THE BEST EVER MEAT FREE BOLOGNESE

I have been meat free since my early teens and have never really missed meat in any shape or form in the years that have passed since. 

However I have always had very, very fond memory of my mum's bolognese, the sort of dish that evokes childhood memories and a sense of nostalgia that is hard to replicate when you have sworn off mince for good.

I was therefore instantly intrigued by the sound of this vegetarian friendly bolognese, which uses pulsed Shitaki mushrooms and cauliflower plus plenty of spices and herbs to create an incredibly mince like texture which also delivers the warmth and depth of a bolognese with not a fake meat product in sight.

I truly wasn't sure what to expect here but the end result was pretty impressive, I really felt like I was having a bolognese, just a lot lighter and without any animals harmed and can't wait to make this for a crowd - I reckon even the biggest carnivores I know would struggle to not love this dish.

A total game changer of a recipe that let's me recreate one of my most treasured childhood and that should be part of everyone's cooking repertoire, trust me!

Serves 2

INGREDIENTS

• 300g shiitake mushrooms, stems removed
• 1 medium head of cauliflower ), broken into florets
• ¼ cup plus 2 Tbsp. extra-virgin olive oil,
• 4 Tbsp. unsalted butter, divided
• 1 onion, finely chopped
• 6 garlic cloves, thinly sliced
• 1 red chilli, finely sliced
• 1 Tbsp. finely chopped fresh rosemary
• ⅓ cup tomato puree
• Salt
• 450g ricatoni
• 1 cup parmesan, grated
• 3 Tbsp. finely chopped parsley
• ½ lemon

METHOD

• Pulse mushrooms in a food processor until finely chopped. 
• Transfer to a small bowl. 
• Wipe out food processor bowl.
• Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
• Heat ¼ cup oil and 2 Tbsp. butter in a large frying pan. 
• Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes. 
• Add onion and 2 Tbsp. oil to pot. 
• Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes. 
• Add garlic, chilli, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. 
• Add tomato puree and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. 
• Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes. 
• Season with salt, then keep warm over low heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.
• Using a slotted spoon, transfer pasta to pot with sauce. 
• Add 1 cup Parmesan, remaining 2 Tbsp. butter, and 1 cup pasta cooking liquid. 
• Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. 
• Remove from heat and stir in parsley. 
• Taste and adjust seasoning with salt. 
• Finely zest lemon over pasta and toss once more.
• Divide pasta among bowls AND ENJOY!

HOMEMADE PIZZA WITH BURRATA & SUN-DRIED TOMATO, ROCKET, PINE NUT TOPPING

My burrata obsession is showing no signs of ending any time soon so I simply HAD to try burrata in a baked form and as a pizza topping and boy it did not disappoint! 

Indeed this wasn't just any pizza, it was a vegetarian's dream - topped with a gooey mix of parmesan, mozzarella and of course burrata, pan fried mushrooms and asparagus, chilli flakes and as most interesting final touch after the pizza had baked away in the oven, a most fragrant rocket, sun-dried tomato and pine nut sort of salad topping that gave a wonderful contrasting texture and flavour dimension to the dish.

You can buy ready made dough but I found this recipe pretty idiot proof and fast to prep during the day, ready for the most delicious to be made by hand for dinner!

Far from your average margarita, a pretty statement worthy pizza that will wow a crowd!

Serves 2 

INGREDIENTS

Pizza Dough

• 1 1/2 cups flour
• 1/2 cup warm water
• 1 1/2 teaspoons active dry yeast
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1 tablespoon oil

Toppings

• 6 tablespoons olive divided
• 220g mushrooms
• 1 small bunch asparagus ends trimmed and then cut into 3rds or 4ths
• 1/4 teaspoon chilli flake
• Good pinch of salt and pepper
• 1/4 cup packed fresh basil chopped
• 1 clove small garlic minced or grated
• 2 tablespoons parmesan cheese grated
• 1 1/2 cups mozzarella cheese shredded
• 4-8 ounces burrata cheese
• 2 cups fresh rocket
• 2 tablespoons oil packed sun-dried tomatoes oil drained and reserved
• 1 tablespoons 
• 2 tablespoons toasted pine nuts

METHOD

For the Dough:

