Mexican Eggs

Overall time needed: 15 minutes

If you’re looking for a healthy recipe packed with protein whilst being super tasty, these Mexican eggs are one to try! They’re really quick to prepare making them a perfect midweek meal idea, and are also vegetarian, so are great for any of you who celebrate Meat-Free-Mondays!


Ingredients (Serves 2):

  • 3 mushrooms (sliced)
  • 5 cloves of garlic (finely chopped)
  • 2 eggs
  • 10 cherry tomatoes (chopped in half)
  • 50g sweetcorn
  • 100g black beans
  • Few sprigs of coriander
  • Few basil leaves
  • 1 teaspoon paprika
  • 1 teaspoon chilli flakes
  • Salt and pepper to season
  • 25g feta cheese
  • 1 tablespoon olive oil


  1. Add your olive oil, mushrooms, sweetcorn and black beans to a frying pan and cook on a low heat for 1 – 2 minutes.  The heat should remain low throughout this recipe to avoid the ingredients burning.
  2. After this, add the cherry tomatoes and paprika, chilli flakes, garlic and salt and pepper and toss the ingredients to they are covered in the spices.
  3. Crack the eggs into the pan and cover until the eggs are cooked through (this should take around 2 minutes for a runny yolk or around 4 minutes for a hard yolk)
  4. Turn the heat off and add the coriander and basil leaves to the pan and then crumble the feta cheese on top.


Courgetti Bolognese 

Overall time needed: 1 hour 15 minutes 

I’ve been a bit naughty this weekend and may have overindulged in carbs and chocolate yesterday! (Don’t get me wrong, I’m all for a balanced diet and am a firm believer in the importance of carbohydrates… But 5 plates of pasta is probably too much!)  So today I’ve tried to make up for it by whipping up my Courgetti Bolognese. It’s packed with protein and loadsa veg and is a perfect Sunday night dinner. Plus any leftovers can be taken to work for lunch on Monday! I used lamb mince but this could be easily substituted with beef or turkey if you prefer.

To make this recipe you’ll need a spiralizer – one of the worlds greatest inventions!! It’s so useful, not just for courgetti, but for making vegetable crisps and also jazzing up boring salads. If you haven’t got one yet I’d wholeheartedly reccomend it. 


  • 1 tbsp olive oil
  • 250g lamb mince (this could be substituted for beef or turkey)
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 large carrot, peeled and diced
  • 150g mushrooms, roughly chopped
  • 1 tbsp tomato purée
  • 1 red pepper 
  • 1 stick of celery 
  • 400g chopped tomatoes
  • 1 chicken stock cube (450ml boiling water)
  • Pinch of salt and crushed black pepper 
  • 2 courgettes
  • grated cheddar cheese, to serve 


1. Heat the olive oil in a pan and add the lamb mince. Fry until browned and then set aside in a bowl.

2. Fry the onion on a low heat for 5 minutes, then add the garlic, carrot, red pepper, celery and mushrooms and cook for another 5 minutes until softened. Re-add the mince to the pan. 

3. Add the tomato purée and the chopped tomatoes and stir so all the ingredients are mixed together. Add the salt and pepper. 

4. Add the chicken stock in boiling water and then lower the heat to simmer for around 45 minutes until the sauce has thickened. 

5. Whilst the sauce is brewing spiralize your courgettes using a spiralizer. 

6. When the sauce is ready, add your courgetti to the pan and cook for 3-4 minutes until lightly softened. 

7. Serve and top with some grated cheese. Enjoy!

Thai Green Curry with Chicken

In November I spent a few weeks in Asia, firstly stopping in Bangkok for my cousin’s wedding followed by a relaxing few days in Phuket and then on to visit my best friend in Hong Kong! Whilst in Phuket I did an AMAZING Thai cookery class at the JW Marriott Ginja Cookery School. 

The Ginja Cookery School at the JW Marriott Resort, Phuket

Our instructor, Chef Kong, was great. He was super knowledgable and cooked us the best Pad Thai I’ve ever tasted (Mine sadly didn’t turn out as well as his!). We even got a chance to visit a local market. 

