'A kind of' chicken caesar salad

'A kind of' chicken caesar salad


(Serves 4)

4 chicken thighs

1 tbls smoked paprika

1 tsp turmeric

1 tsp ground coriander 

1 tsp chilli flakes

2 tbls olive oil

4 eggs

300gm potatoes 

1 cos lettuce

Handful of mixed tomatoes

6 anchovies 

1/4 cup black kalamata olives


1. Roughly dice the potatoes, place in a pot and cover with water. Boil for 7 minutes and then drain. Drizzle with olive oil, salt and pepper and cook in 200 degree oven for 30-40 minutes, or until golden and crispy. 

2. Mix the chicken thighs with all the spices, olive oil and salt and pepper. 

3. Heat a pan until it's hot and grill the chicken thighs for 3-4 minutes on each side. Turn the heat down to low, cover the pan and cook the chicken for a further 10 minutes. You could slow cook the thighs in a 160 oven for 1 hour if you'd prefer. 

4.Place the eggs in boiling water for 7 minutes. Once cooked, run the eggs under cold water (this will make them easier to peel). 

5. Arrange the cos lettuce roughly on a board, place the tomatoes in and around the lettuce. Repeat this process with the olives, anchovies, potatoes and eggs. 

6. All the chicken to rest for 5 minutes before slicing into it. Reduce the sauce in the pan for 5 minutes, or until it has thickened up.

7. Add the chicken pieces to the salad, and cover generously with the chicken sauce. Season well and enjoy!



Chinese chicken noodle soup

Chinese chicken noodle soup


(Serves 4)

1 whole chicken

1 cup Chinese cooking wine (shadowing wine)

1/2 cup dark soy sauce

1/2 light soy sauce

6 cloves

3 star anise

3 cloves garlic

1 knob ginger

1 bunch spring onion

1 orange

1 red chilli

1 bunch bok choy

1 bunch Choy sum

1 bunch broccolini

Bean sprouts

Rice noodles or thin egg noodles

1. In a large pot combine, shoaling wine, dark soy, light soy, cloves, star anise, orange peel (3 pieces), garlic, half the ginger and 3 spring onions. Place the chicken in the pot and cover with water. Put the lid on and simmer for 1 hour. 

2. Cook the noodles in boiling water and divide into bowls.

3. Once the chicken is cooked, remove from the pot and turn the heat up to reduce the sauce. Remove the orange peel, cloves and star anise. Remove all of the meat from the chicken and divide between the bowls. 

4. 5 minutes before serving, add in all the veggies and simmer until cooked. Add to the bowls. 

5. Finely slice the rest of the ginger, red chilli and 2 spring onions to garnish the soup with.

Season with a chilli sauce for some extra heat!




Prawn curry

Prawn curry


(Serves 4)

20 prawns 

1 brown onion

2 cloves garlic

1 red chilli

1 knob ginger

2 tbls olive oil

20gm butter

8 roma tomatoes

1 tbls turmeric

1 tbls ground coriander

1 tbls ground cumin

1 tsp chilli powder

6 curry leaves

2 tins coconut milk or cream

Rice to serve


1. Finely dice the onion, garlic, chilli and grate the ginger. Add sautée in a pot with olive oil and butter for about 5 minutes Then add in all the spices and the curry leaves. 

2. Dice the tomatoes and add to the pot along with the coconut cream. Simmer with the lid on for 20 minutes, and remove the lid and cook on a low heat for an hour. Season to taste. 

3. 10 minutes before you are about to serve, add in the veggies and the prawns as you don't want to overcook these. 

Serve with rice and enjoy!


Pumpkin soup with crunchy chickpeas and herb sauce

Pumpkin soup with crunchy chickpeas and herb sauce

The thing about soup is that it's really easy! Follow this method and use whichever veggies you like!


(Serves 4)


1 butternut pumpkin

1 can chickpeas

1 red onion

3 clove garlic

1/2 bunch fresh thyme

1 litre chicken stock or vegetable stock


Olive oil

1/4 cup cream


1 tsp nigella seeds

1 tsp smoked 

1 tsp turmeric

Herb sauce

1 tomato, diced

1 bunch parsley

1 bunch mint

1 bunch basil

1/4 cup olive oil

Juice of 1 lemon

1 tsp chilli flakes


1. Finely dice the red onion and the garlic and sautéed in 1 tbls of olive oil until soft. Cut the pumpkin into cubes (skin off) and add to the pot along with the thyme. Cover with stock and simmer with the lid on for 20 mins.

2. Once the pumpkin is soft. Blend all the ingredients together and season well. Once blended add in the cream. 

3. In a bowl toss the chickpeas with paprika, turmeric, nigella seeds, olive oil and season. Roast in a 200 degree oven for 20 minutes, or until crunchy. 

4. Fry the halloumi in olive oil until golden. Dice and set aside for garnishing. 

5. To make the herb sauce place all the ingredients into a bowl and blend with a stick blender until smooth. You may need to add a little bit of extra oil. Season and set aside. 

6. Assesmble the soup with an assortment of halloumi, crunchy chickpeas and herb sauce. Serve with some delicious sourdough bread. 

Perfect on a cold night :)


Slow cooked chicken with cous cous

Slow cooked chicken with cous cous


(Serves 4)

700g chicken thighs

2 tsp smoked paprika

2 tsp ground coriander

2 tsp ground cumin

1 tsp turmeric

2 tsp nigella seeds

300g cous cous

1 x bunch asparagus

1 x tin chickpeas

1 x red chilli

1 bunch mint

1 zucchini

2 lemons

Olive oil


1. In a bowl, mix the chicken thighs with smoked paprika, ground coriander, ground cumin, turmeric, salt and pepper and 2 tbs olive oil. Mix well and place in a roasting tray and cover with alfoil. Cook on 160 for 1 hour and 10 mins. After this time, check on the chicken and it should be tender and fall apart easily. If it doesn't fall apart easily, cover it and put it back in the oven for a further 10 minutes. 

2. Once the chicken is cooked, place the liquid in a small pot and place on a low heat until it reduces into a thick liquid. Shred the chicken and pour the sauce over the chicken. 

3. Place the cous cous in a bowl and cover with boiling water. Leave this for 1 minute before gently scraping it with a fork. Drain the chickpeas and coat in 2 tbls olive oil, nigella seeds, salt and pepper. Roast on 180 degree oven for 40 mins, or until crispy. 

4. Grill the asparagus in olive oil until it is charred on each side. Dress this with lemon, salt and pepper and cut into thirds. 

5. Slice the zucchini and roast in an oven at 180 degrees for 15 minutes. Add the asparagus, zucchini and chickpeas to the salad. Slice the chilli and add to the cous cous along with the mint. Dress the salad with the juice of two lemons and 2 tbls of olive oil. Season well and serve with the chicken.