Dinner

Spiced chickpea balls are our version of falafel, using cooked chickpeas instead of dried. Traditionally falafel is made using dried chickpeas or dried fava beans soaked overnight. It is usually deep fried for a crisp outside and soft centre. Our version is made easy by using cooked tinned chickpeas and more health conscious than the

Any mushrooms can be used in this dish, I like the large portobello or field mushrooms so you get a big slice of mushroom but chestnut, shiitake or closed cup mushrooms will work just as well. Make sure the pan is nice and hot. When adding the sesame seeds at the end they may ‘pop’

Hot salmon and dill mousse is a favourite on our retreat in France. We use lots of fresh salmon which makes a protein packed dinner lightened by the creme fraiche and eggs. Method for hot salmon and dill mousse: Heat the oven to 180C and grease 4 cocotte/ramekin dishes with butter. Cut the salmon into

Method for Greek Bean Stew: Slice the onion and fry in a heavy bottomed pan with the oil on a medium low heat (about 5 minutes). Add the diced celery and cook for another few minutes. Once the onions and celery are cooked add the garlic and cook until fragrant. Chop the tomatoes and add

Method for red lentil dhal: Put lentils in a medium size pan and cover with water about 2 inches above the surface. Bring to the boil, skim off any scum that comes to the top and reduce to a simmer. Stir in salt, turmeric and half the butter. Cook until the red lentils have broken