer), fresh and zingy flavours and ingredients that on paper shouldn't work together but create a rather outstanding and unusual pasta main.

Will make again.

INGREDIENTS

• 400g saffron linguine (though normal tagliatelle or linguine will do too)
• 50ml olive oil, plus 2 tbsp extra to serve
• 3 garlic cloves, peeled and crushed
• Salt and black pepper
• 3 tbsp parsley, finely chopped, plus 1 tbsp extra to serve
• 60g parmesan, finely grated 
• 120g ricotta
½ tsp saffron threads, soaked in 75ml boiling water for 1 hour

FOR THE CHIPOTLE SHALLOTS

• 2 tbsp olive oil
• 3-4 shallots, peeled, very thinly sliced (use a mandoline, ideally) and rings separated
• 2 tbsp maple syrup
• ¾ tsp coriander seeds
• ¾ tsp cumin seeds
• ½ tsp chipotle flakes 
• ¼ tsp salt

FOR THE PICKLED GREEN CHILLIES

• 2 green chillies, cut into thin rounds
• 2 tbsp rice vinegar
• ½ tsp caster sugar¼ tsp salt

METHOD

• Heat the oil in a large frying pan on a high flame, then add all the shallot ingredients and fry for seven minutes; use a spatula to separate the rings as they cook. 
• Turn the heat to medium-low, cook for six minutes more, until caramelised and a deep golden brown, then transfer to a plate lined with baking paper and spread the shallots out – they’ll be a bit sticky, but will crisp up a little as they cool.
• Mix all the ingredients for the pickled green chillies in a small bowl.
• Put 50ml oil, the garlic and a quarter-teaspoon of salt in a large saute pan on a medium-high heat, fry gently for two minutes, then turn off the heat.
• Bring a large pot of salted water to a boil. 
• Add the pasta and cook until al dente, then drain; reserve 140ml of the cooking water.
• Tip the hot pasta into the garlic pan and turn the heat to medium-high. 
• Add the reserved pasta water, the saffron and its water, the parsley and lots of pepper, and toss. 
• Add the parmesan bit by bit, tossing as it melts, for two to three minutes.
• Transfer the pasta to the serving bowls and dot with ricotta. 
• Top with the shallots, pickled chillies, a teaspoon and a half of the pickling liquid, the last of the parsley and a good grind of pepper, and serve at once.

WHITE ASPARAGUS RISOTTO WITH STRAWBERRIES

I told you my white asparagus obsession is not over yet and BOY this is one of the best dishes I have cooked, ever. 

It is literally the full essence and flavour of the white asparagus translated into a risotto, with sliced strawberries on top adding that unbeatable sweet / savoury combo that will tantalise your taste buds. 

What really makes this risotto so special is the way that every bit of the asparagus spear is used to flavour the risotto. 

A lot of the asparagus risotto recipes I found online were based on your classic veg / chicken stock risotto with  a splash of wine, the asparagus pretty much simply stirred through at the end and not realllyyyyyy flavouring the risotto in an impactful way.

Well not with this recipe! Yes, it takes a little more effort but WOW it makes it restaurant quality good, plus it works as well with green asparagus as with white so use the produce you can find!

The stalky ends of the asparagus, which are usually binned, are cooked in boiling water for 40 minutes to create a super fragrant asparagus stock, used here instead of your standard stock, to slowly cook your risotto rice, while a hand full of the cut up spears (of course preserving the precious tips as final garnish), are par boiled for a few minutes before being blitzed with a little cooking water into a silky puree. 

The puree gets then stirred into the cooked rice alongside a good helping of parmesan and butter before the final dish is topped with the rest of the remaining asparagus tips (steamed or par boiled to keep a good crunch), the sliced strawberries and a little thyme. 

It looks stunning and tastes like the pure essence of the star ingredient, achieved via the stock, puree and fresh asparagus on top. This is a dish that will wow and that is worth the labour of love that goes into it, trust me!

