This is a new staple in my house. I have already made it twice and that Kale salad… third time is on tonight. 


Stacked with ‘super foods’ this meal is so full of goodness that you feel it when you’re eating. I swear.

For 2 people you need;
2 salmon fillets
1 red chilli, chopped
1 lime
1 inch piece fresh ginger, grated
1 tbsp soy sauce
1 tbsp fish sauce (or salt)
1/2 tsp sugar

250g kale, finely chopped
2 small-medium sweet potatoes, chopped into bite size chunks
3 tbsp olive oil
3 tbsp red wine vinegar
1 shallot, finely chopped
parmesan chunks to taste (c. 100g)

1. Roast for sweet potato chunks in some olive oil, salt and pepper for about 20-30 minutes at 200c.

2. Mix your marinades, first the kale; olive oil, red wine vinegar and the shallots and mix well with the kale and coat it using your hands. This ‘cooks the kale’.
Then the salmon, the chilli, lime, ginger, soy, fish sauce and sugar, put to one side.

3. When the potatoes are about halfway done, and if your salmon has a nice skin on it fry them in a non stick pan briefly to crisp this up, I love crispy skin but hate it soggy! Then transfer to some foil and pour over the marinade and bake for 6-7 minutes (or more if needed)

4. Mix the potatoes with the kale and add the parmesan chunks – made them thinnish slices but thick enough you can bite them and taste the cheese. Serve with the salmon, with the extra marinade poured over.

Recipes for the Kale Salad and Salmon the (adapted) from Refinery 29

I have been wanting this salad for weeks, I finally spotted some figs at Waitrose last week and went for it…

Not a recipe more of a shopping list type post…

You need;
A slice of tasty bread, I used sourdough, drizzled with olive oil and baked for 10 minutes at a low heat
A good large slice of goats cheese, again backed at a low heat for 5 minutes
Figs, 1 per person, baked, you guessed it, on a low heat for 5-10 minutes
Salad leaves, I like baby leaves.

Plus great olive oil and honey, seat salt and black pepper. I also added some plus tomatoes.

That’s it… so great, the gooey cheese and warm figs with the sweet honey is just a classic combination I love.

It’s also great with blue cheese.

This simple and delicious salad was served to us at a BBQ at our lovely B&B in Byron Bay on Christmas Eve.

I had to share the recipe even if mango is a little harder to get hold of here it is definitely possible.

You need;
1 tablespoon rice vinegar
salt and pepper
2 ripe mangoes, peeled and grated into large slices
1 big cucumber, grated same slices as 1 handful coriander
You could also add… toasted sesame seeds and mint leaves

There’s nothing to tell really just toss it all together. So good with seafood.

We threw some shrimp on the barbie (sorry)

Some asparaus too.

Such a simple and delicious meal, how summer eating should be.


Huge thanks to Baystay for a lovely stay and making us feel so special and welcome. 

Another day, another Byron Bay gem.

This is the way we walked to the treehouse…

It’s actually quicker than walking through town a whole lot prettier.

The restaurant looks quite big but the actual inside isn’t huge they just have lots of beautiful outside space under the shade of parasols and trees.

The treehouse is famous for pizza, and even thought that’s what we went for and my Husband is obsessed we didn’t manage one. The breakfasts are also supposed to be great.

Like I have already mentioned we ate very well in Australia, so this we really wanted a light dinner. We ordered some dips to snack on, but the sourdough bread was so delicious we ended up eating quite a lot of it.

We also shared this amazing goats cheese salad with butternut squash and lots of pine nuts, very much like one I eat a lot at home. And then we were done!

But do go to Treehouse if you visit the Bay… and have a pizza for me. And definitely walk along the beach.

***Have just been informed that at the moment it is closed due to a fire, bad news! Hopefully by the time you visit they’ll be open again, I wish them luck***

I have been all about the recommendations lately, and not giving much out about what I have been cooking… mostly because I haven’t.

In between decorating, enjoying the little bursts of sunshine and generally being quite busy I haven’t been cooking properly lately. There have been lots of Waitrose/M&S trips to buy food I don’t have to do anything with.

I need this break I think. It hard to get anything done in an evening if you plan on cooking properly and I am a girl who likes her early nights.

But anyway this is a little something I made for my girlfriends a couple of weeks ago and have been meaning to make again and make prettier and better so I could share it with you.

