FOOD | FARAWAY PLACES | EATERIES FOR EVERYONE IN MADRID

Madrid has gone gourmet with a vengeance, but the best of the classic tapas bars are still packed to the rafters come dinner time. Cutting-edge techniques and high-quality ingredients are a given. And whether you’re going all-out or doing the Spanish capital on the cheap, there’s always a good wine list for several toasts.

Ten Con Ten

A lively sit-down spot that serves classic tapas with a modern edge and some pasta dishes. No need to reserve here as some tables are left open for walk-ins, adding to the convivial, chilled vibe.

DriverXO

A colourful space where surprises are the order of the day and contrasts that explode with every bite are the house trademark. A three-hour dining experience featuring more than 20 dishes that you won't forget in a hurry!

Pinkoco

Possibly one of the cutest cafés ever, Pinkoco has a contemporary yet vintage feel with safari-style plants and low-hanging light fixtures paired with comfy chairs and couches, ideal for an Aperol Spritz or a ginger tea. The desserts are pretty notable – try the brownie or the carrot cake.

Taberna Pedraza

Colourful mismatched tiled floors create a casual vibe enhanced by an eclectic bunch of chairs, flowers and super friendly service. The small kitchen is open, so you can see Chef Santiago Pedraza working his magic in real time. 

Botin

The oldest restaurant in the world and a benchmark of Madrid's best traditional Spanish cuisine. Renowned for its suckling pig and fantastic ambience.

FOOD | Where to Eat Like a Parisian

Probably the most romanticised city in the world, with a gastronomic reputation to match, Paris boast more than 70 Michelin-starred restaurants. From bustling dining rooms to hip bistros and brasseries filled with Extremely Beautiful People lining bars and street tables, where does one begin?

Le Train Bleu

One of Paris' most refined and picturesque restaurants happens to be located within one of its busiest train stations, Le Train Bleu, an opulent icon of Parisian dining. Michelin Star winning chef Michel Rostang serves only the finest food such as scallops and perfect ravioli …French cuisine at its most elegant. I ate here about 18 years ago and my lasting memory, which was one I became accustomed to as a tried other Michelin starred eateries, was that the menus for ladies didn’t have prices.

Septime

Meals in this warm yet pared-back Scando-inspired space start with beautiful plant and vegetable focused dishes that change every two weeks. This is fine dining without pomp and circumstance... Grébaut is a master at coaxing out the flavors in every ingredient and playing on texture.

Tannat

Fine French dining training with a real emphasis on seasonality and once neglected root vegetables with whatever protein was freshest that day and wine of equal importance. When ordering by the glass, the sommelier will bring the three bottles they're serving in red or white, tell you about each wine and which is most likely to complement your order.

Carbón

Carbon is dedicated to cooking sustainable ingredients simply over fire. Think beef cheek with potato gnocchi, chanterelles and onions; or scallops with cedar, oysters and mushrooms. Down in the basement, you’ll find speakeasy La Mina, with its intimate smoking room, serving classic cocktails and small plates.

Wild and the Moon

Emma Sawko has successfully combined French living style with veganism from Los Angeles in her this couture flagship on Place du Marché Saint-Honoré. A fashionista favourite for small cakes, freshly squeezed juices, fab salads and gluten-free paninis. 

One other eating experience that I never miss in Paris is a plate of tuna tartare and a plate of avocado slices on the terrace of Hotel Costes. If you are not seated beside a Gitanes-smoking local, then the atmosphere and people watching are fabulous. And actually after a few glasses of Champagne the smoke doesn’t seem quite so bothersome.

**Regular readers will know that there are quite a few French eateries here on the F Words – France is an F word of course; and the foodie Frenchies are my spirit animals. Check out my review of Alain Ducasse 2 Michelin star at the Plaza Athenee or the wonderous delights of traditional fayre at the Colombe D’Or in Saint Paul deVence in the FOOD section of the blog…  

FOOD | FARAWAY PLACES | LUCIOUS LISBON

Lisbon is an incredibly pretty city break destination and a must-visit for foodies. The city’s food scene continues to boom, with new restaurants launching regularly, drawing on the endless bounty from the coastline, mountains and vineyards. While dining out here is certainly a stylish experience, food is held in high regard by lisboetas and eating out is a necessity rather than a luxury.

Alma

Housed in an 18th-century warehouse once used for storing books for one of the world’s oldest bookshops, this fine dining restaurant is one of the biggest gastronomic references in Lisbon.  The dining room features an open kitchen, granting guests a view of Sá Pessoa and his team in action. Menu options include Costa a Costa, with 5 dishes, exclusively inspired by the sea, and Alma, with five dishes chosen by the chef - alongside an à la carte menu.

Cantina

Cantina is situated in the spot everyone’s talking about - the LX Factory, an old industrial space that’s been turned into a warren of hip work spaces, shops, cafes, pop ups and photography studios. The interiors of this bar and restaurant pay tribute to its industrial past... bag a seat on the raised platform for views  over the open bar and kitchen where light, classic Portuguese food is prepared using a small wood-fired oven.

Prado

António Galapito opened Prado at the foot of the Cathedral of Lisbon, where he works with organic meat and vegetables, using seasonal ingredients recommended by their Portuguese producers, so the menu is ever-changing. Every day, something is different, from meat cuts to fish species.

Pesca

This trendy dinery is a fabulous garden on a large terrace in the city, specialising in fish and seafood with excellent vegetable sides. Don't miss the cocktails to enjoy with oysters and be sure to try braised mullet, with bread crumbs, artichoke puree, fava beans and there is an army of suppliers of products that the chef chooses with visits to their lands.

Loco

In the shadow of the Basílica da Estrela, Lisbon's latest hot table comes courtesy of chef Alexandre Silva, whose bold and modern take on Portuguese cuisine taps both tradition and travel on its way to a personality-rich gastronomic adventure. It offers a daily-changing, description-free tasting menu (you choose 18 'moments' with or without a cheese option), each steeped in sustainability and seasonality.

