I seriously could write a cookbook on all the different ways I make curry! This technique is the best if I’m just not in the mood to wash the blender for a curry paste (which, let’s be honest, is most of the time!) and are not in the mood to do loads of dishes. This saucy dish is so creamy, zesty, absolutely bursting with flavour and spice. Bonus- it takes only 15-20 minutes to make too! Bonus #2 - You could make this vegan by omitting the prawn step here and roasting chickpeas with the aubergine/eggplant. Scrumptious!
Read moreButterbean Shashuka
Traditionally made with red peppers, shashuka is what I consider a ‘Clean Out The Fridge’ meal where the base is always eggs poached in a tomato sauce- in fact, if a can of chopped tomatoes is all the veg you have its STILL luxuriously delicious and fulfilling. In this butterbean derivative of the classic middle eastern meal, I used spinach, zucchini and butterbeans making it a bit of a more eastern fusion of traditional shashuka and ranchos hueveros (a Mexican tomato and egg based brunch often served with black beans).
Read moreOne Pan Pecan Granola
Easy, delicious, satisfying, quick, and good for children and adults alike. I really can’t put an end to the positive adjectives to this dish.
I am inherently lazy (partially the reason I left Michelin star kitchens) and am always looking for a short cut in the kitchen.
I love my oven, I really do, but for some reason actually putting something IN the oven makes the dish seem that much more work. Call me crazy! I can’t be the only one.
So, being lazy, not wanting to clean the excess dishes of a mixing bowl AND a tray AND a sticky spatula, I decided to venture into the world of non-oven granola.
I will admit it took a few tries (including making sure my pan was completely dry in between recipe tests and washes as my ‘granola’ quickly turned into ‘oatmeal’ - rooky mistake), but the final test was so beautiful and was so satisfying.
I will never again wait for granola in the oven. Yes, patience is a virtue, but really the best inventors are inpatient and lazy right? How else would we have self operating vacuums or lights that turn on by clapping your hands?
This idea of how to begin on this endeavor started with my time in kitchens as a pastry chef when I was making toffee pecans for a super extra banoffee dessert that included banana ice cream, salted chocolate crumble, and siphoned dolce de leche. I can safely say I gained a lot of weight there. The pecans were made with maple syrup, brown sugar, butter, butter, and more butter.
In my adaption of it, I obviously didn't want butter, or refined sugar so I went off the whim and it turned out SO WELL.
You can use this recipes on top of my Vanilla Poached Pears, on top of yogurt, an apple crumble topping, or wherever else you would use granola.
A word to the wise on this one:
Be very careful, and stay with the pan the entire time. The time in between a perfectly browned pecan and a burnt one is a matter of milliseconds. Don’t let this scare you, but just keep an eye on it and have your ingredients set up beforehand.
One Pan Pecan Granola
Serves 4
10 minutes
Ingredients
-1 Cup GF Oats
-1/2 Cup Pecans
-1/3 Cup Maple Syrup
-Option: Vanilla Extract or Bean
-1 tsp. Cinnamon
Method
Chop half of the pecans roughly, and leave the other half whole. Set aside.
In a pan on low heat, brown the oats slowly over the pan, continuously stirring while you add the pecans to brown slightly and immediately add maple syrup. Add the vanilla essence (if using) and cinnamon here. Continue stirring.
Pour onto a silicon mat and let cool. It will be hard once cool, but no worries! Break up the pieces and cut in a sterilized jar. Leave in a cool place or in the fridge for up 3-5 days.