Light Summer

  • Easy Chicken Kebabs

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    Mix together the chicken pieces with the spice blend and the salt and pepper. In the nutribullet, blend together the date and tamarind sauce, the pomegranate molasses, the olive oil, the shallot and the garlic. Mix the resulting marinade with the chicken and leave to marinate for half an hour. If using the oven, set…

  • “The Lebanese Guy” – Harissa Lamb and Chickpea Ragu

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    Place the onions in a large frying pan with a little olive oil and a pinch of salt and turn to a low-medium heat. Cook slowly and gently until sweet and a little golden. Move the onions to the perimeter of the pan and break up the mince into the centre, turning the heat up…

  • Vietnamese-ish Grilled Chicken Thighs

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    Blitz up all the ingredients except the chicken thighs. Pour the marinade over the chicken, turning to thoroughly coat all over. Leave to marinade for at least an hour, up to overnight. If any more than an hour, put in the fridge. To cook, remove the chicken from the marinade, allowing it to drip, and…

  • Pork Schnitzel/Tonkatsu

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    There are differences between schnitzel and tonkatsu, but this is just a quick easy weeknight dinner of crunchy porky goodness. Place the two pork loin steaks between two pieces of greaseproof paper and beat them with a rolling pin until they’re about half their original thickness. Take your time and be careful not to break…

  • Shakshuka

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    In the smaller Le Creuset skillet, heat a little vegetable oil or other neutral oil over a medium heat. Add the onions with a pinch of salt and fry for a couple of minutes until soft. Add the sausages, making sure to clear the onions out of the way and give the sausages contact directly…

  • Mortadella and Artichoke Ravioli

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    Place all but one of the slices of mortadella in the bowl of the food processor along with the artichoke hearts, ricotta, lemon zest, the garlic, the parmesan and four of the sage leaves. Blitz well, until smooth. Season to taste, being quite bold, and spoon into a piping bag. Chill while you roll your…

  • Yoghurt and Cucumber Sauce

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    Grate about three quarters of the cucumber into a bowl – it’ll be wet and green and look a bit unappetising. Slice the remaining quarter of the cucumber thinly and add to the bowl with the herbs, the zest, the salt and the pepper. Mix together, add the yoghurt and taste. Adjust seasoning, adding a…

  • Red Cabbage Salad

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    Combine the cabbage, red onion and grated garlic in a big bowl. Add the salt and thoroughly massage into the vegetables, crushing with your hands until the cabbage and onion softens and gives up some of its juice. Leave it to sit for half an hour or so. Zest the lime and the lemon into…

  • Sushi Rice

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    First, make your sushi seasoning vinegar by combining the rice vinegar, sugar and a generous pinch of salt in a small saucepan. Warm over a low heat until the sugar has dissolved, but don’t let it come up to anything like a boil. Taste and adjust the seasoning – it shouldn’t be too sweet or…

  • Tomato Consomme

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    Combine all the ingredients in the bowl of the food processor and thoroughly whizz. Line a big bowl with three layers of muslin. Pour the whizzed up contents of the processor into the muslin, then tie it up into a pouch and suspend over the bowl. Allow to drip for at least three hours and…