FOOD | FIVE FOODS TO FEED YOUR FACE (AND GIVE GOOD GLOW)

Who doesn’t want naturally glowy skin, with no highlight in sight?! If you’re a regular reader of the blog you will know that although I love my beauty products, I am a big advocate of feeding the body from within to gain visible and long-lasting results.

As a busy mum, I don’t have half an hour to spare each morning on a six step skin care routine, so I love products which are efficient and straight to the point as well as being as natural as possible. If you’re time-poor like me, one way that you can manage your skin all day long is through your diet.

Before I list my fave face foods, I have some pre-cursors though.

1.       ALLERGIES: I’ve mentioned before about going to get allergies and intolerances tested (I got mine done at Framar Health in Belfast), and intolerance testing is a great place to start when it comes to eating for health. You could be suffering from acne or rosacea and spend time and money trying to treat it topically when actually the skin’s acne, eczema or other issue is a manifestation of an allergy. For example, if you get acne, your dairy intake may be to blame – one study shows that milk releases IGF-I, a hormone similar to insulin, which interact with our own hormones confusing our body’s endocrine system causing breakouts.

2.       JUNK IN YOUR TRUNK – AND ELSEWHERE: Cutting out (or minimising) processed foods is the next important step in clearing up skin (and gut) health, as there are so many toxic nasties in processed foods which wreak havoc with our bodies when built up over years – decades, even – of bad eating.

3.       WATER, BABY!: And the third pre-courser to food for your face is hydration, and you all know how much I preach about water intake for skin health. (See my HYDRATION blog here:)

But back to the task in hand. Your skin health is often a mirror reflection of what you eat, and while avoiding processed and junk foods, trans fats and sugars as well as drinking plenty of pure water can have a beneficial effect on your skin, there are certain foods which you can add to your diet to see a real effect on your skin. Here are my best beauty foods.

FACE FOOD 1 – FATTY ACIDS

Aside from improved eye health and reduced inflammation, good fats in your diet are essential for healthy skin, Omega-3 in particular.  Omega-3 fatty acids maintain healthy skin cell membranes. An insufficiency of these can actually reduce the skin’s ability to absorb and retain water, which will lead to dry and dehydrated skin, so a good intake of Omega-3 fatty acids may help increase hydration by improving the skin’s natural barrier.

Omega-3 fatty acids can be found in a variety of fatty fish such as salmon, sardines, herring, mackerel, anchovies, kipper and trout. Just two portions of oily fish per week (one portion = 140g when cooked) would provide a sufficient amount of Omega-3 fatty acids.

If you are vegan, you can still get your intake of Omgea-3 in walnuts, chia seeds, flaxseed and hemp seed oil - or through supplementation with algal oil, made from algae which is what omega 3 rich fish feed on.

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FACE FOOD 2 – EAT YOUR GREENS

Leafy green vegetables are vital in a balanced diet - and their skin benefits are an added bonus. They contain a variety of essential nutrients, antioxidants and age-fighting phytochemicals as well as plenty of fibre to help gut health and peristalsis.

The Vitamin E found in greens protects your skin cells from free radical damage, such as UV damage and air pollution. Leafy green vegetables also contain folate, a vital nutrient for DNA repair, which helps produce and maintain new cells.

Vitamin C is a co-factor for collagen production in your skin and connective tissues. Found in abundance in leafy greens, Vitamin C (L-ascorbic acid) is one of the most important antioxidant nutrients. It is not naturally synthesized inside the human body and so an adequate dietary intake of Vitamin C is essential. *NB* We know you can get Vitamin C in oranges and bell peppers too, but kale & spinach are brilliant sources, with the added benefit of iron and chlorophyll. Read on!

Green vegetables are also loaded with disease-fighting phytochemicals, like chlorophyll which provides protection against free radicals that can cause your skin to age. The darker the green, the more chlorophyll the vegetable will contain.

Greens are also rich in lutein, a powerful antioxidant which boosts hydration levels, helps to improve elasticity and protects against sun damage, so try to make it a rule to include at least two portions (160g) of greens each day. Go for watercress, rocket, spinach, romaine lettuce, mixed leaves, baby leaf salad, microgreens and kale. It is easy to get half of that through a daily green salad and another half through a cooked vegetable side for dinner - or you could always whip up a green smoothie with spinach or kale plus avocado, pistachios (see below) and add kiwis apples or green grapes if you’d like a bit of fruit sweetness in there.

FACE FOOD 3 – ORANGE IS THE NEW EVERYTHING!

Orange coloured fruit and vegetables contain high amounts of beta-carotene which is essential to give your skin healthy colour. A study by the University of Nottingham found that eating a healthy diet rich in fruit and vegetables gives you a more healthy golden glow than the sun. These include carrots, butternut squash, sweet potatoes, pumpkin, papaya, orange peppers, courgettes/marrow, mango and orange.

The high Vitamin A content in these fruit and vegetables helps repair skin tissue and protects against the sun’s harsh rays . As vitamin A is an antioxidant, it also protects from free radicals to help prevent the signs of ageing like wrinkles, pigmentation and an uneven skin tone.
It is best to eat foods such as carrots, squash and sweet potatoes cooked (but NOT overcooked!) as opposed to raw because Vitamin A becomes more bioavailable in cooked food. It’s also helpful to consume these vegetables with oil as this can improve the absorption of Vitamin A.

FACE FOOD 4 PISTACHIOS BABY!

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Pistachios are known as the queen of nuts for a reason.  They are a fantastic source of healthy fats, fibre, protein, antioxidants, and various nutrients, including Vitamin B6 and Thiamine. They’re also rich in the amino acid L-Arginine, which is a precursor of nitric oxide, a molecule that dilates our blood vessels and increases circulation of blood.

