Favourite recipes that I cook with clients in their homes (Download as PDF Favourite recipes
Chopped salad with pomegranate
Serves two
Ingredients
1 lemon, juiced and zested
1 tbsp pomegranate molasses
1 tbsp olive oil
1 cucumber, deseeded and finely chopped
1 spring onions, finely chopped
½ fennel bulb, finely chopped
8 cherry tomatoes, quartered
100g pomegranate seeds
Small handful each of parsley, mint and dill all finely chopped
Method
- Combine ingredients together in a large bowl and serve with one of the dressings below.
Honey and allspice dressing
Serves two
Ingredients
1 medium lemon, juiced
3 tbsp extra virgin olive oil
1 tbsp honey
¼ tsp ground allspice
¼ tsp smoked paprika
½ garlic clove, crushed
Sea salt
Pepper
Method
- Combine in a smal bowl and serve with salad
Tahini dressing
Serves two
Ingredients
200g soya (or low fat) yoghurt
1 heaped tbsp tahini
1 garlic clove, minced
1 inch piece of ginger, chopped
1 lime, juiced
2 tbsp extra virgin olive oil (best quality)
1 tsp turmeric
Method
- Combine in a small bowl and serve with salad
Sweet potato and miso dressing
Serves two
Ingredients
100g sweet potato, peeled and diced
15g ginger, finely chopped
25ml lemon juice
25ml rice wine vinegar
35g sweet white miso
10ml sesame oil
75ml olive oil
5g tamari sauce
Method
- Combine in a small bowl and serve with salad
Turkey and cashew curry
Serves 4
Ingredients
100g cashew nuts
2 vine tomatoes, roughly chopped
2 cloves of garlic
1 thumb sized piece of ginger, peeled and roughly chopped
Juice of 1 lemon
400g turkey breast, diced
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground turmeric
1 cauliflower, florets
100ml water
200ml reduced fat coconut milk
100g fresh peas
Method
- Place cashew nuts in a blender with the tomatoes, chili, garlic, ginger and lemon juice and blitz to a paste. Transfer this to a large mixing bowl and add in the turkey. Cover with the ground cumin, ground coriander and ground turmeric, cover and leave to marinate for 20 minutes in the fridge.
- Meanwhile, place a large saucepan on a high heat and add a drop of oil
- Add in the onions and cook for 5 minutes.
- Add in the marinated turkey and cook for 5-7 minutes until sealed.
- Add in the cauliflower, water and coconut milk and bring to a simmer. Keep the heat low and cook for 15 minutes.
- Add in the peas and simmer for a further 5 minutes
Kale chips with paprika and cashew
Makes 200g
Ingredients
30g cashew nuts
1 tsp rapeseed oil
50ml water
500g kale (but big fresh leaves not the prepackaged stuff)
1 tsp paprika
1 pinch of Malden salt
Method
- Preheat your oven to 50°c.
- Soak the cashew nuts in water for 20 minutes. Then drain and place them in a blender with the rapeseed oil and 50ml water. Blitz for 5 minutes until completely smooth. Add more water if necessary; the consistency should be like single cream.
- Take the kale leaves off the stalk and break the leaves up into bite sized pieces. Place the kale in a large bowl and pour over the cashew cream, toss with you hands to ensure the leaves are coated well.
- Place the kale on a baking tray and sprinkle with the paprika and Malden salt.
- Place in the oven for 60 minutes until crispy.
- You can store these in an airtight contained for up to 2 days.
Roasted tikka cauliflower Salad
Serves 2
Ingredients
250g Pearl barley
1 large cauliflower
1 level tbsp tikka curry paste
60g flaked almonds
60g dried cherries (or cranberries)
100g pomegranate seeds
2 tsp nigella (black onion) seeds
1 small handful flat leaf parsley, chopped
Yoghurt and tahini dressing (see above)
Sea salt
Method
- Preheat the oven to 200C
- Cook the barley in boiling water until tender (about 30-40 minutes) then drain and rinse under cold water
- In a large roasting tin, break the cauliflower into bite sized pieces and add the curry paste, rubbing in well so all the cauliflower is covered
- Place the tin in the oven and cook until tender (about 20 mins)
- Whilst the cauliflower is cooking make the dressing by adding all the ingredients to the bender and slowly bending until smooth. It should be the consistency of double cream so loosen with a little water if too thick.
- Take out the cauliflower and allow to cool.
