Posted in Slow Cook, Uncategorized

Aubergine Parmigiana

Aubergine bake

I’ve made this to have for lunch as it is lush cold, but also a lovely side dish.

aubergine, mozzarella, tinned tomatoes, tomato purée, onion, garlic, red wine, bread crumbs**, parmesan, salt, pepper, oil, chilli flakes, cumin, Italian herbs

45 mins, serves 2

Start by slicing your courgette into 1 cm rounds, grill on high for 5 minutes either side taking care not to burn them once done set to one side. To make the tomatoes sauce, fry a chopped onion in a generous glug of oil until soft on a medium temperature, add 2 cloves of chopped garlic and fry for a further 2 minutes. Add 1/2 tsp of cumin seeds, 1 tsp of Italian herbs, pinch of chilli flakes and 2 tbsp of tomato purée and mix together. Add half a glass of red wine and turn the heat to high, bring the wine to the boil and one the liquid has halved add a tin of tomatoes and a splash of water. Bring to the boil and allow to simmer for at least 5 minutes, but the longer the better. Now it is an assembly job! Using a cake tin, line up 2 slices of aubergine, 2 slices of mozzarella and then some tomato sauce. Continue this until you’ve reached the end of the tin, cover with the rest of the sauce.Top with breadcrumbs and parmsan and cook for 15-20 minutes at 190c until golden and bubbling.


** TOP TIP ** whack any bits of bread that have gone stale,loaf ends etc into a food blender, whizz them up pop them in a bag and put them in the freezer. Tada cheap breadcrumbs ready whenever you need them!

Posted in My Favourite Dishes, Slow Cook, Uncategorized

Mediterranean Veggie Lasagna

I know veggie lasagna can seem like a bit of a cop out, but this version is fresh, tasty and got all the goodness in it. So much so my steak loving boyfriend even requested this for his birthday! Great if you need something to make in advance and just heat through before serving.

Sorry for horrible photo, it kinda goes everywhere once out of the dish! Veggie lasagne

lasagne sheets, grated mozzarella, 1 aubergine, 2 courgettes, 400gm of any tomatoes, 1 yellow pepper, 1 large white onion, 2 garlic cloves, 50 gm black olives, oil, basil, capers, plain flour, milk, butter, parmesan, nutmeg (not essential), salt and pepper.

Side: spinach, butter, garlic, salt

1 hour

Yes lasagna is a bit of a faff, but that’s what makes it such a treat too, so bare with me and it is worth it!

Preheat oven to 190c. Cut all of the veg into 1cm cubes, cover in 1 tbsp of olive oil, sprinkle with chopped garlic, basil, mix everything around in a large oven proof dish/tray and season well. Cook for about 30 mins or until the vegetables are toasted brown at the edges. Add chopped olives and capers and turn the oven down to 180c.

While the veg is in the oven, make your cheese sauce. Melt 40 gm of butter and stir in 35gm of plain flour, gradually add 1 pint of milk and bring to the boil, and constantly whisk until the mixture is thick and smooth. Add some grated nutmeg, handful of grated parmesan and season well.

Now time for assembly, in a baking dish pour 1/4 of sauce, topped by a 1/3 of veg, sprinkle mozzarella and top with lasagna sheets. Continue this until you finish with a layer of lasagna sheets and top with the final 1/4 of sauce. Add a good sprinkling of parmesan and bake in the oven until the top if crusty and golden, about 25-30 minutes.

Serve with either a salad, or here I have wilted a bag of spinach (just in the microwave for 30 seconds with  splash of water) with a knob of butter crushed garlic and salt.


Posted in Quick Cook, Uncategorized


Firstly sorry for long absence, the joys of final year at university, exams, dissertation…. Have all been rather time consuming. However, I am back and to kick it off a humble dish called menemen.  I tried menemen for the first time in Turkey this summer, once I stopped laughing at the name I realised it’s magical qualities to be able to cure the mother of all hangovers! Menemen is a great twist on traditional scrambled eggs and makes a lovely brunch. Serves 2.


4 eggs, bell pepper (any colour), 50gm feta, parsley, onion, chilli flakes, oil handful of tomatoes (any type), tomato puree, sugar, salt, pepper

10 minutes

Start by gently frying an onion in a generous glug of oil in a large pan, add 1 tsp of sugar and one pepper chopped into small chunks. Saute for about 5 minutes until the onion is soft. Add 1 tbsp of tomato puree, a sprinkle of chilli and a handful of finely chopped tomatoes and stir well. Then mix together 4 eggs in a separate bowl, season and add to the frying pan. Then add 50gm of chopped feta and stir the mixture, exactly how you would cook scrambled eggs. Serve with flatbread or pita.