Paltrow’s Puttanesca

January is no time to be living on lettuce and water. March, maybe. January, just cruel. As if the sudden end of all things twinkly, boozy, foody, Pogues-y, party-y and Christmas 24-y isn’t bad enough. Hearty food as ascribed by Gwyneth Paltrow – whether you like her or not – is the solution. Take this … Continue reading

Tuna Nicoise Salad

You can’t beat a tuna nicoise for a healthy, chic dinner. Because it’s French and everything French is stylish (even that ex-policeman Georges, from Master Chef, who looked a bit like a robber) this is worth making with precision and TLC. As much as I just wanted to chuck everything in a bowl and eat … Continue reading

What Shall We Have for Brunch?

How about spicy tomatoes, eggs and crusty bread made from all the ingredients you have in your cupboard right now? All you need is a tin or two of chopped toms (as posh or as cheap as you have), an onion (ideally red, but if not, yellow!) a clove or two of garlic, a red … Continue reading

Tomato Pasta Sauce Perfection…

If you ever happen to find yourself in a town called Ouranoupolis in Halkidiki, a peninsula in northern Greece (“there all the time, sure”), whatever you do: go to Kritikos restaurant. Even in low season, it’s packed to the rafters and buzzing – Ouranoupolis is pretty much in the middle of nowhere so obviously Greek … Continue reading

Spinach, Mushroom and Pecorino Quinoa

Yes, I’ve finally gone off script! I made something that I sort-of concocted in my very own mind, without the help of a TV chef or someone else’s blog. The quinoa is back and I’m using it like pasta. As much as I love pasta, it’s bloat-inducing which is fine on a Friday – or … Continue reading

Weeknight Halloumi and Hummus Extravaganza

Last night it was the extreme-roasted tomatoes‘ time to shine. They became the best supporting actors to my dinner’s leading lady and man, halloumi and hummus. AKA the Julianne Moore and Hugh Jackman of the food world. So… I did a halloumi, mushroom and hummous stack — with potato and soda farls (more interesting and less yeasty … Continue reading