Ingredients
Pasta, basil pesto, parmesan, lemon, pine nuts.
Method
Cook pasta until al dente. Toss with pesto, lemon, parmesan, and a splash of pasta water.
My cookbook
My recipes.
Ingredients
Arborio rice, spinach, stock, onion, parmesan, butter.
Method
Soften onion, toast rice, add stock gradually, then fold through spinach, butter, and parmesan.
Ingredients
Broccoli, peppers, courgette, chickpeas, brown rice, lemon, parsley.
Method
Roast vegetables until lightly charred. Warm the rice and chickpeas, then toss with lemon and herbs.
Ingredients
Gnocchi, tomatoes, mascarpone, garlic, basil, spinach.
Method
Simmer garlic and tomatoes, fold through mascarpone, then add gnocchi and spinach until tender.
Ingredients
Chicken thighs, potatoes, lemon, oregano, garlic, green beans.
Method
Roast chicken and potatoes with lemon and garlic. Add beans for the final 12 minutes.
Ingredients
Noodles, cucumber, carrot, sesame oil, soy sauce, lime.
Method
Cook noodles, rinse cold, then toss with vegetables and sesame lime dressing.
Ingredients
Peas, mint, onion, vegetable stock, creme fraiche.
Method
Simmer onion and peas in stock, blend with mint, and finish with creme fraiche.
Ingredients
Eggs, peppers, spinach, cheddar, spring onion.
Method
Whisk eggs, fold in vegetables and cheese, then bake in a muffin tin until set.
Ingredients
Chickpeas, harissa, yoghurt, wraps, lettuce, cucumber.
Method
Warm chickpeas with harissa, then load into wraps with salad and yoghurt.
Ingredients
Apples, oats, flour, butter, cinnamon, brown sugar.
Method
Bake sliced apples with cinnamon under an oat crumble topping until golden.