This Thai-inspired salmon curry is a real crowd pleaser and family favourite which packs a punch, full of flavour with every mouthful. 

There are so many different textures, flavours and notes flowing through the dish which, when all combined together, create the perfect most beautiful harmony. Just one of the many benefits of this curry is that it remains super healthy and well-balanced whilst staying at a modest price.

The beauty of this bung-it-together meal is that, with so many cupboard ingredients, it is the perfect meal for when you need a bit of inspiration or if you have any left over salmon you need to use up. The lime and coconut really elevate the flavours with a wash of elegance and make the whole experience that little bit more refreshing.

To serve, just like any curry it goes perfectly alongside some lime-infused Jasmine rice.


Ingredients:

• Rapeseed oil, (2 tsp)
• Desiccated coconut, (30g)
• 1 Red onion, (sliced)
• Red Thai curry paste, (1 tbsp)
• Tomato puree, (1 tbsp)
• Coconut milk, (250ml)
• Fish sauce, (1 tbsp)
• Green beans, (180g trimmed + halved)
• Zest + juice of 1 lime
• 1 jar of roasted red peppers, (roughly chopped)
• Salmon, (500g)

Method:

1. Preheat the oven to 180°C and carefully remove the skin from the salmon, season the salmon well with sea salt and black pepper. Place in an ovenproof dish and cook in the oven for around 20 mins, or until just cooked through.
2. Meanwhile, place the coconut on a baking tray and roast for 5 mins until nice and golden then remove and set aside for later.
3. In a large pan, heat the oil and fry the sliced onions for 5 mins, until softened. Then add the tomato puree and curry paste, coat the onions and fry for a further 1 min.
4. Add the coconut milk, fish sauce, roasted peppers, beans and 150ml water. Bring to a boil, cover, then simmer away for 5 mins.
5. Once the salmon is cooked remove from the oven, break up into chunks and add to the pan to finish cooking for 2 mins until piping hot.
6. Finally, stir through the lime zest, juice and the coconut from earlier.

This rich yet delicate fish dish is a tasty and super easy mid week meal which is sure to bring tasty waves of the Mediterranean flooding into your mouth. 

The fish itself should be so flaky it should fall apart in your mouth, and when combined with the rich tomato sauce it really does transport you to your own sun-filled island off the Mediterranean! The olives are hidden gems within this dish and when you find one it is like a little flavour injection which goes a long way. Not only does it taste great, but it's super healthy with absolutely no nasties hidden away in there. Many people see the teaspoon of sugar and get ready to throw it out, but don't worry! Stop stressing yourself! This tiny amount of sugar isn't enough to hurt the healthiness, but rather brings out the natural sweetness of the tomatoes.

This dish doesn't need many accompaniments, so keep it simple with some crusty bread or herby focaccia to serve alongside. 


Ingredients:

• 500g New potatoes, (halved)
• 1 Red onion, (roughly chopped)
• 2 x 400g tins of chopped tomatoes
• 50g Black olives
• Oregano
• Tomato puree, (1 tbsp)
• Sugar, (1 tsp)
• Red wine, (100ml)
• 2 Cod fillets
• Basil leaves, (sliced)
• Olive oil

Method:

1. Preheat the oven to 180°C. Heat a generous glug of the oil in a lipped roasting tray in the oven for 5 mins. Add the new potatoes to the tray, season well, toss to coat in the oil then roast for around 30 mins until nice and crisp.
2. Whilst the potatoes are cooking, heat another glug of olive oil in a large saucepan over a medium heat and add the red onion. Fry for 3-4 mins.
3. Then add the chopped tomatoes, olives, oregano, tomato puree, sugar and red wine. Bring to a boil, then simmer for about 10 mins until thickened.
4. Take the potatoes out of the oven when ready and give them a little shake to stop them sticking to the tray. Pour the sauce over the potatoes and nestle the cod fillets on top. 
5. Drizzle a little olive oil over the top, season, then roast in the oven for 8-10 mins. 
6. Remove from oven and scatter with some of the sliced basil leaves.​

This fish dish is completely different to anything you have ever tasted before, it's a bit more of a challenge simply because of all the timings of the different components, but if you're feeling up for it then the pay-off is outstanding.

