BBQ Superstar.
This is a cracking recipe that really has the wow factor without breaking the bank. Bust it out at a BBQ party and it’ll be the star of the show.
Read moreHarissa chicken meatballs
Ibizan delights.
I’ve been in a bit of a recipe rut of late, but our recent family holiday to the beautiful white island has proven a new source of food inspiration. Ibizan food it seems is having a moment in the sun, scuse the pun.
Read moreChicken Caesar salad
Love those leftovers.
This is my favourite way to use up precious leftover chicken from a Sunday roast.
Read moreCold brew iced coffee
This is the shizzle.
‘Cold brew’. I know I know, it sounds a bit hip. Which is probably why I’ve noticed a thing for swigging cold brew coffee straight out of brown glass bottles in the morning round Shoreditch.
Read moreSummery orzo pasta salad
Wiping the winter cobwebs away.
As the weather starts to warm up, salads naturally put in more of a mealtime appearance. But while tasty, I’m rarely content with leaves alone, preferring to add a few grains that can bring texture, make a meal go further and keep me fuller for longer.
Read moreThe English Refresher
“Hannah, that’s not yours, it’s to share.”
It’s been a fair few years since I heard this uttered. Said to me throughout my younger years, and always in relation to food. Then last week I heard it again. And I can confirm, it’s a bit embarrassing to have your greediness called out by colleagues.
Read moreEasy lemon iced tea
The real amber nectar.
I don’t know who invented iced tea, but they need some sort of commendation. Easy to make and even easier to guzzle, it’s my go-to summertime tipple whether at home or on holiday as I am now.
Read moreRoasted cauliflower and puy lentil salad
Not all salads need to be green.
When I cottoned on to the fact that salads don’t have to be leaf based, my healthier eating options opened up a whole load more.
Read moreChilled pea and mint shooters
Peas, mint and lemon are all flavours that taste like sunshine.
And together they make a zingy, healthy and chilled soup that’s ready in no time at all. They’re ideal as a starter, or better still, an accompaniment to charred meat and fish that’s hot off the coals.
Read moreSpanish cod one pot
A dish that needs little introduction.
Cod simmered in chorizo and saffron spiked broth with chick peas, lemon and parsley. Just typing it makes my mouth water.
Read moreCourgette noodle salad perfect for BBQ’s
I was asked recently to ‘do a bit of food’ for a pitch at work.
In the space of a week it managed to go from a couple of sample dishes using the clients produce to a 5 dish lunch for 15 people. Cooked on the roof. On an industrial BBQ. In 28 degree heat. No pressure then.
Read moreSweet potato fritters with charred corn
I’ve eaten some great scran in airports.
But never here in the UK. We all know British airports aren’t known for their culinary treasures. They’re known for 7am pints, substandard fry ups and lukewarm fast food. The most you can hope for is a pint or two of Stella and a slight wooziness as you board your flight, full of melty cheese, wobbly bacon and scorched coffee. Healthy food it is not.
Read moreFilled and grilled avocados
One of nature’s jewels.
The classic way to eat an avocado has got to be to pack it full of prawns in marie rose sauce. I must have had this 1970’s treat a hundred times courtesy of my beloved grandma. I ate it so often as a child that to this day whenever I visit her she makes sure to have one or two avocados in for me to scoff. That and a pork pie, but that’s another story.
Read moreBBQ herby and fresh Greek chicken kebabs
Flavour transportation.
Last year I visited Greece for the first time, and down by Fiscardo harbour in Kefalonia, night after night I managed to scoff many delicious local ingredients. It’s there I discovered my addiction for proper homemade tzatziki, how amazingly grassy Greek extra virgin olive oil can be, and the joy that is real, locally made feta cheese. Between that, the weather and the landscape it’s a wonder I made it home.
Read moreSous vide chuck and marrow burgers on brioche buns with special sauce
I’ll level with you, burgers aren’t really my bag.
Whether the post club straight out the kebab shop variety, the posh restaurant gourmet try hard kind, or the super stacked sort that come with a whole host of misogynistic sides. Yep, the Americana-hamburgerology mega trend of the last couple of years has kind of passed me by.
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