• 2 sliced chicken breasts
• 2 ripe pears
• 1 white onion
• 1 teaspoons garlic powder
• 0.5 teaspoons chilli flakes
• 2 tablespoons extra virgin olive oil
• 1 fresh thyme
• 1 pinch salt and black pepper
• 50 milliliters white wine

Season the sliced 2 chicken breasts, thinly sliced with 1 teaspoons garlic powder, 0.5 teaspoons chilli flakes and 1 pinch salt and black pepper. Toss to coat.

Heat 2 tablespoons extra virgin olive oil in a pan over medium-high heat together with a thinly chopped onion. When the onion will turn golden, add the chicken sliced and cook for 4 minutes, stirring occasionally, until golden and cooked through.

Add the sliced 2 ripe pears, cored and sliced and 1 fresh thyme to the pan. Cook gently for 3 minutes until the pears are just tender and warmed through.

Add 50 milliliters white wine, stir to combine and let it bubble gently for 2 minutes until juicy and creamy. Enjoy 🙂

• 320 grams pasta (I like fusilli)
• 2 courgettes
• 250 milliliters soy cream (I personally like also oat cream)
• 2 zested lemons
• 2 garlic cloves
• 2 tablespoons extra virgin olive oil
• 1 pinch salt and black pepper
• 0.5 teaspoons chilli flakes
• 30 grams grated parmesan

Preheat the oven to 190°C. Cook 320 grams pasta in well-salted boiling water for 8 minutes, less than the packet instructions as it should be very al dente. Drain and set aside, reserving a cup of pasta water.

 Heat 2 tablespoons extra virgin olive oil in a pan over medium heat. Add 2 garlic cloves and 0.5 teaspoons chilly flakes and cook until fragrant. Add the 2 courgettes, thinly sliced and cook until softened. Season with 1 pinch salt and black pepper.

Add 250 milliliters soy cream and 2 zested lemons to the pan. Stir well and let simmer gently for 2 minutes. Add a splash of pasta water to loosen if needed. Taste and adjust seasoning.

Toss the drained pasta into the sauce and mix well to coat. Transfer everything into a lightly oiled baking dish.

Mix the grated parmesan and a drizzle of olive oil. Scatter evenly over the top of the pasta. Bake for 25 minutes until the top is golden and crisp and the sauce is bubbling.

Remove from the oven and serve with a final drizzle of lemon (or orange if you prefer!) zest. Enjoy 🙂

• 320 grams pasta (your favorite one! I LOVE fusilli)
• 200 grams block of feta cheese
• 400 grams cherry tomatoes
• 3 garlic cloves
• 3 tablespoons extra virgin olive oil
• 1 pinch salt and black pepper
• 0.5 teaspoons chilli flakes

Preheat the oven to 200°C. Place the 400 grams cherry tomatoes and 3 garlic cloves, whole and unpeeled in a baking dish. Drizzle with 3 tablespoons extra virgin olive oil, season with 1 pinch salt and black pepper and 0.5 teaspoons chilli flakes and toss to coat. Place the block of 200 grams block of feta cheese in the centre.

Drizzle a little more 3 tablespoons extra virgin olive oil over the feta. Bake for 35 minutes until the tomatoes are bursting and the feta is golden on top.

While the feta bakes, cook 320 grams pasta in well-salted boiling water according to packet instructions. Drain, reserving a cup of pasta water.

Remove the dish from the oven. Squeeze the roasted garlic out of its skins into the dish and discard the skins. Mash and stir everything together into a creamy sauce. Add a splash of pasta water to loosen if needed.

Toss the cooked pasta into the sauce until fully coated. Serve and enjoy 🙂

• 250 grams red lentils
• 2 tins chopped tomatoes
• 500 milliliters vegetable stock
• 1 onion
• 3 garlic cloves
• 1 teaspoons fresh ginger
• 2 tablespoons extra virgin olive oil
• 1.5 teaspoons ground cumin
• 1.5 teaspoons ground coriander
• 1 teaspoons turmeric
• 0.5 teaspoons chilli flakes
• 1 pinch salt and black pepper
• 1 fresh coriander
• 1 lemon
• Naan bread (optional – but honestly, not so optional)

Heat 2 tablespoons extra virgin olive oil in a large pan over medium heat. Add 1 onion, finely chopped and cook for 7 minutes until soft and golden. Add 3 garlic cloves, minced and 1 teaspoons fresh ginger, grated and cook for 1 more minute until fragrant.