7. In a large bowl combine the barley, cauliflower, almonds, cherries and pomegranate 8. Drizzle a little of the dressing over the salad and sprinkle with onion seeds
Lemon salmon
Serves two
Ingredients
2 salmon fillets
1 tbsp extra virgin olive oil (also, 4 tbsp for the dressing)
1 lemon, halved
1 tbsp chopped parsley
2 tbsp chopped chives
Sea salt
Black pepper
Method
- Heat the grill
- Coat the salmon with olive oil and a little salt
- Place the lemon halves, cut-side down, next to the salmon and grill for about 4 mins each side
- Transfer the salmon to a plate and prepare the dressing
- To make the dressing squeeze the lemon juice from the charred lemons into a small bowl and add 4 tbsp olive oil, chopped herbs and season.
- Pour dressing over the salmon and serve
Quinoa, lentil and chicken salad
Serves four
Ingredients
250g puy lentils, boiled
250g quinoa, boiled
300g chicken breast, thinly sliced
1 ripe mango, sliced
1/2 red onion, finely sliced
1 handful watercress, stalks removed (or pea shoots)
1 small handful mint, chopped
1 small handful coriander, chopped
Dressing
1 lime juiced
1 tsp curry paste
4 tbsp light olive oil
3 tbsp of ½ fat crème fraiche
Sea salt
Method
- Preheat the oven to 200C
- Wrap the chicken in foil with a little oil and lemon juice.
- Place chicken in oven and bake for 20 minutes until cooked through
- Cook the grains, drain and leave to cool
- Once the chicken has cooled, thinly slice
- Add all the dressing ingredients to the blender and blend for a minute until fully combined (add a little water until it is the consistency of single cream – it should be quite runny
- Add the grains, chicken, mango, red onion, watercress, mint and coriander to a large salad bowl 8. Dress salad with dressing
Aniseed green juice
Serves two
Ingredients
1 bunch of spinach, washed
1 bunch of mint
1 cucumber
2 green apples, cored
1 fennel bulb 1⁄2 lemon
Method
- Chop ingredients and blend high for 30 seconds
- Lay muslin over a bowl, pour in juice then grab the four corners of cloth and squeeze out the juice
Green goddess juice
Serves two
Ingredients
1/2 cucumber
3 kale leaves (take soft leaf off the stem)
1 small handful coriander
1 lime (juice only)
1 head Romaine lettuce
2 apples, cored
Method
- Chop ingredients and blend high for 30 seconds
Lay muslin over a bowl, pour in juice then grab the four corners of cloth and squeeze out the juice
Carrot, beetroot, apple and ginger
Serves two
Ingredients
2 carrots
2 beetroot
2 apple
s, cored
1 inch knob of ginger
1 lemon, juiced
Method
- Chop ingredients and blend high for 30 seconds
Lay muslin over a bowl, pour in juice then grab the four corners of cloth and squeeze out the juice
Raw cacao cashew milk
Serves two
Ingredients
150g raw cashews
2-3 level tablespoons raw cacao powder (depending on taste. I like 2)
2 Tablespoons pure Maple Syrup
Vanilla pod
Pinch of sea salt
600ml
water
Method
- Add ingredients to a high power blender and blitz for 1 minute
- Add more or less water depending on the desired consistency.
Shakshuka
Serves two
Ingredients
2 tsp extra virgin olive oil
1 tsp fennel seeds
1 onion, finely diced
2 garlic cloves, finely chopped
2 red peppers, cut into strips
2 tsp smoked paprika
1 pinch saffron
2 tins chopped tomatoes
Sea salt
Black pepper
4 eggs
Method
- Heat up the oil and add the fennel seeds cooking for 1 minute
- Add in the onion, garlic and cook for another 3 minutes
- Add in the peppers, spices, tomatoes, salt and pepper. Cook for 25 minutes until the peppers are soft (you will need to add more water as you go)
- make small wells in the tomato sauce and drop in the eggs then put the lid on and cook for 5 minutes until the whites of the egg are cooked
Serve with spinach or toast
Cajun chicken
Serves two
Ingredients
Marinade
1 tbsp smoked paprika
2 tbsp ground cumin
1 tbsp ground coriander
1 garlic clove, crushed
1 tsp olive oil
4 skinless chicken breast
Salad
150g spinach, chopped
A handful each of parsley, mint and coriander (finely chopped)
½ red onion, diced
1 tsp olive oil
2 avocados, cubed
Mango salsa
1 mango, diced
5 cherry tomatoes, diced
A handful coriander, chopped
1 lime, juiced
½ chilli, finely diced
Sea salt
Black pepper
Method
- Combine marinade spices and chicken in a large bowl then set aside for 10 minute
- Heat up a large non-stick frying pan (or griddle)
- Whilst the pan is heating up wrap each marinated chicken breast in cling film and seals at the ends then bash lightly to 1 cm thick
- Cook each chicken breast for about 5 minutes each side until cooked
- Combine salad ingredients together
- Combine salsa ingredients together
- Serve the chicken with salsa and salad
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