Ingredients:

  • ½ cup fish sauce
  • 1 tablespoon packed lime zest
  • ⅓ cup fresh lime juice (from about 3 limes)
  • 2 tablespoons dark brown sugar
  • 2 garlic cloves, grated or minced
  • 1 large jalapeño, seeds and veins removed if desired, minced

Unreal on steak, seared and sliced thinly on a rice bowl, with spring onion and fresh herbs



I LOVE salty lemonade. I drank about seven gallons of this when I first tried it

Muddle lemons in a glass with a healthy pinch of salt. Top with sparkling water, add sugar or honey if you want to, and ditto with giner or mint. My ultimate fave way though, is adding ginger ale/ginger beer. Salty, sweet, punchy, delicious!! Can also make with preserved lemons, which are salty all by themselves.



Ingredients:

  • 1¼ cups/150 grams whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup mashed ripe bananas (from about 2 large bananas)
  • ½ cup/120 milliliters plain whole-milk yogurt
  • 1 large egg
  • ½ cup/110 grams packed light brown sugar
  • ¼ cup/60 milliliters neutral oil, such as grapeseed or canola
  • ¼ cup/60 milliliters honey
  • Add-ins like chopped nuts, dried fruit, ect.

Method:

Whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.

Pour the wet ingredients into the dry, add mix-ins if you want, and gently stir until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings like chocolate chips, candied orange peel, or chopped nuts and seeds.

Bake for 20 to 23 minutes at 180C.



Ingredients:

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • Thyme and parsley
  • 2 tablespoon finely grated lemon zest (from 1 large lemon)
  • cherry or grape tomatoes
  • Onion
  • 3 cloves of garlic
  • Red chilli flakes
  • Can of chickpeas or cannellini beans
  • Vegetable stock

Method:

Slice the tomatoes, salt and oil them and put them in the oven to roast for 15-20 minutes.

Meanwhile, in a pot, heat some oil and add the onion, garlic, and red chilli flakes. Cook until the onion is soft, along with other veggies you want, like courgette or pepper.

Add roasted tomatoes, chickpeas, and stock just to cover. Reserve some of the beans, and smash them before adding to the stew, to thicken it.

Add lemon zest and herbs, and simmer until the veggies are done. Add croutons, sour cream, or any other additions you'd like.