• In a large bowl, combine water, yeast and honey. 
• Mix with a spoon, then let sit until foamy, about 10 minutes. 
• Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. 
• Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. 
• You can also do all the mixing and kneading in your stand mixer with the dough hook attachment. 
• Now rub the same bowl with olive oil, then place the dough inside, turning to coat. 
• Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

To assemble the Pizza:

• When the dough is ready, start assembling the pizzas. 
• Preheat the oven to 220 celsius.
• Heat a large frying pan over medium heat, add 1 tablespoon olive oil and once hot add the mushrooms and asparagus. 
• Cook over medium heat for 5 minutes or until the veggies are just slightly cooked and softened. 
• Season with salt, pepper and crushed red pepper. 
• Remove from the heat and set aside.
• Once the pizza dough is ready, lightly flour a counter. 
• Use your hands or a rolling pin to roll the dough out until you have a flattened disk. 
• Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. 
• Drizzle at least 2 tablespoons of olive oil over the pizza dough. 
• Add the chopped basil, garlic and parmesan, spread out evenly over the pizza. 
• Add the mozzarella cheese and then sprinkle the veggies over the pizza.
• Break the burrata up over the top.
• Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey.
• Meanwhile add the rocket and sun-dried tomatoes to a bowl and toss with 1-2 tablespoons of the reserved sun-dried tomato oil, toasted pine nuts, 1 tablespoon balsamic and a pinch of salt and pepper, toss well and set aside until ready to use.
• Remove the pizza from the oven and serve the rocket salad over top the pizza, or on the side. 
• Slice and EAT!

SQUID INK LINGUINE WITH PRAWNS & BURRATA

THANK GOD summer appears to be back this weekend and if you need some cooking inspo look no further than this pasta dish that literally screams ITALIAN HOLIDAY, a real bonus as most of us are probably not going to make it anywhere near Sicily, Capri or Sardinia this year. 

Squid ink pasta is not a must but does add a wow factor and most well stocked delis should have it!

A super easy to make dinner that will not fail to impress - best served with an Aperol Spritz on a balmy summer evening.

Serves 2

INGREDIENTS

• 500g squid ink pasta
• 400g cooked king prawns
• 3 tablespoons butter
• 1 tablespoon garlic cloves (minced)
• 4 cups cherry tomatoes
• 1 tablespoon honey
• Lemon juice and zest from one small lemon
• 1/2 teaspoon chilli flakes
• 2 tablespoons parsley (finely chopped)
• Black pepper and salt- to taste

FOR SERVING

• 2 fresh burrata balls

METHOD

• Bring a large pot of salted water to a boil. 
• Add the squid ink pasta and cook according to package instructions until al dente. 
• Reserve 1 cup of pasta water before draining. Drain and keep aside.
• In a large frying pan melt butter over medium heat. 
• Add the tomatoes to the frying pan. 
• Season with salt and red chilli flakes
• Cook until the tomatoes start to pop, about 3-4 minutes. 
• Add the garlic and cook until fragrant, about 40-50 seconds.
• Reduce the heat to low, add 1/4 cup of reserved pasta water, honey , lemon juice and zest. 
• Season with salt and pepper. 
• Bring to a simmer and cook for 5-7 minutes or until the sauce thicken slightly.
• Add the cooked pasta and prawns. 
• Mix well. If needed , add more pasta water to thin the sauce.
• Divide the pasta between the bowls and top with burrata.
• Enjoy!

STICKY TOFFEE PUDDING TRAYBAKE

Inspired by the scrumptious baked goods I got to enjoy in Yorkshire the other week, I thought I would try my hand at something a little more British inspired than my usual baking and this tray bake twist on the classic sticky toffee pudding was AMAZING!

Disclaimer: the caramel sauce isn't the easiest to perfect and took me two attempts to make, I blame a slightly off double cream, but the rest of the bake is whipped up super fast and won't leave a huge kitchen mess to clean up.

The sponge ends up super moist and is packed with flavourful dates - I don't usually like doughy things but seriously I could not stop eating this! 

Best eaten with a scoop of vanilla ice cream or a helping of creme fraiche and equally delicious at room temperature as it is warmed up for a hot second in the microwave.

A new favourite bake!

