Aubergine Steaks

A great dish for your #MeatfreeMonday! 

Serves 4


2 large            Aubergines, 1 cm slices, lengthways
4 cloves          garlic, minced
200 g              Rosa tomatoes, halved
1                      yellow pepper, diced
1 handful       parsley, roughly chopped
Olive oil
Sea salt and black pepper



  • Preheat the oven to 180°C
  • Place a griddle pan over a high heat
  • Rub the aubergine slices in a little oil and season generously
  • Once the griddle pan is smoking, grill the aubergine for 3 -5 minutes on each side
  • Remove and place on a baking tray
  • Place the garlic, diced peppers and tomato halves on top of the aubergine slices
  • Sprinkle half the parsley on top, drizzle with olive oil and season
  • Place in the pre-heated oven for 10 – 15 minutes
  • Serve with some plain yoghurt or a little Tzatziki


Mushroom Risotto

The meatiest vegetarian dish you just about get, amazing! 

Serves 4-6


1 litre                         vegetable stock
1                                  leek, finely sliced
½                                onion, finely diced
2 sticks                       celery, finely diced
2 cloves                      garlic, crushed
2 sprigs                      fresh thyme
500 g                          chestnut mushrooms or a variety of mushrooms, thinly sliced
400 g                          Risotto rice
100 ml                        White wine
100 g                           Parmesan cheese, grated
2 tbsp                          flat leaf parsley, roughly chopped
½                                 Lemon, juiced
70 g                             Butter
Olive oil
Sea salt and black pepper


  • Place the stock in a sauce-pan and bring to a simmer
  • Place a sauce-pan onto a high heat, add a good dash of olive oil
  • Add the leeks and onion, then sauté for 2 minutes
  • Add the celery, garlic, thyme and season with salt and pepper
  • After a few minutes, add the mushrooms and fry for 5 minutes
  • Increase the heat and add the rice, stirring continuously to fry the rice for 2 minutes NB: You do not want to colour the rice, so keep it moving
  • Add the wine and keep stirring until the harsh alcohol smell has gone
  • Once the wine has been absorbed add your first ladle of simmering stock
  • Reduce the heat to a simmer and keep adding ladles of stock, stirring all the time, allowing each ladleful to be absorbed before adding the next one, totalling 18 minutes
  • Add the Parmesan cheese, parsley and the lemon juice, combine thoroughly
  • Remove off the heat
  • Finish the risotto with a few knobs of cold butter, mix thoroughly and serve
  • Serve the risotto with the extra parmesan shavings

Prawn and Squid Ink Pasta

A quick and slightly indulgent supper for the end of the week.

Serves 4


200 g              Squid ink spaghetti
400 g              pre-cooked prawn tails, de-shelled
200 g              Rosa tomatoes, halved
1 handful       basil
Extra virgin olive oil
Sea salt and black pepper


  • Cook the spaghetti until al dente
  • Place a frying pan over a high heat and add a dash of olive oil
  • Add the prawns and Rosa tomatoes, toss for 2 minutes
  • Add the squid ink spaghetti and toss together for another minute
  • Season to taste with salt and pepper
  • Tear leaves of basil, drizzle with extra virgin olive oil and serve

Mediterranean Roast Peppers

A great accompaniment with just about anything!

Serves 8


6                     red and yellow peppers
1 handful      parsley, chopped
2 cloves        garlic, thinly sliced
3 tbsp            white grape vinegar
6 tbsp            Extra virgin olive oil
Sea salt and black pepper
3 tbsp            capers
100 g             pitted black olives



  • Place the peppers directly over a gas flame and cook, turning with tongs, until charred all over. Alternatively place under the grill in your oven
  • Once charred place the peppers into a large heat proof bowl and cover with cling wrap
  • Leave to stand until cool enough to handle, about 10 minutes, then rub off the skins with kitchen towel. Do not rinse the peppers under water!
  • Cut open the peppers, removing the stalk, seeds and veins
  • Slice the peppers into thick strips and place in a mixing bowl
  • Add the parsley, garlic, olive oil, vinegar and season with salt and pepper
  • Toss gently and adjust the seasoning if necessary
  • Place the marinated peppers into a serving bowl
  • Scatter with the capers and black olives, tossing just before you serve

Chef Tip: Great if you leave the peppers to marinated for a few days or at least over night. Serve at room temperature.

Blue Cheese & Caramalised Onion Burger

Layers that ooze flavour and intertwine perfectly!

Serves 4

Burger Ingredients

800 g               beef mince
4 tbsp             Dijon mustard
2 tbsp             Worstershire sauce
2 tbsp             tomato sauce
1                      red onion, diced
2                      egg yolks
1 tsp               Tobasco
Sea salt and black pepper
Olive oil

Topping Ingredients

2                      onions, sliced
2 cloves          garlic, sliced
200 g               blue cheese
4                      Burger buns


  • Place all the burger ingredients into a mixing bowl
  • Season generously with salt and pepper
  • Combine thoroughly
  • Divide the mixture into 4 evenly sized burger patties
  • Place on a tray and cover with cling film
  • Refrigerate for 1 hour or until needed
  • Meanwhile, place a frying pan onto a high heat with a dahs of olive oil
  • Add the onions and season with salt and pepper, fry for 5 minutes before adding the garlic
  • Turn down the heat and fry until soft and golden
  • Heat a griddle pan over a high heat
  • Brush the burger patties with olive oil
  • Place the burgers carefully into the pan and sear both sides for 4 – 6 minutes a side depending on how you like your burger done
  • Crumble the blue cheese over the top and remove the burger off the heat and allow to rest for 4 minutes
  • Slice the burger buns in half and butter or spread a layer of mustard on the buns
  • Place the burger on the bottom half of the bun
  • Top with the caramalised onions, closing with the top half, enjoy!

Tomato and Basil Pesto Pasta

Just a few ingredients tossed together and BOOM!

Serves 2


100 g               spaghetti, dried

200 g               Rosa tomatoes, halved

30 g                 basil pesto

30 g                 Parmesan cheese

Olive oil


  • Cook the spaghetti as per instructions or until al dante
  • Drain the pasta and tip back into the saucepan
  • Add a tablespoon of basil pesto and toss
  • Place a pan on a high heat and add a dash of olive oil
  • Add the tomatoes and toss for 2 minutes or until just blistered
  • Spoon the spaghetti onto a plate or bowl
  • Dress with the blistered tomatoes and serve extra pesto on the side
  • A grater and a wedge of Parmesan cheese can never go a miss