chickpeaslime

You will need:

  • 200g cooked chickpeas (or canned, drained)
  • 1 cup spinach, cooked or if using frozen, defrosted
  • juice of 1/2 a lime
  • zest of 1 lime
  • reserve a couple of lime wedges before squeezing (to serve)
  • 1 medium chopped onion
  • 2 cloves of garlic, diced
  • 1 teaspoon turmeric

Fry the onion gently in olive oil for 3-5 minutes until translucent. Add the garlic and turmeric and stir. Keep the heat on low so as not to burn the garlic. Add the chickpeas and continue stirring to coat the chickpeas in turmeric. Cook for 2 minutes, then add the spinach and lime zest. Mix the spinach in and cook for a further 2 minutes until heated.

Remove from the heat before adding the lime juice and some salt to taste. Stir and serve hot with a couple of small lime wedges.


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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I have been converted.

After years of generally avoiding having to cook pork fillets at home, this recipe changed my mind. I cannot believe that following such simple steps, with only few ingredients, has made such a big change in the result. This is the original recipe from Jamie Oliver’s site (link above):

  • 4 higher-welfare pork neck fillet steaks
  • olive oil
  • 2 cloves garlic , peeled and crushed
  • 1 handful fresh sage leaves , chopped
  • sea salt
  • freshly ground black pepper
  • 1 lemon
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Instead of using sage, as in the original recipe, I decided to use Rosemary (about a teaspoon of leaves).

Obviously we all know how it goes with Maltese lemons, they’re much juicier than the ones in the UK, so the fillets will be quite lemony. I think it works with the strong taste of pork and the fillets taste great when you get the timing right. I like to generally follow the rules as follows, but you may need to adjust if you use bone-in fillets as these will need a longer cooking time:

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  • in a hot pan, lay the fillets out so that there is plenty of space between them. There’s no need to add more oil since the fillets have been marinating in some.
  • turn after 2 minutes, then turn every minute for a total of 8 minutes. Switch the hob off and let the fillet rest for 1 minute before serving.