INGREDIENTS

• 1 x 250g pack dried, chopped dates
• 75g softened butter 
• 175g light muscovado sugar 
• 2 medium eggs, beaten
• ½ tsp bicarbonate of soda
• 175g self-raising flour
• 1 tsp mixed spice
• ½ tsp vanilla extract

FOR THE SAUCE

• 100g light muscovado sugar
• 100g butter
• 1 x 150ml carton double cream
• Pinch of sea salt

METHOD

• Preheat the oven to 180°C, fan 160°C, gas 4. 
• Lightly butter a 20 x 30cm traybake tin at least 2.5cm deep.
• Put the dates on a chopping board and roughly chop, then put in a medium pan with 250ml boiling water. Bring to the boil then cook for 2-3 minutes to just soften the dates. 
• Pour into a large shallow bowl and mash with a fork.
• Put the butter and sugar in a mixing bowl and beat until light and creamy; gradually add the eggs and beat well. 
• Add the bicarbonate of soda to the dates – it will foam up – stir well, then add to the cake mixture with the flour, spice and vanilla, and beat with a wooden spoon until combined.
• Pour the mixture into the tin and bake for 25 minutes or until the mixture feels firm to the touch in the centre.
• Meanwhile put all the sauce ingredients into a medium pan and bring to the boil. 
• Cook for 1-2 minutes until thickened slightly.
• Let the sauce cool slightly then generously pour over your tray bake, sprinkle on top some flakey sea salt with AND ENJOY!

A WEEKEND IN YORK

I had the absolute pleasure to head up to York for the weekend to celebrate the baby shower of one of my longest and dearest friends and decided to make a weekend out of London of it rather than just going north for the day!

I mean let's be honest, it is not going to be the summer of exotic trips and I reached a point at which I was getting sick of being in London. 

Don't get me wrong, I will never not love this city but I was literally doing the same walks, the same weekend activities and the same weekly schedule over and over again and it was slowly but surely driving me a little bit insane.

Even though I was only in York for a bit less than 3 days I got to properly detach myself from the hustle and bustle of London life and enjoy this beautiful city which has surprisingly many hipster friendly spots on offer that can totally hold their own compared to the capital's culinary scene!

It may not be New York (LOL) but York is a lovely little city, filled with the most wonderfully friendly Yorkshire people and for me offered the perfect break from Covid reality. 

I will be back that is for sure and not only to meet my friend's family addition, but also because I left a little bit of my heart in York.

HOW TO GET THERE: LNER

Plan ahead when it come to travelling to York because I did not and ended paying £86 for my return ticket. Book in advance and travel at off peak and you can easily get a return for under £60, or even less with a rail card. 

The LNER trains themselves are super modern, spacious and equipped with board bistro which means the 2 hours and 20 minutes from Kings Cross to York will pass in no time! PS: the station is a manageable 10-15 minute walk from the city centre, even with luggage!

WHERE TO STAY: THE GRANGE

I am going to be honest here. With staycations being the only safe bet when it comes to holidaying this year there wasn't much choice in terms of hotels with availability and the ones that were still free definitely weren't cheap BUT hey a year stuck in ones own 4 walls makes going to a hotel an event so I treated myself a little bit!

The Grange ended up a lovely choice, not quite high end boutique standards, but located in a wonderful old Edwardian and very grand building. 

The room, though on the small size, won me over with its incredibly comfy bed and amazing rain forest shower and altogether The Grange proved as great base for the weekend, the city centre and minster about a 5 minute walk away and the train station about 10, making it super easy to spend a whole weekend exploring York on foot without ever being too far away from that gorgeous bed!

FOR BRUNCH: ROBINSONS

A short walk from the centre you will find Bishopthorpe Road, a quirky high street filled with independent shops, cute restaurants, delis and this lovely brunch spot. 

It really reminded me of London fields and I recommend a nose around the street even if you don't plan to brunch at Robinsons, though you would be stupid not to because the food there is pretty special! 

Indeed, the Aussie inspired menu reminded me of Workshop Coffee, a brunch time favourite during my uni years, long closed, which I frequented just about every weekend and blew a considerable part of my student loan on, and Robinsons thankful also managed to deliver on all taste fronts. 

