Sally Serves It Up

I found this lovely little dish in one of Valentine Warner’s books. Super simple, healthy and delicious with any Sunday roast. I had mine with chicken and instead of the fresh garlic Val suggests, I mushed in half the bulb I had roasted with the chicken. So yummy.

Ingredients - Serves 1

5 baby courgettes, sliced length ways with the tops kept on (about 3 slices per courgette)

Handful of chanterelles (but I had to use shitake), torn into bite sized pieces

Small handful of basil

1 garlic clove, crushed

Juice of 1/2 a lemon

2 tbsp olive oil

Pinch of sea salt

Toss the courgettes and mushrooms in the olive oil and a generous pinch of salt. Heat a large frying pan and then add the veg, only tossing occasionally until they start to brown. After about 7 minutes, take off the heat when they’re nicely golden and cooked through. Add the garlic and basil and let them cook a bit in the residual heat. Squeeze over the lemon and serve it up. 

I am so chips that I have 7 full days of no drinking, healthy eating and exercise. My virtual barrecore pack started today (while they close for refurb) and I cannot wait to get going with it.

BREAKFAST 7.45am: chicken breast with 1 tsp dijon mustard and small handful plain nuts. Earl grey tea with lemon. 

LUNCH 12.30pm: At the Lomax Gym, absolutely delish food. Had chicken curry with a side of kale & okra. 

EXERCISE: 45 minutes barrecore virtual video

DINNER: Trout with feta, toasted almonds and rocket salad. Olive oil and cider vinegar.

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BREAKFAST: Super Greens Juice - spinach, broccoli, cucumber, celery, apple (1), lemon. 1 hard boiled egg.

LUNCH: large can of tuna with salad & feta. Olive oil and cider vinegar.

DINNER: rainbow trout with spinach and 1/2 large avocado, toasted almonds and parsley. Small handful of nuts.

EXERCISE: 30 minute jog and 45 minutes barrecore

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BREAKFAST: Super Greens Juice - spinach, broccoli, cucumber, celery, apple (1), lemon. 1 hard boiled egg.

LUNCH 1pm: 1/2 large avocado with smoked salmon, little gem and feta. Olive oil and lemon.

SNACKS: white Americano at 12pm, v small handful of toasted almonds with cube of feta, some raw broccoli with a little rapeseed vinaigrette at 4pm.

DINNER 7pm: roast chicken breast with baby courgettes and mushrooms.

DESSERT: small bowl of live yoghurt with drizzle of honey and plain nuts.

EXERCISE: 20 minute fast run and 45 minute barrecore

I have three nights of socialising and drinking coming up with no exercise. Bear with me.

BREAKFAST 7.40am: After a trip to the nutritionist, I’ve swapped to a high protein & fat breakfast. Here’s my poached salmon fillet with lemon and some plain nuts.

LUNCH 1pm: some green lettuce with hemp seeds and a chicken breast. Olive oil and cider vinegar.

SNACK 6pm: Half a packet of prawns and a small glass of rose with my Mumbo.

DINNER 8.30pm: Delish bbq: a couple merguez sausages, harissa chicken, taboulleh, baba ganoush and hummus. Two small pieces of bread. LOTS OF ROSE.

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BREAKFAST 9am: smoked salmon, 1 boiled egg and about 6 walnut halves. Small coffee with milk.

LUNCH: some green lettuce with hemp seeds and a poached salmon fillet. Olive oil and cider vinegar.

SNACK 3pm: Feeling hungover, grande coffee light Frap

DINNER: Out - 2 g&ts, 1 bottle of white wine. Shared burrata and cured meats, then veal ragu.

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BREAKFAST 7.45am: chicken breast with dijon mustard and small handful nuts. Tall iced white Americano.

LUNCH 1pm: M&S Greek salad bowl with chicken breast.

SNACK 3pm: Calippo!

DINNER: Out… courgette salad and bowl of fries with ketchup and mayo. Bottle of rose.

Away in Alfriston for the weekend.

