Category: Recipes

My daughter spurred me on with this recipe. Her love of salmon was waning, and I needed to make it more flavoursome. I came across a BBC Good Food recipe which I adapted. Now that she can’t get enough of this salmon dish, she has printed out the recipe and made it for her grandparents. It is so delicious the next day as a cold lunch. I served the fish with miso broccoli and new baby potatoes in this video. It’s so simple, quick, flavoursome and nutritious.

This delicious recipe was inspired by Aoife, the chef whom I met on an In:spa retreat. She prepared and cooked all our yummy meals over eight days, and I highly recommend you follow her on Instagram.

Serve this dish with anything you fancy: salads, potatoes, in a burger. Great for leftovers the next day for a packed lunch or an evening meal. It was delicious with the spiced cauliflower and pomegranate salad.

Serves 12-14. Takes approx. 2 ½ – 3 hours, prep and cooking. But totally worth it! Make loads so you can refrigerate and batch freeze. This is a tried and tested recipe I’ve been making for years and sharing with friends all over the world. It’s delicious, and my family and friends love it. I learnt to cook at the aged of 13; my Mummyji would say to me, “Unless you learn to cook, you’ll never find a husband!”

I first tasted this delicious pate in France at my friend May Simpkin’s yoga retreat last year. May is a talented nutritionist, and please take a look at her website and recipes: https://maysimpkin.com/easy-tasty-french-sardine-pate/

I first had this delicious salad at book club made by fellow book clubber Rosie, and it was a recipe from Waitrose. I’ve adapted it to make it more flavoursome. 

Cauliflower and chickpeas are roasted with fragrant garam masala to give this veg-packed salad a gently spiced warmth. I like to serve it with roast chicken, pizza or salmon.

A classic vegetarian recipe that is so easy to make and my recipe has gone around the world! Over the years, I’ve emailed it to friends who have enjoyed cooking it on repeat. It’s an Indian staple dish and every Indian kitchen has lentils and pulses. I cook it at least once a week. I love this vegetarian and vegan recipe; it’s so healthy – lots of protein, very little fat, and it tastes better the next day.

I love this dish; super healthy and delicious as a generous slab the next day as leftover lunch on the go or for supper. You can add any vegetables you’ve got in the fridge. I’ve made this with peas, courgettes, broccoli, peas, spinach and cauliflower.

Toad in the Hole, what’s not to love? Golden baked sausages roasted in a light and crispy giant Yorkshire pudding. For vegetarians substitute with Linda McCarthney’s vegetarian red onion and rosemary sausages and add a little extra oil when cooking them.

This Thai fish cake recipe is a family favourite. My super duper-talented friend May Simpkin made these for us when I had the pleasure to join her on a yoga retreat in the Loire Valley, in France. Please check out her website and Instagram, you’ll love everything this brilliant nutritionist stands for.

Here’s a one-minute video showing you how I put this together. Sorry, I’m no food videographer and I did this in a rush between seeing clients, but hopefully you get the gist. It isn’t a complicated recipe, but it is time consuming as there are three stages to it: roasting the aubergines, making the tomato sauce and thirdly, making the béchamel sauce.