Serves 2-3

INGREDIENTS

• 750g of white asparagus (green will do too), peeled, ends cut of but kept for the stock
• vegetable oil, for frying
• 1 white onion, diced
• 300g of carnaroli risotto rice, or arborio rice
• 200ml of white wine
• 100g of butter
• 50g of parmesan
• Salt
• 15g strawberries 
• Fresh thyme 

METHOD

• Begin by making a quick asparagus stock using up the woody stalks, which usually would get thrown away. 
• Snap off the woody ends and place in a pan with a litre of water and a pinch of salt. 
• Bring to the boil and leave to simmer for 40 minutes, then remove the asparagus with a slotted spoon and keep the liquid warm
• 10 minutes before the stock is ready, heat a drizzle of vegetable oil in a large pan and add the onions and garlic with a pinch of salt. 
• Cook until soft and translucent (about 5 minutes)
• Add the rice and stir for a few minutes until it starts to toast a little. 
• Add the white wine and stir until it has evaporated
• Add ladles of warm asparagus stock one by one, each time letting the rice absorb the stock before adding the next. 
• Stir regularly to release the starch from the rice, which is what gives you a creamy risotto
• As the risotto is cooking, chop off the asparagus tips to be about 5cm long and set aside. 
• Divide the stalks into 2 equal piles (keeping all tips to one side).
• Cook one pile of the asparagus in salted boiling water for 3-4 minutes
• When the asparagus is soft, drain and reserve some of the cooking water. Place in a blender and blitz to a smooth puree, adding back in some of the cooking water if needed
• Taste the rice and when it is cooked just al dente you can stir in the purée and the sliced asparagus stalks, keeping some spears to use as garnish.
• Taste and season with salt, pepper.
• Beat in the butter and Parmesan, place a lid on the pan and leave off the heat to rest for 5 minutes.
• Steam your asparagus tips in the microwave for a couple of minutes (or pan fry if using green asparagus).
• Serve up the risotto and top with asparagus tips, sliced strawberries and some fresh thyme.

CAJUN SPICED PRAWN & CRAB MAC N CHEESE

I love pimping up a classic Mac n cheese and this Tex Mex inspired seafood version works an absolute treat! 

It may sound a little unusual but cajun spiced prawns, white crab and a paprika spiced creamy cheese sauce with condensed milk, as extra indulgent touch, transform this Mac n cheese into somewhat of a showstopper dish.

Even better, you can get the dish pretty much prepped to be oven ready which makes it ideal for a dinner party - more time for drinking and chatting with the humans you haven't seen for the last year and less stressing in the kitchen!

I even go as far as using a disposable bbq metal trays here to minimise the washing up after! We've spent enough time cooking for one, now it's time to eat well and and enjoy hosting ;)

Serves 3-4

INGREDIENTS

CAJUN PRAWNS

• 400g uncooked prawns
• 2 tablespoons olive oil 
• 1-2 Tbsp cajun seasoning (I used this mix)
• Pinch of Salt 
• Pinch of freshly ground black pepper

MAC

• 500g macaroni or similar type of pasta
• 400g uncooked prawns 
• 2 tins of white crab meat (I got mine at Waitrose)
• ¼ cup dried basil
• 1 cup whole milk 
• 2  cups lighter condensed milk 
• 1 tsp Paprika
• ¼ tsp Cayenne Pepper
• Salt 
• 2 large eggs, beaten 
• 4 cups mature cheddar cheese, grated 
• 2 cups mild cheddar cheese, grated 
• 2 cups gouda cheese, grated

METHOD

• Heat a large frying pan over medium heat. 
• In a medium bowl, add prawns, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the prawns.
• Once frying pan is hot, add prawns and cook, stirring constantly until shrimp is pink, 4-6 minutes. 
• Set aside.
• Preheat oven to 180C. 
• Lightly butter a baking tray and set aside.
• Bring a large pot of salted water to a boil over high heat. 
• Add macaroni and cook until al dente (look at package directions to see how long it takes). 
• Do not overcook.
• Drain well and transfer cooked pasta to a large bowl. 
• Mix in Cajun shrimp, crab chunks and basil. 
• Set aside.
• In a large bowl, add milk and evaporated milk and whisk to combine. 
• Add paprika, cayenne, salt and pepper and whisk to combine. 
• Taste the milk and adjust the seasonings to your liking.
• Once you're satisfied with the taste, add the eggs and beat until mixture is combined.
• Set aside 1 cup of the mature cheddar cheese and ½ cup of the gouda. 
• Add the remaining cheese to the milk mixture and stir to combine.
• Pour cheese mixture into macaroni and stir to combine. 
• Pour mixture into prepared baking tray. 
• Top with reserved cheeses.
•  Sprinkle more basil, paprika, salt, pepper and Cajun seasoning on top.
• Bake for 45-55 minutes or until top is golden. 
• Remove from oven and let it sit for about 25-30 minutes to set before serving.