It was hard to choose what to go for on the well written menu, there was an enticing sounding truffled mushroom on sourdough and incredible looking pancakes stacks but I settled in the end on the corn fritters with perfectly poached eggs, avocado, crispy halloumi and katsundi (a sort of chilli pickle) and WOW It was pretty damn good and only £8.5, which for London standards is more the price of a juice than a whole brunch. 

Make sure to leave some space for the homemade cakes as well - we shared a huge slice of layered sticky toffee cake with dates which was the dreamiest cake I have had in a long time and one that Mary Berry would be proud of. 

Expect to queue at the weekends but make Robinsons a must visit for any weekend spent in York

FOR DRINKS: PAIRINGS 

I adored this small but mighty wine bar and its concept of pairing wines with sharing boards featuring all the nibbles your heart could desire. 

On this occasion I only had a couple of glasses of wine at Pairings and no food but was already very impressed by their wine selection, fair pricing and super friendly service and was quite enviously watching the boards of food go past me! A definite revisit for my next trip and a place I would happily spent a whole evening at!

FOR A GREAT BEER GARDEN (THAT IS VEGAN FRIENDLY): DÖNER SUMMER

My friend had planned a sunny picnic as the main event for her baby shower but in typical British fashion it was more actual rain showers than sunny baby shower when it came to the day. 

Luckily she and her partner had thought ahead and had made it a mission to find a covered outdoor dining spot that had space for about 16 people on a Saturday that was also the day of an England match. 

Sounds impossible but they actually fully succeded by stumbling across Döner Summer. I must admit I was a little confused when, upon my arrival in York, my friend told me the baby shower lunch was now taking place in a kebab shop. 

A kebab shop in mind was a grim place one would stumble into in East London at 3 in the morning to somehow line the stomach with food, not exactly a place for a baby shower that also included both their parents. But thankfully Döner Summer turned out to be pretty much the complete opposite of that. 

The outside space is gorgeous - all covered, wooden benches and fairy lights everywhere, even cosy as the heavens opened. Then there was the food! Because this was really not your average kebab shop in that it was FULLY vegan. 

Yes, you heard me right - not one slither of meat gets served here, instead chik'n (a fake meat made from not quite sure what but it tasted good so better not to ask) is used to reimagine classic fast food dishes like fried chicken and the famous German doner kebab. 

Sounds slightly weird but the end result is pretty damn tasty! I had the Korean bbq "teller", fries layered with Korean slaw, mayo and all sorts of other amazing stuff and I got to say it was surprisingly delicious! 

So were the drinks - there is an excellent wine list, £6.50 Aperol Spritz's and some rather invented cocktails (my pregnant friend had a mocktail that arrived topped with blue candy floss). 

Service was superb, branding very trendy and east Londonesque and overall it was THE perfect spot, though rather unplanned, for a big group to spend a Saturday afternoon celebrating a new life coming into the world at. A thumbs up for me for Döner Summer and not just as last minute plan b!

AND THE CLASSIC NOT TO MISS: BETTY'S

A few years ago I made a day trip to York to have their famous afternoon tea and no York visit should be complete without a stop at this world famous tea shop and bakery. Grab a scone, macaroon or millionaire shortbread and get a taste of the best of British baking.

THE BEST EVER AUBERGINE PARMIGIANA

There are some recipes that are a true labour of love and this outstanding aubergine parmigiana will end up taking you a good part of a whole day to prepare (or a lot of day ahead prep) but WOW the end result is so, so special that you won't mind any extra minute spent on it.

On paper this veggie main doesn't exactly scream culinary revelation. Sliced aubergine, cheese and tomato sauce, layered and baked in the oven not exactly anything out of the ordinary but here every step in making it elevates the final result into something very special.

The tomato sauce is slow cooked in the oven for 2 hours before it gets blended to fuse all the flavours that have simmered together to create a sauce that is a world a way from one out of a jar.

The sliced aubergines first get salted and weighed down for a good hour to extract excess water, giving the final baked aubergine an almost custardy texture, before being coated in a panko, parmesan crust and pan fried in batches for extra crispiness.

The aubergine, homemade tomato sauce and a shredded mozzarella and herb mix then get layered and baked in the oven for a good hour before fresh slices of mozzarella get added to the top for the most wonderful oozy finish.