Good blood flow = more oxygen and essential nutrients getting to our skin cells. It also means waste products are taken away from skin cells more efficiently too. Nitric Oxide also supports tissue repair, including collagen formation.

Pop a tablespoon of pistachios into your morning smoothie, have 30g as a snack or make a delicious pistachio-based pesto sauce for pasta, fish or some delicious roasted vegetables.

FACE FOOD 5 – ASTAXANTHIN
Astaxanthin is one of the most powerful antioxidants which has been shown in clinical studies to increase skin moisture, elasticity, lighten dark spots, and promote skin smoothness to decrease fine lines.

This amazing, but little talked about, antioxidant has incredible UV-blocking properties, which helps to assist the skin in protecting itself against sun-related damage.  

Great natural sources of astaxanthin are algae, wild salmon, trout, krill, lobster, shrimp and crayfish, BUT you can also take it as a supplement because it’s high doses that have been shown to benefit skin. These have been researched and proven safe in doses of up to 40 milligrams daily for 12 weeks. If you’re getting it from whole food sources, try incorporating a few servings of astaxanthin-rich foods into your diet per week.

This article was inspired by a fab piece on Healthista.com, one of my go-to websites for all things health. You can catch the Healthista article yourself here:

 https://www.healthista.com/beauty-diet-how-to-eat-for-glowing-skin

 











 

FOOD | Easy mid-week meals

I daren’t do it myself, but many of us have been there, leaving work on a cold January evening and picking up a quick, frozen meal to save the hassle of having to make something. For me, my opt-out option is a takeaway as, thankfully, I have hypnotised my brain into not allowing frozen ready meals to be eaten. (Hopefully that doesn’t sound as smug as it might come across!) The only frozen meal I’ll allow is one I’ve made myself in a batch-cooking-fest that can be reheated.

So, to make eating healthier and easier this January, we have created a list of 5 of our favourite mid-week meals – so put any thoughts of a microwave meal away and get ready to make a filling and delicious dinner… We promise they wont take long either!

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Salmon with feta, lime and beetroot salsa.

Ingredients
200g Cooked beetroot
70g Feta

Method
-Chop the beetroot and feta into small cubes and mix with the juice and zest of one lime and some seasoning.
-Season the salmon. Heat 2 tbsp of oil in a non-stick frying pan over a high heat. When hot, add the salmon (skin side down) and cook for 3 minutes. Flip over, turn the heat down and cook for a further 4-5 minutes. Serve with the beetroot salsa and the remaining lime, cut into wedges.

Nutty chicken satay strips

Ingredients

-2tbsp chunky peanut butter
-1 garlic clove (finely grated)
-1tsp Madras curry powder
-1tsp soy sauce
-2 tsp lime juice
-2 skinless chicken breast cut into thick strips
-half cucumber cut into fingers
-sweet chilli sauce (to serve)

Method

-Heat oven to 200C/ 180C fan/ gas 4 and line a baking tray with non-stick paper.

-Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.

-Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.

-Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.

Filo fish pies with pea-spiked mash

Ingredients

2 cloves of garlic
2 leeks
2 tsp olive oil
1 tbsp plain flour
600ml semi-skimmed milk, plus extra for brushing and mashing
1 lemon
1 x 250g pack of filo pastry
1 x 390g pack of responsibly sourced fish pie mix
500g Maris Piper potatoes
400g frozen peas
30g Cheddar cheese

Method

-Preheat the oven to gas 6, 200°C, fan 180°C. Peel and finely slice the garlic, wash and finely slice the leeks, then place in a large pan on a medium heat with 1 tsp of oil. Cook for 10 mins, or until softened, stirring regularly.

-Stir in the flour, then gradually pour in the milk, stirring continuously. Bring to the boil, then turn the heat down to low and simmer for 5 mins, or until thickened.

-Finely grate over the lemon zest, and squeeze in half the juice, then season to taste with sea salt and black pepper. Strain the sauce through a coarse sieve into a small pan and reserve, setting the leeks aside for the pie filling.

-Lay a sheet of filo flat on a clean work surface, brush with a little milk, then top with another sheet, brush again with milk and top with a third sheet of filo.

-Spoon a quarter of the fish pie mix into the middle of the pastry and top with a quarter of the leek mixture. Bring the pastry edges up over the filling, brush with a little more milk, then twist to seal, making a parcel. Repeat with the remaining ingredients to make 4 parcels, then brush the tops with a little oil. Bake for 20-25 mins, or until golden and crisp.

-Meanwhile, peel and chop the potatoes into 3cm chunks, then cook in a pan of boiling salted water for 12 mins, or until tender, adding the peas for the last 3 mins. Drain, steam-dry, then mash the potatoes and peas with a splash of milk until smooth.

-Reheat the reserved sauce and grate in the Cheddar, stirring until melted. Serve with the fish pies and pea-spiked mash.

 Chicken and tomato spiced curry

Ingredients

2 tbsp vegetable oil
450g chicken breast, cut into cubes
1 onion, chopped
1 red pepper, deseeded and sliced
2 garlic cloves, finely chopped
1cm piece ginger, peeled and finely chopped
2 tbsp Madras curry paste
400g tin chopped tomatoes
300g basmati rice
handful coriander, chopped, to serve

Method

-Heat 1 tbsp of the oil in a large flameproof casserole dish set over a high heat. Working in batches if necessary, cook the chicken for 5-7 mins until golden and just cooked through, then remove and set aside.

-Put the remaining oil in the dish. Add the onion, cook for 3 mins until soft, then add the red pepper and cook for 2 mins. Stir in the garlic and ginger and cook for 30 secs. Stir in the curry paste until everything is well coated.