WHITE CHOCOLATE, BROWNED BUTTER & COCONUT BLONDIES

OMFG. 

These blondies are pretty out of this world. Fudgy, filled with white chocolate chunks and speckled with desiccated they are already top notch but the browned butter takes them to the next level, adding a wonderfully nutty note. 

They do take a good 45 minutes to bake but the dough is mixed up in mere minutes and boy are they worth every minute involved in making them.

I ate so many the day after I had baked them that I felt slightly sick but there were ZERO regrets. 

One of the best things I have baked and a total crowd pleaser.

INGREDIENTS

• 225g unsalted butter
• 360g white chocolate, chopped into 1-2cm chunks (my go to cooking chocolate is this one from Waitrose)
• 3 large eggs, lightly beaten
• 1½ tsp vanilla extract
• 300g light soft brown sugar
• 250g plain flour
• 1½ tsp baking powder
• ½ tsp fine sea salt
• 100g desiccated coconut, plus extra for sprinkling

METHOD

• Preheat the oven to 180°C, fan 160°C, gas 4. 
• Line the base and sides of a 20cm square brownie tin with baking paper.
• Melt the butter in a pan, then allow to bubble gently, swirling the pan occasionally until it begins to turn brown and smell nutty – about 5 minutes, but watch it closely so it doesn’t burn. 
• Meanwhile, tip 180g of the white chocolate into a large mixing bowl. 
• When the butter is browned, remove from the heat and pour onto the chocolate. 
• Stir to melt.
• Leave to cool for 15 minutes, then gradually beat in the eggs, vanilla and sugar with a wooden spoon until combined. 
• Sift over the flour, baking powder and salt then add the coconut and fold in until combined. 
• Fold in the remaining 180g white chocolate chunks.
• Scrape into the prepared tin, top with some more coconut and bake for 40-45 minutes until golden brown on top, crisp at the edges and just set. 
• Blondies should be squidgy in the centre, so be careful not to over-bake.
• Leave to cool completely before removing from the tin (they may sink a little in the middle) then cut into squares to serve.

ASPARAGUS & POTATO CHEESE GRATIN

I told you my asparagus obsession is not close to being over and this gratin is all kinds of amazing. A cheesy sauce, with an extra kick from balsamic vinegar, nutmeg and a dash of mustard, gets poured over sliced up, boiled potatoes and steamed asparagus (I used a mix of white and green here but you do you) before being topped with more grated cheese and popped into the oven. 

A total one baking tray dinner that is delicious, filling and another yummy way to make the most of asparagus while it is in season!

SERVES 2-3

INGREDIENTS

• 800g boiled potatoes
• Salt
• 600g asparagus (I did a mix of green and white asparagus)
• 200g creme fraiche
• 200g double cream
• 1 tbsp mustard
• 2 tbsp balsamic vinegar
• A squeeze of fresh lemon juice
• 2 cloves of garlic
• 150g gruyere (grated) + more for topping
• Pepper
• Nutmeg
• Fresh chives, sliced 

METHOD

• Wash the potatoes, then boil them in salted water until cooked through (about 20-25 mins).
• In the meantime snap the woody ends off your asparagus and if using white asparagus don't forget to give them a peel as well.
• Steam the prepped asparagus in the microwave for a couple of minutes so it's cooked but has retained a crunch.
• For the sauce combine the creme fraiche, double cream, mustard, balsamic vinegar and lemon juice in a bowl.
• Peel and chop your garlic and add to the mix.
• Add the grated cheese and give the sauce a good mix before adding nutmeg, salt and pepper to taste.
• Pre-heat your oven to 200 celsius.
• Let the potatoes cool down a bit before slicing them into thick rounds (I left their skins on but feel free to peel the potatoes).
• Add the potato rounds to your baking tray and top with a layer of the cheese sauce.
• Spread the asparagus evenly on top of the potatoes and add the rest of the cheese sauce.
• Add some grated cheese on top and your gratin is ready for the oven!
• Bake for 25-30 minutes until golden brown on top. 
• Top with sliced chives and serve with a green salad!