BREAKFAST: two boiled eggs and two rashers of great smoky bacon (such a treat). Builder’s tea.

LUNCH: out at the pub, had a dressed crab with two chunks of granary bread. White wine spritzer and a Virgin Mary.

Later that afternoon, I had a pint of v cold delicious cider at another pub.

DINNER: Grilled chicken breast with red onion and tomatoes, little gem lettuce, 1/2 avocado. Rapeseed vinaigrette. Large glass of red wine.

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BREAKFAST 9am: 1/2 avocado with two rashers of smoky bacon and two boiled eggs. 

EXERCISE 10.30am: Approx 4 mile jog through the Cuckmere Valley.

LUNCH: Greek salad. Glass of Big Tom tomato juice. And then I had FOUR pints of cider over the course of the afternoon(!)

DINNER: Seabass with salsa verde, green beans and a few new potatoes.

Then for pudding I had a small tub of Haagen Dazs vanilla ice cream with some maltesers crumbled on top! DELISH.

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BREAKFAST 9am: Two fried eggs with two rashers of bacon. Used no oil for cooking.

LUNCH 1pm: Small M&S greek salad bowl with a chicken breast.

DINNER 7.30pm: Whole roasted rainbow trout with steamed green veg (with a knob of butter) and little gem lettuce and feta. Side salad of rocket with some radishes and vinaigrette. Small handful of raw nuts and my last Del Monte berry ice pop - neither of which I needed.

BREAKFAST 7.45am: Large homemade carrot, cucumber, lemon and apple juice. White Americano.

LUNCH 12.45pm: Skinny Byron burger (no bun) with coleslaw. Small glass of white wine and a few chips.

DINNER: Out with my friend Lara at the pub and then Eight over Eight for dinner and then to the pub again. Shared chilli salt squid and prawn and black cod dumplings, then had a chopped salad with tuna and we were still hungry (and drunk) so shared a prawn pad thai. Drank just over a bottle of white wine and 2 slim line g&ts!

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BREAKFAST 7.40am: Builder’s tea and 2 scrambled eggs with 10 raw pistachios. White Americano.

LUNCH: Small salmon sushi box - 3 nigiri, 3 salmon/avo rolls. Miso soup. Diet coke.

EXERCISE 6.30pm: barrecore

DINNER: 1 large can of tuna with some green salad, tomatoes, red onion, olives and vinaigrette. Small handful of raw pistachios and a Del Monte berry ice pop.

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BREAKFAST 7.40am: 2 boiled eggs and a cup of raspberries. Flat White.

LUNCH 1pm: mixed salad from Chelsea Quarter Cafe: tabboulleh, avocado, lentils, chicken & fennel.

EXERCISE 5.30pm: barrecore

DINNER: chicken breast with mixed steamed green veg and some butter. Del Monte raspberry ice lolly. Large glass of red wine.

BREAKFAST 7.45am: one boiled egg and a cup of raspberries. Tall white Americano.

LUNCH 1pm: Little gem lettuce with a large can of tuna, 1 vine tomato, some cucumber and a little bit of feta. Dressed with olive oil and cider vinegar. 

EXERCISE 5.30pm: barrecore

DINNER 7.30pm: 125g lamb mince with kale and spring onion (recipe here). 1 little gem heart with some cucumber, olive oil and cider vinegar. Circa 10 raw pistachios.

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BREAKFAST 7.45am: one boiled egg and a homemade carrot, celery, apple and lemon juice. Haven’t had a homemade juice in a while and it was so delish. Tall white Americano from Bertie & Boo - they really do make the best coffee in Balham.

LUNCH 1pm: Rose gem lettuce with a large can of tuna, a few cherry tomatoes, red onion, some cucumber and feta. Dressed with olive oil and cider vinegar. 

DRINK 3pm: I had a Sobe V Water which is a lemon flavoured drink sweetened with Stevia.

EXERCISE 5.30pm: I had a one-on-one training session at barrecore. It was amazing and HARD!

