Hashé to me, beef patty or burger to you! I’ve used Ottolenghi flavours from a great tomato salad which you can find the original of here to combine with some minced steak and end up with a meat feast and tangy salad combo. Ingredients 50ml olive oil 1 red chilli, cut into thin rounds 4 garlic… Read More Ottolenghi Inspired Hashé & Tomato Salad
This quick pasta dish benefits from using darker field mushrooms and adding some dried ones creates a depth of flavour. The recipe is enough for two people and despite the pasta it is will be only 250 calories per person as the rest of the ingredients (excluding the parmesan) are very low calorie. Ingredients 200g… Read More Mixed Fungi Pasta
The thing is there are loads of ways to make a tabbouleh so don’t get too hung up if you have things missing. But you need loads of herbs, bulgar wheat (although couscous, quinoa or lentils could be used), lemon and olive oil. Keep it fresh and if you’re watching the calories cut back on… Read More Tasty Tabbouleh
This recipe has some Moroccan flavours and as ever an Ottolenghi inspiration. You should be able to make 12 meatballs, 3 each for 4 people. About 300 calories per person. Ingredients 50g frozen sweetcorn 1 slice white bread (crusts removed) 500g minced turkey (or chicken if you can’t get it) 1 small onion, grated 1… Read More Turkey Meatballs with Preserved Lemon Dressing
Preserved lemons are a classic ingredient especially in Moroccan and Middle Eastern dishes. You can buy them in most supermarkets but they are easy to make although you need to think ahead as they need a couple of weeks to mature once prepared. You’ll need: Lemons – unwaxed or waxed and gently scrubbed in warm… Read More Preserved Lemons – perfect summer ingredient
This simple slow cooked Cypriot pork casserole is flavoured with red wine and coriander. I have read several versions of the recipe and seen some serious discussions on what is authentic or not hence being clear it is MY version and I’m NOT Cypriot! I served it with a simple tomato, olive and feta salad… Read More My Pork Afelia
One of my favourite vegetarian curries is the combo of spinach, yoghurt, green chillies and Indian set cheese. It’s quick to cook and lovely on it’s own or as a side. I like it with some Bombay potatoes or naan. Serves 4 and is about 250 calories per portion. Ingredients 25ml sunflower oil 1 tsp… Read More My Saag Paneer
Mediterranean herbs, rice, courgette, garlic & onion, stuffed into tomatoes and slow roasted: what’s not to like! Lots of versions are around. You can change the rice for couscous or bulgar wheat and the courgette for some peas if you like. Serves 4 at about 250 calories each. Eat along side some fish or grilled… Read More Mediterranean Stuffed Tomatoes
A Pilaf normally combines meat, rice, spiced broth and herbs. The lemon adds a freshness and the almonds a finishing crunch. I used a basmati/wild rice combination for a bit more nuttiness. Use 200g of halloumi instead of the chicken along with a vegetable stock for a vegetarian version. Serves 4, about 450 calories per… Read More Persian Chicken Pilaf
This earthy curry is pretty simple to make and can be eaten on its own, with some rice, naan or as a side dish to another curry. Serves 4, approximately 300 calories per portion. Ingredients 1 tbsp olive oil 1 large onion, chopped 2 cloves garlic, crush 2cm grated ginger 1 tbsp coriander powder 1… Read More Cauliflower & Lentil Curry