WHITE ASPARAGUS WITH CARAMELISED PEACHES, BASIL & BURRATA

My white asparagus obsession continues and THANK GOD it is getting increasingly easy to find it in London. Indeed recently I have spotted it at Borough Market, the brand new foodie haven Eataly (a must visit for any foodie out there in any case since it opened its doors last week), a few fancy delis and Whole Foods. 

Yes, it is still a real treat (the kilo price can be eye-wateringly high) but white asparagus for me is a real seasonal culinary treat and a total must-try for anyone that enjoys the more readily available green asparagus. 

This starter especially elevates the white asparagus into something quite outstanding. Pan fried rather than boiled or steamed, it retains a wonderful crunch and works an absolute treat when combined with caramelised peaches (erm WOW), fresh basil, burrata and a good drizzle of balsamic reduction. 

I have made a few burrata starter concoctions in my time but this one was by far my favourite and the most wonderful way to intro anyone to white asparagus! BUT if you can't get your hands on any, British in season green asparagus will of course also do the trick!

My recipe for an equally amazing asparagus & potato gratin will follow later this week, don't you worry!

INGREDIENTS

• 1 shallot, finely chopped
• 1 clove of garlic, finely chopped
• 250g white asparagus (or green), ends trimmed then peeled, making sure you don't touch the tips
• 3 peaches, cut into quarters
• 2 tbsp olive oil
• Salt
• Pepper
• 2tbsp honey
• Bunch of basil
• 2 Burrata balls
• A good helping of balsamic reduction

METHOD

• Heat 1tbsp of olive oil in a large frying pan on a medium heat.
• Peel your asparagus, then cut into chunks, making sure you keep the tips intact.
• Add chopped onion, garlic and asparagus to the pan and sauté for 6-8 minutes.
• Season with salt and pepper.
• In the meantime wash your peaches, remove the core and cut into quarters.
• Using another pan, heat up the honey until it starts to caramelise on a medium-high heat.
• Add the quartered peaches to the pan and fry until golden and caramelised around the edges.
• Serve your caramelised peaches and sautéed asparagus on a bed of fresh basil, centred around the balls of burrata and topped with a drizzle of balsamic reduction.

MY ULTIMATE GUIDE TO LONDON'S BEST ALMOND CROISSANTS

Let's be honest, there hasn't been much to do in terms of fun activities in 2020 (or indeed 2021 thus far) so one had to find ways to keep entertained.  

Apart from walks (so many bloody walks), another national hobby and past time emerged: queuing for a takeaway flat white and fancy pastry mainly because this was about the closest thing anyone of us was going to get to a restaurant experience. 

This eventually inspired my mission to find London's best almond croissant. Really I blame my local coffee shop, and life line during times of Corona, Friends Of Ours, for getting me hooked on almond croissant. I was never a big fan of them before but their fresh-out-of-the-oven, oozing with almond paste, and topped with melted white chocolate version was SO good that I got a little obsessed with trying London's most hyped bakeries and their versions of this French classic.

There were some surprises, some disappointments and I learnt some rather useful tips if you want to get your hands on a heavenly flaky pastry rather than leave empty handed (mainly to get there as early as humanly possible on a weekend day).

So get out there and try some for yourself - hey it's not quite like a culinary tour of Italy but a pretty tasty culinary project for the time being.

FRIEND OF HOURS 

RATING: 5/5

This a pimped up almond croissant like no other, and I am not only say because Friends Of Ours is also my local coffee shop which has kept me sane, fed and supplied with good wine during the Pandemic. 

No, this croissant is special. Oozing with the most amazing almond paste, the croissants gets topped with melted white chocolate, more almond paste and flaked almonds. It sounds OTT and it is, but in the most utterly delicious of ways. 

They don't make too many of these beauties each day, so get down early! You will look like a total mess after eating it but will be back for more trust me!

