References: ºThe Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat – Peter Coucquyt, Bernard Lahousse, Johan Langenbick
ºThe Flavour Thesaurus – Niki Segnit

Many ways to radishes

Pretty raw red radishes are crunchy and hot but cooked or pickled become very versatile.

Radishes are in season! Spring has sprung and radishes are here to give our dishes crunch and freshness.

They can be used in many different ways:

  • Lentil, avocado, radish, and watermelon salad? Add some red onion and some feta cheese and drizzle a Dijon mustard, honey, and lemon juice dressing.
  • Avocado toast with sliced radishes, raw spinach and freshly cracked pepper.
  • Roasted potatoes and radishes with lamb chops. Add some pepper and rosemary
  • Pico de Gallo with Radishes. Chop tomato, onion, and fresh coriander. Slice very thinly the radishes and mix all together with lime juice and salt.
  • Add radishes to your stock – chicken. beef or veggie stock.
  • White bean,  radish and pesto salad. Add a lemony dressing on top.


Vegan Creamy Spinach Sauce

A One-pot wonder. A vibrant, fresh and exciting bowl of pasta. Perfect for these summer days.


Place a medium saucepan over medium heat, and add a drizzle of olive oil. Add the garlic and onion, and cook, until fragrant, about 2 minutes. Add the spinach and a pinch of salt and cook, stirring throughout, until wilted, about 2 minutes.

Add the spinach mixture to a high-speed blender with the the avocado,  lemon  juice, extra virgin olive oil and water, and blend until smooth and creamy. Season with salt to taste.

IT can be topped with pomegranate seeds, toasted almonds, toasted hazelnuts, crunchy chicpkeas, fresh coriander…


  1. Over a bowl of rice with green beans.
  2. Mix with the pasta of your choice.
  3. It can be turned into a soup by adding vegetable stock.
  4. If you leave it thicker it can be used as a dip for your crisps or fresh veggies.
  5. Used as a salsa in a “Huevos Rancheros” type of breakfast.
  6. Poured over roasted chicken or turkey.

What other ways do you imagine you could use this sauce with?

Kefta Bel Senyye, which means Kefta in the Dish

Preheat the oven to 200.

Use the 30cm dish from Ikea, enough for 6ppl

The potatoes are peeled and cut into thick slices, left to soak in water for a while.

Mix the chicken, parsley, onions, 7 spices and salt until well combined. The measurements for parsley anf onion are approximate, I go by eye, same for 7 spices and salt. Approx 2 tsp of spices but more is ok.

At the bottom of the pan, put a bit of olive oil and spread it well to the sides. Spread the meat mix evenly in the pan and put a drizzle of olive oil on top

Once thats done, WASH YO HANDS! SALMONELLA IS A REAL THING! then pop it in the oven for 10min, the chicken shouldnt be baked, just “waxed.”

While it’s in there, mix 1 tbsp of tomato paste, 1 tbsp of pomegrenate molasses and water in a bowl.

Slice your tomatoes sideways, not too thick not too thin.

Woops! that wasn’t enough potato! Don´t tell anyone, but I didn’t soak that last potato! ???? Put the sliced potatoes on top of the chicken.

Tomatoes are next! and then the  sauce!

Make a little aluminum blanket (as tight as you can!)

Back to the oven for 45min!

In the meantime, clean your station and your sink (SALMONELLAAA!!)

Prepare a side salad, and I always love to serve this with Hummus and Mutabbal (aubergines with tehina)