This is the opposite of fast food but it is food for the soul and hands down the best aubergine dish that has ever crossed my lips.

Make the time investment for this aubergine parmigiana, you will NOT regret it.

Serves 4

INGREDIENTS

MARINARA SAUCE

• ¼ cup olive oil
• 1 head of garlic, cloves crushed
• 1 large red onion, chopped
• 3 oil-packed anchovy fillets 
• ½ teaspoon crushed chilli flakes
• 1 Tbsp. tomato puree
• ¼ cup dry white wine
• 2 cans whole peeled tomatoes
• ¼ cup torn basil leaves
• ½ tsp. dried oregano
• Salt

AUBEGINE AND ASSEMBLY

• 4 medium aubergines, sliced 
• Salt
• 3 cups panko (Japanese breadcrumbs - I get men at Waitrose)
• 1½ tsp. dried oregano
• 1 tsp. freshly ground black pepper
• 1½ cups finely grated Parmesan, divided
• 1½ cups all-purpose flour
• 5 large eggs, beaten to blend
• 1⅓ cups olive oil
• ½ cup finely chopped basil and parsley, plus basil leaves for serving
• 180g grated mozzarella 
• 220g fresh mozzarella, thinly sliced

METHOD

MARINARA

• Preheat oven to 180 celsius. 
• Heat oil in a large heavy ovenproof pot over medium. 
• Cook garlic, stirring often, until golden, about 4 minutes. 
• Add onion, anchovies, and chilli flakes and cook, stirring often, until onion is translucent, about 5 minutes. 
• Stir in tomato puree and cook, stirring often, until slightly darkened, about 2 minutes. 
• Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. 
• Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. 
• Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
• Let sauce cool slightly. 
• Blend in a food processor until mostly smooth. 
• Taste and season with salt.
• Do Ahead: Sauce can be made 2 days ahead. Cover and chill.

AUBERGINE & ASSEMBLY

• Lightly season aubergine slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking tray. 
• Top with another layer of paper towels and more slices; repeat as needed. 
• Top with a final layer of paper towels, then another rimmed baking tray; weigh down with a heavy pot or a few metal cans. 
• Let aubergine sit until it has released excess liquid, 45–60 minutes. 
• This step gives the aubergine a creamy texture when baked.
• Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. 
• Transfer to a shallow bowl.
• Preheat oven to 200 celsius. 
• Place flour in another shallow bowl and eggs in a third shallow bowl. 
• Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. 
• Coat in breadcrumbs, packing all around, then shaking off excess. 
• Place on wire racks.
• Heat ⅔ cup oil in a large frying pan over medium-high.
•  Cook as many aubergine slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes.
• Transfer to paper towels and immediately press with more paper towel to absorb oil. 
• Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. 
• Let cool. 
• Taste and season with more salt if needed.
• Toss chopped herbs, grated mozzarella, and remaining ¾ cup Parmesan in a medium bowl. 
• Spread 1 cup sauce over the bottom of a 13x9" baking tray; top with a layer of aubergine slices (trim as needed). 
• Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. 
• Add another layer of aubergine, followed by 1 cup sauce and half of remaining cheese mixture. 
• Repeat layers with remaining slices, sauce, and cheese mixture. 
• Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
• Remove from oven and arrange fresh mozzarella over eggplant. 
• Increase oven temperature to 220 celsius and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. 
• Let rest 30 minutes. 
• Top with basil leaves just before slicing.

CARAMELISED CORN & ASPARAGUS PASTA WITH RICOTTA

After chargrilling some corn on the cob for my summer gnocchi the other week I suddenly remembered how great corn can work in main courses! 

Indeed, for this super fresh and light pasta dish I caramelised the corn before adding some turmeric and fresh asparagus and served it all up with some whipped ricotta and of course spaghetti, the sort of dish that looks super fancy and sophisticated but actually is whipped up in less than 20 minutes.

Full of flavour, seasonal and even, in terms of prep time, suitable as midweek supper, what is not to love!