Add 1.5 teaspoons ground cumin, 1.5 teaspoons ground coriander, 1 teaspoons turmeric and 0.5 teaspoons chilli flakes to the pan. Stir well and cook for 1 minute to toast the spices.

Add the rinsed 250 grams red lentils, rinsed, 2 tins of chopped tomatoes and 500 milliliters vegetable stock. Stir everything together and bring to a gentle boil.

Reduce the heat and simmer uncovered for 25 minutes, stirring occasionally, until the lentils are completely soft and the dahl is thick. Season with 1 pinch salt and black pepper.

Squeeze in 1 lemon, juiced, taste and adjust seasoning. Serve in bowls topped with fresh 1 fresh coriander or parsley to serve and a drizzle of olive oil. I recommend serving it with Naan bread if you have it. Gnam!

• 250 grams brown lentils
• 2 tins chopped tomatoes
• 400 milliliters vegetable stock
• 1 onion
• 2 carrots
• 2 celery stalks
• 3 garlic cloves
• 3 tablespoons extra virgin olive oil
• 100 milliliters red wine (optional)
• 1 bay leaf (or – exceptionally I recommend avocado leaves)
• 2 fresh rosemary or thyme sprigs
• 1 pinch salt and black pepper
• 1 tablespoons tomato paste

Heat 3 tablespoons extra virgin olive oil in a large heavy pan over low-medium heat. Add 1 onion, finely chopped, 2 carrots, finely chopped and 2 celery stalks, finely choppedand cook slowly for 12 minutes, stirring occasionally, until completely soft and golden. This is your soffritto, don’t rush it 🙂 Add 3 garlic cloves, minced and cook for 1 more minute.

Add 1 tablespoons tomato paste and stir well. If using, pour in 100milliliters red wine and let it bubble for 2 minutes until the alcohol evaporates.

Add the rinsed 250 grams brown lentils, rinsed, 2 tins of chopped tomatoes, 400 milliliters vegetable stock, 1 bay leaf and 2 fresh rosemary or thyme sprigs. Stir well and bring to a gentle boil.

Reduce the heat to low, cover partially and simmer for 40 minutes, stirring occasionally, until the lentils are tender and the sauce is thick and rich. Season generously with 1 pinch salt and black pepper. Remove the bay leaf and herb sprigs.

Taste and adjust seasoning. Serve over your choice of pasta or polenta with a drizzle of olive oil and a grating of parmesan if desired 🙂

• 1 large aubergine
• 250 grams cherry tomatoes
• 150 grams feta cheese
• 200 grams couscous
• Vegetable stock (240 milliliters )
• 3 tablespoons extra virgin olive oil
• 1 pinch salt and black pepper
• 1 lemon
• 6 fresh basil or mint leaves

Preheat the oven to 200°C. Spread the 1 large aubergine, cut into chunks on a baking tray, drizzle with 3 tablespoons extra virgin olive oil, season with 1 pinch salt and black pepper and toss well. Roast for 20 minutes.

Add the 250 grams cherry tomatoes to the tray and return to the oven for 10 more minutes until the tomatoes are soft.

Place 200 grams couscous in a bowl. Pour over the boiling 240 milliliters boiling vegetable stock, cover with a plate and leave for 5 minutes.

Fluff with a fork and stir in 1 lemon, juiced and a drizzle of 3 tablespoons extra virgin olive oil.

Spoon the roasted vegetables over the couscous. Scatter the crumbled 150grams feta cheese, crumbled on top, add 6 fresh basil or mint leaves and serve immediately.

• 2 ramen noodles or egg noodles
• 1 liters litre vegetable stock
• 3 garlic cloves
• 1 tablespoons fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoons miso paste
• 1 tablespoons sesame oil
• 100 grams shiitake
• 100 grams baby spinach or pak choi
• 1 medium carrot
• 2 soft boiled eggs (optional)
• 2 spring onions
• 1 teaspoons chilli flakes or fresh chilli
• 1 teaspoons sesame seeds for topping

Heat 1 tablespoons sesame oil in a large pan over medium heat. Add 3 garlic cloves, minced, 1 tablespoons fresh ginger, grated and 1 teaspoons chilly flakes or fresh chilly and cook for 2 minutes until fragrant.

Add the 100 grams shiitake or chestnut mushrooms, sliced and 1 medium carrot, julienned or thinly sliced and cook for 4 minutes until softened.

Pour in 1 liters litre vegetable stock and bring to a gentle simmer. Stir in 2 tablespoons of soy sauce. Reduce heat to low and whisk in 1 tablespoons miso paste until fully dissolved. Do not boil after adding miso.

