180 grams tinned chickpeas 

½ white onion, roughly chopped 

1 heaped teaspoon harissa paste (more if you can handle it)

1 beaten egg

1 handful flat leaf parsley

4 heaped teaspoons plain or chickpea flour

Olive oil 

1 red onion, sliced into fine rings 

1 teaspoon sugar 

Juice ½ lemon

100grams crème fraiche 

1 heaped teaspoon harissa paste

1 tablespoon honey 

Optional: salad leaves


4 pitta breads


Place the chickpeas, onion, harissa paste, egg and parsley in a food processor and blend to a puree. You can choose to leave this a little coarse if you prefer this to a smooth finish, although I tend to puree the mixture until it is relatively smooth. Now add the flour to blended chickpea mixture until the mixture is a soft droppable consistency: it will firm up on cooking so don’t worry if it is a little looser than you expected at this stage. Season the mixture with salt and place in the fridge for at least 30 minutes to chill. 

Now drizzle olive oil in a non-stick pan heated up to a medium heat. Spoon the falafel patty mixture into the pan and allow to cook on each side for around 3 minutes or until golden brown. For ease you can use a palette knife to flip to patties over in the pan. 

To make the pickled onion combine the onion rings with lemon juice, sugar and a pinch of salt. Allow to rest for 15 minutes to give the onions time to take on the acidic lemon juice. 

Combine the crème fraiche, harissa and honey in a separate bowl and keep aside. 

To assemble the pitta wraps, heat the pita breads in the oven or in a toasted. Make an incision down one side of the pitta to open up the pocket. Stuff the pitta pocket with salad leaves, the falafel patties, harissa crème fraiche and pickled onions. Serve immediately.  



Roasted Chestnut Mix 


180 grams Merchant Gourmet Prepared Chestnuts 

100 grams raw cashews (not roasted)

50 grams raw shelled peanuts (not roasted)

1 tablespoon honey 

1 tablespoon vegetable oil 

1 teaspoon mild Kashmiri chilli powder 

Healthy pinch sea salt 

1 teaspoon cumin seeds

1 teaspoon demerera sugar 

60 grams soft raisins of mixed colours- yellow, purple and red 


Mix the chestnuts, cashews and peanuts with honey, vegetable oil, chilli powder, cumin seeds and salt. 

Spread the nut mixture onto a baking sheet lined with greaseproof paper. Transfer to a 180 degree oven for 15 minutes, stirring the nuts every 4-5 minutes during cooking.

When the nuts are out of the oven but still hot, add the Demerara sugar and soft raisins. Mix the whole mixture well and allow to cool completely before transferring to an airtight jar.  


quinoa salad.jpg

This is my pomegranate, parsley and preserved lemon quinoa salad! It's totally moreish and delicious with little bits of salty feta and olives running through it! If you don't have quinoa you can use bulgar wheat, giant cous cous or pearl barley. 

120grams Quinoa

1 pomegranate 

10 green olives

1 bunch flat leaf parsley 

1 preserved lemons 

25 grams feta

Drizzle of olive oil 

Prepare the quinoa according to manufacturer instructions (this will involve boiling the quinoa in water for around 20 minutes). Allow the cooked quinoa to cool. In the meantime, cut the pomegranate in half and gently remove all the seeds- discard all the white pith. Slice each olive into thin slices. Chop 1/2 bunch of flat leaf parsley and the preserved lemon as finely as your knife skills allow. Put the salad together by mixing the pomegranate seeds, olives, flat leaf parsley and preserved lemon into the quinoa using a fork. Crumble over 25grams of feta cheese and drizzle generously with a good glug of olive oil. Enjoy as a lunch on its own, or an accompaniment to a roast meat.