Sarah Graham

If you’re a winter baby like me and some of your favourite things cosy cardigans and comfort food, this is nourishing enough to feel like a hug on a plate, but also colourful enough to slot right in to Spring (whenever that may be!). Basically, it’s a total crowd-pleaser. Plus it’s all cooked in one pot and full of extra flavour thanks to my friends at who I couldn’t imagine my pantry without. ⁠

Lemongrass and Ginger Steamed Hake
Serves 4 | Ready in 30 minutes

WHAT YOU’LL NEED
1 Tbsp olive oil
2 Tbsp Thai Green Curry Paste
1 tsp grated fresh ginger
1 tsp Funky Ouma Seafood spice
1 tsp turmeric
1 tin low fat coconut milk
1 cup basmati rice
4 x 150g hake portions
Fresh coriander and lemon or lime juice, to serve

WHAT TO DO
1. Add the olive oil, curry paste, ginger, Seafood Spice and turmeric to a medium sized pot over medium-high heat. Cook until fragrant, stirring often, about 2 minutes. Add in the coconut milk + half a cup of hot water, stir well and leave so simmer with the lid ajar for 10 minutes.

2. After 5 minutes, season the fish fillets with Seafood Spice and place them gently skin-side-up on top of the rice. Replace the lid and allow them to cook for 10 minutes, then remove the lid and let the rice steam for another 5 minutes or until all the liquid has evaporated and the rice can be easily flaked with a fork.

3. Remove the pot from the heat, gently pull off the skin, and serve everything together with chopped fresh coriander and a squeeze of lemon or lime juice.

*MONDAY*
A simple, comforting, nourishing soup to kick off the week. And a golden, crunchy, cheesy toastie just to bring a little extra joy to the table 💛 Serves 4

1. Add to a pot with a little olive oil or butter: 1 small onion / 2 leeks, chopped + 2 sticks celery, chopped + 1/2 tsp dried mixed herbs, cook gently until softened⁠⁠
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2. Add in 1.5L good quality stock + 1 small head cauliflower + 4-6 medium courgettes, all roughly chopped, and simmer for 5 mins. Add in 1 cup frozen peas, stir through and remove from the pot⁠⁠

3. Meanwhile assemble and make your toasties.
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4. Blend the soup until smooth, add a little extra stock if needed, check seasoning and serve⁠⁠ everything together.

*FRIDAAAAAAAY*
Noodle Bowl, anyone?⁠
⁠Guys! These are perfect for when you feel like a take-away on your couch X ⁠⁠
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WHAT YOU NEED⁠⁠
150g soba noodles (or your preference)⁠⁠
250g mushrooms, roughly chopped⁠⁠
150g edamame beans ⁠⁠
1 handful baby spinach⁠⁠
2 spring onions, finely chopped⁠⁠
1 Tbsp chopped fresh coriander, to serve⁠⁠
1 Tbsp toasted sesame seeds⁠⁠
Lime wedges, to serve⁠⁠
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For the Ginger and Sesame Sauce⁠⁠
2 Tbsp sesame oil⁠⁠
2 Tbsp soy sauce⁠⁠
1 Tbsp honey⁠⁠
1 clove garlic, minced⁠⁠
1 red chilli, de-seeded and finely chopped⁠⁠
1 heaped tsp grated fresh ginger⁠⁠
1-2 Tbsp fresh lime or lemon juice⁠⁠
1 Tbsp hot water, to loosen if necessary⁠⁠
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WHAT TO DO⁠⁠
1. Add the noodles to a large pot of salted boiling water and cook for 8-10 minutes or until just cooked through but still al dente. ⁠⁠
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2. Meanwhile, mix the sauce ingredients together and adjust to taste. Set aside. ⁠⁠
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3. Fry the mushrooms in a little olive oil over high heat until golden. Add the greens, stir through and turn off the heat. ⁠⁠
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4. Serve everything tossed together with the dressing. ⁠⁠
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Note⁠⁠
I usually buy frozen edamame beans and then just take out a handful or two and cover them in boiling water for a couple of minutes before shelling and adding to the dish at the last minute