-Pour in the tomatoes along with 200ml water. Bring to the boil, then reduce the heat, cover the dish and leave to simmer for 10 mins until the sauce has thickened a little. Return the chicken to the dish and cook for 5 mins, uncovered, until piping hot and cooked through.

-Meanwhile, cook the basmati rice following pack instructions. Serve with the curry and sprinkle over the coriander to finish.


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Sloppy-joe stuffed peppers with wedges

Ingredients

600g potatoes, cut into wedges
4 tsp olive oil
1 onion, finely chopped
250g turkey breast mince
2 garlic cloves, crushed
2 tbsp tomato purée
30g pack fresh coriander, roughly chopped
4 mixed cooking peppers, halved
1 tsp smoked paprika
50g lighter mature Cheddar, grated
370g bag sweet and crunchy salad, to serve

-Preheat the oven to gas 5, 190°C, fan 170°C. In a large saucepan, cover the potatoes with cold water and bring to the boil. Simmer for 10 mins until tender, then drain and set aside.

-Meanwhile, heat 2 tsp olive oil in a lidded saucepan over a medium heat. Add the onion, cover and cook for 5 mins.

-Remove the lid, add the turkey mince and increase the heat to high. Cook for 3 mins, stirring, then add the garlic and tomato purée and cook for a further 2 mins.

-Remove from the heat and stir in most of the coriander and 4 tbsp water; season to taste.

-Put the pepper halves on a large baking tray and divide the mince mixture between them.

-Put the potato wedges on a separate baking tray and toss with the paprika and remaining oil; season.

-Bake the peppers and wedges for 25 mins, then scatter the cheese over the peppers and turn the potatoes. Bake for a further 10-15 mins until the wedges are lightly golden, the peppers are tender and the cheese has melted. Scatter the peppers with the remaining coriander and serve with the wedges and salad.

FOOD | FINGER FOOD FOR FAMILY & FRIENDS

Now that #DryJanuary is well and truly over, our thoughts can return to easy entertaining again; and whether you're having a drinks party or fancy some light bites for a semi formal occasion, get your party off to a stylish start with our tempting canapé recipes.

Finger friendly food leaves more space for mingling, dancing et al - and means that you can be the host/ess with the mostest rather than racing around the kitchen like a loon. They do say the best things come in small packages and these exquisite little masterpieces both look good and taste delicious.

If you're stuck for ideas on what to serve at your next get together, these healthy(ish) canapé ideas are so effortless you’ll be feeling chill as when when your guests arrive.

Don't forget to cater for friends' dietary requirements and include dairy/gluten free and veggie/vegan options. I like to stash a platter of these away for friends with limited choices in case everyone else (me) nabs them first!

FIG, MOZZARELLA & PARMA BITES

Ingredients

  • figs

  • buffalo mozzarella

  • mint leaves

  • quality Parma ham or prosciutto

  • extra virgin olive oil

  • balsamic vinegar

Method

Quarter a fig (or  peach/melon), pinch apart a little buffalo mozzarella, take a mint leaf then wrap a slice of Parma ham or prosciutto around everything and stab together on your fork. Finish by drizzling over a little extra virgin olive oil and balsamic vinegar if you like. 

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MEXICAN ROAST SWEET POTATO BITES

Ingredients

  • 3 long, thin sweet potatoes

  • 2tbsp olive oil

  • 2tbsp Mexican seasoning

To serve:

guacamole
soured cream with chives
tomato salsa
small handful coriander

Method

Heat the oven to 200C, gas 6. Slice 3 sweet potatoes into 1cm circles. Toss the potato circles in a mix of 2tbsp olive oil and 2tbsp Mexican seasoning to coat thoroughly.

Roast for 10-15 mins until cooked through. Once slightly cooled, top with spoonfuls of guacamole, soured cream with chives and tomato salsa. Scatter over coriander to serve.


SESAME THAI FISH CAKES

Ingredients

  • 500g frozen pollock fillets, defrosted and chopped

  • 1 lemongrass stick, finely chopped, or finely grated zest of 1 lemon

  • 2 garlic cloves, crushed

  • Finely grated zest of 1 lime

  • 1 red chilli, deseeded and chopped

  • 2.5cm root ginger, finely grated

  • 2tbsp light soy sauce

To Coat:

1 egg white, lightly beaten

5tbsp plain flour

100g sesame seeds

Method

Tip the pollock on to a tray lined with kitchen paper. Cover it with kitchen paper and pat to remove excess moisture.

Tip the fish into a food processor, add the lemongrass or lemon zest, garlic, lime zest, chilli, ginger and soy sauce. Blitz to blend the fish to make a smooth consistency.

Line another tray with baking parchment, take 18tbsp of the mixture and shape into balls. Flatten slightly to make mini fishcakes.

Put the egg white into a small, shallow dish and scatter the flour and sesame seeds on to a tray.

Dip the fishcakes into the egg white, then the flour and sesame seeds, turning to cover. Chill for 20 mins or longer.

Heat the oil in a deep-fat fryer to 180°C. Fry 6 fishcakes at a time for about 6 mins, until they’re golden and cooked through. Keep warm in a low oven until needed. Alternatively, cool, chill and reheat them to serve in an oven at 200°C or Gas Mark 6 for 15 mins. Serve with sweet chilli sauce and an Asian-style salad.

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ROQUEFORT AND PEACH BRUSCHETTA

Ingredients

  • 2 peaches

  • French bread stick

  • 1 packet of Roquefort cheese

Method

Peel peaches. Boil some water in a deep pan and set up a bowl of cold water alongside. Take each peach on a fork, dip it in the boiling water and count to ten, transfer it to the cold water for five seconds then peel.

Make toasts using sour dough or bread of your choice, spread Roquefort thickly across each slice, cut the peaches into wedges and arrange carefully.

