Latest Recipe
Pomegranate, chicken & tahini salad
A bright, crunchy no-cook salad with shredded roast chicken, cabbage, pomegranate and mint, finished with a creamy citrus tahini dressing. Easy to prep ahead and toss together just before serving.
Pumpkin soup
A smooth pumpkin soup with onion, stock and cream. Soften the onion and pumpkin, simmer until tender, then blend until velvety.
Pork Loin & Citrus Fennel Salad
Herb-crusted pork loin with a fresh citrus and fennel salad. Roast the pork, toss the salad with the dressing, then serve together.
Polenta (cornbread) muffins
Cornbread-style muffins made with polenta and jalapeno. Mix the batter, spoon into the tin, then bake until lightly golden.
Mexican Green Papaya Salad (Som Tam) with Flank Steak
A sharp green papaya salad with flank steak and a som tam-style dressing. Marinate and cook the steak, pound the dressing, then toss the salad and serve together.
Mexican fruit salad
A juicy fruit salad with citrus, cucumber and a little salt and chilli. Cut everything into pieces, toss with the juices, then let it sit briefly before serving.
Kimchee fried rice
Quick fried rice with kimchi, vegetables and a fried egg on top. Cook the rice, fry the vegetables and kimchi, then finish with egg and lime.
Halloumi salad with beetroot and orange
A bright salad of beetroot, orange and fried halloumi with sharp pickled onion. Prep the fruit and vegetables, fry the halloumi, then spoon over the onion dressing.