There are so many different flavours running through every element of the plate, then when it all comes together, perfection. There are a few things to watch out for however, as you don't want to overcook the fish - something that is very easy to do, especially when you have so much else going on. You also don't want to mash the potatoes till they are completely smooth, this will make them too loose and won't absorb the liquids in the right way - they need to be a bit chunky here and there. Finally, as I always say, do not under any circumstances overcook the veg! No-one likes mushy veg!

Not much needs adding to this dish as there is already so much going on, but if you were looking for an additional side, then keep it simple with some crusty bread.

​

Ingredients:
For the mash:

• 700g Sweet potatoes
• 2 Limes, (juiced)
• Handful of fresh coriander, (chopped finely)
• Mango chutney, (2 tbsp)
• Soy sauce

​
For the greens:

• 1 Red chilli, (deseeded + finely chopped)
• 1 Clove of garlic, (finely sliced)
• Soy sauce, (2 tbsp)
• 1 Lime, (juiced)
• Sesame oil
• Extra-virgin olive oil, (4-6 tbsp)
• 150g asparagus, (trimmed)
• 150g tender stem broccoli, (trimmed)

​For the sea bass:

• 1 Lemon, (zested)
• Fennel seeds, (1 tsp)
• Sea bass fillets
• Pancetta

Method:

1. ​Peel the potatoes, chop into halves, and place in a large saucepan of boiling water and leave to cook for at least 20 mins until softened.
2. Whilst the potatoes are cooking, gather your ingredients for the greens, then add half of the chilli to a large serving bowl along with the garlic, soy sauce, oil, lime juice, and a splash of sesame oil. Mix together to create a nice marinade. 
3. Place the pancetta into a frying pan with a drizzle of olive oil and cook until nice and crispy, then remove it to a plate and save for later.
4. Add the seabass to the same pan, skin side down, and press down for a few seconds with a spatula. Pound the fennel seeds in a pestle + mortar and scatter over the top of the fish with a pinch of salt + pepper, and the lemon zest. Cook until skin is golden and crispy then take off the heat, and flip over for 1 more minute. Return the pancetta back to the fish pan to warm through.
5. Once the potatoes are cooked, drain, then mash and stir through the coriander, mango chutney, remaining half of red chilli, a splash of soy sauce, a drizzle of extra-virgin olive oil, and lime juices along with salt + pepper seasoning.
6. Cook the greens until just cooked, around 3 mins, then drain and add to the pre-made bowl of marinade. Stir through allowing the greens to absorb all of the flavours.
7. Bring everything together serving the mash on the bottom, with the greens on top, then lay the sea bass and pancetta over the top to finish (as pictured).

This beautiful creamy chicken dish is a perfect way to spice up your mid-week meals, or treat some lucky friends at your next dinner party without killing yourself in the kitchen! The rich sauce is so comforting and is guaranteed to fill your belly making it the perfect winter warmer and one of my all time favourite recipes!

The tomatoes add that little sudden burst of juice and flavour, whilst the chicken is so tender it literally falls apart. Don't worry if there are few charred bits in the bottom of the pan after first cooking the chicken - this will only just add more colour and flavour to the sauce and will loosen once you add the remaining ingredients.

Lovely fluffy mash goes hand-in-hand with this dish along with some fresh greens. Combined, you will have an elegant and utterly delicious meal which will leave you completely stuffed.