CORONATION CRAB SALAD CRACKERS

Ingredients

  • 1tbsp mild curry paste

  • 2tbsp Greek-style yogurt

  • 1tbsp mango chutney

  • 170g tinned crab meat

  • Zest and juice of ½ lime

  • 50g lettuce finely, shredded

  • Prawn crackers (or mini poppadoms) to serve

  • Pinch cayenne pepper

Method

Mix the curry paste, Greek yogurt, mango chutney and lemon juice. Stir through the crab and season.

Spoon the shredded lettuce onto the prawn crackers and top with the coronation crab. Sprinkle with a little cayenne pepper to serve.

WATERMELON, CURED HAM & FETA

Ingredients

550g  fresh watermelon chunks

14 slices Serrano ham

200g feta cheese

fresh mint

black pepper

Method

Cut 14 slices Serrano ham in half, then cut a 200g block of feta into 28 cubes.

To assemble, thread the watermelon, ham and feta onto mini cocktail skewers with fresh garden mint, then season with black pepper.

MINI LAMB KEBABS

Ingredients

  • 500g lamb mince

  • 1tsp ground cumin

  • 2tsp ground coriander

  • 3 garlic cloves, finely chopped

  • 200g natural yogurt

  • Few sprigs mint, chopped

  • 1tbsp lemon juice

  • 1tbsp oil

  • 1/2 small bunch flat-leaf parsley, finely chopped

Method

Mix together the lamb, cumin, coriander and 2 garlic cloves. Divide into 24 balls, then mould onto a mini skewer. Chill until needed. Mix together the yogurt, mint and lemon juice. Season to taste.

Brush the kebabs with oil then place under a medium to high grill, or put on a griddle pan. Cook for 15 mins turning occasionally. Once cooked, roll in the parsley and serve with the yogurt sauce.

LUXURY HUMMUS

Ingredients

  • 700g chickpeas, drained

  • 135ml extra virgin olive oil, plus extra for drizzling

  • 2 garlic cloves, roughly chopped

  • 1 tbsp tahini

  • 1 ½ lemons, juiced

  • For the toppings

  • ½ tsp smoked paprika

  • ½ tsp sumac

  • ½ small pack parsley, roughly chopped

  • 40g pomegranate seeds

  • crudités and warm pittas, to serve

Method

Blitz ¾ of the chickpeas and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning in a food processor. Add a little water if it is too thick. Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in advance and kept in the fridge.

Dry the rest of the chickpeas on kitchen paper as much as possible. Heat the remaining oil in a frying pan over a medium heat. Add the chickpeas and a large pinch of salt, and fry until golden, around 4 mins. Drain on kitchen paper.

Drizzle some oil over the hummus, then sprinkle with the spices, parsley and pomegranate seeds. Scatter the fried chickpeas on top and serve with crudités and warm pitta breads.

MINI PARMA VEGGIE TARTS

Ingredients

  • 2 eggs

  • 200ml cream

  • 150g chopped vegetables – eg sweetcorn, asparagus and pepper 

  • 1tbsp pesto

  • 8 wide slices Parma ham

Method

Heat the oven to 200C, gas 6. In a large jug mix together the eggs, cream, vegetables and pesto.

Line 8 spaces of a 12-hole muffin tin with Parma ham. Pour in the egg mixture to fill each ‘case’.

Bake for 15-20 mins or until the egg has set to the touch. Cool a little before serving. Once cooled completely, these will keep in the fridge for a couple of days.

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HALLOUMI FRIES

Ingredients

  • halloumi 2 blocks, cut into fat chips

  • sumac 1 tsp

  • ras el hanout 1/2 tsp

  • natural yoghurt 100ml

  • pomegranate molasses 2 tbsp

  • pomegranate seeds 100g

  • mint a handful, chopped

Method

Heat a shallow pool of oil in a large frying pan. Thoroughly pat the halloumi dry before adding to the pan and cook, turning until golden brown on all sides.

Tip into a bowl, add the sumac and toss.

Mix the ras el hanout with the yogurt and season with salt.

Put the fries on a platter, drizzle over the yogurt and pomegranate molasses then sprinkle with pomegranate seeds and mint. Eat immediately.

 

FITNESS AND HEALTH | 10 foods to boost your immune system this January.

‘Houston, we have a problem.’ It’s no surprise that our immune systems are down in winter. The cold, damp air outside, plus cooped up humans in overheated environments inside create the ideal setting for viruses and bacteria to spread.

There are so many over-the-counter remedies for traditional winter ailments, but did you know that your diet is one of the best ways to beat (and even prevent) illness?  (Along with other things like getting at least seven hours’ sleep, the flu jab and washing your hands regularly).  If you don’t already know what to eat to keep the bugs at bay, read on – as these simple tips can ward off even the ugliest immune system attackers.

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Peppers and citrus 
Vitamin C is a great vitamin to support your immune system and, because your body doesn’t store it, you need daily vitamin C for continued health.  

Although most of us are familiar with citrus fruits being a great source of Vitamin C, did you know that ounce for ounce, bell peppers actually contain more Vitamin C than an orange?! But in general, with such a variety of food to choose from, it is easy to add a squeeze of this vitamin to any meal.

Blueberries

Blueberries contain flavonoids, a type of antioxidant that can help reduce damage to cells and boost your immune system. They are also a great source of vitamins, including Vitamin A & C, potassium, dietary fibre and manganese. So stock up your fridge with this little ball of goodness and either eat on their own or pair with other immune-boosting superfoods to make a delicious smoothie.

Garlic
Garlic is great for fighting infection and is a must-have for your health. It is also thought to lower blood pressure and slow down hardening of the arteries, so add it to your meals for a little zing and lots of immune-boosting goodness!

Green Tea
People have been using green tea as a type of natural medicine for thousands of years. Researchers believe that one of the reasons it is so good for you is because it contains a substance known as catwchin which is a powerful antioxidant that also helps maintain your immune system.

