A pile of crispy seasoned chickpeas, juicy bursts of roasted tomatoes, tender strands of chicken and the most amazing creamy tahini dressing tossed with ribbons of kale. Introducing – my Chicken Kale Salad. Now THIS is a kale salad I crave! A chicken kale salad to crave This is a fully loaded kale salad that was intentionally designed to be satisfying to have as a meal. It has great variety of textures and flavours – crunch and saltiness from chickpeas, (soft) chewiness of the kale leaves, fresh juiciness from the tomatoes, tender meaty bits of chicken all tossed with a rich, cream tahini dre ..read more

This is a savoury zucchini cheese muffin in slab form which is a handy big-batch zucchini slice recipe to serve lots of people without fussing with muffin tins (I know you hate cleaning them too!). Economical. Hidden veg. 5 day shelf life. CHEESE. I challenge you to think of a reason not to make these immediately! Zucchini cheese muffin slab Adapted from my Zucchini Cheese Loaf, this is a recipe that came into existence when I was shamelessly baking for the staff at the animal hospital when Dozer was in for surgery. Who me, bribing the doctors and nurses with baked goods to ensure Dozer got ..read more

Pickles are an essential part of Vietnamese food! These pickled carrots and daikon (white radish) are easy to make and last for 2 months in the fridge. They’re served on Vietnamese noodle bowls (like these), alongside meats and for Banh Mi (crispy pork is my favourite!). I pretty much always have some on hand. Vietnamese pickled carrot and daikon If you’ve been to Vietnam or Vietnamese restaurants, you’ve probably seen these pickles which are commonly served alongside meat dishes, on noodle bowls and stuffed with abundance inside Banh Mi. They are a regular side in traditional Vietnamese dish ..read more

I’m so relieved and delirious with happiness to share that Dozer just had his post-operation check up and he’s ok!! I’ve been overwhelmed by all the messages of support and cheering on his recovery. Thank you, from the bottom of my heart. ~ Nagi x Taken this afternoon. I chose his good side. The other side is shaved! I won’t lie – it’s been a worrying couple of weeks. But a weight has been lifted from my shoulders after getting the all clear from Dozer’s doctors today. So I came straight here to share this great news with you!!! At SASH in Ryde, the animal hospital, earlier today when Dozer ..read more

An enormous heartfelt thanks for the messages of support following the news of Dozer’s condition. I don’t have the words to properly express how much it meant to me and never imagined I would find myself in a position where I felt such overwhelming support from all corners of this big wide world. I will continue to provide updates on his progress in the Life of Dozer section, and hope to have good news in the coming weeks. ~ Nagi x This tray bake dinner combines beautifully spiced lamb kofta meatballs with colourful roast vegetables for a Middle Eastern dinner that’s as versatile as it is del ..read more

This is a classic tahini sauce that’s creamy and nutty, with a touch of brightness from lemon and flavour from garlic. Use it on all things Middle Eastern, as a dip or drizzle over roasted vegetables for an instant jazz up! Tahini sauce Tahini is a great way to make a creamy sauce without reaching for mayonnaise. Nutty and creamy with a touch of brightness from lemon, this is a staple sauce in Middle Eastern cuisine and iterations of it are found all over my website. However, I thought it handy to separately file a classic tahini sauce which I often offer as a recommended sauce option for Mid ..read more

When you accidentally make your dog as much of the face of a business as you are, it is inevitable that there will come a time when you have to publicly share not-so-happy news with the world. Let me first preface this post by assuring you that Dozer is currently “ok”. He has a condition called laryngeal paralysis which is obstructing his breathing. He is home after being in surgery, exhausted. But he is alive, and as I write this post he is sprawled at my feet, snoring loudly. Here is an update on what’s happened – and why I’m telling you. Dozer heading in for tests at our local vetDozer ha ..read more

Adapted from my chewy muesli bars, this is a recipe for crunchy muesli bars that stay crunchy for over 3 weeks! I munch on these as a sweet-treat fix, yet they’re healthy enough for breakfast because they’re sugar-free. Endlessly customisable! In pursuit of crunchy muesli bars Chewy muesli bars are so easy to make. They don’t even need to be baked! Crunchy muesli bars, however, were irritatingly difficult to crack. At least, without using sugar. Wildly popular crunchy muesli bars from my school playground days (mysteriously difficult to find these days – if at all?) had a frightening amount o ..read more

Take your meat sauce to the next level by using Italian sausages to make an incredible Sausage Ragu! Like Shredded Beef Ragu, cooking this sausage pasta sauce long and slow gives it time to develop deep, complex flavours. Complete your Italian feast with Garlic Bread and a garden salad with Italian Dressing. Sausage Ragu Sauce Butchers put a lot of time and effort into packing flavour and juiciness into sausages. So I almost see it as my duty to show you how we can get so much more out of sausages than throwing on the barbie* or the usual Bangers and Mash! Enter – Sausage Ragu. This meat sauc ..read more

Finally cracked the code to Truly Crispy Salt and Pepper Squid!! The fry batter is so crunchy it stays crispy even when it’s gone cold, and it’s not at all greasy. There’s no complicated steps or ingredients. Just a specific ratio of flour to cornflour plus an all-important 30 minute refrigeration for the batter! WHY THIS SQUID IS SERIOUSLY CRUNCHY! Specific ratio of cornflour (cornstarch) combined with regular flour for ultimate crunch in a very short frying time so the squid doesn’t overcook. A touch of baking powder keeps the batter light rather than dense. We tested other starch op ..read more