Cook 2 ramen noodles or egg noodles according to packet instructions. Drain and divide between two deep bowls.5

Add 100 grams baby spinach or pak choi to the broth and stir until just wilted. Pour the hot broth and vegetables generously over the noodles. Top with 2 soft boiled eggs (optional) cut in two halves, 2 spring onions, sliced, 1 teaspoons sesame seeds for topping and an extra drizzle of 1 tablespoons sesame oil. Enjoy the coziness 🙂

• 300 grams fresh or shop-bought spätzle
• 150 grams fresh or frozen peas
• 1 bunch of asparagus
• 150 grams robiola cheese
• 1 lemon
• 2 tablespoons extra virgin olive oil
• 1 garlic clove
• 1 pinch salt and black pepper
• 4 fresh mint or basil leaves

Cook the 300 grams fresh or shop-bought spätzle in well-salted boiling water according to packet instructions. In the last 8 minutes, add the 150grams fresh or frozen peas and 1 bunch of asparagus, woody ends removed, cut into pieces to the same pot. Drain everything together, reserving a cup of pasta water.

Heat 2 tablespoons extra virgin olive oil in a pan over medium heat. Add 1 garlic clove, minced and cook for 1 minute until fragrant.

Add the drained spätzle and vegetables to the pan. Toss gently. Remove from heat and add the 150 grams robiola cheese, 1 lemon, zested and juiced and a splash of pasta water. Stir until creamy and well combined. Season with 1 pinch salt and black pepper.

Divide between two bowls, scatter 4 fresh mint or basil leaves on top and finish with an extra grating of 1 lemon, zested and juiced and a drizzle of 2 tablespoons extra virgin olive oil. Enjoy your greens 🙂

• 200 grams linguine
• 400 milliliters chopped tomatoes or passata
• 2 garlic cloves
• 3 tablespoons extra virgin olive oil
• 1 pinch pinch of sugar
• 1 pinch salt and black pepper
• 6 fresh basil leaves
• 30 grams parmesan or pecorino

Cook the garlic: Heat 3 tablespoons extra virgin olive oil in a pan over medium heat. Add 2 garlic cloves, minced and 0.5 teaspoons chilli flakes (optional) and cook gently for 2 minutes until fragrant, don’t let the garlic burn.

Add 400 milliliters chopped tomatoes or passata, 1 pinch pinch of sugar and 1pinch salt and black pepper. Stir well and simmer over low heat for 20 minutes until the sauce is rich and slightly thickened.

Cook 200 grams linguine in well-salted boiling water until al dente according to packet instructions. Reserve a cup of pasta water before draining.

Add the drained linguine to the sauce and toss well over medium heat for 2 minutes, adding a splash of pasta water to loosen if needed.

Serve immediately topped with fresh 6 fresh basil leaves and a generous grating of 30grams parmesan or pecorino, grated. Enjoy this simple but amazing beauty 🙂

• 200 grams pasta (spaghetti or linguine)
• 300 grams yellow cherry tomatoes
• 120 grams soft goat cheese
• 1 teaspoons chilli flakes
• 2 garlic cloves
• 3 tablespoons extra virgin olive oil
• 1 pinch salt and black pepper

Cook 200 grams pasta (spaghetti or linguine) in well-salted boiling water until al dente according to packet instructions. Reserve a cup of pasta water before draining.

Heat 3 tablespoons extra virgin olive oil in a pan over medium heat. Add 2 garlic cloves, minced and 1 teaspoons chilli flakes and cook for 6 minutes until fragrant. Add the 300 grams yellow cherry tomatoes, halved and cook for 5-6 minutes until softened and slightly burst. Season with 1 pinch salt and black pepper.

Add the drained pasta to the pan and toss well. Remove from heat and crumble in most of the 120 grams soft goat cheese, crumbled. Add a splash of pasta water and stir gently until creamy and well combined.

Serve immediately topped with the remaining 120 grams soft goat cheese, crumbled, fresh 6 fresh basil leaves and an extra drizzle of 3 tablespoons extra virgin olive oil. Enjoy 🙂

• 200 grams orecchiette
• 300 grams broccoli rabe (cime di rapa)
• 3 garlic cloves
• 4 tablespoons extra virgin olive oil
• 1 teaspoons chilli flakes
• 4 anchovy fillets (optional but recommended)
• 1 pinch salt and black pepper
• 30 grams parmesan

Bring a large pot of well-salted water to the boil. Add the 300 grams broccoli rabe (cime di rapa), trimmed and cook for 4 minutes until just tender. Remove with a slotted spoon and set aside, keep the water boiling.

