February 5, 2015

Sweet Potato brownies

Makes 10 brownies

- 2 medium to large sweet potatoes (600g)

- 2/3 of a cup of ground almonds (80g)

- 1/2 a cup of buckwheat or brown rice flour (100g)

- 14 medjool dates

- 4 tablespoons of raw cacao

- 3 tablespoons of pure maple syrup

- a pinch of salt


Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about  twenty minutes, until they become really soft.

Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!

Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.

Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!

January 30, 2015


Perfect for cold evenings, this is a cheery winter salad that packs oodles of flavour



4 small aubergines (600g) 
Olive oil 
1 tbsp dried mixed herbs (I love herbes de Provence) 
2 bags of spinach (about 500g) 
4 tbsp tahini 
Juice of 1 lime 
2 mugs sun-dried tomatoes (360g) 
1 mug pine nuts (100g) 
Salt and pepper


Preheat the oven to 200C (fan 180C)/ 400F/Gas 6. Slice the aubergines into thin strips about 7.5mm (3in) thick.

Place the strips on a baking tray with a generous amount of olive oil, the dried herbs, salt and pepper. Bake for 20 minutes.


About five minutes before the aubergines finish, place the spinach into a large frying pan with a little olive oil, salt and pepper and allow it to wilt. Once it’s wilted, add the tahini, lime juice and sun-dried tomatoes.

In a separate pan, toast the pine nuts for a minute or two, being sure not to let them burn. They don’t need any oil to cook as they contain enough of their own oil.Add the aubergine and pine nuts to the spinach pan and mix well before serving.



January 30, 2015

Staying Power @ V&A (16 February – 24 May)

This photographic display pictures ‘Black British Experience’ during 1950s and 60s. The new project aims to increase the number of black British photographers and images of black Britain in the museum collection, celebrating their contribution to the history of Britain.

January 22, 2015

Earl Grey Pan Glazed Salmon with Lemon Courgetti

After all the Christmas indulgence we are continuing our January health kick and our new favourtite cookbook is THE ART OF EATING WELL by Helmsley and Helmsley. So much of a favourite that we even bought their new spiralizer which has been a huge hit in our house (even with veg dodging children)


Earl Grey Pan Glazed Salmon with Lemon Courgetti

This aromatic dish infuses delicate flavour by poaching the salmon in Earl Grey tea. Lemon courgetti makes a fresh and zingy accompaniment



Serves 4

Salmon & glaze

  • 12 tea bags of Earl Grey tea/18g of Earl Grey tea leaves
  • 300ml boiling water
  • 4 tbs maple syrup
  • 4 tbs butter
  • sea salt
  • 4 salmon fillets 500g

Courgetti & dressing

  • 4 large courgettes
  • 6 tablespoons extra virgin olive oil
  • 2-3 tbs lemon juice
  • 2 large handfuls rocket, finely chopped
  • 2tbs Parmesan cheese, finely grated (maybe more)
  • sea salt
  • freshly ground black pepper




  1. Place the contents of the tea bags in a teapot, cover with 300ml of freshly boiled water, stir, cover and leave to steep for seven minutes.
  2. Use a fine mesh strainer to strain the tea into a medium/large frying pan/skillet (large enough to fit the salmon fillets in one layer) and stir in the butter and maple syrup.
  3. Bring the pan to a medium simmer for 15 minutes, stirring occasionally, until the liquid has reduced by roughly half. Set aside to cool slightly.
  4. Meanwhile wash the courgettes and top and tail. Use a spiralizer or julienne peeler to make the courgetti – or use a regular vegetable peeler to slice the courgettes lengthways into very wide pappardelle-style ribbons. You might want to cut the long strands in half to make them easier to eat.
  5. To make the dressing whisk the olive oil and lemon juice together in a large bowl until emulsified (or shake in a jam jar). Stir in the chopped rocket and grated parmesan and season with black pepper. Taste and add more lemon if needed.
  6. Add the courgetti to the bowl, toss through the dressing and set to one side.
  7. Season the salmon fillets with sea salt and then place into the pan of tea glaze. Gently cook the fillets in the tea glaze on a medium heat for five minutes. Turn and cook for another four minutes on the other side until just pink inside (or when no resistance when pierced with a skewer).
  8. Serve the courgetti onto four plates and top each with a piece of salmon. Finish with a drizzle of leftover tea glaze from the pan.