Not Just Falafs

02/18/2026

Yayo’s Taking Sorrentinos for a Spin!
This was a TREAT from my dear friend Chef ! Sorrentinos are a type of Argentinian stuffed pasta, similar to ravioli. These are stuffed with spinach and ricotta — and topped with Yayo’s Estofado, a slow-cooked Spanish beef stew.

02/17/2026

Super easy Keema (South Asian Mince), cooked fully in the oven!

Ingredients:
* Neutral oil:  I use avocado but any vegetable oil works
* Chopped onions: 1 medium-sized red/yellow.
* Minced garlic: 1.5 tbsp. Store-bought or crush garlic cloves or use a food processor
* Minced ginger:  1 tbsp. Store-bought or peel roughly fresh ginger, and mince in food processor.
* 1 bird’s eye chili: optional
* Turmeric powder: 1 tsp
* Red chili powder: 1 tsp (optional)
* Coriander powder: 1 tsp
* Cumin powder: 1 tsp
* Salt: about 1 tsp salt for roughly 1 pound of ground meat
* Tomatoes, roughly chopped: 1/2 cup (fresh or from a tin)
* Garam masala powder: 1/2 tsp
* 5-6 whole cloves

* Ground beef: 1 lb
* Cilantro/Coriander: for garnish (optional)

01/26/2026

Snow Day means stew for me!
Have you ever made Gwyneth Paltrow’s Chicken & Dumplings!
It’s one of my fave recipes — this is a simpler, abridged version — I didn’t add the dumplings this time!
1. Season chicken pieces. Sear. Set Aside.
2. Fry up turkey bacon.
3. Add chopped leeks and carrots.
4. Return chicken to the pot.
5. Add white wine. Bring to boil until the alcohol smell dissipates.
6. Add stock.
7. Cover with foil and cook in the oven at 200C/400F for an 1.5 - 2 hours.

01/24/2026

*Restaurant Reccs: I haven’t done this in a while. So here’s a recc for this is absolutely fab place: ! It’s a Semifinal in ’s “Best New Restaurant”. The decor is fab - eclectic, cool, and cozy!! Here are a few of my fave bites: 1) roasted oyster w bone marrow; 2) tuna crudo; 3) beet tart! All together heavenly!! 🤩

01/21/2026

’s Shear Heavenly Lamb!! Rubbed with rosemary, garlic, and spices, then slow-cooked to perfection. Message Yayo for recipe!

01/18/2026

A version of the Chicken Karahi from the epic “Pakistan” cookbook from ! Do you have it? (I cooked mine, non-traditionally, in the oven.)

12/23/2025

For those who make fish for Christmas or a holiday meal, here’s to a video I did 10 years ago!!
The recipe was nspired by Giada De Laurentiis. My version has a bit of chilli for a kick.
**Just one note: branzino is typically a smaller fish, so make more than one depending on the number of people you’re feeding. If you can’t find branzino, use any white flaky fish.

INGREDIENTS:
Serves 2.
* Olive oil for frying, plus 1/4 cup extra-virgin olive oil
* 1 whole branzino, gutted (or sea bass)
* Sea salt and ground pepper for seasoning
* 1 large orange (cut into round slices)
* 1 large orange (juiced – you’ll need 1/4 cup)
* 2-4 sprigs fresh oregano, plus 1 tsp chopped oregano
* 1/4 tsp Dijon mustard
* 1 tsp chilli flakes (adjust to your liking)
* String/twine to tie the fish

METHOD:
1. Preheat the oven to 400F/200C.
2. Make the vinaigrette by whisking together 1/4 cup orange juice, 1/4 cup extra-virgin olive oil, big pinch of salt, chopped oregano Dijon mustard and chilli flakes. Set aside.
3. Season the branzino inside and out with salt and pepper.
4. Stuff the cavity of each branzino with the sliced tangerine and oregano sprigs.
5. Cut 2 shallow slits diagonally into branzino on each side of the fish.
6. Brush the vinaigrette generously all over the fish, inside and out.
7. Close the belly and tie string around the fish to keep the filling inside (you might need two pieces of string).
8. Heat a large skillet over a high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Sear the fish until golden, pressing down gently to ensure even browning and crispness. Flip the fish and repeat.
9. Transfer the fish to roasting dish, and bake in the oven for 8-10 minutes. The fish should be cooked through and flaky. 
10. Remove the fish from the oven. Discard the string. Drizzle more of the vinaigrette all over the fish and serve.

03/05/2025

Three of my fave restaurants, serving Levantine cuisines.
#

03/05/2025

11/15/2024

Here’s a quick recap of the simple chicken tray bake I made the other day! Super easy dinner!

1. Rub harissa all over the chicken. (If you don’t have harissa, you can make a paste from tomato sauce, smoked paprika, cumin, chili powder with a tiny bit of salt). Spread chicken pieces in a roasting dish. (I used chicken thighs. Use any pieces you like.)

2. Add veg!! Anything you have. Here, I added courgettes/zucchini, green beans and cherry tomatoes.

3. Drizzle all over with a tiny bit of oil (I used avocado oil). Season with salt and pepper.

4. Add splash dashes of red wine vinegar (my fave ingredient).

5. Add a bit of chicken stock to the pan.

6. Cover the pan with foil, leaving a tiny gap for air.

7. Bake in the oven at 200C/400F until chicken is cooked (cut into chicken to make sure the juices run clear). **There were 12 pieces of chicken in this pan, which took about 1 hr 15 mins to cook. If you have less chicken, it usually takes 45-60mins.

8. Once cooked, remove the foil, and put the dish back in the oven for 5-10 mins to brown the top (this is optional).