Curried Sea Bass

Summer looks like it is here (for now!) which makes me want to eat light evening meal. I don’t know what it is but the sun is out and I want fish and greens. Fish in general is full of protein and omega-3 fatty acids, all a great for the body. When purchasing your fish though, make sure it is sustainably sourced – talk to your fish monger or read the labels. It doesn’t feel like it makes a difference but in the long run it will, we need to care about our environment as much as we care about our own bodies. Sorry to go all eco on you but it is something I do feel passionate about.



1tsp Lemon Juice

1tsp ground ginger

½ tsp chili flakes

1tsp gram masala

½ tsp turmeric powder

1 tsp double cream


2 fillets of Sea Bass, skin on20170522_200257


2 White Potatoes

1 Clove Garlic

1 Spring Onion

2 tbsp Olive Oil


3 florets of broccoli

4 large handfuls of Spinach



Mango Chutney



In a bowl mix together the all the ingredients for the paste and stir together until smooth. Spread evenly over the two fillets of fish, place on the baking tray and set aside.

Chop the potatoes into quarters or bit sizes pieces. Place into a large pan of cold water, bring to the boil and cook for approx. 15 minutes or until tender. Drain (but keep the water) and leave to steam dry. This is useful to get them to a crisp on them later.

Heat up the oil in a frying pan, add the potatoes, garlic and spring onion and fry. Cook the broccoli in the potato water, approx. 7-10 minutes. With the spinach place in a large pan with 2tbsp of water onto a medium heat, place the lid on and cook until wilted.

Meanwhile, heat the grill and place the seabass underneath, cook for around 6-8 minutes, until tender. Be careful to not overcook it or catch the paste!

Time to plate up – sprinkle over the coriander and a dollop of mango chutney! Enjoy


Recipe – Cucumber and Mint Cordial

20170305_100213It’s still raining here in Dublin and I’m very much dreaming of sunny days! I can’t wait until I don’t need to wear extra layers or a waterproof every time I go out. As I can’t magic the weather better, or afford to leave the country, I decided to bring summer into the house. What’s more summery than cucumber and mint? I can now sit in the house, with the heating on, dreaming of picnics and sunshine with my Cucumber and Mint Gin and Tonic!!



2 cucumbers

3 large handfuls of mint

300 ml water

300g granulated sugar

20ml lemon juice


Yields 700ml



20170305_100232Chop 1 1/2 cucumbers into cubes and remove the mint leaves from the stalks. Place into a large bowl and blitz with a hand blender until smooth.Strain through a muslin cloth into a bowl. Leave overnight (or at least 8 hours!). Don’t squeeze the bag, as tempting as it might be.
Measure out 500ml of the juice. Adjust the recipe if you don’t yield enough liquid. This does sometimes happen if the cucumbers are a little dryer. Place into a heavy bottom pan with the water, sugar and lemon juice. Simmer on a low heat until the sugar has dissolved and then for a further 15 minutes. Stir the mixture occasionally.20170305_100247

While the liquid is on the heat, turn on the oven onto the lowest setting to sterilise your jar. Place it in the oven for around 15 minutes, until warm to touch.

Remove from the heat. Skim off any scum that is on the surface, and re strain through your muslin cloth. Pour into your freshly sterilised, warm bottle and seal.

This cordial can be drunk in many ways! With water, lemonade, gin and tonic! Using a potato peeler, create ribbons of cucumber using the remaining half. Place this with a sprig of mint and drink! J

Keeps for 6 month unopened, once opened keep refrigerated consume within 4-6 weeks.