For a little Thursday night respite, try this budget-friendly and completely delicious Carrot, Coconut and Lentil Soup?⁠
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HERE’S HOW TO MAKE IT⁠
For the Soup⁠
1 Tbsp olive oil⁠
1 tsp ground cumin⁠
1 heaped tsp ground coriander⁠
½ tsp dried chilli flakes ⁠
1 tsp crushed garlic⁠
2 tsp grated fresh ginger⁠
750ml vegetable stock⁠
1 tin coconut milk⁠
1/3 cup lentils⁠
8 medium carrots, roughly chopped⁠
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To Serve⁠
Small handful fresh coriander, roughly chopped⁠
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What To Do⁠
1. In a large pot heat the olive oil over medium-heat, add in the spices, ginger and garlic and cook until fragrant, about a minute.⁠
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2. Add in the stock and bring to a gentle bubble. Add in the lentils and carrots and cook for 15-20 minutes or until tender.⁠
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3. Add in the coconut milk (reserve a table spoon or two for serving), stir, remove from the heat, cool for about 10 minutes before blending until smooth.⁠
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4. Divide between warmed bowls, garnish and serve immediately.⁠
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*TUESDAY*
Load up some Sweet Potatoes 💪

They’re the perfect, healthy, nourishing blank canvas for so many delicious toppings - from left over Chilli Con Carne (previous post); to spicy fried chickpeas with garlicky kale (shown in the pic); to creamy horseradish, cottage cheese + flakes of hot smoked salmon (that’s happening this week on our house).

Let me know what you pick! X

*MONDAY*
Lamb and Barley Stew

Fancy a Lamb and Barley Stew to keep you company this week? If you’re in Cape Town them I’m pretty sure the answer is YES because Winter seems to have made a dramatic entrance this weekend 🤪⁠ Also, double up so that you can freeze some for another rainy day; or serve as a soup later in the week by adding good stock to what you have left from this batch xx
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What You’ll Need⁠
Olive oil⁠
1kg Lamb Knuckles (or stewing lamb), dusted in 2 Tbsp flour, salt and pepper⁠
1 onion, diced⁠
2 large carrots, diced
1 tsp crushed garlic⁠
1 Tbsp tomato paste⁠
1 tin whole peeled tomatoes⁠
2 cups lamb or chicken stock⁠
½ cup pearled barley⁠

To Serve ⁠
Small handful roughly chopped parsley
Brown rice
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What To Do⁠
1. Heat 2 Tbsp olive oil in a large pot and brown the lamb until golden on all sides. Remove with a slotted spoon and set aside. ⁠
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2. Add in the onion, garlic and carrots, stir well and fry for about 5 minutes or until softened. Add in the tomato paste, stir again, cook for a minute, and then add in the tinned tomatoes, stock, barley and lamb. Bring to a simmer and cook with the lid on for 2 hours or until the meat is tender and can be pulled apart easily.

3. Remove from the heat, check seasoning and serve.

*FRIDAY*

We love pasta on a Friday night, it feels celebratory without any fuss. Sometimes we make it from scratch with a glass of wine, other times it’s just store-bought but still delicious (and still with a glass of wine 😂). Either way, don’t skimp on the Parmesan, happy weekend and Buon Appetito! 😍

Serves 4 | Ready in 45 minutes | Active Cooking Time 10 minutes

WHAT YOU’LL NEED
800g tinned whole or cherry tomatoes
2 medium red onions, peeled and roughly chopped
2 cloves garlic
1 tsp dried mixed herbs
1 Tbsp olive oil
2 Tbsp balsamic vinegar
2 tsp sugar
Salt and pepper

Grated Parmesan + chopped fresh basil or parsley to serve

WHAT TO DO
1. Pre-heat your oven to 200C and add the tomatoes, onions, garlic and rosemary to a large roasting dish. Add a drizzle of olive oil, the balsamic, sugar and a good pinch of salt and pepper, toss gently until well coated and roast for 45 minutes or until golden and caramelized.

2. Remove the tomatoes from the oven, allow to cool for a few minutes and then mash roughly with a fork.

3. Meanwhile, cook 400g pasta according to packet instructions. Drain and add in to the tomato sauce. Toss well and serve immediately with Parmesan, chopped fresh herbs and a little chili oil too if you like

*WEDNESDAY*
Midweek baked Bangers that your whole family will love 😍

(Do you meal plan, by the way?! Let me know in the comments!)

Baked Bangers with Creamy White Beans
What You’ll Need
1 red onion, cut into sixths
2 crunchy red apples, cored and cut into sixths
8 pork or lamb sausages
2 Tbsp olive oil
1 tsp crushed garlic
1 tsp finely chopped fresh thyme or rosemary (or ½ tsp dried mixed herbs)
1 tin white beans
1/2 cup hot stock

To Serve
Extra drizzle of olive oil
Roughly chopped fresh parsley
1 cup finely grated hard cheese (about 100g)
1 lemon (use 1 tsp zest and a squeeze of juice)
*You can also serve with mash or some green veg on the side

What To Do
1. Pre-heat oven to 180C

2. Add all of the ingredients except the beans and stock to a shallow ovenproof dish, stir well, cover with foil and bake for 30 minutes, or until the bangers are cooked but still have a bite. Remove the foil, add in the beans and stock, stir well and bake for another 10 minutes

3. Remove the dish from the oven, add in the parmesan and fresh herbs, stir and check seasoning, add a final drizzle of olive oil, lemon zest and juice and serve immediately while still warm.