Ingredients:

• Extra-virgin olive oil, (1 tbsp)
• Sea salt + black pepper
• 4 Chicken breasts
• Dried oregano, (1 tsp)
• Butter, (3 tbsp)
• 3 Cloves of garlic, (minced)
• 300g Cherry tomatoes, (halved)
• Baby spinach, (3 handfuls)
• 100g Double cream
• 55g Parmesan, (grated)

Method:

1. In a pan, over a medium heat, heat the oil then add the chicken and season with salt, pepper, and oregano. Cook the chicken for 8 mins per side until golden, then remove from pan and set aside for later.
2. In the same pan over a medium heat, melt the butter then stir in the garlic and cook for about 1 min until fragrant.
3. Then add the cherry tomatoes, season with salt and pepper, and cook until the tomatoes start to burst. 
4. Add the spinach to the pan, stir, and cook until the leaves start to wilt.
5. Stir in the double cream and parmesan and bring the mixture to a simmer. Reduce the heat to low and simmer for about 3 mins until the sauce is slightly reduced.
6. Return the chicken to the pan, covering with the sauce, then cook until heated throughout for about 5-7 mins.

The old family favourite has never tasted so good! This has become a firm favourite in my family, especially for my niece and nephew who insist I cook it for them whenever they come to visit - and they are guaranteed to always go back for seconds!

I have always been obsessed with Italian cooking and lifestyle, but the one thing that I've always loved, is how food will bring the whole family together. This old authentic Italian recipe will take you and your family right into the heart of Italy, and will leaving everyone craving more.

The meat is incredibly rich, and the béchamel sauce is sumptuously creamy - with the special ingredient of nutmeg kicking it off to a whole other level. The one thing I really hate is when people use sauce out of a jar! There is no need for it, yes it's easy, but you lose so much flavour and they're generally pumped full of sugar. Those demonic Dolmio puppets are really going to hate me, but this recipe will show you just how easy it is to make a delicious fresh sauce from scratch!

To serve, anything goes really, whatever your preference of sides is. Personally I choose to keep it simple with some greens or maybe a fresh salad and some delicious garlic bread.


Ingredients:

• 12 Lasagne sheets
• 50g Parmesan, (grated)
• 50g Salted butter, (cubed)
• Salt + Pepper

For the meat sauce:

• Olive oil, (5 tbsp)
• 1 Red onion, (finely chopped)
• 1 Large carrot, (peeled + finely chopped)
• 2 Celery sticks, (peeled + finely chopped)
• 500g Mince beef
• 2 Glasses of red wine
• 700ml Passata
• Tomato puree, (1 tbsp)
• Fresh basil, (roughly chopped)

For the béchamel sauce:

• 100g Salted butter
• 100g Plain flour
• 1 litre full-fat milk
• 50g Parmesan, (grated)
• Ground nutmeg, (2 tsp) 

Method:

1. Making the meat sauce - Heat the oil in a large pan. Once heated fry the onion, celery and carrot for 5 mins over a medium heat. 
2. Then add the beef mince and fry for 5 mins over a high heat.
3. Season the meat with salt + pepper then cook for a further 5 mins.
4. Pour in the red wine, stir and fry off the alcohol for 5 mins.
5. Add the passata, tomato puree and chopped basil, turn the heat to low and leave uncovered for 1 hour, stirring occasionally. (Season after 30 mins)

 

1. Making the béchamel sauce - Melt the butter in a large saucepan, then using a balloon whisk stir in the flour and cook for 1 min. 
2. Gradually whisk in the milk and cook for 10 mins, whisking constantly.
3. Once thickened, stir in the grated parmesan and ground nutmeg, season and set aside for later.

 

1. Preparing the lasagne - Spread a 1/4 of the béchamel sauce in the bottom of a deep serving dish.
2. Lay 4 lasagne sheets on top.
3. Spread half the meat sauce over the pasta sheets,
4. Top with 1/3 of the remaining béchamel sauce.
5. Lay 4 more sheets on top.
6. Cover the pasta with the remaining meat sauce and spread evenly.
7. Spread with half the remaining béchamel sauce.
8. Lay the final layer of pasta sheets on top.
9. Spread over the remaining béchamel sauce.