DINNER 7.30pm: Broccoli, little gem, chicory and raw courgette with homemade walnut pesto and a dollop of ricotta mixed with lemon. After, I had a Del Monte berry smoothie type mini lolly thing for 87 calories.

I found this recipe on my friend Sally’s blog. I like her because she cooks yummy food and is as obsessed as me (I like to think) with Gwyneth Paltrow. Anyway, I whipped this up in ten minutes when I got home from work and it was great. I added in some more spring onion, a few left over chestnut mushrooms and omitted the sugar. And obvs I lobbed on some of those crispy onions I like, thankfully I’ve now finished the tub. Anyway, it was bloody good…

Click here for the low down. 

My Dad gave me the new Polpo cook book at the weekend. I’ve never actually been to Polpo… I find the idea of not being able to book at a restaurant in central London too damn stressful. I wish I was that nonchalant (don’t even get me started on Lobster & Burger). I guess Wahaca is kind of OK, at least they give you those little phone things that seem very official.

Anyway, when I leafed through the book on my tube ride home, I was positively shocked at how many things I actually wanted to cook and folded down all the pages (about 30) which really appealed. I know one shouldn’t fold down the pages of lovely books but if you don’t with recipe books, they will just collect dust on your shelf next to the one you were given last Christmas. 

I chose three salads for me and my friend Alice to have for dinner on Saturday night and they were out of this world. Here are the recipes. And excuse the photo - it looks like a mess but it’s the best mess I’ve ever had.

Fennel, Radish & Mint with Ricotta (my new absolute favourite)

Serves 4-6 - 400g ricotta, 100ml extra virgin olive oil, 2 fennel bulbs, 12 breakfast radishes (I used more), 1 small handful of chopped mint leaves, juice of 1 lemon. 

Season the ricotta generously with salt and pepper and a splash of olive oil. Smear a blob into the centre of the plates. Thinly slice the fennel and radishes and mix with the lemon juice, olive oil and mint (plus a pinch of salt and pepper). Toss everything together and serve on top of the ricotta. 

Mozarella Pizzaiola

Serves 4 - 2kg ripe & firm tomatoes, extra virgin olive oil, red wine vinegar, 2 tbsp caster sugar, 1 handful oregano leaves, 4 x 125g good quality buffalo mozzarella

Preheat the oven to 140 degrees C. Cut the tomatoes into bite sized pieces and lay on a baking tray. Mix with a few glugs of olive oil, a couple splashes of red wine vinegar, a pinch of salt, some pepper, the sugar and half the oregano. Roast in the low oven for 90 minutes. Divide the tomatoes between 4 plates and scatter over the remaining oregano (chopped). Tear the mozzarella on top and drizzle with some olive oil. 

Chicory with Anchovy Dressing

This was meant to be served with some roasted Italian chicory but I didn’t have any so I just served the dressing with some raw chicory. 

Serves 4 - 2 medium free range egg yolks, 1 tbsp Dijon mustard, 12 brown anchovy fillets, 5 basil leaves (I used more), pinch of chilli flakes, 2 tbsp red wine vinegar, 250ml vegetable oil. Mix all of the above in a food processor, slowly adding in the oil. Taste and add anything you think is missing. Dress onto EVERYTHING. 

I was really quite hungover and tired today - forgive me.

BREAKFAST 7.45pm: small dollop of Greek yoghurt with some berries and seeds. Then I got to work and Danielle had bought me a white Americano AND mini croissants from the Chelsea Quarter Cafe - I had TWO. #shame

LUNCH 1pm: Hungover team lunch - Byron chicken caesar salad and some fries. Diet coke.

DINNER 7pm: little gem lettuce with tomato, smoked mackerel, feta, spring onion and basil. Olive oil and vinegar. Plus 1 fish finger and 1 chicken nugget of Frank’s. 

DESSERT: glass of milk and two chocolate truffles

Exercise: Cancelled barrecore - just wanted a quiet early night in with Frankus.

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BREAKFAST 9am: Post dentist, I had a Meridian Organic Peanut Butter and Oat Bar. It was about 200 cals.

