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This is a great appetizer or light meal (it is also vegan, gluten-free and lactose free) that can be made even by kitchen newbies. Serve it hot or cold.

To prepare the aubergine slices:
Heat the oven to 200 degrees Celsius
Cut very thin and even slices of aubergine and spread them on a baking dish
Brush both sides with a good quality extra virgin olive oil
Sprinkle some freshly ground sea salt and pepper on one side
Let them cook for about 10 minutes on each side, or until they just start to brown and become crispy

The rice:
Cook according to instructions and add turmeric, cumin and other spices to the water while it cooks. If preferred add half a cube or some stock. Drain and fluff up with a fork.

Assemble:
Lay a couple of aubergine slices in each plate.
Spoon your rice into the middle, do not overcrowd.
Garnish with cherry tomatoes.
You may also add more freshly ground pepper, balsamic glaze and coriander leaves at the end.


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Easy recipes and low-maintenance dinners don’t have to be bland, and this is a great example.

You will need:

1 can of whole tomatoes in their juice
a large or 2 medium courgettes, sliced evenly
1/3 cup extra virgin olive oil
chopped olives and capers (to taste)
1 teaspoon mixed herbs (oregano, thyme, sage)

Set your oven to fan setting on 200 Celsius.

Toss all the ingredients except olives and capers in an oven dish, making sure the courgette slices have been coated in olive oil and herbs. Arrange them so that all slices are flat.

About 20-25 minutes in, add the olives and capers and turn the courgette slices and tomato pieces. Roast for about 40 minutes in total, until the edges of the courgettes start to brown.


As you might have noticed from my lack of posts, I’ve been extremely busy lately. This week I had the official launch of my book Pomegranate Heart that went very well, especially thanks to my sponsors Palazzo Pereira, George Borg Ltd and Carnaby Wines.

The weather was perfect and we were able to stay in the charming courtyard chatting, drinking wine and (for me) signing books. I can’t begin to explain how excited I was, but more on that later – with photos hopefully!

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I’ll get to the recipe. This is something I’ve been making a few times a week recently, since it’s light, quick to make and very easy to throw together. I prefer a mixture of buckwheat and quinoa or even buckwheat on its own, but you can use it with rice or couscous if you prefer.

You will need:

2 medium chopped onions
2 teaspoons medium to hot curry
3 tablespoons sweetcorn
1 large can of tuna fish, drained
1 tablespoon mayonnaise
1 can beans of your choice (e.g. kidney, broad, soya), drained

Cook your preferred grain – buckwheat, rice, quinoa, couscous or a mixture of any of these. In the meantime, cook the onions and curry in olive oil for 5 minutes until softened and translucent, do not let them burn. Add the sweetcorn and beans, and cook for another 2 minutes. Remove from the heat, and add the tuna and mayonnaise.

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Mix everything together and serve warm or cold. This is a great lunchbox recipe too and I find it actually tastes better the next day. Play around with the ingredients to make it different every time, for example add capers and olives, use different herbs instead of curry. IMG_20150413_125927Let it cool completely before placing in the fridge and don’t keep rice for longer than 48 hours or so.