 

1. Cooking the lasagne - Sprinkle with grated parmesan and cubed butter and grind over some black pepper to finish.
2. Cook in the oven at 180°C for 30 mins.
3. Turn the temperature up to 200°C and cook for further 15 mins.
4. Take out of oven and leave to cool for 5 mins.

Now, this is an absolute classic! Zesty with a tongue-tingling fiery kick, this fragrant curry will bring the gorgeous taste of India into your home.

We are a country obsessed with curry, and yet so often we don't open ourselves up to true authentic Indian recipes. Well I refuse to let this stand, I am about to open your eyes and rock your world with this recipe! After which, I'm sure you will understand where I am coming from, and why that extra bit of effort, makes the world of difference.

Nothing can prepare you, when tucking in to this curry, for that first mouthful of flavour. Explosions. The tangy, zesty lemons with the sweet peppers kick-starts a certain zing, followed by a subtle punch of spice and heat in the form of the almighty cayenne. The chicken remains beautifully tender, falling apart in your mouth whilst the combined juices flood your mouth like a giant zesty tidal wave.

I'm pretty sure you will know what direction to take when it comes to sides. But just in case, my suggestion would be some bay-leaf infused basmati rice, with a nice naan/flatbread to dip in, and soak up all those juices!



Ingredients:

• 3 Garlic cloves, (grated)
• Knob of ginger, (grated)
• Zest + juice of 2 lemons
• Cayenne pepper, (1/2 tsp)
• Ground coriander, (1 tsp)
• 3 Chicken breasts, (sliced into thick strips)
• 1 Red onion, (roughly chopped)
• 1 Red chilli, (deseeded + finely sliced)
• 1 Red pepper, (deseeded + sliced into strips)
• 1 Yellow pepper, (deseeded + sliced into strips)
• 4 Vine-ripened tomatoes, (roughly chopped)
• 300ml Chicken stock
• Sea salt
• Fresh coriander, (roughly chopped)
• Sunflower oil

Method:

1. In a large bowl, mix half of the garlic, ginger, lemon zest + juice with the cayenne, ground coriander, and salt. Add the chicken strips into the mix, then cover the bowl with cling film and leave in fridge for minimum 15 minutes to marinade.
2. Heat a glug of sunflower oil in a large pan over a medium/low heat. Add the cumin seeds for 1 min until aromatic. Then add the onion, chilli and remaining ginger, garlic, and lemon zest. Cook for 5 mins stirring occasionally.
3. Add both the red and yellow pepper, leaving to fry for 7-8 mins. 
4. Pour in the chopped tomatoes and chicken stock, bring to a boil and leave to simmer for 10 mins, stirring occasionally.
5. Add the marinated chicken mix, stir, then cover over with the lid of the pan and leave untouched, over a high heat, for 5-6 mins.
6. Finally, add the remaining lemon juice with salt to taste and stir through the chopped coriander to finish.

Enjoy this scrumptious, flavour bursting pasta in no time. The colourful dish screams elegance and is packed full of freshness. But what makes it even better, is that it's ready to eat in just 15 minutes, making it the perfect mid-week meal! 

Salmon is a real favourite of mine, but you can be in danger of becoming repetitive with how you cook it. This recipe is the perfect way to change how you enjoy the fantastic favourite fish, and is served perfectly alongside some delicious herby focaccia!

Everything in this meal just balances beautifully, whilst remaining super healthy, and surprisingly filling. The salmon and smoky chorizo, as always, excellently compliment each other, like two old best buddies. Whilst, the pasta shells act as little flavour pockets, trapping in all those delicious juices and heart-healthy ingredients. The parmesan adds that final and salty 'je ne sais quoi', whereas, the edible flowers - well they're just for showing off really and impressing your friends, adding a nice bit of colour to the plate in the process.