LUNCH 12pm: Didn’t have usual breakfast and was much hungrier by 12 - had little gem lettuce with tomato, smoked mackerel, feta and spring onion. 1 tbsp pumpkin seeds. Olive oil and cider vinegar.

EXERCISE 5.30pm: YAY!! barrecore

DINNER 6.45pm: Dinner at Mori. Had miso soup, seaweed salad and a medium salmon sushi box.

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BREAKFAST 8am: two soft boiled eggs mixed with 1 tsp lurpack lighter. Handful of blackberries and some earl grey tea with lemon.

LUNCH 1pm: Went to Galvin’s Bistro with my Dad. Had three starters - all small: 6 snails (with some 2 pieces of bread dunked into the amazing buttery garlic oil),  crab lasagne and then steak tartare with 1 more piece of bread. Half a bottle of red wine (and a glass). WAS LOVELY.

DINNER: My friend Alice came over. We watched The Help and I made three recipes from the new Polpo book my Paps gave me. Recipes to come.

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BREAKFAST 9am: 1 hard boiled egg with a cup of raspberries. Early grey with lemon.

EXERCISE 11.30am: barrecore and then half hour stretch

LUNCH 1pm: Miso Soup and 2 salmon & avocado rice paper rolls from Mori. 

SNACK 4pm: About 10 raw pistachios and 6 pecan halves

DINNER 7pm: Had to have the Polpo fennel and ricotta recipe again it was that good - this time with some rocket.

Really fancied something different for breakfast that would try to make me feel like it’s summer…

BREAKFAST 7.45am: Two big dollops of Total 2% Greek Yoghurt with some blackberries, strawberries, toasted almond slices and sunflower seeds. SO GOOD.

COFFEE 11.30am: Large flat white

LUNCH 1.30pm: a little gem lettuce with some roasted chicken breast, cucumber and 2 tbsp tzatziki.

DINNER: a bottle of white wine :) Baked salmon and green beans with lentils. Some raspberries with cream.

EXERCISE: Day off

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BREAKFAST 7.45am: Two big dollops of Total 2% Greek Yoghurt with some blackberries, strawberries, toasted almond slices and sunflower seeds. Small skinny flat white.

LUNCH 1pm: Byron chicken burger with coleslaw. Diet Coke. Bit hungover.

DINNER: Out at a leaving dinner… full blow out… had some chorizo and kettle chips. And then deep fried courgette flower with goats cheese and honey, followed by black ink pasta with scallops, followed by various desserts. LOTS OF WINE.

Exercise: Day off

BREAKFAST 9am: 1 scrambled egg with extra egg white and some smoked salmon

EXERCISE 11.30am: hour barrecore and then 1/2 hour stretching

LUNCH 2.30pm: 1/2 avocado with 1/2 packet of king prawns, 1 vine tomato and a little cucumber. Extra virgin olive oil and lemon juice. 1/2 punnet raspberries.

DINNER 7pm: Roast chicken breast with some wine roasted potatoes, spinach and fried courgette. Drizzled with some jus. DELISH. 

SNACKS & MISC: Had a silly day of snacking on things I didn’t need… again. So frustrating. Had 5 slices of chorizo with 5 cubes of manchego and 3 olives (from this Waitrose pack thing). 1.5 of Frank’s cookies which he will NEVER MAKE AGAIN.

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BREAKFAST 7.45am: 2 boiled eggs and 1/2 punnet raspberries

LUNCH 12.30pm: A little gem lettuce with 1/2 avocado, some roast chicken breast (about 75g), 2 tbsp of tzatziki. A few spritzes of olive oil and some cider vinegar. Then I had a weird ginger shot from Joe & the Juice.

EXERCISE 5.30pm: barrecore

DINNER 7.45pm: 1 corn on the cob with butter, some cucumber with olive oil and red wine vinegar and a chicken breast wrapped in parma ham.

