Spinach & feta filo pie


  • Heat the oven to 200C/fan 180C/gas 6.
  • Cook the onions in a large knob of butter until soft and turning golden.
  • Add the garlic and cook for a couple of minutes.
  • Add the spinach in batches and cook until wilted.
  • Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs and season.
  • Melt 30g more butter, and butter a non-stick springform cake tin, about 20-22cm.
  • Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter.
  • When all the pastry is used up, tip in the filling and fold over the excess pastry to cover.
  • Butter the top then bake in the oven for about 20-30 minutes until the filo is crisp and golden.
  • Leave for 5 minutes before turning out and cutting into wedges to serve.

Watermelon Mojito Ice Blocks


*to make sugar syrup*

  • Place 1 cup (220g) caster sugar in a pan with 1 cup (250ml) water over medium heat, stirring until the sugar has disolved.
  • Increase heat to medium and simmer for 5 mins until slightly reduced.
  • Cool - this can be kept in fridge for up to 1 month.


  • Begin this recipe a day ahead.
  • Place sugar syrup and 1/2 cup mint leaves in a saucepan over medium heat and simmer for 2-3 mins.
  • Remove from heat and stand for 30 mins to infuse.
  • Meanwhile, place the watermelon in a blender and puree until smooth.
  • Pass through a sieve pressing down on all the solids to extract all the juice. You should have two cups (500ml) puree.
  • Soak gelatine leaves in cold water for 5 minutes until softened.
  • Strain infused sugar syrup into a saucepan, discarding the mint leaves and simmer over high heat for 1 minute.
  • Squeeze out any excess water from the gelatine leaves, then add the gelatine to the syrup mix, stirring to disolve.
  • Allow to cool slightly and stir in the rum, lime juice and watermelon puree.
  • Pour mixture into ice block moulds (ice pops), then divide the remaining 1/2 cup mint leaves among the moulds.
  • Freeze overnight or until completely frozen.
  • (Makes 15 ice pops)

Yesterdays Croissants


  • Preheat oven to 180c and the grill to high.
  • Split croissants lengthways and toast under grill, cut side up.
  • Melt the butter in a saucepan over medium low heat. Add the flour and cook, stirring for 1 minute.
  • Add the milk, reduce heat to low and whisk for 5/6 minutes until thick and smooth.
  • Add the mustard, lemon zest and three quarters of the cheese, then season well.
  • Lay the ham slices on the croissant bases and spread with most of the cheese sauce.
  • Sandwich the croissant tops and spread each top with a little of the remaining sauce.
  • Sprinkle with the remaining 25g cheese and bake for 6 minutes or until bubbling and golden.

Apple And Goats Cheese Salad


  • Core and thinly slice the apples into rounds
  • Toss apples slices with most of lemon juice (reserve 2 tsp for dressing)
  • Slice onion and fennel very thinly and cut cheese into 5mm slices.
  • Whisk oil, mustards, truffle honey and reserved lemon juice until combined.
  • Toss salad leaves in a little dressing.
  • Stack the apple slices, onion, fennel, goats cheese and salad leaves in layers on serving plate.
  • Drizzle with remaining dressing and extra drizzle of truffle honey.

Blazin' Hot Wing Sauce


  • In a small saucepan, melt the butter over a medium heat.
  • Add onion, garlic and chives then reduce heat to low and cook until the onion are clear.
  • Remove from heat.
  • Add 1/2 cup hot pepper sauce and salt.
  • Stir, mix with hand mixer

Garlic Bread With A Twist


  • Place in tray, melt butter, add garlic and saute until tender.
  • Remove from heat, add parsley, cook bacon, spread sauce over bread.
  • Place in oven at 170c for 10 mins and when done take out, cut up and serve hot.
  • Sprinkle the cheese over the garlic bread.

Goats Cheese Salad


  • Preheat the grill to high and line the grill rack with foil.
  • Halve the cheese to make two discs.
  • Halve and core the pear, cut each half into slices and arrange in two piles on the foil.
  • Lightly brush the pears with oil then top each pile with a cheese disc (cut side up) and grill for a few minutes until lightly golden and bubbling.
  • Scatter with the nuts and grill for a minute or so more.
  • Whisk the cranberry sauce with the oil and lemon juice and season.
  • Arrange salad leaves on two plates. Put the pears and cheese on top.
  • Spoon over the dressing, scatter over any stray nuts and eat right away with crusty bread while the cheese is still deliciously runny! x

Rumbly Red Pepper Soup


  • Chop onion, sautee slowly on low heat in pan with olive oil.
  • Add chopped garlic for one minute.
  • Add chilli flakes.
  • Add chopped red pepper.
  • Increase heat for a few mins.
  • Add black pepper and salt.
  • Add chicken stock.
  • Reduce heat, simmer for 10 mins.
  • Use hand blender but keep texture chunky.
  • Add milk or cream.
  • Serve with spring of coriander if you're feeling fancy!

Spicy Caponata

To make this spicy aubergine and red pepper dip:

  • Prick aubergine all over with a fork, slice red pepper rub olive oil over both and put on baking tray in oven with 2 cloves of garlic for 20 - 30mins.
  • Chop onion and heat in olive oil in small pan until soft.
  • Add 3 spoons olive oil & 1 spoon cider vinegar to a large bowl.
  • Add cooked onions and all other ingredients.
  • Remove skin from aubergine, pepper and garlic.
  • Add to bowl. Use hand blender to squish it down.
  • Taste, season again if necessary.
  • Toast pitta, chop into triangles.
  • Serve. Eat. Smile x

Korean BBQ Chicken Marinade


  • In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger.
  • Bring to a boil. Reduce heat to low, and simmer 5 minutes.
  • Remove the mixture from heat, cool, and whisk in lemon juice and hot chili paste.
  • Place chicken in the mixture.
  • Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.
  • Tweak it a bit by adding 1 tsp minced garlic and substitute red pepper flakes (1 heaping tsp) for the paste.