Harissa & rose water chicken wings with spicy mint yoghurt dip


My family just loves wings. Partly because they’re usually pretty quick and easy, unless you’re going down the fried route (and even that doesn’t necessarily take too long), but mostly because they’re delicious of course. If you’re a person who hates eating meat on the bone, then there might be a problem. But in my opinion, you should try and change that hatred, cause so far you’re actually doing yourself a disfavour and missing out big time.


These wings are an awesome combo of spicy, sweet and sticky. The rose water is mild, like a slight afternote, so there’s no soapy flavour here at all. If it really messes with your mind to have rose water in this dish, leave it out, I guess…though I do recommend you give it a go, just the once.

Serves 2-3, as a light lunch
Adapted from hereRead More


Balsamic roasted carrots with carrot top gremolata

This is a very simple side dish for today’s recipe, but isn’t it pretty? And it tastes pretty great, which always helps, I guess! I’m always trying to think of new ways to make vegetables more exciting (aren’t we all?), particularly since in our family, I try to downplay any meat quantities on our plates (fish, on the other hand, is allowed to be let loose in any shape or size). Therefore, I usually attempt to make two side dishes alongside to not only make us less aware of the lessened meat quantity, but to make things a more rounded out meal all the same.

Oh, and unless it’s sweet potatoes, potato-y things like mash do not count. Particularly not with the way we make mash — just because you could make something like mash a lot healthier, doesn’t mean you always would 😛

But in all seriousness, it’s pretty simple. Balsamic and roast veg pretty much always guarantee great things. Add a garlicky gremolata, and we’re just adding a bit more greatness. Who doesn’t want that? Not to mention, we’re being all eco-friendly and all what with using the carrot tops for our gremolata, therefore cutting down on waste. Basically…just give this recipe a gold star already.

You’ll probably get a lot more gremolata than you need/want for your carrots, but treat it a little like pesto and slather it on chicken, toasted bread, fried eggs, and the whole excess gremolata thing isn’t precisely a problem…

Serves 4 as a side.  Read More

Garlicky roasted hasselback potatoes with rosemary


Hasselbackar are a familiar sight in lieu of the humble roasted potato at Swedish dinner tables. The potatoes are sliced nearly to the bottom throughout, so you get individual crisp slices of potato after cooking, and are often sprinkled with some cheese just before the end to add a little something more. This time, I’ve kept things a little cleaner, with the classical combo of garlic and rosemary.

The smell of garlic coming from the oven when these were in there was heavenly — if you’re a one clove kind of person, this is probably not the recipe for you 😛


It’s not a difficult concept, it’s just a little fiddly. The results are definitely worth it though.

It’s best to choose a waxy potato, like russets for this recipe. The recipe itself is simple;

Slice the potatoes very thinly (as thinly as you can), without reaching the bottom. If you manage to do so and cut it completely off, not to worry, just assemble them as close as you can together in the greased dish you’re baking them in.

Slice a few cloves of garlic (I basically did nearly one full clove for each potato, but it depends on how large your potatoes are) very thinly, and rinse and pluck the rosemary in small sprigs. Insert a few slithers of garlic in between every odd slice of potato or so. Do the same with the rosemary. Season with salt and olive oil.

Cook in the oven at 220 degrees centigrade for about 50 minutes. If they brown too quickly, cover the dish with two layers of foil. About forty minutes in, brush with more olive oil to allow the slices to crisp up further.

And there you go! A perfect alternative to the roast potato.

Herby Roast Salmon with Potato & Radish Salad


Like I don’t wanna boast or anything, but this is the best salmon hands down. I’m usually not such a fan of big cuts of salmon side like this, because I find it so easily becomes so overcooked. But this kept the salmon flaky and moist, and it was even better cold the next day on some toasted sourdough, topped with scrambled duck eggs.

It’s such an easy recipe on top of that; just to cover the fish in herbs, skin side up, in a roasting tin, and pop in the oven to do all the work. Super simple, as is the potato and radish salad mixed with grainy mustard and vinegar.


Serves 4 people, plus plenty leftovers (keeps well enough in the fridge)

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3 Ingredient Baby Back Rib Rack


Yup, that’s right. 3 ingredients. Baby back rib rack, oyster sauce and hoi sin sauce. It’s as easy as that, and you get a delicious lunch (or snack!) for your efforts. There’s admittedly two parts to this recipe — boiling, and then grilling, but the first part can easily be done in advance, even the night before or something and just kept in the fridge, so it’s not particularly difficult.


These delicious ribs are first boiled in hot water as a whole rack (though I split mine in two to make things easier) for a little while, then taken out, drained and absolutely coated in the two sauces for a salty, tangy flavour that intensifies as you cook it up on the BBQ.


It’s so hot right now that it’s nice to make simple things that don’t take much effort, but don’t scrimp on the flavour. I served these as they are, with just a side of sliced avocado and my ‘rainbow’ cabbage salad. Delicious.


So, shall we get started? 🙂
Serves 3-4 as a snack, 2 for a light lunch alongside a salad etc. Obviously just double or triple as needed dependent on people and/or whether you want lunch or dinner! Read More

Cabbage ‘tabbouleh’ with Grilled Halloumi


It’s getting to that point of summer where it’s getting too sticky to live. I keep waiting and waiting for the rain to come and give us a lift from the sheer humidity pressing down on us, but there’s no show. We’re eating a little later than we usually would because of this, because it’s too hot all day everyday to sit inside, but it’s nicer to wait until eight or nine to eat because it’s still extremely light outside but it doesn’t feel like being thrown into a gigantic hair dryer on full blast.


I have to call it ‘tabbouleh’ because I added leftover cabbage, and because it’s not quite green enough to look like your normal tabbouleh. So this is a little bit like a reverse ‘tabbouleh’, I suppose. This was my first time making anything with bulgur wheat at home, but it was an immediate hit. I’m not a fan of couscous at all, but this was light and fresh, and pared perfectly alongside some grilled halloumi.

I had to cook this twice, however, because my first attempt at cooking bulgur wheat turned into bulgur wheat porride. Ooops. I decided to retry, and I’m glad. My intro to bulgur wheat might otherwise been a bit less pleasant than it turned out.


Serves 3-4.  Read More

‘Rainbow’ Cabbage Salad, with Wraps for Leftovers


For health reasons and advice from my doctors, I’ve had to reassess my diet. My stomach can no longer take just eating anything. Though I take pretty much every multi-vitamin under the sun at the moment, I’ve been trying to bolster my veggie intake. Some days I go full on vegan, even, and most of my meat is fish these days. So far, things have improved, particularly ever since I cut down dairy to a minimum, particularly avoiding straight milk and ice cream.


I quite often like salads, provided they have no a) raw tomatoes, b) peas, or c) raw or cooked bell peppers in them. I’m pretty safe with b), thankfully. Not to mention that when I’m the one doing the cooking, I can control the appearance of the others.

This reminds me of a crunchy coleslaw without the creamy sauce. The crunch is great, and the flavour is crisp on the tongue. It would make a great topping on burgers, and is pretty good on a wrap with some avocado as you’ll see below! I first served it on the side alongside a home made pizza. It’s a nice alternative to your everyday salad, and is a healthier option than your supermarket coleslaw, particularly if you’re avoiding any forms of dairy.


Makes a pretty massive bowl, so I’m not sure how to count it. Serves 2 as a side salad, with leftovers for the next day twice-over! So…is enough for about eight people as a side, at a cookout or a BBQ evening? Catch the recipe below!

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