This dinner was inspired by some beautiful trout and samphire I had at my friend Alice’s house, as well as my latest cookery class where I learnt how to make these potatoes. They are cooked in a bit of white wine which makes them go all sticky (and totally delicious). I served it all up with some store bought rapeseed mayonnaise mixed with lemon and crushed garlic. I have to admit, I was really quite pleased with the whole thing.

You can either cook the sea bass (or any other fish you like such as sea bream) on top of the potatoes or you can roast in some foil. For one reason or another (mainly a tray debacle), I opted for the foil but it really is all much of a muchness.

Ingredients - Serves 2

1-2 large Maris Piper potatoes (I wasn’t having any but just allow 1 per person)

1 whole sea bass

2 lemons

2 cloves of garlic

Rapeseed mayonnaise

Small handful of fresh thyme and fresh oregano

As much samphire as you like

Extra Virgin Olive Oil

Salt and Pepper

To start off with, preheat the oven to 180 degrees.

For the potatoes: Slice a large maris piper potato into 1cm thick pieces. Lay in a roasting tray and drizzle with 1 tbsp of olive oil, 1 tsp of salt and about 4 tbsp white wine. Sprinkle with some fresh (or dried) oregano and cook in the oven for 20 minutes. After 20 minutes, toss and turn them around and add another few tablespoons of white wine. Put back in the oven, along with fish (see below).

For the fish: I bought a big-enough-for-three sea bass from Moxon’s in Clapham South for £10 which I didn’t think was too bad considering how much a supermarket would have charged for just any old measly fillet. While the potatoes are having their first burst in the oven, get the fish ready. In a big piece of foil, large enough to wrap the fish entirely, put some fresh thyme in the middle along with a few slices of lemon and then place the fish on top. Put a slice of lemon inside the fish and be sure to season well with salt and pepper. Drizzle with olive oil and then pour in about 100ml of white wine (holding up the sides so that it’s like a bowl). Bring the foil together to form a loose sealed parcel. Cook in the oven, with the potatoes, for about 15-20 minutes.

For the samphire: At the last minute, lightly steam the samphire over some boiling water for 2-3 minutes until soft but still crunchy. Do NOT season - it is salty enough! I tossed some toasted almonds through but not essential. 

After about 40 minutes total cooking time, the potatoes should be perfect and your fish cooked. Serve everything up with a big dollop of the rapeseed aioli and enjoy.

BREAKFAST: Builder’s tea with milk and a tall skinny cappucino. Totally hungover - just needed caffeine.

LUNCH 12.30pm: Large Mori Salmon sushi box (I crave salt when I’m hungover) and a miso soup.

SNACK 4pm: Ashamedly, my first packet of peanut M&Ms in about 6 months (probably more).

DINNER: Out at Cote with my friend Annecka, we had some olives (of which I ate most) and then fillet steak with fries, bernaise, green beans and a green salad. 1/2 bottle of red wine.

Have had 3 days off exercise which I really haven’t enjoyed.

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Inspired by this new blog, I’m going to do Saturday’s food in pictures. I know, exciting. And sorry about the diamante nail feature - I’m just kind of in love with it. 

BREAKFAST 10am: Smoked salmon with a whole small avocado mashed up with lemon. Mug of black filter coffee with milk. 

EXERCISE 12.45pm: barrecore

LUNCH 2.45pm: 3 tiny little gem hearts chopped with a whole small raw courgette, basil, 3 anchovy fillets, some parmesan shavings, 1 tbsp toasted almonds and 2 softly boiled eggs.

DINNER 8pm: Roasted sea bass with samphire and rapeseed mayonnaise. Plus I tried one slice of potato using my great new roasted potato method. 

DESSERT: one of Frank’s ridiculously good cookies. I’m about to break up with him for baking so close to our hols. 

BREAKFAST 7.45am: two boiled eggs chopped up with 1 tsp rapeseed mayo.

COFFEE 9.30am: Starbucks Tall Iced White Americano

LUNCH 1pm: little gem hearts with 1/2 smoked mackerel fillet, vine tomato, feta, hemp seeds. Olive oil and cider vinegar.

