Once you try making this and realise how quick and easy (and cheap) it is to make your own mayo, where you know exactly what went inside, you may never buy another jar of mayo again. I like to put some curry in mine, but you may want to use mustard instead. It’s rather important to have an immersion blender and to use a container that is approximately the width of your blender, so there isn’t too much space at the side. You may use a regular blender, but in that case you will need to double the ingredients.

I’m using aquafaba in this video, that is the liquid found with chickpeas that are purchased in a can or carton (not the dried variety of course) that you usually probably chuck out as I did before discovering I could use it in recipes as a substitute for eggs!

If you prefer, you can use a large raw egg instead of the aquafaba, and in that case be sure to refrigerate as soon as possible, and throw it out within a few days and up to a week. Avoid giving to pregnant women. The version with aquafaba is vegan.

So, for the demonstration above, I used:

  • 4 tablespoons aquafaba
  • 2/3 glass vegetable oil (olive oil will have too strong a flavour, so it’s best to use sunflower or other similar oil)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon hot curry powder
  • pinch of salt

Whizz for half a minute, twisting the blender around slightly to incorporate all the ingredients. Cover and refrigerate when not in use.


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When cooking with frozen prawns, my usual go-to dish is a curry – as you can see in my recipes here and here. This time, I combined one of my favourite pasta sauces with prawns and ham, and used coconut milk instead of regular cream or white sauce.

You will need (for 2 portions):

1 cup prawns, shells removed

2 slices of ham, cut into bite-size strips

2 cups spinach (more, if using fresh)

400ml can coconut milk

2 tablespoons Stilton (or Danish blue cheese)

1 medium onion

2 cloves of garlic

salt and pepper to taste

Rice / Pasta / Noodles / Quinoa to serve

*Make a vegetarian version by omitting the prawns and ham and replacing with mushrooms

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How to make:

Use a deep pan to heat up some coconut oil (or olive oil). Cook the onions until they start to turn translucent, stirring every few seconds to avoid browning. Add the garlic and prawns and continue stirring.

If you are using frozen spinach, defrost in the microwave before, then remove excess liquid before adding to the pan. Add the spinach and ham, and continue to stir, blending the ingredients together.

Now add the coconut milk and blue cheese, mashing the cheese to help it melt. Let the sauce come to a boil, then reduce to a simmer. Add some freshly ground pepper, and taste it to check if it needs some salt added too.

In the meantime, cook the noodles according to the instructions on the packet. Drain and add to your pan to mix everything together. Serve hot.

You might also enjoy: Prawn Risotto and Brussels Sprout, Spinach and Prawn Salad


I purchased a bag of Kamut pasta shells and really enjoyed them; the shell shape holds the sauce so well, so that each bite is flavourful, plus I find kamut to be very filling with its high fibre content. Read about a study conducted with modern Durum wheat and soft wheat vs Kamut® brand Khorasan wheat here.

You can serve this sauce with any type of pasta or other grain.

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You will need (for 2 portions):

a handful of chopped bacon (about 3 rashers or 1/2 a cup)
a large courgette, chopped into small cubes
mushrooms, sliced
tomato sauce (about 1 cup)
salt and pepper to taste

In a large pan (you will add the pasta to this later) fry the chopped bacon for a few minutes, then add the courgettes and keep cooking until the courgette pieces are tender and starting to brown.

In the meantime cook your pasta/rice/quinoa/buckwheat (or alternately use cauliflower rice?) in salted water following instructions from the packet. Drain and reserve a little bit of the water.

Add tomato sauce and mushrooms to your bacon/courgette mixture and cook until heated through.

Add the pasta and water (about 2 tablespoons) to your sauce and mix thoroughly. Serve hot with some freshly ground pepper and grated goat’s cheese.