This month, try replacing your morning cup of coffee for a hot green tea with honey and lemon and get ready to reap the benefits.

Mushrooms
Mushrooms contain Vitamin D which can help keep your immune system strong. They also combat many diseases by providing important vitamins, minerals and enzymes. Varieties like maitake, reishi and shiitake are particularly good for staying healthy during cold and flu season.

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Ginger
Many of us turn to ginger after getting sick because of its ability to help decrease inflammation, which can help reduce a sore throat and other inflammatory illnesses.
Every morning, and especially during the winter months, I make myself a drink of apple cider vinegar, honey, lemon and ginger (with turmeric when I can find the fresh root, because it has UH-MAZING anti-inflammatory properties in itself) plus some cooled-down, boiled water which seems to prevent me catching any nasty colds! *Read up on my separate Apple Cider Vinegar blog here

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Almonds
Nuts, particularly almonds, contain many different types of nutrients, such as protein and vitamin E (a half-cup of almonds provides your daily recommended amount of vitamin E). Although Vitamin E isn’t as important to a strong immune system as Vitamin C, it is still needed to keep your immune system healthy (plus it’s fab for your skin!).  Almonds also contain zinc, calcium, selenium, copper and magnesium and are richer in nutrients that any other nut.

Cruciferous Vegetables
Crucierferous vegetables include broccoli, kale, cabbage and Brussels sprouts - which are all packed full of vitamins A, C and E as well as antioxidants and fibre. They are healthiest when eaten raw or slightly cooked and a great immune system booster. Crunchy stir fry anyone?

 

FOOD | BEST CHRISTMAS LEFTOVER RECIPES

Got a fridge piled high with turkey, ham & lots of cheese and wondering what to do with your Christmas dinner leftovers? Can Brussels Sprouts really have a second life beyond the Christmas dinner table?

In today’s blog, we caught up with some of our favourite foodies for tasty - and sustainable - ways to reduce waste and mop up the leftovers in style. From pies to toasties, these recipes are packed with lots of festive flavour, and are perfect for Boxing Day and beyond…

Epic turkey toastie
Use up your Christmas dinner leftovers to make our ultimate toastie with turkey, stuffing and homemade bubble and squeak

Putting mayonnaise, instead of butter, on the outside of the bread is the greatest toastie hack you’ll ever learn. It gets infinitely more crisp than butter

Ingredients
white bloomer bread 4 slices
Mayonnaise 4 tbsp
cranberry sauce 6 tbsp
cooked turkey a few slices
cooked stuffing a few slices (optional if you don’t want the carb double up)
brie 8 slices
spicy pickled beetroots 3, sliced (we used Waitrose sweet and spicy beetroots)
coleslaw 4 tbsp

BUBBLE AND SQUEAK
roast potatoes 6, finely chopped
cooked brussels sprouts 25g, finely chopped
roast parsnips 50g, finely chopped
roast carrots 50g, finely chopped
pigs in blankets 2, finely chopped
Branson Original Pickle 1½ tbsp.
vegetable oil 2 tsp

Method

STEP 1
Start by making the bubble and squeak. Put the roast potatoes, sprouts, parsnips, carrots and pigs in blankets in a bowl with the pickle and lots of seasoning. Mash with a potato masher until it starts to combine and the mixture holds together when squeezed. Form into two 10cm x 7cm patties. Heat ½ the vegetable oil in a frying pan and fry the patties for 2 minutes on each side until golden and crisp.

STEP 2
Put the bloomer slices onto a large chopping board and spread the outsides with mayonnaise. Spread 1 tbsp of cranberry sauce on the inside of each slice and divide the turkey and stuffing between 2 of the slices. Spoon the remaining cranberry sauce over the top of the bubble and squeak patties, followed by the brie slices. Put onto the sandwiches, followed by the beetroot and coleslaw, and top with the remaining 2 bloomer slices.

STEP 3
Wipe the frying pan clean with kitchen paper and heat the remaining tsp of oil, then wipe with kitchen paper. Fry the sandwiches, weighing them down with a clean pan, for 2-3 minutes on each side or until really golden and crisp. Cut in half and serve.

Loaded spicy turkey ham naans

Use up your leftover turkey to make our incredibly moreish tikka spiced naans with the sweetness of mango chutney and freshness of a simple pea relish. Perfect for a Boxing Day brunch.

Ingredients
curry paste (any kind will do) 1 tbsp
natural yogurt 4 tbsp
cooked turkey 200g, cut into large chunks
ground turmeric ¼ tsp
mint sauce 1 tsp
naan breads 2
mango chutney 3 tbsp
red onion a few thin slices
tomato 1, chopped
mint leaves to serve, (optional)
PEA RELISH
frozen peas 100g, defrosted
spring onions 3, finely chopped
mint a handful of leaves
red chilli ½, finely chopped
groundnut oil 1 tsp
lemon juice a squeeze

Method
STEP 1
Mix the curry paste and 1 tbsp of the yogurt in a bowl, then mix the turkey in and leave for 10 minutes.
STEP 2
In another bowl, mix the remaining yogurt with the turmeric and mint sauce.
STEP 3
To make the pea relish, toss all of the ingredients together in a bowl with lots of seasoning.
STEP 4
Warm the naan breads in the oven following pack instructions.
STEP 5
Spread the turkey on a baking sheet and grill on high until a little charred and heated through.
STEP 6
Put the naans on plates and spread over the mango chutney. Top with the turkey, onion, tomato and pea relish, then drizzle with the minty yogurt. Finish with mint leaves sprinkled on top, if you like.