OTTOLENGHI 

RATING: 5/5

In terms of perfecting a classic almond croissant you cannot get better than Ottolenghi's version. The pastry is impeccable, the almond paste full of flavour and the whole thing not overly sweet. 

I have been dreaming about having another one ever since my first bite and no other croissant has really compared to it ever since. 

The only caveat of getting your hands on one? These beauties (and their other breakfast items) are for now only sold during the week. The delis also only open at 10am which is not exactly ideal if you are working.  BUT there is always a way so make the most of a day off or bank holiday and walk, jog or cycle to one of their London branches, you will NOT regret it.

THE LITTLE BREAD PEDLAR 

RATING: 5/5

I had never heard of this little but mighty bakery in Southwark, about 10 minutes walk from Borough Market, until I started on my quest to find London's best almond croissant and did some online research, but boy am I glad I finally came The Little Bread Pedlar!

That is because it is quite possibly the best bakery I have come across in London, at least from the 3 pastries which I tried across a weekend, twice failing to score an almond croissant and instead trying an equally outstanding cinnamon bun (Copenhagen kinda good) and an awe strikingly amazing hazelnut chocolatine - a twice baked pain au chocolate, filled with hazelnut paste and drizzled with dark choc and more hazelnuts, which was on another note one of the best pastries I have had in my whole life and should get a shout out on it's own. 

The almond croissant I finally managed to get my hands on (last one left at 10:24am on a Sunday FYI) was also fantastic, a minor point reduction for the slightly dry top half of the croissant BUT don't even just come here for the croissant, this place is incredible and I am shocked I had not heard about it before. A firm new favourite on the London foodie map for me!

GAIL'S 

RATING: 3/5

This chocolate almond croissant from Gail's Bakery is a valiant effort for a chain bakery. Not amazing but still heads above what you would get at a Pret and the like! 

A good option, especially if you get an almond croissant craving a little later in the day as they usually have stocks to last till the late afternoon.

FLOR 

RATING: 2/5

Ooff. This is going to be a controversial one as Flor is one of those super insta hyped bakeries that people literally queue around the block for. 

After several failed attempts to buy an almond croissant - yes, getting here for 11am on Saturday IS too late to get about 90% of their baked goods for the day, I did finally get to try their almond croissant and.... well it was MEH. 

Edible, sure, not cheap at £4.5 and just not memorable or worth the effort of getting here at the crack of dawn on a weekend as they are only open Thursday-Sunday so IMO one to skip!

POPHAMS 

RATING: 3/5

A fine, not spectacular almond croissant from Pophams bakery with decent pastry quality. Be prepared to queue a good 20 mins + regardless the weeke day. If you are nearby a good option but no must visit.

PAVILLION 

RATING: 4/5

I LOVED the hint speculoos in this version from Pavilion as well as the wonderfully fragrant almond paste, plus you get quite the large croissant for your money so that there really weren't any complains from me. Indeed this was a very fine croissant that I would have any day!

There are a few branches in London and always a decent amount of baked goods available so you should be able to get your hands on a croissant on most days plus the staff is always super friendly and the vibe not too overbearingly hipster.

TAHINI OVERNIGHT OATS WITH MAPLE TAHINI SAUCE & FRESH FIGS

I am currently just a little bit obsessed with overnight oats as they are pretty much not only one of the tastiest but also healthiest breakfasts out there. 

I of course shared my recipe for cinnamon overnight oats the other day but I thought it was time to take things up a notch with this rather snazzy, and dare I say Ottolenghi inspired, take on baked oats

Because, as it turns out tahini and oats are a match made in heaven, especially with some maple syrup and fresh figs added! 

A total breakfast taste sensation that also happens to be vegan and very filling without weighing you down! A very dreamy and easy to make dish to set you up for the day in style.

Serves 1

INGREDIENTS

• 1 cup rolled oats
• 1 cup unsweetened almond milk
• 1-2 tablespoons maple syrup 
• 2 tablespoons tahini 
• 2 - 3 super ripe figs, quartered
• Sesame seeds (optional)

TAHINI MAPLE SAUCE

• ¼ cup tahini
• 2 tablespoons maple syrup
• 2 tablespoons almond milk
• ½ teaspoon ground cinnamon
• Pinch of salt

METHOD

• Combine all ingredients in a mason jar in this order: oats, almond milk, maple syrup, tahini, and stir well! 
• Put a lid on it and refrigerate overnight or for 6 - 8 hours.
• Mix the tahini, maple syrup, nut milk, cinnamon, and salt in a small bowl or small measuring cup until smooth, cover and refrigerate until your oats are ready.
• Remove the oats from the fridge, add to a bowl then finish with lashings of the tahini sauce and arrange the quartered figs on top.
• Add a final sprinkle of sesame seeds AND ENJOY!