Chef Kong at the Ginja Thai Cookery School

Pad Thai

Here is the recipe for the Thai green curry that I learnt on the course. I’ve found that although you can buy a pre-prepared curry paste in the supermarket, the curry tastes 100 times better when you make it yourself. Plus, it’s not as difficult or as time consuming as I had thought, especially if you have a food processor. 

Thai Green Curry with Chicken

I’ve slightly tailored this recipe to British tastes and ingredients, as there were a few authentic Thai ingredients which I’ve found difficult to come across in the UK, don’t worry, it tastes just as good!

For the green curry paste:

  • 2 green chillies (for a medium spiced curry)
  • 1 lemongrass stick 
  • 1 tablespoon fresh corriander 
  • 1/2 tablespoon lime zest 
  • 1 shallot 
  • 6 garlic cloves 
  • 7 pieces of peppercorns 
  • Pinch of salt 
  • 1 teaspoon shrimp paste 
  • Thumb sized stick of fresh ginger 
  • 1 teaspoon of ground turmeric 
  • Thumb sized stick of galangal ginger 

For the curry 

  • 2 tablespoons vegetable oil 
  • 100g chicken breast, sliced into small pieces 
  • 50ml chicken stock 
  • 150ml coconut milk 
  • 1 aubergine, sliced into small chunks 
  • 2 kaffir lime leaves 
  • 1 big red chilli, sliced vertically in half 
  • 1 tablespoon palm sugar (or brown sugar)
  • 1 tablespoon fish sauce or light soy sauce 
  • Pinch of salt 


1. Put all ingredients for the curry paste in a food processor and blitz until a paste forms.

2. Heat up the oil in a pan and add the curry paste until the aroma develops.

3. Add the chicken stock, aubergine and coconut milk and simmer on a low temperature for 5 minutes.

4. Add the chicken, kaffir like leaves and simmer until the chicken is cooked 

5. Add the fish sauce, Palm sugar, and garnish with the red chilli.

6. Serve alongside rice, or even quinoa! Which is what I use to take to work as a packed lunch. Enjoy!

Flatbread Pizzas


If you’re looking for a super quick yet totally delicious DIY meal, you have come to the right place! These flatbread pizzas are bursting with Italian flavours and massive amounts of veggies, although the toppings are optional, you could try adding salami, chicken or a selection of your preferred vegetables instead of what I have suggested.  This is one of my go to meals when having friends round for lunch – its just so easy to make (yet seems impressive!)


I came up with this recipe myself after discovering Warburton squares. I love them, they’re really versatile and can be used to make sandwiches, wraps, garlic bread and even pizza. They’re available in most supermarkets, however I find they are so popular nowadays that they are regularly sold out *sob*. So when I spot them in the supermarket I buy a stackful and freeze them (top tip for any kind of bread!)


Overall time needed: 30 minutes


  • Flatbread – I use Warburton squares but any type will do
  • 150g chopped tomatoes
  • 6 cherry tomatoes, chopped in half
  • 10 fresh basil leaves, roughly chopped
  • 4 cloves of garlic, finely chopped
  • pinch of salt and crushed black pepper
  • 50g mozzarella, chopped into small chunks
  • 25g cheddar cheese, grated
  • 2 mushrooms, sliced
  • 1/2 a courgette, finely sliced
  • 15 olives
  • 4 sundried tomatoes


  1. Preheat your oven to gas mark 6/200 degrees centigrade
  2. Place your flatbread on a baking tray and spread the chopped tomatoes evenly on top
  3. Sprinkle the garlic, basil leaves, salt and pepper on top.
  4. Add your mushrooms, courgette slices, cherry tomatoes, sundried tomatoes and olives on top, followed by the cheese.  Then add a bit more black pepper on top.
  5. Place in the oven for 15 minutes, until the cheese is slightly golden.  Enjoy!

Chicken in a mushroom & cream sauce

This chicken stew is quickly becoming one of my favourite midweek meals this January when it’s sooo cold and dark outside! (boo) It’s super quick to prepare and is delicious alongside some creamy mash or roast potatoes. 