I promise you won’t be sorry if you make a big pot of this Roast Chicken, Barley and Bean Soup⁠ asap

WHAT YOU’LL NEED⁠
Olive oil⁠
3 leeks, diced (or 1 medium onion)⁠
1 large carrot, diced⁠
1 large stick celery, chopped⁠
1 tsp crushed garlic⁠
1 tsp dried mixed herbs
1.5L chicken stock⁠
1/3 cup barley⁠
1 tin white beans⁠ or chickpeas, drained
1 tin whole kernel sweetcorn, drained and rinsed⁠
1 store-bought rotisserie chicken (skin removed, white meat diced to give you 2 cups)⁠
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To Serve⁠
Lemon (1 tsp of zest and a squeeze of the juice)⁠
Small handful of roughly chopped fresh parsley⁠
½ cup finely grated parmesan⁠
Fresh crusty bread or baguette⁠
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WHAT TO DO⁠
1. Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add the leeks, carrots, and celery and cook for about 8 minutes, or until softened, stirring often. Add in the garlic and herbs and stir for another minute. ⁠
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2. Add in the stock and barley, bring to a simmer and leave to cook with the lid ajar for 30 minutes, or until the barley is cooked through.⁠
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3. Stir through the beans, sweetcorn, roast chicken meat and lemon. Remove the pot from the heat, check seasoning, add in some extra stock if you like, stir through the parsley and parmesan and serve in warmed bowls with crusty bread on the side.

And speaking of extraordinary, a double birthday celebration and a Sophie who is 13 💛☀️🥂🍍🎂🏝️

💜🙏

Happiest kitchen helper with her snazzy new apron from my trip 😍🇮🇹

Fun in the kitchen today 😍

(Can you tell from menu that I’ve just been to Italy and maybe wish I was still there? 😂🇮🇹)

If we can’t all be in Italy, there’s no reason we can’t still eat Italian, right?

Give this comforting, full-of-goodness Risotto a go asap xx

HERE’S HOW TO MAKE IT⁠
Serves 4 | Ready in 45 minutes
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WHAT YOU NEED
1 Tbsp each olive oil and butter⁠
2 medium leeks or ½ onion, diced⁠
1 tsp crushed garlic
1 cup arborio rice
2 cups hot vegetable stock
½ cup white wine
1 cup grated hard cheese
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For the Magic Green Sauce
2 handfuls baby spinach, roughly chopped
1 small handful basil, roughly chopped
¼ cup olive oil
1 Tbsp lemon juice and 1 tsp zest
Pinch each salt and pepper⁠
¼ cup hot water⁠
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To serve
100 g soft goat cheese (or use ricotta) + small handful toasted almonds or hazelnuts, roughly chopped + extra parmesan, grated + zest of 1 lemon and a squeeze of juice + fresh parsley, chopped⁠
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WHAT TO DO⁠
1. To make the risotto base, heat the olive oil and butter in a large pan over medium heat. Add the leeks (or onion) and fry for about 8 minutes, until softened. Add the garlic and cook for another minute, then add the rice. Stir well to coat. ⁠
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2. Pour in 1 ladleful of the stock and simmer over low-medium heat until it has been absorbed, stirring often. Repeat until you have used all the stock. The risotto is ready when the rice is cooked but still has a bit of a ‘bite’ (al dente) and the stock has mostly been absorbed. ⁠
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3. To make the Magic Green Sauce⁠
Add the ingredients to a blender and blitz until smooth, adjusting the seasoning and consistency if you need to. Just before serving, stir the sauce through the risotto along with an extra k**b of butter.⁠
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4. To Serve⁠
Spread the goats cheese (or ricotta) onto the base of a serving bowl and pour over the risotto. Garnish with the toasted nuts, parmesan, lemon zest and juice and chopped fresh parsley

