Food Therapy

Fragrant prawn, pea and artichoke salad with kaffir lime leaves and seed and chilli sprinkles 

Prawns Peas and Artichokes

So it looks like Autumn is fast approaching, so this is one last little harah to summer and salads, with English peas and violet artichokes.

My new love is kaffir lime leaves, well it’s not a new love as such, I’ve been enchanted by the smell and taste for a long time but now you can buy fresh kaffir lime leaves very easily! Before I was buying frozen from the Asian grocery stores, which is great for cooking with but you can’t really add straight to a salad. Freezing these leaves does keep the flavour of them very well and I fully recommend having a pack in your freezer, but for a recipe like this you can’t beat fresh bright green kaffir lime leaves.

They are the leaves of an Asian citrus fruit, the kaffir lime, which I’ve never seen over here, but they look a bit like a wrinkled mini lime, used a lot in Indonesian, Malaysian and Thai cooking, some of my favourite flavours. :)

Nutritionally you’d need to eat a fair amount for much effect, but they are used for medicinal purposes in Asia. For example, in Indonesia they use the rinds and juice for medicinal purposes, where it’s called the jeruk obat “medicine citrus”. In Thailand they use the juice to cleanse clothes and hair and the juice is used for religious ceremonies in Cambodia.

So the flavour?

Such a beautiful fragrant zesty leaf that can really transform a dish. As you well know by now my love of herbs, adding that special flavour and kapow to dishes. This leaf is definitely up there and easy to add to dishes like this one for a little lift. 

So here goes… Bye bye summer, hello autumn.. 

Prawns, Peas and Artichokes

 200g king prawns,

½ tsp smoked paprika,

1-2 limes,

pinch ichimi togarashi (Japanese chilli flakes),

2 tsp coconut oil,

good quality sea salt, (I use Madlen)

 3 violet artichokes

100g fresh peas,

1 baby cucumber,

20g coriander,

20g Thai basil,

2 kaffir lime leaves,

1 tsp poppy seeds, toasted

1 tsp black sesame seeds, toasted

2 tbsp avocado oil

1 avocado,

½ tsp nori sprinkle,

ichimi togarashi to finish

Zest and juice the lime, use the zest and half the juice for the prawns, set the rest aside. Using a sharp knife slice each prawn lengthways in half. Leave two whole to top your salads if you like.

Add the paprika, chili flakes and coconut oil to the mix with a good pinch of salt and set this aside to marinate while you prepare the rest of your ingredients.

For the artichoke heat a grill pan until smoking. While it’s heating, trim the violet artichoke and slice quickly before it oxidises and turns brown.  Rub the artichoke with lemon, and grill, cooking for a couple of  minutes on each side until charred.

Bring a small pan of salted water to the boil, add your peas and blanch for 30 seconds, drain place into a bowl of ice cold water, take out and dry on some kitchen paper.

Using a vegetable peeler shave the cucumber, place all these ingredients into a large mixing bowl. Pick the coriander and basil leaves. Tear the basil leaves and roughly chop the coriander, add to the bowl with the toasted seeds.

Using the same griddle pan, get it back to smoking point and grill your prawns, approximately 2 minutes on each side depending on their size, until they’re pink and cooked through. (If you left any whole cooked for an extra minute each).

When you’re ready to serve, slice your avocado and spread half on the bottom of each plate, with a squeeze of lime and pinch of salt. Mix the prawns through with the salad with the seeds, the herbs, dress with another good squeeze of lime juice,  avocado oil, a good pinch of salt. Taste for seasoning, serve with a sprinkle of nori and ichimi togarashi if you like the spice.

Enjoy :D

NB. Nori sprinkles are available in health food shops and Asian grocery stores along with Ichimi togarashi.

Fresh kaffir lime leaves you can find in Sainsbury’s, the big stores supply them and some of the locals do as well.

Courgette Flower Scramble 

Courgette Flower Scramble

Mmmmm mmmm.. Courgette flowers! Pretty little things but super scrumptious as well. When I was younger my mum used to pick them from her garden and we’d simply cook them into an egg scramble with a little chopped tomato. Simple but delicious. 

Walking home last week I picked up some courgette flowers and eggs at a local farmers market. I’d forgotten what a delicious dish this was. Such fresh young ingredients you don’t need to mess around with too much to get a great tasting meal. The freshness and seasonal quality of the produce really shines through here. I really like these little courgettes only just cooked so they’re still nice and crunchy and full of flavour

You’ll see courgette flowers still attached to their courgette through the summer in farmers markets. If you see them, snap them up as they’re a real summer treat, better still, grown them yourself! I would cook them as soon as possible after buying or picking because they won’t keep for long. 

Courgette and squash flowers also great for stuffing, you can see my recipe from last year for stuffed flowers here :



Courgette Flower Scramble

4 Baby courgettes with their flowers attached

1 plum tomato

3 eggs

1 clove garlic, finely chopped

a few sprigs of fresh oregano

a few sprigs fresh mint

salt and pepper

chili flakes (or fresh chili, sliced and added with the garlic)

Cut the courgette from the flower and cut the stem into ½ inch chunks.