EXERCISE 5.30pm: barrecardio

DINNER 7.30pm: Agave glazed salmon with kale & egg fried rice 

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BREAKFAST 7.40am: Sun Warrior Protein Chocolate Shake mixed with skimmed milk and water.

LUNCH 12.30pm: 1 little gem heart with 1 smoked mackerel fillet, vine tomato, toasted almonds, hemp seeds. Olive oil and cider vinegar. This was smaller than yesterday’s and didn’t have any feta - I was unsatisfied… so I went to the Chelsea Quarter Cafe and got some taboulleh (which was v parsley heavy) with some tomato and avocado salad.

DINNER 8pm: Over at my friends Alice and Ellie’s house. I had about 15 olives, some carrot with hummus and two smallish pork burgers wrapped in lettuce with lots of homemade guacamole. Some dark chocolate. A bottle of white wine and a g&t.

Exercise: Day off

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BREAKFAST 7.40am: Piece of Hovis Nimble toast with 1/2 a smashed avocado. Builder’s tea.

COFFEE 9.30am: Starbucks tall iced white Americano.

LUNCH 1pm: Byron chicken caesar salad, some fries and a diet coke. #hungover

SNACK 4pm: Orange Calippo

DINNER: Went to the cricket at Oval. Had 3 pints of cider(!) and then a couple white wine spritzers. I was flying = got a chicken shish kebab on the way home. It was delish and honestly quite a healthy one - well, as far as kebabs can ever be healthy.

Exercise: Day off

This is a fantastic ten minute dinner. I really fancied some egg fried rice and I don’t think this version makes it too unhealthy. The agave syrup caramelized the salmon beautifully and I bloody love these crunchy onions - they’re probably filled with a load of awful crap but I’m hoping the kale counterbalances them.

Ingredients - Serves 2

2 x salmon fillets

1 bag of microwaveable basmati rice

As much kale as you want, I used about 3/4 packet

1 egg, whisked

1-2 tsp chilli flakes

2 garlic cloves, finely sliced

1 tsp agave nectar

1 tbsp soy sauce

1 tsp fish sauce

1 tsp coconut oil (or other oil)

1 tsp olive oil

Salt

Preheat the oven to 180 degrees. Drizzle the salmon fillets with the olive oil and rub in. Drizzle the agave on top and then season with salt. Put in the oven for 10 minutes. Meanwhile, cook the rice per packet instructions and heat a wok on a high heat with the coconut oil - fry the garlic for about 30 seconds. Add the rice, chilli, fish and soy sauce. Let everything mix together and then add the egg, stirring often. Cook for long enough so that some of the grains can crisp a bit (about three minutes). Divide between two bowls. Throw the kale into the wok with a couple tablespoons of water and a dash of soy sauce. Let is cook down for about two minutes. When it’s ready, divide between the bowls and then put the salmon on top. Serve it up with some crispy onions and a squeeze of lemon.

A bit hungover today…

BREAKFAST 8.45am: Two large boiled eggs chopped up with 1 tsp Lurpack lighter. A mug of filter coffee with milk. 

EXERCISE 11.30am: barrecore followed by 30 minutes stretching. 

LUNCH 1pm: Joe and the Juice large Fibre Active (avocado, apple, lemon). 

SNACKS 4pm: 10 green olives, 1 carrot with reduced fat hummus, 1 little gem heart dipped in 1 tbsp blue cheese dressing.

DINNER 8pm: 1/2 medium baked potato with a little lurpack lighter, beetroot, a tomato/rocket salad, feta and hummus. A few mouthfuls of turkey chilli I made Frank.

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It’s Monday and I’m stopping snacking this week to get me back into the groove of being mindful and eating less food that I don’t need. I find it very effective in getting me results and back on track.

BREAKFAST 7.45am: Sun Warrior Chocolate Protein Shake mixed with skimmed milk and water.