Cook 200 grams orecchiette in the same boiling water according to packet instructions until al dente. Reserve a generous cup of pasta water before draining.

While the pasta cooks, heat 4 tablespoons extra virgin olive oil in a large pan over medium heat. Add 3 garlic cloves, thinly sliced, 1 teaspoons chilli flakes and 4 anchovy fillets (optional but highly recommended) if using. Cook gently for 2 minutes until the garlic is golden and the anchovies have melted into the oil.4

Add the blanched 300 grams broccoli rabe (cime di rapa), trimmed to the pan and toss well in the garlicky oil. Add the drained 200 grams orecchiette and a generous splash of pasta water. Toss everything together over medium heat for 2 minutes until well combined and slightly saucy. Season with 1 pinch salt and black pepper.

Serve immediately with a generous grating of 30 grams of parmesan, grated and an extra drizzle of 4 tablespoons extra virgin olive oil.

• 320 grams risotto rice (Arborio or Carnaroli)
• 400 grams pumpkin
• 1 liters litre warm vegetable stock
• 1 medium onion
• 2 garlic cloves
• 100 milliliters dry white wine
• 3 tablespoons extra virgin olive oil
• 30 grams unsalted butter
• 50 grams parmesan, grated
• 1 pinch salt and black pepper
• 0.5 teaspoons nutmeg
• 4 fresh sage leaves

Heat 3 tablespoons extra virgin olive oil in a large pan over medium heat. Add 1medium onion, finely chopped and cook for 6 minutes until soft and translucent. Add 2garlic cloves, minced and cook for 1 more minute.

Add the 400 grams pumpkin, peeled and cut into small cubes cubes to the pan and cook for 5 minutes until slightly softened. Set aside half the pumpkin to stir in whole later. Mash the other half roughly into the pan.

Add 320 grams risotto rice (Arborio or Carnaroli) to the pan and toast for 2 minutes, stirring constantly. Pour in 100 milliliters dry white wine and stir until fully absorbed.

Add the warm 1 liters litre warm vegetable stock one ladle at a time, stirring constantly and waiting until each ladle is absorbed before adding the next. Continue for 20 minutes until the rice is creamy and al dente. Season with 1 pinch salt and black pepper and 0.5 teaspoons nutmeg.

Remove from heat. Stir in 30 grams unsalted butter and 50 grams parmesan, gratedvigorously until silky and creamy. Fold in the reserved pumpkin cubes. Cover and rest for 2 minutes.

Serve immediately topped with 4 fresh sage leaves fried in a little butter until crispy, an extra grating of 50 grams parmesan, grated and a drizzle of 3 tablespoons extra virgin olive oil.

• 320 grams risotto rice (Arborio or Carnaroli)
• 150 grams gorgonzola
• 200 milliliters full bodied red wine
• 900 milliliters warm vegetable stock
• 1 medium onion
• 2 garlic cloves
• 3 tablespoons extra virgin olive oil
• 30 grams unsalted butter
• 40 grams parmesan
• 1 pinch salt and black pepper
• 1 fresh rosemary or thyme sprig

Heat 3 tablespoons extra virgin olive oil in a large pan over medium heat. Add 1medium onion, finely chopped and cook for 6 minutes until soft and golden. Add 2garlic cloves, minced and 1 fresh rosemary or thyme sprig and cook for 1 more minute.

Add 320 grams risotto rice (Arborio or Carnaroli) and toast for 5 minutes, stirring constantly. Pour in 200 milliliters full bodied red wine (Barolo, Chianti or Barbera) and stir until fully absorbed. The rice will turn a deep purple.

 Add the warm 900 milliliters warm vegetable or beef stock one ladle at a time, stirring constantly and waiting until each ladle is absorbed before adding the next. Continue for 20 minutes until the rice is creamy and al dente. Season with 1 pinch salt and black pepper.

 Remove from heat. Stir in 30 grams unsalted butter and 40 grams parmesan, gratedvigorously. Add most of the 150 grams gorgonzola, crumbled and stir gently until melted and silky. Cover and rest for 2 minutes.

