Crunchy seeds with soy sauce & chilli

This is one of those.... recipes? foody bits... snacks? that I don't even think about. I make these as a snack, for salads, for veg, to dip things into and just have a pot of them ready at home. The last dinner party where they were present (as a salad topping), a guest munched the whole pot, post dinner. MOREISH I TELL YOU!

Fattoush with feta

You've probably only had fattoush at Lebanese restaurants as part of an elaborate mezze spread (or perhaps that's just me who's been missing out) but I'd like to inform you that it makes a wonderful main. With some feta thrown in. And it's easy to make.

Tartines - 3 ways

Working at a Bakery, I am lucky enough to have access to the most incredible breads. To the exasperation of those I have the pleasure of eating with, I have become a complete and utter bread snob. I talk more about open crumbs, crackling crusts and proving dough than I should like to admit. It's just, when the topic has risen, I knead to make sure I prove my point. I don't want to be too floury on the topic, but I can't let my friends bread knowledge go a-rye. It is, after all, how I bring in the dough.

Pasta with Sicilian pesto and sundried tomato & pine nut salad

I BOUGHT A MAGIMIX! There, it's out. I'm so excited. All the whizzing.... pureeing... chopping... grating.... An endless world I am yet to explore. It has pride of place and is now taking up the majority of my very small kitchen, so I think we're going to have to get to know each other fairly quickly. 

Summer Puff Pastry Tarts

Parma ham, roasted tomato and baby leaves tart with mascarpone and capers

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Watching the fantastic men's singles Wimbledon final I wanted to eat something that didn't require too much cooking to tear me away from the telly. Something light, Summery and delicious enough for the likes of Wimbledon folk. Having already gorged myself on strawberries and whipped cream the previous weekend (I got over-excited), I went for puff pastry tarts. Obviously.

Chargrilled asparagus, courgette & halloumi with roasted tomatoes and basil oil

You probably think I have an obsession by now (and you might be right) but here is another of Ottolenghi’s creations. I ate this salad recently at an event and have been dreaming about it ever since. After much googling I discovered that it was not a chef original (as I was deceptively told) but an Ottolenghi. Of course it was.

Roasted butternut squash and red onion with tahini and za'atar

I wanted something colourful and summery that fits into the vegetarian category (I know, don't be too alarmed) but that also keeps hunger locked up until the next decent bacon fix. Not an easy task, I must say. Of course my main man Ottolenghi came prancing over the hills, as he often does, with another wonderous answer to all my vegetable questions. 

Beetroot, Fennel, Mint & Feta Salad

This is the type of salad that yells "SPRING IS HERE!" right in your face. In a good way. Provided you don't get overexcited and mix it all too vigorously and get beetroot juice everywhere, it is a beautiful, tasty and healthy salad.

Ottolenghi's Green Couscous

Couscous is lovely, of course, but I really feel you have to make an extra special effort to get a couscous dish that stands on its own. Couscous requires you to go that extra mile to avoid flavourless clumps and a side dish untouched. The effort is, however, worth it. 

Speedy Flatbreads with Garlic & Herb Butter

Now you may think, due to the sheer beauty of these flatbreads (and the fact that they are flatbreads) that they were the result of a long, complicated and arduous method. I am so happy to tell you - you're wrong.

Two salads: Marinated Mozzarella & Tangy Cucumber

These beautiful and tastalicious salads are getting us ready for spring time, let alone summer BBQ's. I must confess I ate these for lunch and didn't even have a main (they are that good) but just imagine them next to a burger. Or a sausage. Or a lovely rib. Yes.

Roasted Vegetables with Caper Vinaigrette

Veg is great, we know that, but sometimes it needs a little sprucing. Yotam Ottolenghi has hit the nail on the head with his caper vinaigrette. Ok so he may have originally paired it with parsnips, which are fine if you're into that kind of thing, but I thought I'd give it a go with some more exciting veg and turn it into something a bit more sturdy (and colourful).

Garlic and Herb Chestnut Mushrooms with Goats Cheese

This is one of those recipe's that you don't really know when to eat it but you want to eat it all the time. I discovered it at breakfast. I made it again for lunch. I feel like it would be a mind-blowing canapé.

Magnificent Whole Roasted Garlic

Look at them - magnificent aren't they? And so blooming easy. Little flowers of gooey glory.

Crunchy Bacon & Blue Cheese Salad

This is one of those salads you eat when you need a health kick but you aren't quite ready to entirely sacrifice indulgence. 

Quinoa salad with balsamic glazed carrots and halloumi

Having been gorging a little on totally delicious and bum enhancing (not in the good way) food at a wonderfully elaborate thanksgiving dinner this week, I figured it was time to have a wander down the healthy path and say hello to some superfoods. Obviously i'm going to sneak a little cheese into my handbag (actually a hemp backpack would probably be more apt for this journey).

Crispy Garlic Pita Chips

If you're really struggling for a Halloween costume, these could temporarily double as fangs. Really tasty fangs that most likely aren't very comfortable (I'm a witch so I've not tested the fang costume).

Hot Artichoke & Chili Dip

This is my 'let's pretend I'm being fancy but I'm really not' dip.

Warm Chorizo & Mozzarella Salad

So it's not bacon...but it's still Pig. It counts.

Bacony Beans

BACON! It finally features. OK so it's a side dish and the bacon takes more of a supporting role but you know, it's still bacon. I figured it was about time.