Recipe Videos

Summer in full swing

While it may not always be apparent, summer is here and with it is plethora of fresh produce that our gardens, allotments local farms or even the odd good neighbour may share with us. As every year, there seems to be an army of courgettes and marrows making their ways to our plates as well as some wonderful beans, greens and other lush produce.

This is a great opportunity for us to take advantage of these fresh ingredients that help to support us and keep us well. I have included few recipes here to inspire your taste buds but not take away too much time from your other activities. Enjoy!

Lemongrass Chicken Vermicelli Bowl


500 grams Chicken Thighs (boneless, skinless)

15 grams Lemongrass (peeled, chopped into large pieces)

60 grams Fish Sauce (divided)

60 ml Lime Juice (divided)

40 grams Coconut Sugar (divided)

1 tbsp Avocado Oil

3-4 tbsp Tamari

200 grams Rice Vermicelli Noodles

2tbsp Rice Vinegar

140 ml Water

2 Carrot (shredded)

300 grams Green Cabbage (sliced thin)

2tbsp Coriander (roughly torn)


1. In a large baking dish or large zipper-lock bag, place the chicken thighs inside. In a small bowl, combine the lemongrass, 1/3 of the fish sauce, half of the lime juice, half of the coconut sugar, oil, and tamari. Whisk well to combine. Pour over the chicken and toss well to mix everything. Let it marinate for one hour.

2. Cook the rice vermicelli noodles according to the directions on the package. Rinse under cold water and drain. Set aside.

3. Heat a large skillet over medium heat. Once hot, add the chicken along with any leftover marinade and cook until charred on one side. Flip and cook the other side, about 10 minutes total. Remove and discard the lemongrass pieces and let cool slightly on a plate. Once cool, slice into strips.

4. In a medium-sized bowl, add the remaining lime juice, fish sauce, and coconut sugar. Then add the rice vinegar and water, and whisk to combine until the sugar is dissolved.

5. Divide the noodles into bowls along with the carrot, cabbage, and cilantro. Top with the sliced chicken. Serve with the dipping sauce and spoon it over top of each bowl.


Fresh Salad Rolls


85 grams Rice Vermicelli Noodles

2 tbsp Tamari

2 tbsp Rice Vinegar

2 Garlic (cloves, minced)

3 grams Ginger (minced)

3 tbsp Water

8 Rice Paper Wraps

1/4 head Iceberg Lettuce (leaves pulled apart)

1 Red Bell Pepper (medium, sliced)

1 Carrot (large, shredded)

180 grams Purple Cabbage (thinly sliced)


1. Cook the rice vermicelli noodles according to the directions on the package. Rinse under cold water and drain. Set aside.

2. In a bowl, whisk together the tamari, rice vinegar, garlic, ginger, and water. Adjust to taste as needed.

3. Soften a sheet of rice paper underwater by submerging it in a shallow dish for five seconds. Transfer to a plate. Arrange the lettuce, vermicelli, bell pepper, carrot, and cabbage near the bottom of the wrap. Fold the bottom over the filling, then fold the sides. Tightly roll the rice paper until it is completely wrapped. Transfer to a separate plate and repeat this process until all ingredients are used up.

4. Dip into the sauce and enjoy!

Halloumi & Quinoa Fattoush Salad


60 grams Quinoa (dry)

2 tbsp Extra Virgin Olive Oil (divided)

60 grams Halloumi (cut into large pieces)

1/2 Whole Wheat Pita (roughly torn) alternatively gluten free pita bread

1 tbsp Lemon Juice

Sea Salt & Black Pepper (to taste)

150 grams Cherry Tomatoes (halved)

1/2 Cucumber (quartered)

1 tbsp Mint Leaves (roughly torn)


1. Cook the quinoa according to package directions. Allow the cooked quinoa to cool slightly.

2. Heat 1/3 of the oil in a pan over medium to high heat. Add the halloumi slices to the pan and cook until browned, about one to two minutes per side. Set aside.

3. In the same pan, add the pita and cook until slightly toasted and then set aside.

4. In a small bowl, whisk together the remaining oil, lemon juice, salt, and pepper to taste.

5. In a large bowl, add the cooked quinoa, cherry tomatoes, and cucumber. Add the dressing and toss to combine.

Top with the pita, halloumi, and mint.


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