Serve immediately topped with the remaining 150 grams gorgonzola, crumbled. Enjoy 🙂

• 4 large eggs
• 1 tin chopped tomatoes
• 2 red peppers
• 1 medium onion
• 3 garlic cloves
• 3 tablespoons extra virgin olive oil
• 1 teaspoons ground cumin
• 1 teaspoons smoked paprika
• 0.5 teaspoons chilli flakes
• 1 pinch salt and black pepper
• 1 pinch pinch of sugar
• 4 fresh parsley or coriander leaves
• 60 grams feta cheese, crumbled (optional)

Heat 3 tablespoons extra virgin olive oil in a wide pan over medium heat. Add 1medium onion, finely chopped and cook for 7 minutes until soft and golden. Add 3 garlic cloves, minced, 1 teaspoons ground cumin, 1 teaspoons smoked paprika and 0.5 teaspoons chilli flakes and cook for 1-2 minutes until fragrant.

Add 2 red peppers, diced and cook for 12 minutes until softened. Pour in 1 tin of chopped tomatoes, add 1 pinch salt and black pepper and 1 pinch of sugar and stir well. Simmer over medium-low heat for 10-12 minutes until the sauce is thick and rich.

Make 4 small wells in the sauce with a spoon. Crack 4 large eggs carefully into each well. Cover the pan with a lid and cook for 8 minutes depending on how you like your yolks.

Scatter 60 grams feta cheese, crumbled (optional) over the top if using, add 4 fresh parsley or coriander leaves and serve immediately straight from the pan with warm bread. Enjoy 🙂

• 4 large eggs
• 150 grams fresh spinach
• 1 medium courgette
• 1 medium onion
• 3 garlic cloves
• 1 green chilli
• 3 tablespoons extra virgin olive oil
• 1 teaspoons ground cumin
• 0.5 teaspoons ground coriander
• 1 pinch salt and black pepper
• 100 milliliters vegetable stock
• 80 grams feta cheese, crumbled
• 1 lemon, juiced
• 6 fresh mint, parsley or coriander leaves

Heat 3 tablespoons extra virgin olive oil in a wide pan over medium heat. Add 1medium onion, finely chopped and cook for 6 minutes until soft. Add 3 garlic cloves, minced, 1 green chilli, finely sliced, 1 teaspoons ground cumin and 0.5 teaspoons ground coriander and cook for 1-2 minutes until fragrant.

Add the 1 medium courgette, grated or finely diced and cook for 4 minutes until softened. Add 150 grams fresh spinach and 100 milliliters vegetable stock or water and stir until the spinach has wilted completely. Season with 1 pinch salt and black pepper. The sauce should be loose and vibrant green.

Poach the eggs: Make 4 wells in the sauce. Crack 4 large eggs carefully into each well. Cover the pan with a lid and cook for 8 minutes depending on how you like your yolks.

Squeeze 1 lemon, juiced over the top, scatter 80 grams feta cheese, crumbled and 6 fresh mint, parsley or coriander leaves generously and serve immediately straight from the pan with warm bread. Enjoy 🙂

• 16 cannelloni tubes
• 500 grams fresh spinach
• 400 grams ricotta cheese
• 1 large egg
• 50 grams parmesan
• 1 pinch salt, black pepper and nutmeg
• 400 milliliters passata
• 2 garlic cloves
• 2 tablespoons extra virgin olive oil
• 500 milliliters whole milk
• 40 grams unsalted butter
• 40 grams plain flour

Wilt 500 grams fresh spinach in a pan over medium heat with a splash of water for 3 minutes. Drain, squeeze out all excess water and roughly chop. In a bowl, combine the spinach with 400 grams ricotta cheese, 1 large egg, half of 50 grams parmesan, grated, 1 pinch salt, black pepper and nutmeg. Mix well.

Heat 2 tablespoons extra virgin olive oil in a pan over medium heat. Add 2 garlic cloves, minced and cook for 11 minutes. Add 400 milliliters passata or chopped tomatoes, season and simmer for 10 minutes until slightly thickened. Pour into the base of a large baking dish.

Melt 40 grams unsalted butter in a saucepan over medium heat. Add 40grams plain flour and stir for 6 minutes. Gradually whisk in 500 milliliters whole milkuntil smooth. Cook for 5-6 minutes, stirring constantly, until thick and creamy. Season with 1pinch salt, black pepper and nutmeg.

Fill each 16 cannelloni tubes (dry) tube with the ricotta and spinach mixture using a piping bag or teaspoon. Arrange in a single layer over the tomato sauce in the baking dish.