BUTTERNUT SQUASH, RICOTTA AND SUN DRIED TOMATO LASAGNA WITH TOASTED PINE NUTS

This vegetarian lasagna is all kinds of fabulous and packed full of flavour! I am a massive fan of roasted butternut squash as it is, but here roasted until its tender enough to be mashed with a fork, it is combined with ricotta and chopped sun-dried tomato for the most delicious lasagna filling which even a meat lover won't be able to resist. 

A cheese sauce is spiced up with dried basil and plenty of nutmeg and the assembled lasagna gets topped with toasted pine nuts for extra crunch. 

Surprisingly light, a total crowd pleaser and the perfect main course to prep ahead of a dinner party, this lasagna is definitely a new favourite in my pasta repertoire.

Serves 3-4

INGREDIENTS

• 4 cups butternut squash, cubed (about 1 medium squash) 
• 2 tablespoons olive oil
• 1 tablespoon honey
• kosher salt and pepper
• 6 tablespoons butter
• 2 cloves garlic, minced or grated
• 1 tablespoon fresh sage, chopped 
• 1 tsp dried basil
• 1/4 cup flour
• 3 1/2 cups milk
• 1/4 teaspoon fresh grated nutmeg
• 1 cup Comte cheese, grated 
• 1 cup parmesan cheese, grated
• 1 x 250g packet ricotta
• 2 cups Gruyere, grated
• 1 jar oil packed sun-dried tomatoes, oil drained and chopped
• 1x packet fresh lasagna sheets 
• 2 tablespoons toasted pine nuts

INSTRUCTIONS

• Preheat oven to 225 degrees celsius. 
• Grease a 9x13 inch baking tray.
• On a baking sheet, toss together the butternut squash, olive oil, honey, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender. 
• Keep a few butternut squash cubes to top the lasagna with later
• Melt the butter in a medium sauce pan. 
• Add the garlic, sage, and basil and cook 30 seconds or until fragrant. 
• Whisk in the flour and cook for about 1 minute. Slowly add the milk. Stir in the nutmeg and season with salt and pepper. 
• Bring to a boil and stir for 1 minute. 
• Remove from heat and stir in the Comte cheese and 1/2 cup of parmesan cheese. 
• Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
• In a medium bowl, mash the roasted butternut squash until mostly smooth. 
• Stir in the ricotta, gruyere and sun-dried tomatoes.
• Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. 
• Top with 2-3 lasagna sheets. 
• Spread with 1/2 the butternut squash mixture and then another 1/4 of the cheese sauce. 
• Place another 3-4 lasagna sheets on top, and then top with the remaining butternut squash mixture and another 1/4 of the cheese sauce. 
• Add the remaining lasagna sheets and pour the remaining 1/4 of the cheese sauce over top. 
• Top with the remaining 1/2 cup of parmesan cheese, a few cubes of the roasted squash and a good scattering of pine nuts.
• Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit.
• Let stand 10 minutes before serving and enjoy!

CINNAMON OVERNIGHT OATS WITH VANILLA CREAM CHEESE TOPPING & BLUEBERRIES

A healthy wholesome breakfast that also tastes amazing? Yup, you heard right! I've seen overnight oats hyped in all corners of the internet but never made them until now because, not being a massive fan of porridge, I really didn't thin I would enjoy them much. 

Well turns out I was wrong! Soaking the oats in almond milk overnight gives them an almost custard like, creamy texture and with the right spices added to the mix this is a super yummy, filling and satisfying breakfast to set you up for the day. 

The cream cheese topping is not a must and a little indulgent but bloody fantastic, and hey this is still a lot more healthy than any morning pastry!