Then to prepare the tomato, using a sharp knife lightly cross the top of the tomato, plunge into boiling water for 30 seconds. Take out and the skin should slip off easily. Quarter the tomato and scoop out the seeds the cut the flesh into small chunks.

Prep your garlic, pick your herbs and roughly chop. Crack the eggs into a bowl and whisk lightly with some salt and pepper.

Heat a heavy based (non stick preferably) fry pan on medium heat. Add a heaped teaspoon of coconut oil or ghee, add your courgette, courgette flowers, garlic, and tomato and cook for a couple of minutes, pour in your eggs and gently fold the mixture together, into a rough until the eggs are just cooked.

Serve up straight away with some fresh bread or extra vegetables. 




Triple Courgette, Violet Artichoke and Asparagus 

Triple Courgette, Violet Artichoke and Asparagus


I’ve been experimenting a lot more with vegetables recently. Okay, yes, I know I have always done this, but there are actually only so many vegetables out there (and readily available). So I’ve been finding new ways to make interesting and different dishes with similar core ingredients.

Luckily I’ve been buying these core vegetables at very good markets, particularly Borough Market where they have a vast range of delicious, different and seasonal produce. Any good farmers market or local grocery store should have some different types of courgettes at this time of year. The Lebanese courgettes you’ll see in Middle Eastern shops, in particular Green Valley off Edgware Road will have them for sure! These are a little bulbous looking, and pale green.

First up I have to admit, when I made this for the photo shoot I didn’t have the Lebanese courgette at hand so I just used the two courgettes, the mixture of these three courgettes I used the first time experimenting, when I came up with the recipe.  You can mix it up as you like, but it’s nice to have a couple of different types at least because they do have subtly different flavours.

The yellow is a little sweeter, and is really delicious raw and lightly cooked. The trompette courgette has a delicate slightly sweet delicious flavour.

In the salad I grilled the courgettes and used them raw. The flavours are so delicious raw it almost seems a shame to cook, but the added grill flavour and different textures brings a lot to the salad and is what helps make it interesting and different.

Asparagus is still sweet and delicious at this time of year and you can find the baby violet artichokes quite easily too. These are really easy to prepare, they’re still young so you don’t need to scope out the choke and the leaves are less tough than the larger artichokes. Just trim the tough stalk off, pull off and trim away the tough outer leaves. Quickly plunge into lemony water to stop them discolouring until you’re ready to use.


1 Yellow courgette

1 pale skin/Lebansese courgette

1 trompette courgette

4 baby violet artichokes

5 thick asparagus spears or 8 thinner

20g tarragaon, picked and chopped

20g basil, picked and chopped

20g coriander, picked and chopped

20g chervil, picked and chopped


2 lemons (including lemon for the artichoke)

1 - 1 1/2  tbsp white balsamic


1 tsp fennel seeds, toasted and lightly crushed

1 tsp coriander seeds, toasted and lightly crushed


Once your artichokes are trimmed and ready, I rub them with lemon and steam with a little water in the pan, place them standing on the leafy end, cook with the lid on. Steam for about 5 minutes, use a small knife to check they’re done, which should go in easily and feel tender.

Once done, cut into quarters and place in a bowl with a little of the white balsamic.

Snap the woody end off the asparagus and trim diagonally into 1 inch pieces. Lightly cook in a wide pan with a splash of water (*steam frying with out oil!). Cook for a minute so they’re still crunchy, and plunge into ice cold water to stop cooking, take our and drain.

With the courgettes, thinly slice half of each using one of the thinnest setting on the mandolin. If you don’t have a mandolin, you can you a vegetable peeler to make strips instead of rounds. The other half of each cut into ½ cm round. Heat a grill pan until smoking hot. Grilled on both side for a minute, just so you have the charred stripes.

Place all your vegetables, herbs and spices now into a big mixing bowl and dress with a generous squeeze of lemon, a tablespoon of white balsamic and the olive oil, season and taste, adjusting any seasoning as you wish. If you’d like a little more acidity add a squeeze of lemon, the white balsamic is quite sweet so if you like’d a little more sweetness carefully drop on a little more of this.

Serve and enjoy! 

*steam frying is cooking in a little oil and a little water, a low fat way of frying and sautéing 

Chilli Sesame Squid with Wakame Aioli & Nori Sprinkles

Chilli Sesame Squid with Nori Sprinkle and Wakame Aioli

This is the recipe for the starter we had at our most recent supperclub and it’s right up my street..  I love sesame, chilli, seaweed and SQUID!!! Yummmmmm…

So although this is crispy squid with aioli, there are nice healthy wonder elements to it so as long as you’re using good quality ingredients, you can definitely feel good about eating this! 

By mixing corn flour and polenta for your coating you have a super light, crunchy coat. The sesame, chili and the nori sprinkle bring a great combination of flavours. Adding some wakame & herbs into the mix makes the aioli a little lighter and the wasabi gives it a kick! The seaweed salad I’ve kept very simple, I think something simple, clean and fresh works well with the other elements of the dish here. 