Preheat the oven to 190°C. Pour the béchamel evenly over the cannelloni. Scatter 50 grams mozzarella or extra parmesan for topping and the remaining 50 grams parmesan, grated on top. Cover with foil and bake for 45 minutes, then uncover and bake for a further 15 minutes until golden and bubbling. Enjoy 🙂

• 200 grams pasta
• 200 grams fresh or frozen peas
• 60 grams shelled pistachios
• 30 grams parmesan or pecorino
• 1 garlic clove
• 4 tablespoons extra virgin olive oil
• 1 lemon, zested and juiced
• 1 pinch salt and black pepper
• 10 fresh mint or basil leaves
• 20 grams extra pistachios, roughly chopped for topping

Cook 200 grams pasta (trofie, linguine or spaghetti) in well-salted boiling water until al dente. In the last 10 minutes, add 200 grams fresh or frozen peasto the same pot. Reserve a generous cup of pasta water before draining.

Place 60 grams shelled pistachios, toasted, 30 grams parmesan or pecorino, grated, 1 garlic clove, 4 tablespoons extra virgin olive oil, 1 lemon, zested and juiced and 10 fresh mint or basil leaves in a food processor. Add half the cooked 200 grams fresh or frozen peas and blend until smooth and vibrant green. Season with 1 pinch salt and black pepper. Add a splash of pasta water to loosen if needed.

Toss the drained pasta in the pesto, adding pasta water gradually until the sauce coats every strand beautifully. Fold in the remaining whole peas.

Serve immediately topped with 20 grams extra pistachios, roughly chopped for topping, an extra grating of 30 grams parmesan or pecorino, grated and a drizzle of 4 tablespoons extra virgin olive oil. Enjoy 🙂

• 1 tin coconut milk
• 300 grams vegetables of your choice (potato, courgette, cauliflower, peppers)
• 200 grams chickpeas
• 1 medium onion
• 3 garlic cloves
• 1 tablespoons fresh ginger
• 2 tablespoons yellow curry paste
• 1 teaspoons turmeric
• 1 teaspoons ground cumin
• 2 tablespoons coconut or vegetable oil
• 200 milliliters vegetable stock
• 1 pinch salt and black pepper
• 1 lime

 Heat 2 tablespoons coconut or vegetable oil in a large pan over medium heat. Add 1 medium onion, finely chopped and cook for 7 minutes until soft. Add 3 garlic cloves, minced, 1 tablespoons fresh ginger, grated, 2 tablespoons yellow curry paste, 1 teaspoons turmeric and 1 teaspoons ground cumin. Stir and cook for 2 minutes until fragrant and the paste is toasted.

Add the 300 grams vegetables of your choice (potato, courgette, cauliflower, peppers) and toss to coat in the spiced paste. Cook for 4 minutes.

Pour in1 tin of coconut milk and 200 milliliters vegetable stock. Stir well and bring to a gentle simmer. Add 200 grams chickpeas, drained (optional) if using and 1 pinch salt and black pepper. Cook uncovered for 20 minutes until the vegetables are tender and the sauce has thickened slightly.

Stir in 1 lime, juiced and taste and adjust seasoning. Serve over jasmine rice. Enjoy 🙂

• 200 grams flat rice noodles
• 2 large eggs
• 200 grams firm tofu
• 2 spring onions
• 2 garlic cloves
• 80 grams beansprouts
• 2 tablespoons vegetable oil
• 3 tablespoons tamarind paste
• 2 tablespoons soy sauce
• 1 tablespoons fish sauce or extra soy sauce
• 1 tablespoons sugar
• 40 grams roasted peanuts, roughly chopped
• 1 lime, cut into wedges
• 0.5 teaspoons chilli flakes

Soak 200 grams flat rice noodles in cold water for 30 minutes until pliable. Drain and set aside. Mix 3 tablespoons tamarind paste, 2 tablespoons soy sauce, 1 tablespoons fish sauce or extra soy sauce and 1 tablespoons sugar together in a small bowl to make the sauce.

Heat 2 tablespoons vegetable oil in a wok or large pan over high heat. Add 200 grams firm tofu, pressed and cubed and fry for 4 minutes until golden on all sides. Remove and set aside.

In the same pan, add a little more oil. Add 2 garlic cloves, minced and the white parts of 2 spring onions, sliced and stir fry for 1 minute. Push to the side, crack in 2 large eggs and scramble lightly until just set.

Add the drained 200 grams flat rice noodles to the pan and pour over the sauce. Toss everything together over high heat for 3 minutes until the noodles are coated and slightly caramelised.