SERVES 2

INGREDIENTS

• Salt and black pepper
• 3 ears of corn, husked500g spaghetti, linguine or any shaped pasta¼ cup olive oil, plus more for drizzling 
• ¼ teaspoon granulated sugar
• 200g green asparagus, trimmed and thinly sliced on an angle 
• 1 small shallot, minced
• 2 teaspoons ground turmeric
• 6 tablespoons unsalted butter
• 3 garlic cloves, minced
• ⅓ cup white wine
• 250g ricotta, seasoned to taste with salt and whipped a little in a bowl using a spoon

METHOD

• Bring a large pot of salted water to a boil over high. 
• Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
• Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
• In a large frying pan heat the oil over medium-high. 
• Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. 
• Stir in the asparagus, shallot and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. 
• Transfer to a bowl.
• Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
• Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. 
• Whisk in the wine to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
• Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. 
• Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
• Divide pasta among plates. 
• Dollop with ricotta and top with remaining corn mixture. 
• Drizzle with olive oil.
• ENJOY!

MY SCANDI INSPIRED FISH SOUP WITH FRESH SALMON, PRAWNS & SAFFRON

I did warn you al that last week's heat wave was going to be rather short lived and, faced with a weekend of rain, rain and more rain with some chilly temperatures thrown in for extra fun, I suddenly found myself craving a good old bowl of soup. 

Not some watery tomato crap with no texture mind you! No, something a little more extra and this pretty luxury seafood soup with a fragrant saffron broth and a real Scandi touch is just that! 

It takes a little time to prep and simmer along but the end result is worthy of a weekend main course, especially when served with some fresh sourdough bread croutons on top and a chilled glass of white wine on the side!

A most wonderful and tasty way to make the most of a very meh British summer!

SERVES 2 AS MAIN

INGREDIENTS

• 30g butter
• 1 onion, finely diced
• 1 leek, quartered lengthways and finely sliced
• 1 stick celery, finely diced
• 1 small bulb fennel, finely diced
• 1/8 tsp saffron strands
• 650ml hot fish stock, made with 1 stock cube
• 3 slices sourdough bread, cut into small cubes
• 1 tbsp olive oil
• 4 cloves garlic, crushed
• 2 medium tomatoes, chopped
• 1 tbsp tomato purée
• 150ml white wine
• 500g new potatoes, quartered
• 260g salmon, skinned and cut into 2cm pieces
• 250g large cold water prawns, defrosted
• 75ml double cream
• 2 tbsp fresh dill
• 3 tbsp sour cream, to serve

METHOD

• Heat the oven to 200°C.
• Heat the butter in a large saucepan over a medium heat. 
• Add the onion, leek, celery and fennel and cook over a medium/low heat for 15 minutes, until they are completely soft.
•  Meanwhile, leave the saffron to infuse in the hot fish stock.
• Place the pieces of bread on a baking sheet and mix with the oil and seasoning. 
• Bake for 10-15 minutes, until golden brown all over.
• Add the garlic, tomatoes and tomato purée to the pan and cook for 5 minutes, then add the wine and saffron-infused fish stock with seasoning. 
• Add the potatoes and simmer for 15-20 minutes, until just cooked, then add the salmon and prawns and cook for a further 5 minutes, until just cooked. Stir through the cream and dill.
• Divide the soup between bowls, then top with the croutons, dill and a dollop of sour cream.

SUMMER GNOCCHI WITH TOMATO PESTO, GRILLED SWEETCORN & FETA

WOW, OH WOW. This dish is literally summer on a plate. 

Yes, it takes a little time to make (roasting the tomatoes, making the pesto and poaching the egg) but the end result is truly stunning, the kind of main course meat eaters would be envious of even with the biggest steak in front of them and one that works a treat for a dinner party where you want to impress a little without risking a kitchen disaster.

The poached egg is optional - it does add an oozy element with the yolk that kind of blends everything together, but I do know they are a bit of hassle to make so don't worry if you don't fancy the stress. I always make mine using this method and it have never failed! 

Don't bother making the gnocchi - go to your Italian deli of trust and safe yourself the effort, it will taste just as good and then pour yourself a chilled glass of rosé and enjoy this stunner of a dish.