I’ve talked about the health benefits of seaweed in my past post and recipe on Sesame, Seaweed and Sprout salad .. You can check it out here..

But a quick recap on why it’s so good..

Seaweed is great for digestive health. Alginate, a substance in brown seaweed, has been found to strengthen gut mucus, thus protecting the gut wall. It slows down digestion, so keeping you full for longer, it helps the energy release more slowly from your food and it’s also high in fibre.

Seaweed is packed with minerals, a great source of calcium, iodine, folate and magnesium, rich in B vitamins, sprinkling a little nori or adding some wakame into your soup will boost you’re the minerals and trace elements (and flavour!) in your food no end.

Seaweed also helps detoxify the body, it acts as a tonic to the body, reducing swelling, encouraging urination, thus flushing out toxins, and it has been said to even be a hangover cure! 


Chili Sesame Squid with Wakame Aioli and Nori Sprinkle 


Wakame & Wasabi Aioli

1 egg,

1 tsp djion mustard

1 tsp cider vinegar

½- 1 tsp wasabi powder

2 clove garlic, crushed

small bunch coriander, chopped

Juice half lime

300ml – 500ml rapeseed oil

malden sea salt

Nori flakes to finish

8 g wakame, soaked in cold water for 10 minutes and squeezed out

Put the egg, mustard, vinegar, lime juice, garlic and wasabi into a food processor with a generous pinch of salt. Slowly trickle in the oil until a thick mayonnaise consistency is formed.

Taste for seasoning, add more lime or wasabi if you like.

Chop the drained wakame and mix through through the aioli.

Wakame and Radish Salad

20g wakame

1 tbsp mirn

1 tbsp mixed black and white toasted sesame seeds

1tbsp sesame oil

generous pinch sea salt

Thin slices of mooli for garnish.

Soak the wakame in water for 10 minutes and drain thoroughly, patting with some kitchen roll to get rid of any excess water.

In a large bowl mix through the mirin, sesame oil and add the salt to taste.

Crispy Chili Sesame Squid

25g Black and White sesame seeds

400g cleaned squid,

4tbsp corn flour

4bsp fine cornmeal

Oil for frying

Sea Salt

Ichimi togarashi (Japanese Chili flakes)

 Remove the tentacles, slice open the sqid and score the inside, slice into inch thick pieces. In a wide deep pan fill three quarters with sunflower oil over medium high heat. Test the oil is hot by dropping in a bit of cornmeal, if it sizzles straight away the oil is ready.

Pat the squid dry and shake through the flour, carefully drop in the squid, cooking in small batches for a minute until crispy and almost golden.

Using a slotted spoon remove the squid onto some kitchen paper to drain off excess oil. Dust with salt and the chilli flakes.

 Arrange the element on the plate together, and sprinkle with black sesame salt, nori flakes, ichimi togarashi and serve with an extra wedge of lime.  

Fresh Taramasalata 

Fresh Taramasalata

I have actually already written a post on taramasalata, it’s a very early post and I do think the blog is looking a little brighter than when I started. I’ve tweaked the recipe as well, so I thought I’d post again because it was sooo long ago and it’s such a great dip! One of my favourites..

It’s not the obvious dip choice in England, not a firm favourite like humous, guacamole or sour cream and chive.. ahem. But I grew up eating taramasalata, with fond memories of eating the ‘real’ stuff in Greece. I love the pungent saltiness of it, no surprises there, pungent, salty, tangy.. Mmmm. With fresh warm pita and olives, it’s a winner, but on the lighter side try with crudité, or both! Pictured here I have radishes, something I’m eating a lot of at the moment, a great dipping vegetable, and super good for you too.

As part of the brassica family, along with broccoli, cabbage etc, radishes  are thought play a part in slowing or stopping certain types of cancer by prompting the body to make higher levels of detoxifying enzymes and eliminating cancer causing free radicals in the body. They’re also high in vitamin C as well as phosphorus and zinc, and being high in water content, keep you hydrated too! 

I also have some raw beetroot that goes really well, roasting it would also make delicious combo. I’ve been pickling vegetables too which is also great for dipping!  

And so onto the recipe..



120g Smoked Cods Roe

2 large slices white bread, crusts removed

milk for soaking 

1 clove garlic, finely chopped

1 tsp onion powder*

pinch white pepper

¾ - 1 cup Olive oil

Juice of 1-2 lemons

Peel the skin off the cod’s roe and scoop out the eggs into a food processor. Soak the bread in milk and squeeze it out, add this to the food processor along with the garlic, onion powder and white pepper. With the machine running drizzle in the olive oil until the mixture loosens and becomes a thick creamy consistency squeeze in one lemon, mix this through and taste, adding more lemon juice if needed.

Chill the dip until your ready to serve. As I mentioned, taramasalata is unreal with warm fresh pita, but to keep things lighter cut some crudité, some olives and enjoy with drinks, as an appetizer or as part of a mezze selection. 

*I don’t usually use onion powder but for this I didn’t want any chunks, even small ones, so this gives the flavour, keeping a nice smooth constancy.