I have made it again, yesterday, after a few glasses of wine in the sunshine it’s the only thing I could think of, but it definitely wasn’t prettier so here you are. I am sharing with you anyway with a photograph from my phone. I hope that’s okay… it really is a good salad and another ‘boy-friendly’ salad, I had proof last night.

As this is a salad I am not giving you quantities you can make it for 1 or many, teeny or huge.

You need;
Rocket and spinach
Red onions
Blue Cheese

So first I caramelised the onions, do take your time with this do it slowly and take at least 30 minutes, you might want to do this first. About 15 minutes in a sprinkled sugar on them and then stirred that in. Fry on a low heat with a little oil and stir and watch.

At the same time I put all the tomatoes on a baking tray with some olive oil and seat salt and black pepper again on a low temperature and left them in there while I cooked everything else. I used the best cherry tomatoes I could get my hands on but you can use any kind you like.

This was also the first time this year I tasted Jersey Royals, damn they are lovely. ut again you could use any potato you want, I simply boiled them because of all the other tasty (naughty) ingredients in this dish but you could also fry them up with the prosciutto. That would be good…

So those are the bits you need to cook, fry your prosciutto last then you just need to chuck your salad into the bowl, add those hot bits then the crumbled blue cheese (I used Gorgonzola this time and have also tried it with a Stilton) and lastly the Prosciutto.

And yes I did serve it with a huge lump of garlic bread. What?

*Since it is BBQ weather (finally) in Bristol here are some more sunshine worthy recipes for you to try this weekend.

Apple and hazelnut salad
Strawberry and halloumi salad
Blueberry and goats cheese salad
Sweet Potato, pomegranate and halloumi salad
Asparagus and mozzarella salad
The perfect Caesar salad
Grilled peach salad
Griddled potato salad


Soft white rolls

Beef burgers
Bean burgers
Red chilli fish patties
Lamb Kofta

Or use my Portugal post for inspiration, all we did was BBQ and eat the pool…

Eating in Portugal

or this for a simple quick supper that lets you stay outside for longer

Pan-fried salmon and avocado salsa

Our next dish was a classic spicy Thai salad with noodles and seafood – called Yam Woon Sen.

We also had another tutorial about presentation and learnt how to make a rose from a tomato.

Here is our teacher with her perfect rose.

My very small rose. (I kept messing up)

You need for 2 people;
1 tbsp pickled garlic syrup
3-5 bird’s eye chillies (depending on how hot you want it, I used 3 and had very tingly lips)
3 tbsp lime juice
2 tbsp fish sauce
2 tbsp sugar syrup
1 tsp coriander root, washed and finely chopped
2 tbsp dried shrimp
30g chinese celery, coarsely chopped
1 spring onion cut into 1 inch lengths
2 red shallots, (shallots or red onion will work) finely sliced
100g vermicelli noodles, soaked, drained and cut into shorter lengths
150g prawns, peels, deveined and blanched
50g minced chicken, blanched
60g squid, washed and blanched
5g pickled garlic, sliced

1. Put the noodles in boiling water and cook until soft, 1 minute will do it, drain and put into a bowl of cold water to prevent sticking.

2. Mix the prawns, chicken (or pork) and squid with coriander root, pickled garlic, syrup, chillies, lime juice, fish sauce and sugar in a mixing bowl and toss until well mixed.

3. Add dried shrimps, chinese celery, shallots and spring onion and combine.

Serve immediately.

Such a simple dish, and so tasty.

With a lovely view.

Grilled Peach Salad

July 19, 2011

This might be my most favourite fruit salad combo yet!

The peaches go all sticky and caramelised when you grill them, and are so amazing in this salad, I cannot wait to try more combinations though.

So you need;
Your favourite salad components, I made a fresh garden salad with some baby leaves, cucumber, radishes, tomatoes and to make a more substantial dinner I added some hot new potatoes.

1/3 – 1/2 block of halloumi per person
1/2 a peach per person, sliced thinly
olive oil
sea salt and black pepper

So all I did was make my little salad, added salt and pepper and a little oil, then my hot new potatoes, some griddled peaches and halloumi.

A hot tasty salad for a gloomy July day! This would also be great done from a BBQ, you could even smash up and fry the potatoes a little if steamed if a little too boring.

That’s it!