Date Archives March 2021

Raw Noodle Salad & Peanut Dressing


uch a delicious rainbow salad, you can just feel your body thanking you for the amazing vitamins. The dressing is amazing (courtesy of Bill Granger) and can be used over hot noodles, salad leaves or some simply grilled salmon. It’s got fantastic peanut depth and sweetness. I served mine with some sesame crusted seared tuna steaks. 

I’ve mentioned this before but if you don’t have one of these julienne peelers then get on Amazon Prime and have one delivered tomorrow! They make such light work of this salad, and are great for raw vegetable noodle dishes. If you don’t have one, you can hand cut or use a grater but you won’t end up with the same texture. 

Serves 4 (as a side)

  • 1 carrot
  • 1 courgette
  • 1 red pepper, thinly slices
  • 1/4 red cabbage, finely sliced
  • Handful coriander, chopped
  • Around 80g fresh grated coconut (you can use a few handfuls of toasted desiccated coconut f not)
  • A few handfuls of roasted peanuts (salted or unsalted to preference)


  • 1 1/2 tbsp runny honey
  • 2 tbsp smooth peanut butter (I use Pip & Nut. Not added BS and runny for dressings)
  • 1 tbsp lemon juice
  • 1 tbsp unflavoured oil
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  1. Thinly chop or julienne the carrot and courgette into a large bowl. Add the finely sliced red pepper and red cabbage and the chopped coriander.
  2. Add your coconut if using and stir to combine
  3. In a jam jar, add the honey, peanut butter and lemon juice and shake with the lid on. Or whisk well in a bowl.
  4. Add the oils, soy and vinegar and mix well to combine. 
  5. Only when you are ready to serve, dress your salad with the dressing and scatter over the peanuts. Serve immediately! If you let it sit around it will get soggy.


Roasted Gnocchi, Pea Puree & Seabream


eals like this take me no time but I appreciate that isn’t always the case for everyone but if you’re comfortable with boiling, roasting and turning on a blender then you’ll do just fine. I highly recommend a good blender such as a Nutribullet/Ninja for that heavenly silky smooth pea puree but a rustic chunky version would not distract from this creation.

I love my gnocchi boiled and roasted – if you haven’t tried this before, they are essentially your ‘lazy mans’ mini roast potatoes. Crispy gnocchi on sweet and creamy peas with some fresh lemony fish. This could almost be my last supper. This recipe served 2 hungry people but would easily serve 3. Just add more peas and gnocchi to scale up.

Serves 2-3

  • 2-3 seabream fillets
  • 300g frozen peas
  • 2 tsp pesto
  • 1 stock cube
  • 1 large garlic glove, peeled
  • 500g pack of fresh gnocchi
  • 1 lemon, to serve.
  1. Preheat the oven to 220 degrees. Bring a large pot of water to the boil and add a really generous pinch salt – as salty as the sea.
  2. Add the fresh gnocchi and simmer for 2 minutes. Drain well and then spread on a lined baking tray – don’t crowd them, they need space. Season well and drizzle lightly but evenly with some olive oil.
  3. Roast in the oven for about 20 minutes or until they are turning golden like roast potatoes.
  4. To make the pea puree, add the peas to a pan and top with enough boiling water to cover. Crumble in the stock cube and stir to dissolve. Smash the peeled garlic clove with the back of a knife and add to the pan. Simmer the peas in the stock for about 3 minutes.
  5. Remove from the heat, drain the peas but reserve the stock! Put the peas and garlic into a blender. Add generous salt and pepper, the pesto and a small splash of the cooking stock (you can always add more but you can’t take away!) Reserve the rest of the stock in case you need it again.
  6. Blitz the peas in your blender until silky smooth and the texture of a thick soup – add a bit more stock if needed. Taste, adjust the seasoning and set aside.
  7. Season & oil your fish fillets and either pan fry (3 minutes skin side down) or roast (about 5 minutes) with the gnocchi until just cooked.
  8. To serve, spoon a lovely smooth spoonful of pea puree into a pasta bowl. Top with your crunchy roasted gnocchi and top with your fish. Squeeze over some lovely lemon juice or zest and devour.