Smoked oysters salad

Lettuce gem, oysters, tomato

Lettuce gem, oysters, tomato

Oyster salad for 4.


  • Smoked oysters – 1 tin
  • 2 Garlic & Herbs Naan breads
  • 3 tomatoes
  • Lime, Salt (both optional)
  • Garlic & Herbs Naan bread x2


  • Remove the Naans form the package and place in the oven to heat up. Follow the instructions on the package.

    Smoked oysters

    Smoked oysters

  • Rinse and quarter the tomatoes.
  • Separate the lettuce gems and wash the leaves one by one as they can be very very sandy. Roughly cut the bigger leaves by hand in 2 or 3. Place them in a colander to release the extra water.
  • Open the smoked oysters.
  • Now that all is ready, in a big bowl, combine the lettuce, tomato and oysters (without the liquid from the tin).
  • The oysters are slightly salty, but you might have to add a very little pinch of salt and pepper to it. Drizzle the oil from the smoked oysters on the salad and also the juice of a half lemon. The lemon is optional. The salad doesn’t really need it.
  • Plate and serve.
Serving suggestion with warmed up Naan bread

Serving suggestion with warmed up Naan bread

Another way to make the oyster starter can be found on a post published previously here.



Fusilli & Meatballs

Fusilli & Meatballs

Fusilli & Meatballs

Lunch for 4

Ingredients for the mincemeat:

Preparing the meatballs

Preparing the meatballs

  • 500g mince beef
  • ½ medium onion
  • 3 garlic cloves
  • Salt
  • Pepper
  • Curly parsley

Ingredients for the Tomato Sauce:

  • 10 tomatoes
  • ½ medium onion
  • Ketchup

For the pasta:



  • 500gr Fusilli pasta
  • Curly parsley


Start by the meatball: Remove all packaging from the meat and place in a bowl.

Finely chop half of a medium onion, garlic, a handful of curly parsley and add to the mince. Also season with salt & pepper, then combine well using your hand.

Ready meatballs

Ready meatballs

Now form the meatballs as big or small as you’d like. And place them in the saucepan you will be using for the tomato sauce. You would have noted that there is no eggs or bread crumbs added here as they are not really necessary. Meat has a natural binder.

Now place the pan on a medium heat making sure to very gently turn each meat ball from side to as the meat browns. Allow 1-2 minutes per side. Once this is done, remove the meat from the pan leaving the pan on the heat.

As the meat cooks, it will release fat and we are going to use that fat to make the tomato sauce.

For the sauce, chop the remaining half onion and fry it in the meat fat for 2 minutes on high heat.

Now add the chopped tomatoes, stir and cover for 10 minutes.

for the sauce

for the sauce

After the 10 minutes, stir the content of the pan, then add the meatballs and ketchup.

Stir and add 200ml water or stock if you wish.

Adjust the seasoning, stir and leave to simmer for another 10-15 minutes.

Now time to cook the pasta.

Follow the instruction on the package.

Boil the water with a table spoon of oil and salt. Just before serving, chop the remaining Parsley, add the pasta and toss.

Plate and serve.




Baked Cod loin with Cavolo Nero

Baked cod & Vine

Baked cod & Vine

Serves 3

  • 600g fresh Cod loin from the counter
  • 6 vine tomatoes
  • 2 garlic cloves
  • 1 banana shallot
  • 1 orange sweet pepper

    Ingredients for the dish

    Ingredients for the dish

  • 150g rice (Basmati & wild rice)
  • 1 tablespoon whole grain mustard
  • 100ml white wine
  • 6 leaves of cavolo nero – Black cabbage leaves
  • 25g butter
  • 10 mix colours olives (antipasti)
  • 1 vegetable stock cube
  • Ground black pepper
  • Mustard oil


Marinated and ready to bake

Marinated and ready to bake

Rinse the cod and place in the large oven dish. Slice the fish in as many pieces as required (here 3). Crush the stock cube and sprinkle it on the fish, also crush the garlic over the fish. Add black pepper and a drizzle of mustard oil and massage the fish making sure that the garlic and stock cube cover the fish in every sides including between slices… Cover with cling film and place in the fridge for 15-30 minutes or so. Preheat the oven.

In the meantime, cut the orange pepper in wedges, cut one half of the shallot in about the same size. After marinating the fish for 30 minutes, bring the oven dish out and scatter on the fish, the pepper and shallot wedges. Also add the vine tomato. Sprinkle salt on everything and another glug on oil then place in the oven for 20 minutes at 200°C. Do not forget to base every 5 minutes it as it will dry out.

Once the fish is in the oven, put the rice to cook following the instructions on the package. Add a pinch of salt and 1 spoon of mustard oil.

Steamed Cavolo Nero

Steamed Cavolo Nero

The cabbage.

Black cabbage and olives

Black cabbage and olives

Time to prepare the Side dish of cavolo nero. Rinse and remove the spine of the cabbage leaves then cut in 2-3 each leave. Place the cut cavolo in a heat proof bowl then add the antipasti olives with a drizzle of oil from the olives jar. No need to add salt as antipasti’s olives are already vinegary-sharp. Mix well and set aside. This bowl will need to go in the microwave for just 5 minutes just before serving.