SERVES 2

INGREDIENTS

350g cherry tomatoes
1/3 cup + 2 tablespoons olive oil divided
Salt + pepper
2 cloves garlic finely chopped
2/3 cup toasted pine nuts
1 teaspoon lemon zest
1/2 teaspoon chilli flakes

500g potato gnocchi (I got mine from Eataly)
1 courgette, peeled into ribbons
2 ears grilled corn kernels removed from the cob (I grilled the cobs briefly on a griddle pan)
1 cup fresh basil roughly torn
150g feta cheese, cubed 
2 poached eggs

METHOD

• Preheat the oven to 220 degrees celsius.
• Add the cherry tomatoes, 2 tablespoons olive oil, the garlic and a generous sprinkle of salt and pepper to a baking dish. 
• Toss well, making sure the tomatoes are coated in olive oil. 
• Roast for 10-15 minutes or until the tomatoes collapse. 
• Remove, and allow the tomatoes to cool slightly.
• Add half of the tomatoes (reserving the remaining tomatoes for tossing with the gnocchi) and both cloves of garlic to a food processor along with the remaining 1/3 cup olive oil and the toasted pine nuts. 
• Pulse until mostly smooth. 
• Add the lemon zest, crushed red pepper and parmesan, pulse to combine. 
• Taste and add more salt if needed.
• Bring a large pot of salted water to a boil. 
• Boil the gnocchi according to package directions. 
• Before you drain the gnocchi scoop out about 1/2 cup pasta water, drain the gnocchi well, and then add it back to the hot pot. 
• To the gnocchi, add the zucchini and give it a good toss.
• Next add about half of the tomato pesto and toss, adding more pesto if desired (you may not use all of the pesto). 
• Stir in the reserved roasted tomatoes, grilled corn, feta and basil. 
• Divide the hot gnocchi among plates and top with fa poached egg each. 
• ENJOY!

FRESH TOMATO, MONKFISH & WHITE WINE PASTA

Oh summer, how good does it feel to have you finally here (even though knowing England it may only be for a hot second).

Blessed with a sudden heatwave in London I am feeling all Mediterranean in my cooking. After all if I can't have a trip to Capri this year I can still attempt to get a little feeling of "dolce vita" in the kitchen, even if it means sipping spritz's on my balcony rather than on a fabulous beach.

This super easy to make, super fresh and flavourful pasta with monkfish, served in a fresh tomato and chilli sauce, is exactly the kind of dish I would envision myself eating on a chequered table cloth in a fabulous piazza and thankfully it tasted like the real Italian deal. 

Monkfish also always feels a little special, the lobster of the fish world (though it is surprisingly easy to get your hands on being available at Waitrose and most big supermarkets with a fish counter), making this whole dish quite the impressive summer supper - not too heavy yet still with the magic of wonderful bowl of pasta a and a perfect example of summer holiday food, even on an East London balcony.

INGREDIENTS

• 450g paccheri, calamarata, or other large tubular pasta
• coarse sea salt or kosher salt
• 1/4 cup extra-virgin olive oil plus extra for drizzling
• 2 cloves garlic cloves, finely sliced
• Teaspoon of chilli flakes
• 400g monkfish fillets, cut into large chunks
• 250g cherry tomatoes 
• 1/2 can crushed tinned cherry tomatoes
• 1/2 cup fish stock (a stock cube will do nicely)
• 1/4 dry white wine
• 2 tablespoons minced fresh flat-leaf parsley plus extra for garnish

METHOD

• Combine the oil and garlic in a medium frying pan over medium heat and gently sauté until the garlic softens and turns lightly golden.
• Add the monkfish to the pan and sauté for about 1 1/2 minutes, tossing occasionally. 
• Add the wine and bring to a boil. 
• Lower the heat slightly and simmer until the wine reduces by half. 
• Add the two types of tomatoes, fish stock, chilli flakes flakes, and a little salt to the pan and toss occasionally until the tomatoes break down and release their juices and the meat is opaque and cooked through, about 10 to 12 minutes. 
• Meanwhile bring a large pot of water to a boil. 
• Salt the water and drop in the pasta. 
• Cook until just under al dente, tender but firm to the bite, stirring occasionally with a wooden spoon. 
• Drain the pasta , reserving 1/2 cup (120 milliliters) of the pasta cooking water.
• Add the pasta, parsley, and a small ladleful of the pasta cooking water to the pan and toss until the pasta is well coated with the sauce, about 2 minutes.
• Serve immediately garnished with minced parsley.