When life gives you lemons… 🍋🍋🍋

Adventure loading… 🇮🇹

Weekday weekends and old favourites… 😍

My actual job…

Thai Chicken Curry on your couch tonight, anyone?⁠
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HERE’S HOW⁠
What You’ll Need⁠
1–2 Tbsp of your favourite green Thai curry paste⁠
1 x 400 ml can coconut milk⁠
250 ml chicken or veg stock⁠
500g chicken fillets, roughly chopped⁠
2 generous handfuls of roughly chopped pak choy/baby spinach/green beans⁠
1 tsp sugar ⁠
2 tsp Thai fish sauce⁠
1 Tbsp lime or lemon juice⁠
1 Tbsp soy sauce ⁠
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To Serve⁠
Cooked Jasmine or Basmati rice⁠
Alternatively, add in 200g rice noodles while cooking and serve as a big, comforting noodle bowl instead⁠
¼ cup roasted cashew nuts, or roasted salted peanuts⁠
2–3 Tbsp roughly chopped fresh coriander⁠
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What To Do⁠
1. To a large saucepan over medium-high heat, add 1 Tbsp oil and fry the curry paste until fragrant. Add the coconut milk and stock and bring it to a gentle simmer.⁠
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2. Add in the chicken and leave to simmer for 10 minutes, or until tender.⁠
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3. At the same time, cook your rice.⁠
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4. Add the greens, sugar, fish sauce, lime juice and soy sauce, cook for a further 2 minutes then stir and check seasoning.⁠
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5. Serve immediately in warmed bowls with a sprinkling of nuts and fresh coriander.⁠⁠⁠⁠⁠
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Here’s how to make my current favourite Artichoke, Quinoa and Sundried Tomato Salad with just 5 Ingredients from my latest book Good + Simple 😍 Perfect for weekend entertaining!

1. Cook 1 cup QUINOA in 2 cups water until fluffy

2. Transfer quinoa to a serving platter and top with 1/2 cup pitted calamata OLIVES + 1/2 cup drained (keep liquid!) and roughly chopped SUNDRIED TOMATOES + 1 jar drained (keep liquid!) grilled ARTICHOKES

3. Add some avo/feta if available, and chopped fresh HERBS eg rocket/basil

4. Make a dressing by mixing together 3 Tbsp each of the reserved liquid from the sundried tomatoes and artichokes, season and adjust to taste

A little weekend love for you all in the form of our 5 Ingredient, One Bowl Banana Bread ⁠
(That We Can’t Imagine Life Without)⁠
Recipe from my book Good + Simple⁠
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This is literally a weekly bake in our house, and we usually double up and make two loaves. One is wrapped in cling wrap and stashed in the freezer for an anytime teatime treat, the other is sliced, buttered and added to lunch boxes or is a delicious late afternoon snack for hungry kids (you know the drill).⁠

It can also be divided into a muffin tray and baked as individual muffins, just bake for around 15 minutes instead of 25. Enjoy! ⁠
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Here’s How To Make It⁠
1. Preheat oven to 170C and grease and line a small loaf tin⁠
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2. To a mixing bowl add:⁠
3 mashed bananas (pref ones that have been frozen and thawed as they are more moist but not essential) ⁠
2 eggs, lightly whisked with a fork⁠
1/2 cup light brown sugar ⁠
1/2 cup sunflower or melted coconut oil ⁠
1 and 1/4 cups self-raising flour ⁠
*This recipe also has 1/2 cup chocolate chips thrown in for good measure 😍⁠
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3. Mix well, transfer to tin, top with chopped nuts and seeds or a handful of granola or oats and bake for 35mins or until golden and fragrant⁠⁠⁠⁠⁠
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Kariba Magic 💜

Wishing you all the Merriest of Christmases and happiest of holidays 😍😍

Hello Le Weekend!
And hello summer, and hello beach days with even less harm from the rays 🤩🤩

This is not an ad, but just a little shout out for my clever friends at and their organic SPF50 sunscreen that’s kind to our skin and the planet and already a part of our morning routine before my kids head out the door every day✌️✌️

How To Eat Your Way Around Edinburgh (contd)

1. More

2. We fell in love at

3. And obviously a pint and a plate of haggis, neeps and tatties at pretty much any quaint pub on on pretty much any quaint street corner 😍

Also, head up for incredible views, take in the history of on a guided tour and definitely spend a morning exploring followed by famously delicious fish and chips at

How To Eat Your Way Around London (Part 3)

1. Brunch at

2. Pub Dinner at with an espresso martini to end 🤩

3. Rooftop Sundowners at

4. Dinner

And if you ever need a bite on the go, pop into for dim sum!

How To Eat Your Way Around London (Part 2)

1.
2. Aperol Slushie (genius!)
3. Gorgeous
4. Make it to Leicester Square after walking 15km 💪
5. Evening drinks near The Kings Road
6. Don’t miss lunch at
7. Sweet stop at

How To Eat Your Way Around London (Part 1)

Walk along the South Bank and end with Sundowners at via

Feast your way around (obvs), including and

Marvel at the deliciousness at , cruise around and have a glass of vino and incredible British cheese at

Go out with a bang on Day 1 at 😍

(Pics not necessarily in order, Part 2 coming soon!)

Another weekend of horsing around 😍