SERVES 1 

INGREDIENTS

• 3/4 cup rolled oats
• 1 cup almond milk
• 1 tsp cinnamon
• A good grating of fresh cardamon
• 1tbsp brown sugar 
• 1 tsp vanilla extract
• Handful of blueberries

CREAM CHEESE TOPPING

• 3 tbsp cream cheese
• A splash of vanilla extract 
• Icing sugar to taste

METHOD

• Add oats, cinnamon, cardamon, brown sugar and vanilla extract to a mason jar. 
• Mix until combined. 
• Add your almond milk and mix together. 
• Place in fridge for at least two hours but preferably overnight. 
• In a small bowl beat together cream cheese, vanilla and icing sugar, cover and leave until your oats are ready.
• Pour oat mixture into a bowl and top with cream cheese (or pip it if you are feeling fancy) and the blueberries AND ENJOY!

CREAMY NORI PASTA WITH ASPARGUS

Hear me out on this one. On paper this Japanese, Italian fusion dish sounds a little odd but the final dish is utterly out of this world and full of "Unami" taste notes. 

Kombu, dried, thick sheets of seaweed with distinctive and strong flavour, is used to first infuse the pasta cooking water and later the cream sauce.

Raw asparagus gets sliced up (turns out I have lived 29 years on this planet without realising HOW GOOD BARELY COOED, CRUNCHY ASPARAGUS IS?!) and tossed with the cream sauce, sliced red onion and the pasta before a splash of rice vinegar gets added for some extra zing. 

The final dish gets topped with seasoned nori sheets (often eaten as healthy snack), thinly sliced for lots of crunch, and a good helping of corse sea salt. 

The flavours once put together are outstanding, I can't quite describe why, but all the unusual elements create something quite special when fused  and make it one of the best and most interesting pasta creations I have made in my time in the kitchen. 

Leave the doubts to one side, find your nearest organic or Asian supermarket for the more niche ingredients and make this for dinner asap. You won't regret it.

SERVES 2

INGREDIENTS

• 20 grams of seasoned toasted nori (I got this from my local organic supermarket)
• 2 (4-inch) squares dasima or kombu (dried kelp) - again available at most Asian supermarkets and organic shops
• 1 tablespoon salt 
• 500g rigatoni 
• 1 ½ cups double cream 
• 1 red onion, halved and thinly sliced 
• 2 large garlic cloves, finely chopped
• 1 teaspoon freshly ground black pepper, plus more to taste 
• 1 teaspoon rice vinegar 
• 200g fresh green asparagus, thinly sliced at an angle 
• Flaky sea salt, for serving

METHOD

• Fold the toasted nori sheets in half and, with very sharp kitchen shears or a chef’s knife, slice into thin strips. 
• Set aside for serving. 
• In a large pot, combine 1 Kombu square with 8 cups cold tap water. 
• Bring the water to a boil and season with the kosher salt. 
• Tumble in the pasta and cook for half the time the package tells you is al dente. 
• Reserve 1 cup of the pasta water. 
• Drain the pasta, then add it back to the pot. (Discard the Kombu.) 
• Add the remaining Kombu square, cream, red onion, garlic, black pepper and reserved pasta water to the pasta. 
• Bring to a boil over high heat, then immediately reduce the heat to a gentle simmer. 
• Stirring occasionally, cook the pasta until the onion-infused cream has thickened significantly, thinly coating the noodles, 4 to 5 minutes. 
• Turn off the heat. 
• Add the vinegar and asparagus, and stir to combine for 1 minute. 
• The residual heat from the pasta will gently cook the asparagus to tender-crisp. 
• Divide the pasta among serving dishes, discarding the Kombu, and top with the reserved nori strips and a big sprinkle of flaky sea salt. 
• Serve immediately, before the nori wilts and turns soggy.

THE BEST AUBERGINES YOU'LL EVER HAVE: ROSA'S STIR FRIED CHILLI AUBERGINE WITH THAI BASIL

I am a big fan of aubergines in most recipes anyways but this super spicy and fragrant dish,which was inspired by my favourite Thai restaurant in London, Rosa's Thai, elevates this vegetable into something quite outstanding and very memorable! 

Perfect as light lunch for one, as main with rice, as side dish and generally when you need to wow and wake up your tastebuds a little!

