Last lockdown I was really into cooking complicated stuff from scratch just to keep myself entertained. This lockdown feels different. I just want simple and delicious things to eat for dinner that are quick to make. These skewers fit that description to a tee. The flavour is so addictive, the perfect balance of sweet, salty, sour, and a little hit of bitter from the mustard powder.
So this is basically an inauthentic riff on a bun bowl, but with coconut rice. It’s simple, delicious and the marinade can be used on chicken thighs or skirt steak too. This is a classic warm night meal in our house, we cook the pork on the bbq and nothing else requires heat so the house doesn’t get hot, perfection!
The crumbed zucchini sticks in these babies are a dream, I’m happy just dipping them in chipotle mayo and calling it a day.
 This salad is a great way to use up the glut of zucchini people have in their gardens, or the cheap zucchini you’ll be seeing at your local shops at this time of year. it’s fresh and filling with the sweetness of the green vegetables balanced with the nutty savouriness of those pine nuts.
  Two things I’m currently writing a lot of recipes about: zucchini and pasta. Probably because I’m obsessed with both. One of those obsessions needs to be kept more in check than the other…. and this recipe celebrates them both.
This week I wanted to share my favourite party food ideas with you because it’s New Years Eve tomorrow and you should be celebrating! I’ve been super quiet on the blog for the last week and even on social media as I wanted to have some family time and just disconnect. And it’s been lovely.Â
   This is summer. Eating things out of crisp lettuce leaves and having lovely light suppers in the sun. Maybe with a glass of something delicious in the other hand. Like sparkling water with fresh mint – yeah that’s definitely what I was dreaming about;)
This chickpea salad is the perfect thing to top avocado toast, have along side grilled meat or fish, or just eat for lunch along with some soft boiled eggs. I also love it as part of a mezze spread.
These are so simple I’m almost embarrassed to post the recipe. Minimal ingredients but maximum flavour and the perfect thing on hot summer days or to grab for a light and yummy dessert.
This is a bowl of goodness, just look a all the colours and textures you can see – so perfect! I made it with golden beetroot because I could get my hands on them but any beetroot would work.