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Vegan Tropical Fruits Crumble

Vegan Tropical Fruits Crumble

You can use fresh or frozen fruit to make this. I must confess I’ve only made it with frozen fruit so far. You can buy mixes of papaya, mango and pineapple in lots of supermarkets. And one night I just decided to use some bananas 

Duck Breasts Marinated in Garlic and Herbs with Wine and Green Olives

Duck Breasts Marinated in Garlic and Herbs with Wine and Green Olives

This recipe is inspired the Oven Roasted Duck Breast with Caramelised Swede from Gordon Ramsay Makes it Easy. I’ve left out the caramelised swede even though it’s gorgeous. But I’ve kept the method for cooking the duck breasts and for the red wine jus as 

Chicken Cacciatore

Chicken Cacciatore

I love when I can label a new recipe heart-healthy. This lovely stew has a nice helping of good fat from the olive oil, olives and anchovies. And I made this with skinned and boned drumsticks to reduce the amount of saturated fat. The bones 

Balsamic Roasted Beetroot and Citrus Salad

Balsamic Roasted Beetroot and Citrus Salad

I love the roasted beetroot in the Balsamic Roasted Beetroot and Goats Cheese Salad. So I wanted to use it in some vegan salad. I paired it here with a mixture of grapefruit and orange for the sharpness, and some avocado and a hummus dressing 

Watermelon, Grilled Halloumi, Citrus and Mint Salad

Watermelon, Grilled Halloumi, Citrus and Mint Salad

For this salad, you need to segment a couple of oranges and grapefruit. It’s worth it. With the segments stripped of their membrane each bite is a burst of sweet freshness. The whole salad is sharp and refreshing. Watermelon with citrus and mint goes great