INGREDIENTS

• 1 medium aubergine
• Corn flour
• Sunflower oil
• 3 garlic cloves
• 2–3 red chillies
• 2 tablespoons vegetable oil
• 2 tablespoons roasted chilli paste (available from Asian supermarkets)
• 1 tablespoon granulated sugar
• 1 tablespoon oyster sauce
• 3 tablespoon light soy sauce
• 1 teaspoon nam pla (Thai fish sauce)
• Large handful of Thai basil (available at Waitrose)

METHOD

• Slice your aubergine into chunks then lightly coat each chunk with corn flour. 
• Fry in a pan with sunflower oil until golden brown and set them aside. 

SAUCE

• Pound the garlic and chillies together using a mortar and pestle.
• Heat the oil in a wok set over a high heat, then stir-fry the garlic and chilli mixture until golden brown.
• Add the roasted chilli paste, stir well, then mix in the aubergine chunks.
• Be gentle so they don’t break into pieces.
• Add the sugar, oyster sauce, soy sauce, fish sauce and chicken stock. 
• Stir-fry for 3-5 minutes
• Stir in the basil leaves and remove from the heat.
• ENJOY!

SPRING GREEN RISOTTO WITH HAZELNUT PESTO & WHIPPED GOATS CHEESE

WOW, WOW, WOW. There are great home cooked dishes and then there are those rare cooking efforts that are truly restaurant worthy and this flavour packed green risotto with a wonderful roast hazelnut, parmesan and sesame oil pesto and the most creamy yet tangy whipped goats cheese is just that! 

Outdoor restaurant dining may be possible again in the UK from this week but if you haven't managed to get a booking, popular restaurants are literally booked out till June (or when the next lockdown will hit as the cynic in me thinks), this a pretty spectacular dish to serve up your nearest and dearest for an al fresco dinner in your garden, on your balcony or wherever you can find a bit of outdoor space close to your kitchen so you can host while being Covid safe of course!

INGREDIENTS

Serves 2

FOR THE GREEN PUREÉ

• 50g kale, any tough stalks removed
• 50g green aspargus
• 50g fresh parsley
• 50g baby spinach
• 75ml extra-virgin olive oil, plus extra to serve

FOR THE HAZELNUT PESTO

• 100g hazelnuts
• 3 tbsp freshly grated parmesan 
• 3 tbsp extra-virgin olive oil
• A few drops toasted sesame oil
• Dash red wine vinegar

FOR THE RISOTTO

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 large garlic cloves, thinly sliced
• 200g risotto rice
• 100ml dry white wine
• 450-550ml vegetable stock
• 100g soft goat’s cheese
• 3 tbsp double cream
• 50g butter
• Juice ½ lemon

METHOD

• Heat the oven to 200°C.
• To make the green purée, bring a pan of water to the boil and cook the kale and asparagus for 3 minutes. Drain and refresh under cold running water. 
• Put in a blender or food processor with the parsley, spinach, olive oil and plenty of seasoning, then blend until smooth.
• For the hazelnut pesto, put the nuts on a lipped baking tray and bake for 5-10 minutes until golden. 
• Cool a little, then coarsely chop by hand..
• Put in a small bowl and stir in the grated cheese, olive oil, sesame oil and vinegar. 
• Season to taste and set aside.
• For the risotto, heat a tablespoon of olive oil in a medium saucepan. 
• Add the onion and cook over a medium heat for a few minutes until softening but not coloured. 
• Add the garlic and cook for another minute. 
• Stir in the rice and cook for another minute, then pour in the wine and let it bubble until almost completely reduced.
• In a separate saucepan, heat the vegetable stock until simmering. 
• Add the stock to the rice (you might not need it all), a ladleful at a time, stirring. 
• Let the rice absorb most of the added stock before adding the next ladleful.
• Meanwhile, in a small bowl mix the goat’s cheese, cream and a glug of olive oil until smooth. 
• Season with salt and pepper, then set aside.
• Once the rice is al dente (cooked but with some bite), stir in the green purée and warm through. 
• Stir in the butter to give the risotto a shine, then season with salt, pepper and lemon juice. ry.
• Divide the risotto among serving plates and top with dollops of goat’s cheese and a scattering of pesto. ENJOY!