This is a wonderful recipe, light on the carbs and heavy on the sticky, aromatic, tomato flavour.  I picked the idea up from a little tapas bar, I used to visit in Camden Town, after a heavy day of market shopping, back in old Blighty, and as usual just made a version of my own.

Oh lordy, this is such an incredible fish and seafood marinade.  Lots of personality and you can adapt and use your favourite herbs.

I call it a ‘Mash Up’ because you can use it as a dressing for salads,  roasted potatoes or drizzled through warm cous cous.  I dollop a spoonful on lamb chops just off the BBQ or in the winter a puddle my soup!

THIS. IS. SUBLIME! Quick, stunning, and an epic sensory journey. Serve it with my Mint Salsa Verde and Moroccan Cous Cous (Check out ‘A Bit on the Side’) for an easy yet mind-blowingly tasty meal. This is perfect for entertaining – outdoors or in… You can quickly fling it all together, whack it (artfully) onto a platter and Ta-Da! Flavour Bomb!… Do NOT expect leftovers.

Having just arrived from the UK and the lovely heat of Summer, to the freezing bleedin’ cold of the South Island, I have decided a winter warmer is just what’s needed… Lovely tender Lamb in a Balsamic Vinegar and Red Wine Reduction, served with Garlic Mash and Winter Veges… just loverly… I love a little shank or two…

This is my take on the Greek & Turkish souvlaki. I love this combination of flavours.