Buttermilk fried turkey

Buttermilk fried turkey is a great alternative to chicken. The buttermilk makes the batter really light and crisp

Ingredients
skinless turkey breast 1 (or 450g slices)
buttermilk 284ml 
plain flour 100g
celery salt ½ tsp
paprika 2 tsp
garlic powder or smoked garlic powder 1 tsp
cayenne a large pinch
groundnut oil for frying
lemon wedges to serve
coleslaw to serve (optional)

Method
STEP 1
Cut the turkey breast into goujons or the slices into strips and soak them in the buttermilk in the fridge for 1 hour.
STEP 2
Heat the oven to 220C/fan 190C/gas 7. Put a roasting rack over a roasting tin. Mix the flour, celery salt, paprika, garlic powder and cayenne and tip the lot onto a large flat plate. Add a generous amount of seasoning. Shake the buttermilk off each piece of turkey and toss it in the flour mix until it’s completely coated.
STEP 3
Heat 4cm oil in a large deep, non-stick frying pan until a cube of bread browns in 30 seconds. Add the turkey in batches of 4 or 5 pieces and fry for a few minutes until they’re light gold all over (don’t let them get too dark as you are going to cook them in the oven).
STEP 4
Carefully lift each piece onto the roasting rack with a slotted spoon. When all the pieces have been fried, put them in the oven for 10 minutes to finish cooking (separate the pieces out a little so they crisp up rather than steam). Serve hot sprinkled with sea salt, the lemon wedges to squeeze over, and coleslaw.

Turkey, stuffing and cranberry sausage puffs

Try these crispy turkey, stuffing and cranberry sausage puffs for an easy festive canapé. This recipe makes 15 and can be made well in advance, meaning you'll be ready for all those Christmas parties

Ingredients
turkey thigh mince 350g
sage and onion stuffing 200g
dried cranberries 3 tbsp, chopped
puff pastry 500g pack
English mustard 1 tbsp
cranberry sauce 1½ tbsp.
egg 1, beaten
black onion seeds (nigella seeds) 1 tbsp

Method

STEP 1
Put the turkey mince, stuffing, dried cranberries and some seasoning into a bowl and mix well.
STEP 2
Heat the oven to 200C/fan 180C/gas 6. Roll the block of pastry to a 50 x 30cm rectangle and cut into 15 10 x 10cm squares. Brush a little mustard into the middle of one square and put 1½ tbsp of mince and stuffing mixture in the middle. Make an indent in the stuffing and put 1 tsp of cranberry sauce. Fold the four corners into the middle, making a loose parcel, and seal lightly at the top. Transfer to a baking-paper-lined tray, brush with beaten egg and sprinkle with onion seeds. Repeat with the remaining dough and filling. At this stage you can freeze these on the tray and, once frozen, transfer to freezer bags. To serve, defrost in the fridge overnight.
STEP 3
Bake for 15-20 minutes until puffed and golden. Cool on a wire rack and eat warm with more cranberry sauce.

We also spoke to to some of our favourite local food bloggers to get some top tips of how they use their leftovers…

@glutenfreefi’s Boxing Day Breakfast Hash.
Fiona said: “I chop up (or literally just hash up) any leftover veg, turkey and ham (and cocktail sausages if you like), mix it all together in a wok, then fry and serve with poached eggs for an amazing Boxing Day brekkie!

@eatingideas  - Christmas Pie
Lynne said: “Place the chopped up turkey & ham in a casserole dish, top with veg and stuffing, pour over the gravy, then slice all the roasties before laying over the top and heating in the oven. Cheese on top of that is optional! This is perfect for freezing if you fancy keeping a bit of festive goodness for a later date! The problem in our house is that we rarely have that many potatoes left, so we’ve chosen a good puff pastry topping as an alternative!”

@Dishyouwerehere – Turkey curry

Marty from Dish You Were Here said: “Make a turkey curry – with sprouts! Believe me, sprouts in a curry is a total game changer – try it and believe it!”

FOOD | DIY Winter Party Cocktails

If you're entertaining guests over Christmas, New Year or just because, a gorgeous cocktail is the perfect way to greet them into your home, not to mention the best way to get the party started.  Whether you prefer zesty, sparkly, shaken or stirred, you'll love these recipes for five favourite Winter cocktails that I'm looking forward to sipping over the holidays (including one for the designated driver!).

Mulled Pear & Cranberry Punch

Ingredients

1l pear cider
1l pear (or cloudy apple) juice
1l cranberry juice
good handful fresh or dried cranberries
150ml sloe gin
2 cinnamon sticks
2 vanilla pods, scored lengthways

Method

Put all ingredients into large pan or casserole dish. When ready to serve, heat to just below simmering point and ladle into glasses.

Rose Scented Strawberry Cocktails

Ingredients

100g strawberries, hulled and halved
50g caster sugar
2 tbsp rosewater
chilled bottle of Champagne or prosecco

Method

Blitz the strawberries with the sugar and rosewater in a blender or small food processor to form a purée. Add a spoon or two to each glass, then top up with your choice of chilled bubbly.

Vodka & Cranberry Blush

Ingredients

200ml/7fl oz each vodka and Cointreau
600ml cranberry juice
400ml orange juice
strips of peel from 2-3 limes
crushed ice, to serve

Method

Pour vodka and Cointreau into a jug, add cranberry juice and orange juice, stir well.

Pare strips of peel from 2-3 limes. Fill 12 glasses with the crushed ice, then pour over the cocktail. Finish each glass with a strip of lime peel.

Mulled Wine Cocktail

Ingredients

100g/4oz light muscovado sugar
1 star anise
1 cinnamon stick
4 cloves
150ml water
1 lemon
2 clementines
150ml Cointreau
750ml/ 1¼pint bottle light red wine, such as Beaujolais
Twist of orange zest and a star anise, to serve

Method

Add 100g light muscovado sugar to pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.

Simmer for 2 mins, pour into a large jug and leave to cool. Add 1 lemon and 2 clementines,  thinly sliced, to jug with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, cover and chill for at least 2 hrs or overnight if poss.