Add the tofu, 80 grams beansprouts and 0.5 teaspoons chilli flakes and toss for 1 more minute. Serve immediately topped with 40 grams roasted peanuts, roughly chopped, the green parts of 2 spring onions, sliced and 1 lime, cut into wedges on the side. Enjoy 🙂

• 2 portions of ramen or egg noodles
• 2 chicken breasts or thighs
• 1 orange
• 1 liters litre light chicken stock
• 3 garlic cloves
• 1 tablespoons fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoons sesame oil
• 1 tablespoons mirin or rice wine
• 80 grams shiitake mushrooms
• 3 spring onions
• 2 soft boiled eggs
• 50 grams baby spinach or pak choi
• 1 teaspoons sesame seeds for topping

Heat 1 tablespoons sesame oil in a large pan over medium heat. Add 3 garlic cloves, minced and 1 tablespoons fresh ginger, grated and cook for 5 minutes until fragrant. Add 80 grams shiitake mushrooms, sliced and cook for 3 minutes until softened.

Pour in 1 liters litre light chicken stock, 2 tablespoons soy sauce, 1 tablespoons mirin or rice wine and the juice of half 1 orange, half juiced and half sliced into rounds. Bring to a gentle simmer. Add 2 chicken breasts or thighs whole and poach for 18 minutes until cooked through. Remove the chicken, shred or slice and set aside.

Add 50 grams baby spinach or pak choi to the broth and stir until just wilted. Taste and adjust seasoning.

Cook 2 portions of ramen or egg noodles according to packet instructions. Drain and divide between two deep bowls.

Ladle the hot broth over the noodles. Top with the shredded chicken, 2 soft boiled eggs halved, 3 spring onions, finely sliced, 1 teaspoons sesame seeds for topping. Finish with fresh 1 orange, half juiced and half sliced into rounds slices arranged over the top. Enjoy this gem 🙂

• 200 grams tempeh
• 2 heads of chicory
• 80 grams kalamata olives
• 3 garlic cloves
• 3 tablespoons extra virgin olive oil
• 2 tablespoons soy sauce
• 1 lemon
• 1 teaspoons chilly flakes
• 1 teaspoons smoked paprika
• 1 pinch salt and black pepper

In a bowl, mix 2 tablespoons soy sauce, 1 teaspoons smoked paprika and half of 1 lemon, juiced and zested. Add the 200 grams tempeh, sliced into strips or cubes and toss to coat. Leave to marinate for at least 15 minutes.

Heat 3 tablespoons extra virgin olive oil in a wide pan over medium-high heat. Add the tempeh and cook for 8 minutes per side until golden and slightly crispy. Remove and set aside.

In the same pan, add 3 garlic cloves, thinly sliced and 1 teaspoons chilly, cook for 6 minutes. Add the 2 heads of chicory, halved side down and cook for 4-5 minutes until golden and slightly caramelised. Season with 1 pinch salt and black pepper.

Add 80 grams kalamata olives, pitted to the pan and toss gently. Return the tempeh and squeeze over the remaining 1 lemon, juiced and zested. Cook together for 2 minute until everything is warm and well combined.

Drizzle with extra 3 tablespoons extra virgin olive oil and serve immediately. Enjoy 🙂

• 200 g buckwheat pasta
• 300 g pumpkin
• 60 g unsalted butter
• 8 fresh sage leaves
• 1 garlic clove
• 50 g Parmesan
• Salt and black pepper
• 2 tablespoons extra virgin olive oil
• ½ small onion
• 1 small carrot
• 1 celery stalk

Finely chop the onion (or shallot), carrot, and celery. Heat the olive oil in a large pan over low heat and cook gently for 5–7 minutes, until soft and lightly golden.

Add the pumpkin cubes to the soffritto, season lightly with salt, and stir. Cover and cook over medium-low heat for about 10–15 minutes, until tender. Add a splash of water if needed. For a creamier texture, mash some of the pumpkin with a fork.

Bring a pot of salted water to a boil and cook the pasta according to package instructions. Reserve about a cup of the cooking water.

In a small saucepan, melt the butter with the garlic and sage leaves until fragrant and lightly golden.

Drain the pasta and add it to the pan with the pumpkin. Toss, adding a bit of the reserved cooking water to help everything come together. Pour in the sage butter.

Turn off the heat, add the grated Parmesan and black pepper, and mix until creamy. Enjoy 🙂

• 500 g pumpkin
• 2 tablespoons extra virgin olive oil
• ½ onion (or 1 shallot)
• 1 small carrot
• 1 celery stalk
• 1 garlic clove
• 700 ml vegetable broth
• Salt and black pepper
• 2–3 tablespoons cream or a knob of butter
• Pinch of nutmeg or chili flakes

Heat the olive oil in a pot over medium-low heat. Add onion, carrot, and celery, and cook gently for about 5–8 minutes until soft and fragrant (not browned).