The mustard sauce.

By the time you start on the mustard sauce, the fish should be resting.

I did not get tipsy during the cooking... lol

I did not get tipsy during the cooking… lol

So, collect the juices from the now resting fish and pour it in the sauce pan with the quartered leftover shallot. Add a tablespoon of butter about 25g. Also add 100ml of white wine (I used a French white chardonnay) and black pepper. Leave the mix to simmer and the wine to evaporate a bit. This should take 3 minutes. Watch out for the foaming. When the wine stops foaming. Add the mustard and stir continuously for 3 minutes. Adjust the seasoning and switch off the heat.

The combo white wine and mustard can be a bit acidic, which can be very good for fish. But if you don’t have white wine, use lemon juice instead.


Serve as suggested with a steamed Basmati & Wild rice and a side of warm Cavolo Nero with mix olives.


Serving suggestion - the sink just has a good light... lol

Serving suggestion – the sink just has a good light… lol


Fishy St Agur Wrap

Fish, Leek, Cheese, roll

Fish, Leek, Cheese, roll

Lunch For one, but can serve 2. What can I say? I was hungry!

  • 100g Pollock (fish)
  • 6-8 Cherry tomatoes on a vine
  • 50g St Agur cheese
  • 200g asparagus
  • 1 big leek
  • 2 Garlic cloves
  • Salt & Pepper
  • 25g butter
  • Tooth picks


Break the asparagus at their tender points and just keep the tip sides. Rinse and set aside.

Remove 2 large the outer layers of the leek, rise, flatten and set aside.

Rinse the fish, dust with black pepper and leave aside too. No salt here as the cheese is sharp.

Using a garlic crusher, prepare the garlic then chop about 25g of so leek heart.

Don’t forget to wash the vine tomatoes and set aside too.

Now place one piece of fish flat on one of the leek leaves previously prepared, then, spread the cheese on top of the fish and roll both as on the picture. Hold the roll with tooth picks.

Repeat with the other piece of fish. Set aside.

Fish, Leek, Cheese, roll

Fish, Leek, Cheese, roll

Once all the prep is done, heat the butter in a large pan, then fry the rolled fish 2 minutes on each side, then do same for the top and bottom. All on high heat.

Once the fish is done reduce the heat and add the chopped leeks’ heart in the pan, stir fry for 1 minute, then, in goes the vine and asparagus. Dust the vegetables with salt and pepper, then stir for side to side then bottom to top as the start to release their waters. This should take 2 minutes. Use that juice to base the fish which is still cooking on the other side of the pan. Don’t forget to keep moving the later from time to time so it won’t burn.

Now, spread the vegetable in the pan and set the fish on top of them, then cover the pan for another 2 minutes still on medium heat.

You can fill your boot or share.

You can fill your boots or share.

That is it! Serve with a piece of baguette to soak up all that juice. I served mine with a Waitrose Grand Rustic bread. Enjoy!

Cinnamon bagel & Caramel sauce

This was the dessert: Shop bought cinnamon bagel with caramel sauce… Ideal for after hospital visits! T’was one of those days.


Green “pasta” and tomato sauce


Red meat & dark greens tops up iron

This is a dinner for 4. I am no big fan of pasta and didn’t fancy making meat balls after a long week end away. Instead of meat balls I made pork ribs. To replace the spaghetti, I used  some spring greens.


Cale leaves or spring greens

Cale leaves or spring greens

  •  500 grs of spring green (rolled & cut) 
  •  600 grs of pork ribs chopped 
  • Half a tea spoon of garlic granules
  • Half teaspoon of black ground pepper
  •  Half a teaspoon of dry thyme 
  • Salt
  • 1 small onion
  • 1 tin of chopped tomato 
  • Rapeseed oil
  • Sesame seeds


The sauce: Wash and cut the ribs. Season them with pepper, thyme, and garlic and salt. Mix well and set aside to marinate for 10 minutes.In the meantime, chop the onion and brown it on 3 table spoons of hot oil.

Now delicately place the meat in the pan with the onion and fry it until brown on all sides. This should take 10 minutes in high heat.  Keep stirring and do not let it stick to the bottom of the pan. By now, there should be no more water coming from the meat.

I like it when my meat falls off the bones. For the same result, add 250ml of water and let the meat simmer for another 20 minutes. When the water dries out, and the meat is cooked to preference, add the chopped tomato and fry until the water from the tomato dries out and the tomato has lost most of it sweetness.

Add 100ml of water and let simmer for another 5 minutes until the sauce attains the preferred consistency. Set aside.


Rolled and cut cale leaves

Now on to the “pasta”:

Boil 1l of water, add a teaspoon of salt, glug of rapeseed oil and the chopped greens.

Let it boil for 5 minutes (like pasta). Remove from boil, rinse with hot water and serve immediately.

Sprinkle with pinch of sesame seeds for presentation.

Bon appétit!