Lemon relish

Lemon relish is a delightfully easy and delicious condiment to add to your weeknight dinner repertoire. It’s fresh and zingy and surprisingly sweet despite containing an entire lemon. Delicious alongside crispy-skinned salmon, lemon relish perfectly cuts through the oily richness of the fish. Serve alongside some roasted or char-grilled asparagus, long-stem broccoli, or zucchini. So spring right now.  Lemon relish…

Tangelo, mascarpone & coconut trifle

This trifle was supposed to be a tangelo sponge cake sandwiched with mascarpone cream and tangelo curd, until I had a cake fail. The cake emerged from the oven with a slightly soggy bottom and minimal rise; Mary Berry would not have been impressed. But what the tangelo sponge cake lacked in good looks it made up for in tasting…

Baked hoisin pork meatballs with greens & brown rice

Baked meatballs are bloody basic to make. Roasting the meatballs at a high temperature means you still get browned and crispy outsides without having to faff about with hot oil. Baked hoisin pork meatballs with greens & brown rice is midweek dinner perfection and any leftovers will make for a lunch that will be envy of your workmates the…

Preserved lemon butter

Butter! Bloody love it. Good on bread. Good on vegetables. Good on everything. Especially when you flavour it up with some lemon and thyme. Preserved lemon butter is delicious on roasted vegetables. On medium rare steak. On pan-fried fish. On steamed vegetables. Probably not on cake, but that’s over to you.  Preserved Lemon Butter A Bon…

Salty smoky chocolate brownie cookies

Before you freak out at the thought of smoked paprika and cayenne pepper in a cookie, think back to a time when salted caramel sounded noveau and outlandish. We’re now beyond peak salted caramel (as evidenced by salted caramel Toffee Pops), but fear not: adding smoke and heat to the sweet/salty duo takes things to the next level….

Miso coconut broth with crispy-skinned salmon & vegetables

Miso coconut broth features on my weeknight menu at least once a week. I serve it with oven-baked crispy-skinned salmon or steamed or grilled white fish, and always with plenty of steamed green vegetables and kumara. This recipe requires a small amount of coconut cream and as I make it on a regular basis, I freeze leftover coconut cream in an ice cube…

Peanut sauce, tofu, brown rice & all the vegetables you can eat

Most of my weeknight dinners are answers to the question of ‘how can I shove as many vegetables into my face in the most delicious manner?’ Miso coconut broth (coming to Cake for Breakfast soon!) is one answer and my version of Gado Gado is another. It also fits my ideal meal format of having a…

Lemon ice cream

This lemon ice cream contains just three ingredients, can be put together in less than five minutes (plus a couple of hours of freezing time), and is incredibly good. Make it. Make it immediately. Lemon ice cream Recipe from Lois Daish cream 1 cup caster sugar 1/4 cup plus 2 tablespoons zest and juice of a large Meyer…

Smoked warehou & mushroom pie

If there’s anyone I’d trust implicitly with a fish pie recipe it’s Nigel Slater. Mushrooms and smoked fish aren’t a common combination but they work so well here. Rather than faffing about making a béchamel, the sauce quickly comes together using crème fraîche and grainy mustard. Genius, Nigel. Smoked warehouse & mushroom pie Based on a recipe by Nigel…

Gingerbread mascarpone cream layer cake

This cake will quieten even the most rowdy of dinner party tables. It can cause the happiest of married couples to fiercely argue over the leftovers. After eating the last remaining slice of this cake for breakfast, a dear friend messaged me to say: ‘I think I’ll just go back to bed. My day can’t get any better…

Tamarillo clafoutis

Two of my favourite things together at last: clafoutis and tamarillos. Clafoutis is a firm custard-like baked pudding studded with seasonal fruit. Dreamy for dessert with a scoop of good vanilla ice cream, clafoutis also makes for an excellent weekend breakfast with a dollop of thick Greek yoghurt (Zany Zeus is my choice).  Tamarillo clafoutis Adapted from…

Roasted cauliflower, Brussels sprouts, chickpea & parsley salad

Roasted cauliflower is a total rebranding for an otherwise pretty uninspiring vegetable. Despite what Instagram is trying to tell me I remain unconvinced about cauliflowers’ ability to sub in as a pizza base or as rice, but roasted it becomes a thing of total delight. This salad makes for a delicious and filling workday lunch…