Overall time needed: 30 minutes

Serves 2 people


  • 1 tbsp sunflower oil 
  • 3 chicken breasts, diced
  • 350ml chicken stock
  • 6 cloves garlic 
  • Salt and crushed black pepper (to taste)
  • 25g butter 
  • 1 leek, chopped 
  • 200g mushrooms 
  • 150ml white wine 
  • 150 ml double cream


1. Heat the oil in a frying pan and then add the chicken and cook on a medium heat until slightly golden. 

2. Add the garlic, leek, and mushrooms. At this point I like to reduce the heat and let the veggies ‘slow cook’ to bring out maximum flavour. Leave to cook for 5-7 minutes. 

3. Add the White wine and chicken stock and simmer on a low heat. 

4. Add the double cream followed by the salt and pepper and leave to simmer for 5 minutes. Bon apetit!

Cacio e Pepe

Total time required: 15 minutes
Makes 2 servings


Ever since my trips to Rome and Venice earlier this year I’ve been truly obsessed with cacio e pepe pasta.  It’s so simple with 3 main ingredients, cheese, butter and pepper (what’s not to like?!). So I decided to whip up a batch at home.  It was so quick and easy – the ultimate lazy pasta recipe.

The dish has been recently popularised in London, through the newest pasta bar, Padella. But there are a number of other places in London where you can find this amazing dish!  My favourite being Cicchetti…just look at that cheese!!


Cacio e pepe – Cicchetti, Piccadilly 

Cecconi’s in Mayfair also serve a great version, although slightly cheesier than Cicchetti’s.


Cacio e pepe – Cecconi’s, Mayfair


  • 1 tablespoon salt
  • 350g good quality spaghetti (I used De Cecco, which is also popular in Italy)
  • 170g grated pecorino cheese
  • 3 tablespoons freshly crushed black pepper
  • 50g unsalted butter
  • 30g  grated parmesan cheese


  1. Add the salt to your saucepan of boiling water and boil the spaghetti as per the instructions on the packet (usually around 10 minutes)
  2. Drain the spaghetti into a colander but hold back a cup of the pasta water.
  3. Place the spaghetti back into the saucepan and add the cup of pasta water and heat on a low heat.
  4. Add the pecorino cheese, butter and black pepper to the pan and stir until melted.
  5. Serve, and add the grated parmesan on top if you wish.


Easy Cheesy Pasta


This delicious yet simple pasta recipe is one of my favourites!  It is my go-to recipe when I want a quick yet tasty meal and can be tailored to your taste by adding your own choice of vegetables or cheese.

Overall time needed: 20 mins

Ingredients (for 2):

4 mushrooms
1 red onion
4 garlic cloves
4 tablespoons plain flour
100g mature cheddar cheese (or to taste)
300ml milk
200g pasta
Pinch of salt
Pinch of pepper
Tablespoon of olive oil


  • Boil the pasta as instructed on the packet and leave to boil as you prepare the sauce.
  • Prepare your ingredients for the sauce: Chop the mushrooms, onions and finely chop the garlic cloves.  Grate the cheese.

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  • Add the olive oil to the frying pan (for this recipe, a wok-style pan works best) and leave to simmer on a medium heat till the oil is hot.
  • Add the onions, garlic and mushrooms to the pan and fry for 3 – 4 minutes, stirring constantly.

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  • Add the plain flour to the pan and stir so all the vegetables are covered in the flour.

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  • Turn the heat to low, and pour the milk in the pan.  Stir to avoid lumps, and leave to simmer on a low heat for until the mixture starts to boil.  This should take approximately 1 – 2 minutes

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  • Add the grated cheese to the pan and stir until the cheese is melted

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  • Add a pinch of salt, pepper and any other seasoning to taste, A few sprigs of fresh rosemary can add a great touch.
  • Add the drained pasta to the sauce, if the sauce is too thick you may want to add some more milk to thin it down.

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  • The pasta is ready to serve.  You may want to add a few chopped cherry tomatoes or spinach leaves to garnish.