Ingredients:

• 500g Pasta shells
• 150g Cherry tomatoes, (halved)
• 300g Sprouting broccoli 
• 2 Garlic cloves, (finely sliced)
• 1 Red chilli, (deseeded + finely sliced)
• 300g Salmon, (cut into small cubes)
• Pine nuts, (6 tbsp) 
• Edible flowers
• Parmesan
• Extra virgin olive oil, (2 tbsp)
• Salt to taste

Method:

1. Fill a large saucepan with water and add 1 tbsp of salt. Then bring to a boil, over a high heat, and cook the broccoli for just 1 min. Remove the broccoli with a slotted spoon and set aside, keeping the water for later.
2. Cook the pasta shells in the salted boiling water until perfectly al dente (usually 1 min less than instructed on packet).
3. Meanwhile, heat the oil in a large frying pan, then stir-fry the broccoli with the cherry tomatoes, garlic, pine nuts and red chilli for 2 mins, stirring occasionally.
4. Add in the cubes of salmon and fry for a further 2 mins.
5. Once the pasta is cooked, drain and transfer it into the frying pan and mix everything together for 30 secs.
6. Season to taste with salt + pepper, and serve with the edible flowers on top with a sprinkling of parmesan to finish.

This beautiful taste of summer is the perfect mid-week  15-minute meal for those busy days when you just don't want to be spending too much time slaving over a hot stove,

Imagine the scene, it's a beautiful hot British summer day and you're sitting outside with a cheeky glass of vino in hand, maybe even a cocktail if you're feeling particularly fruity. Dinner is served and you possess a plate full of delicious fresh fish, smoky chorizo and juicy tomatoes. It's about as close as we can get in England to living the Mediterranean lifestyle. So please, savour it and let this recipe transport you to your favourite holiday location leaving your troubles behind.

The dish is a great heart-healthy diet meal with absolutely no nasties whatsoever. But the best part is that it does not hold back on flavour and is just so incredibly quick and simple to cook. Minimum effort, maximum satisfaction.

If you are looking for something to serve alongside your fish then this meal is paired perfectly alongside some crusty bread or herby focaccia. 




I have customised the quantities of this recipe to feed two people, so if you have a few more mouths to feed, then please, adjust the quantities accordingly to what fits for you. 

Ingredients:

• 2 Large smoked salmon fillets
• Mixed colour cherry tomatoes, (300g)
• Fresh basil leaves
• 8 Black olives 
• 70g Chorizo, (finely sliced)
• Sea salt + Black pepper
• Extra virgin olive oil, (1 tbsp)
• Red wine vinegar, (1 tbsp)
• Edible flowers

Method:

1. Place the salmon fillets fleshy-side down on a cold pan, then place over a medium-high heat. As the salmon begins to sizzle leave to cook for around 3 mins.
2. Once nicely seared, flip over and cook skin-side down for 5 mins.
3. Meanwhile, slice the tomatoes into halves, tear up the basil leaves then toss it all together in a bowl with the red wine vinegar and a pinch of salt + pepper.
4. Squash the olives then finely chop before mixing with the extra virgin olive oil and a splash of water. Set aside.
5. Add the chorizo slices to the salmon pan for the final 2 minutes, then toss in the tomatoes for 30 secs.
6. Divide the tomato mix between 2 plates with the salmon fillets resting on top, then spoon over the dressed olives and pick over the remaining basil. To finish decorate lightly with the edible flowers.

​

This one-pot wonder is a perfect warmer for those chilly autumnal and winter nights! It is a simple and traditional old English favourite dish with a bit of a modern kick thrown in for good measure in the form of Spanish chorizo. 

The chorizo adds a whole new dimension to the hotpot making this recipe a favourite in my household. It is really important not to slice the chicken too small into chunks as this will dry out the meat very quickly; you want a nice decent sized chunk which will keep the chicken beautifully tender upon serving. Trust me on this, it really makes a difference. 

The potatoes are the unsung stars of the show as they absorb all the lovely juices and oils making them deliciously soft with a slight crisp to the top. Personally, I would tend to use Maris Piper potatoes as they are naturally softer and absorb better. However, if you prefer another type of potato, then use whatever suits you best; whatever floats your boat I won't hold it against you.

