Fried sage leaves with gurnard

Barely a recipe this one, to be honest with you. But fried sage leaves are something that I love to eat and make often. If you grow sage, you probably have a metric shit tonne of the stuff, or if you buy some sage for a recipe, you’re bound to be left with some to…

Nigella’s steak with lemon, thyme & garlic

I love Nigella. But let me qualify that by saying that I love old Nigella; I’m ignoring every cook book from Nigellisima onwards. Old Nigella is good Nigella. How to Eat, Nigella’s first cook book, lives beside my bed and whenever I feel the need to gently soothed to sleep by Nigella’s distinctively descriptive assertive tone,…

Fish tacos with mango salsa, smoky aioli & slaw

I bloody love tacos. Effortlessly gluten free, they’re the perfect thing to make to feed a crowd or just a couple of humans on a Tuesday night.  If you don’t have a tortilla press and like me, you consider tacos to be a bloody exceptional time, I highly recommend investing in a tortilla press. Yes, they are a ‘single-use…

Eggplant parmigiana

Making up for a lack of gluten with cheese is pretty much my approach to life these days. My version of eggplant parmigiana skips out the step of coating the eggplant in breadcrumbs which reeks of effort anyway. Instead the eggplant is baked until browned and tender, then sandwiched between layers of chilli and lemon infused tomato sauce,…

Crunchy ginger crunch

“My Coeliac sister said she tried your crunchy ginger crunch and that it was life changing.”  So there you have it: cake that may change your life (or maybe just your afternoon). Better try it and see. Crunchy ginger crunch   For the base: 160g butter  150g brown sugar  160g fine polenta  160g gluten-free flour  1 teaspoon…

Asparagus in browned butter with shallots, capers & parsley

Another contribution to the ongoing seasonal series of, ‘It’s spring, so asparagus with everything until I never want to eat it again (until next spring)’. Asparagus in browned butter with shallots, capers & parsley is spring-time dinner perfection with pan-fried fish, some roasted kumara, and a mound of wilted greens.  Asparagus in browned butter with shallots, capers &…

Baked ricotta gnudi in roasted eggplant & cherry tomato sauce

Gnudi are delicious. Of course they are: they have two types of cheese in them. Gnudi are traditionally boiled in hot, salted water followed by an optional flash in a hot frying pan to crisp up the outsides; all very well and very delicious but a little bit involved. To simplify matters, I have oven-baked…

Polenta, silverbeet & feta bake

Yotam Ottolenghi: I love the guy but his recipes can be exhausting. So many ingredients! So many herbs to wash and chop! So many spices to toast and grind! This sort of bullsh*t usually results in cookbooks becoming consigned to the bedtime reading pile, never again to make it back to the kitchen. But Ottolenghi…

Roasted white chocolate & miso blondie

On the eve of my glutard diagnosis at the peak of (or descent into) my gluten grief, my sister brought me a tub of Duck Island roasted white chocolate and miso ice cream. Insanely delicious, this tub of gluten free gold restored my faith that maybe there was life after gluten.  Featuring the well-established combination of salty, unami, and sweet, the roasted white chocolate…

Herbed fish cakes, charred pineapple salsa & slaw

A bowl comprised of individually prepared delicious things is one of my favourite ways to eat, as evidenced by the fact that my Katherine Smyth ceramic bowls are pretty much never sitting unused in the cupboard. Herbed fish cakes, charred pineapple salsa & slaw is currently one of my favourite things to eat from a bowl. It’s fresh, light and…

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…