LUNCH 12.45pm: two little gem hearts with cucumber, vine tomato, 1/2 a smoked mackerel fillet, feta and hemp seeds. Olive oil and cider vinegar.

EXERCISE 5.30pm: barrecore

DINNER 7.30pm: Grilled salmon fillet with steamed spinach and some basmati rice, lots of lemon. Medium tomato and cucumber salad with olive oil and red wine vinegar.

I can’t quite explain the levels of stiffness today - I fear that the wine post barrecore has created some sort of acidic lactic build up in my muscles… the trials of my life.

BREAKFAST 7.40am: Sun Warrior Protein Chocolate shake with rice milk.

COFFEE 9.30am: Starbucks tall iced white Americano.

LUNCH 12.30pm: Two chicken nori wrapped dumpling things. Eight Over Eight Chopped Salad with Tuna (please go try this if you haven’t had it, absolutely delicious).

DINNER 7.30pm: I had a small can of anchovy stuffed olives from Waitrose. And then I had fillet steak with fennel salad. For afters, I had a punnet of English raspberries… when these are in season, there’s no stopping me. One large glass of rose with lots of ice (and then a glass of red)… well, it is Friday after all.

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I did a five hour cookery class at La Cucina Caldesi today (a fantastic cookery school where I’ve done a few classes, including one with Valentine Warner #swoon). My diet conscience was out the window and replaced with a huge desire to cook and enjoy every minute of class. Can’t wait to share all the recipes I learnt with you.

9.30am BREAKFAST: Half a punnet of raspberries and mug of builder’s tea. Cappucino.

10am-3pm LUNCH: Random snacking and tasting on food and then lunch of all the stuff we made:

- Tomatoes and Eggs (my favourite!)

- Leek and spring onion pie

- Poached chicken with salsa verde

- Panzanella

- Sea bream with crispy roasted potatoes (best potatoes ever - cooked in white wine)

- Fig and Orange Cake

Afterwards, we went to the pub and enjoyed too many rose spritzers. 

DINNER 9pm: When I got home, I really needed to eat something #drunk. Inspired by my Italian day, I had a bit of rigatoni with some sage that I gently fried in olive oil, served up with parmesan. 

Wine binge over. Officially FOUR WEEKS UNTIL MY HOLIDAY. 

I absolutely love vegetables, especially raw… so much so that I actually crave them if I’ve gone through the day without having any. I think I must get it from my mother because when I went over the other night she didn’t wave me off with some homemade jam and biscuits (like my boyfriend’s mother does) but with a bulb of fennel. Yep - just some fennel (and I was thrilled). Anyway, on my way home I was thinking about ways to use it and Italian seemed the only route to go.

I mixed the fennel with some little gem hearts, parmesan, basil, oregano and toasted almond flakes to make a really fresh hearty salad. I wanted some octopus to go with it (inspired by a starter I had in Florence at Garga) but I couldn’t find any in my local Waitrose #middleclassproblems. Instead, I opted for a really good fillet steak which I cooked for five minutes in total - three minutes on the first side and two on the second. If I had served it up straight from the pan it would have been a little too rare but because I wrapped it in foil and let it rest for another five minutes, it cooked through a bit more and in such a gentle way that made it incredibly tender. 

God, I loved this dinner.

Ingredients - Serves 1 vegetable lover

1 fillet steak

1 small fennel bulb, finely sliced

2 little gem hearts, roughly torn

Small handful of basil, roughly chopped

1 tbsp chopped fresh oregano

2 tbsp extra virgin olive oil

Juice of one lemon (I like things particularly acidic)

A generous pinch of salt and black pepper

As many parmesan shavings as you like (!)

Heat a pan and cook the steak how you like it. Meanwhile, mix all of the above ingredients in a large bowl. Let them all mulch together and sit for a couple of minutes. Taste and see what you think needs to be added: whether it’s olive oil, lemon or salt, there’s bound to be something you want more of (in my case, all aforementioned plus some more parmesan). Let it sit at room temperature for about five minutes while the steak rests. Serve up in a bowl with the sliced steak on top.