To serve, keep it simple! There is so much packed into this dish that you don't need to go mental with sides. A good option would be some simple green beans, though you must promise me not to boil the hell out of them! They should be cooked for around 4 mins until you see a rolling boil and should have a slight bite to them; no-one likes mushy veg! To make your veg taste even better, once drained, stir in a small know of butter and a crack of sea salt. People never think to season their veg, but once you start, you will never be able to go back to bland veg again. Enjoy.



Ingredients:

• ​Olive oil, (2 tbsp)
• 3 Chicken breasts, (chopped)
• Diced chorizo, (150g)
• 1 Brown onion, (diced)
• 2 Leeks, (finely chopped)
• 1 Bay leaf
• 2 Sprigs of thyme
• 200g Baby Mushrooms, (roughly chopped)
• Plain flour, (1 tbsp)
• Chicken stock, (250ml)
• 3 Medium potatoes
• Black pepper

Method:

1. Preheat oven to 180°C. Heat oil in a nice deep casserole pan and cook the chicken for around 5 mins. Once slightly browned, remove to a plate and set aside.
2. Add the chorizo to the pan and fry for 2 mins allowing all those lovely natural oils to ooze out.
3. Mix in the onions, leeks, bay leaf, thyme and mushrooms and mix well into the chorizo oils. Fry for 5 mins stirring occasionally.
4. Stir in the flour, season, then gradually stir in the stock. Return the chicken to the pan, bring to a boil, cover with the lid of the pan and bake in the oven for 30 mins.
5. Meanwhile, peel the potatoes, then slice widthways as thinly as possible creating little circles. After the 30 mins is up remove the pan from the oven, uncover, and place the potato slices in an overlapping pattern on top of the chicken mix. (see picture above to get the idea). Add a good few grinds of black pepper over the top.
6. Put the lid back on the dish and return to the oven for a further 20 mins.
7. Remove the lid and bake for a further 35 mins.

​

If you're looking for a great midweek curry with a difference then this authentic traditional Indian dish is an absolute hit and is ready to eat in under an hour! This affordable hearty dish is bursting full of flavour and is super-easy to cook without needing a whole load of ingredients you've never even heard of, and is a great meal to batch-cook for those busy weeks we are all too familiar with!

Lamb is a favourite of mine and this beautiful dish showcases the rich flavours of the delicious meat whilst balancing a subtle kick of spice and heat. I remember the first time experimenting with this dish and my nose being filled with with beautiful aromas transporting me right to the heart of India. Nothing could prepare me, however, for that first mouthful! A flavour explosion of spices and succulent meat, this curry goes perfectly with a flatbread and basmati rice infused with lime and bay leaves.

​

Ingredients:

• Sunflower Oil                                                                   
• Cumin seeds, (1 tsp)
• 1 Red onion, (roughly chopped)
• 1 Green chilli, (finely diced)
• 2 Garlic cloves, (grated)
• Knob of ginger, (grated)
• Ground cumin, (2 tsp)
• Ground coriander, (2 tsp)
• Lamb mince, (500g)
• Chopped tomatoes, (400g)
• Lamb stock, (500ml)
• Brown sugar, (1 tbsp)
• Frozen peas, (100g)
• Fresh mint leaves, (chopped)
• Sea salt to taste

Method:

1. Heat a glug of the oil in a pan and add the cumin seeds, fry for 1 min until aromatic.                       Add the onion and chilli, fry for 5 mins.                                                                                                        Add the garlic, ginger, ground cumin and coriander on a low heat for 2 mins.
2. Turn the heat back up and add the lamb mince for 7-8 mins stirring regularly to break up the meat.
3. Once the meat is nice and browned pour in the tomatoes, stock and sugar. Stir and bring to a boil before leaving to simmer for approx. 30 mins stirring occasionally until most of the excess liquid has been absorbed.                                                                                                                                  In the final 2 mins add the peas into the mix and stir through until nice and tender.
4. Stir through the chopped mint leaves with salt to taste and decorate with mint florets.