Serve chilled or over ice, with a twist of orange zest and a star anise. Can also be served warm in heatproof glasses.

Winter Punch (alcohol free)

We enjoyed delicious Appletiser mocktails last month at our Juice Women event, which was part of Alcohol Awareness Week, so I experimented and researched and have come up with this beauty! A new personal fave 😊

Ingredients
100g cranberry
100ml/3½fl oz cranberry juice
500ml blood orange juice (Sanguinello)
juice of 1 lime
thin wedges of lime
thin wedges of orange
mint sprigs
600ml Appletiser

Method

Put the cranberries in medium freezer container, cover with water (by about 2.5cm), freeze until solid.

Mix cranberry juice in a large jug with orange and lime juices.

To serve, smash the sheet of frozen cranberries into shards and pop into eight highball glasses. Add a wedge of lime, orange and mint sprig in each glass, pour in the mixed fruit juices and top up with Appletiser.

FOOD | VEGAN FOR JANUARY = VEGANUARY

It’s officially the end of the festive period and along with the freezing temperatures that January brings, this month we are giving the usual break-them-as-soon-as-you-make-them New Year’s Resolutions a miss and deciding to focus longer-term on all things health.

Last year, record numbers of people signed up to Veganuary (a campaign whereby participants go vegan for the month of January) and as the demand for plant-based lifestyles boom, the campaign organisers expect even more people to join this year.

Over the past few years I have tried to adopt a more plant-based diet, with fish a few times a week and red meat only when out, but I have to hold my hands up and admit that I would find it hard to give up my beloved cheese and chocolate for good. There are great chocolate alternatives, but I can’t resist a good cheese board – especially over Christmas and through the winter months with a glass of port or a delicious red!

To compromise on not giving up animal products entirely, I am going to participate in Veganuary once again and asked my friend (and long term vegan) Kim Constable (@thesculptedvegan) for some recipe ideas which I have shared below.

Not only are they very easy and really quick to make, they are also tried and tested and completely delicious and nutritious!

Red Lentil Soup

1.5 cups dried red lentils, rinsed in a sieve
2 cloves of crushed garlic
2 tsp grated fresh ginger
4 sticks celery, finely chopped
2 medium carrots, grated or finely chopped
4.5 cups vegetable stock
2 tbsp coriander (cilantro) finely chopped

DIRECTIONS

In a large pot, add a splash of water with celery, carrots, garlic and ginger.  Simmer over low heat for 5 minutes, then add the lentils.  Stir to combine and add the rest of the water.  Cover and cook over a low heat, on a gentle simmer, for 20-30 minutes. Add the chopped coriander before serving, and stir well. If you want to meal prep in advance, make double or triple quantities. 

*Note - If you use a slow cooker you need an extra cup or two of water.

 Scrambled Tofu

280g extra firm tofu
6 spring (green) onions, finely sliced
2 chillies, sliced with seeds intact
1 clove garlic, chopped
30g coriander (cilantro), stalks and leaves finely chopped
1 tbsp oil (or garlic oil)
2 tbsp light soy sauce or liquid aminos
2 tbsp nutritional yeast
Lime wedge, to serve

DIRECTIONS

Heat ½ the oil in a large, nonstick skillet or frying pan with deep sides until hot, but not smoking.  Add the onions, garlic and chilli and cook for around 5 minutes until soft.  Remove from the pan and set aside. Add the rest of the oil to the pan and turn the heat up high (but do not let it smoke).
Slice the tofu packet around three sides, and squeeze the excess liquid out over a sink, using your hands.  Remove from the packet and still using your hands, crumble the tofu into the hot oil, breaking up a little more with a wooden spoon.  Sprinkle over the light soy sauce (or aminos if using) and stir well.  Continue to cook the tofu, turning frequently until it crisps up on all sides.  When cooked well, return the onion, garlic and chilli mixture to the pan and combine with the tofu.  Sprinkle over the nutritional yeast and stir well,  Add the coriander and cook for a further 2-3 minutes.  Serve with lime wedges to squeeze over.

Vegan Mexican Chilli    (Serves 4)

2 medium-sized sweet potatoes, approximately 500g   
1 level tsp cayenne pepper, plus extra for sprinkling
1 heaped tsp ground cumin, plus extra for sprinkling
1 level tsp ground cinnamon, plus extra for sprinkling
1 heaped tsp smoked paprika, plus extra for sprinkling
sea salt
freshly ground black pepper
coconut oil
1 onion
1 red pepper                                            
1 yellow pepper
2 cloves garlic
a bunch of fresh coriander
1 fresh red chilli
1 fresh green chilli
2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
2 x 400 g tinned chopped tomatoes
                                        
DIRECTIONS           

Preheat the oven to 200 ̊C/400 ̊F/gas 6. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, paprika, salt and pepper. Drizzle with coconut oil and toss to coat, then spread out on a baking tray and set aside. Place in the hot oven for 40 minutes, or until soft and golden.           

Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic. Pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the chillies.           

Meanwhile, put a large pan over a medium-high heat and add the coconut oil. Add the onion, peppers and garlic and cook for 5 minutes. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.   

Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.   

Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.           

Scatter the remaining leaves over the top, and serve with some vegan soured cream, vegan cheese, guacamole or chopped avocado and coriander leaves. This dish is especially good when made a day in advance. 

Veganism isn’t for everyone – yet – but it could be, and it would benefit our planet and our health (not to mention the lives of lots of animals across the world) greatly. If you have any inclinations about trying out veganism, take inspiration from my friend Kim – who is a great follow on Insta as well as the QUEEN of vegan bodybuilders, or go to Veganuary.com for motivation and encouragement as well as ALL the reasons why you should at least try it, or introduce non-animal alternatives into your kitchen and your diet.

Let us know how you’re getting on!