Stir in the garlic and cook for 1 minute. Add the pumpkin cubes, season lightly, and mix well to coat with the soffritto.

Pour in the vegetable broth. Bring to a boil, then lower the heat and simmer for about 15–20 minutes, until the pumpkin is very tender.

Remove the garlic, then blend the soup until smooth using an immersion blender (or in batches with a regular blender).

Adjust salt and pepper. Add cream or butter if you want it richer, and a pinch of nutmeg or chili flakes for extra depth. Enjoy 🙂

• 400 g potato gnocchi
• 200 g fresh mushrooms
• 120 g robiola cheese
• 100 ml cooking cream
• 1 small shallot or garlic clove
• 2 tbsp olive oil or butter
• 30 ml white wine (optional, but recommended)
• Fresh parsley or thyme
• Salt & black pepper
• Grated Parmesan

Bring salted water to a boil and cook gnocchi until they float (2–3 minutes). Drain and set aside.

In a large pan, heat olive oil or butter. Add shallot/garlic and sauté briefly, then add mushrooms. Cook on medium-high heat until golden and their moisture evaporates.

Pour in white wine and let it reduce for 1–2 minutes.

Lower the heat and add cream + robiola cheese. Stir until melted into a smooth sauce. Season with salt and pepper.

Add gnocchi to the pan and toss gently to coat. Cook together for 1–2 minutes so flavors meld.

Sprinkle fresh herbs and, if you like, some grated Parmesan. Enjoy 🙂

• 1 large aubergine (eggplant), cubed
• Zest of 1 lemon + a little juice
• 3 tbsp olive oil
• 120 g couscous
• 150 ml vegetable stock (hot)
• 2 handfuls fresh spinach
• 200 g tomato passata or crushed tomatoes
• 1 garlic clove
• Salt & black pepperFresh herbs (parsley, basil, or mint)

Toss aubergine with olive oil, lemon zest, salt, pepper, and spices. Roast at 200°C for 25–30 minutes until golden and soft.

Place couscous in a bowl, pour over hot stock, cover, and let sit 5 minutes. Fluff with a fork and add a squeeze of lemon juice.

In a pan, sauté garlic in a bit of olive oil. Add tomato passata, simmer 8–10 minutes until slightly thickened. Season well

Stir spinach into the sauce until wilted.

Fold roasted aubergine into the tomato-spinach mixture, then serve over or mixed with couscous.

Top with fresh herbs, optional feta, and a final drizzle of olive oil. Enjoy 🙂

• 2 garlic cloves
• 2 shallots
• 1 tsp fresh ginger
• 1 tsp turmeric
• 1–2 red chilies
• 1 tbsp oil
• 200 g chicken breast or thigh
• 150 g egg noodles
• 400 ml coconut milk
• 300 ml chicken stock
• 1 stalk lemongrass
• 1 tbsp fish sauce
• 1 tsp sugar
• Juice of ½ lime
• Spring onions

Blend all paste ingredients into a rough paste (add a splash of water if needed).

Heat oil in a pot and fry the paste for 3–4 minutes until fragrant and slightly darker.

Add coconut milk, chicken stock, and lemongrass. Simmer gently for 10 minutes.

Add sliced chicken and cook through (about 5–7 minutes).

Stir in fish sauce, sugar, and lime juice. Taste and adjust (salty, sweet, tangy balance is key).

Cook noodles separately according to package instructions.

Divide noodles into bowls, ladle over the hot laksa broth and chicken.T

Add spring onions, eggs, and chili oil. Enjoy 🙂

• 120 g bulgur wheat
• 200 ml hot vegetable stock or water
• 1 bunch asparagus
• 1 medium courgette
• 2 tbsp olive oil1 tsp chili flakes
• ½ tsp smoked paprika or cumin80 g mixed olives
• 100 g feta cheese, crumbled
• Zest of ½ lemon + a squeeze of juice
• Salt & black pepper
• Fresh herbs (parsley, mint, or dill)

Place bulgur in a bowl, pour over hot stock, cover, and let sit for 10–12 minutes. Fluff with a fork.

Heat olive oil in a large pan. Add courgette and cook 3–4 minutes until lightly golden. Add asparagus, chili flakes, and spices; cook another 3–5 minutes until just tender but still vibrant.

Add the cooked bulgur to the pan and toss everything together.

Stir in mixed olives, lemon zest, and a squeeze of juice. Taste and adjust seasoning.

Remove from heat and gently fold in feta so it softens slightly but doesn’t fully melt.

Top with fresh herbs and an extra drizzle of olive oil. Enjoy 🙂