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Aubergine Curry

27 Oct


2 aubergines

A handful of Thai basil

6 tbsp veg oil

3 lime leaves

20g fine green beans

2 salad onions

50 ml light soy sauce

80 ml coconut cream


2 tbsp coriander seeds

Punch of cumin seeds, toasted

4 lemon grass

5 garlic cloves

1 red chilli

1/2 shallot

18g galangal paste

1/2 tsp ground white pepper

2 tsp coarse Sea salt

2 tsp dried chilli


Crab Pasta

23 Oct

One of my go-to dishes (again), that I absolutely love. It’s as simple as it gets, but amazingly good.

Through my food journey I have discovered that crab is (probably) my favorite shellfish. I’m not very good at breaking down a crab without leaving lots of little crab shells in the mix, so I tend to buy the clean WHITE crab meat (brown is too fishy for me). Anyway, here’s a dead cert for you.  Crab is great for pasta as it coats it nicely and you feel you have more crab than you actually do.


  • Olive oil
  • 1 pack of crab white crab meat (Waitrose has a good one, but you can get from local fish mongers too)
  • Chives or garlic chives
  • Garlic
  • cherry tomatoes (mixed colour if you can find them, quartered)
  • White wine
  • Seasoning
  • Lemon (rind to cook with the ingredients – the lemon juice to add to the dish once serving)
  • Optional 1: One red chilli – seeds removed
  • Optional 2: Samphire (I add it when I can as it’s a nice crunch and salt experience). The asparagus of the sea, apparently! It is quite salty, so keep that in mind!

That’s it. That’s how easy it is. Fry all of the ingredients in some olive oil (except the crab) During this time, cook the pasta to an al dente stage. Stir the drained pasta into the crab mix, ensuring it is coated evenly. Eat immediately.

The important thing is not to over cook anything. The crab literally needs less than a minute. Cook a bit longer and it becomes a bit like the tuna can. You will want the fresh crab meat.

Sweet Potato Groundnut Stew (v)

6 Nov


We’re trialling Veggie November. Here’s a recipe my hubby tried out last night (Thanks Brie!). Served with plain rice.


2 onions, chopped
3 cloves chopped garlic
3 cm root ginger, minced
1/2 tsp cayenne pepper
1 heaped tbsp curry paste or 1 tsp each cumin, coriander, turmeric & mustard seeds
500g sweet potatoes , cubed
450ml passata
450ml vegetable stock
300mg button mushrooms
300g fresh spinach or chard (or several blocks of frozen)
6 tbsp peanut butter
2 tbsp fresh coriander
salt & pepper

(I don’t stress about having all the ingredients – I rarely do it with fresh coriander, and often don’t have mushrooms around, so I just make it with what I have…)

1. Heat 1-2 tbsp oil & cook onion, garlic and ginger for 5 minutes. Add cayenne & curry paste/spices and fry for a few more minutes
2. Add sweet potatoes & stir through, coating in spices, then add passata and stock. Bring to the boil, then cover and simmer 15-20 mins
3. Rinse & halve the mushrooms if they’re large, and wash/shred spinach. In a separate pan, heat a tbsp of oil and sautee the mushrooms for 5 mins. Add to cooked potatoes along with spinach, and cook for 5 mins
4. Soften the peanut butter with a bit of the juice from the stew, then stir it in until dissolved. Season to taste and serve garnished with the fresh chopped coriander