Rice noodle and cabbage salad with almond-coconut dressing and coriander-radish salad

The last week I have been working in the sunny Cote d'azur trying to squeeze in the last of summer. It turns out the french riviera makes for excellent people watching! As I basked in the sun my eyes were on stalks checking out all ze oiled up men in scarily tight budgie smugglers, sipping on chilled rosé and lunging in the direction of lots of uninterested glamourous ladies.

I have been trawling through the Denis Cotter book 'For the love of food' trying out recipes that I have wanted too for ages and this one is really really yummy! If you have any leftover make some summer rolls adding pickled ginger, rocket, spring onions and spicy prawns and wrapping up in rice paper rolls with a sprinkling of sesame seeds and dipped in soy sauce..mmmm.

Serves 4

1 tbsp coconut or rapeseed oil
2 small shallots, finely chopped
2 fresh green or red chillies, finely chopped
2 tbsp fresh grated ginger
400g savoy cabbage, finely sliced
200g rice noodles

for the almond and coconut dressing
100g almond butter
100ml coconut milk
4 tbsp soy sauce
2 tbsp white wine or rice vinegar

coriander and radish salsa
handful of radishes chopped chunkily
3 spring onions, sliced finely
small bunch of fresh coriander
juice of 1 lime

To make the dressing, whisk together the almond butter and coconut milk and the same amount of water to get a free pouring consistency. Stir in the soy sauce and vinegar.

Heat the coconut oil in a wide pan over medium heat and add the shallots, chillies, garlic and ginger and sauté for 1 minute. Add the cabbage and continue to cook for 3-4 mins, stirring until the cabbage is tender but still quite crisp. Tip this into a big mixing bowl and put aside.

For the noodles follow package instructions but normally, soak them in boiling water for 5-10 mins. Drain and cool them when ready by running them under cold water. Stir into the cabbage with the dressing and season.

For the radish salsa, mix the radishes, spring onions and coriander together in a bowl with the lime juice.

Serve the salad in a big pretty dish with the salsa on top. Bon Appetit!

Photo credit Harriet Brocket

River cafe polenta, almond and lemon cake

This week has been a bit up and down with the weather, lots of rain and then an absolute scorcher yesterday in the 30˚s. Yesterday was an especially good day because not only did I get a little bit less pasty but I also stood up on my surfboard about 10 times!! I did almost die about twice getting absolutely smashed by waves and ended up with my hair looking a bit like a loo brush but very happy!! Since the weather has been crappy I made a huge cake, and I think this could be my newest most favourite cake I have ever made. I have been trawling through my River cafe books and there is so much amazing stuff so since I have all kinds of great ingredients on my door step I am going to go nuts and try loads this month. Serves 12 450g unsalted butter, softened 450g caster sugar 450g ground almonds 2 teaspoons good vanilla essence 6 free range eggs zest of 4 lemons juice of 1 lemon 225g polenta flour or fine semolina 1 1/2 teaspoons baking powder 1/4 teaspoon of salt Preheat the oven to ...

Caramelised endive with Serrano ham

This is another delicious Ottolenghi recipe, you could do it as a starter or part of a summery lunch. Serves 6 6 endives, cut in half lengthways 40g unsalted butter 4 tsp caster sugar 50g breadcrumbs 70g parmesan cheese, freshly grated 2 tbsp thyme leaves 120ml whipping cream 12 thin sliced of Serrano ham olive oil for drizzling Preheat the oven to 200˚C. Start by caramelising the endive in batches depending on how many you can fit in a frying pan. Put the butter and sugar in the pan over a high heat until the butter starts to bubble, then place the endive halves into the pan cut side down until they are golden. Remove and place into a lined baking tray, caramelised side up. Sprinkle with a little salt and pepper. Mix the breadcrumbs with the cream, parmesan, thyme some salt and ground pepper. Spoon the mix on top of the endives and top with a slice of the ham. Roast in the oven until golden and the endives feel soft when poked with a knife. Serve hot or warm drizzled with a little oli...

Aubergine and goats cheese dip with pitta crisps

Don't be put off by the slightly grey, something you might find in a babies nappy, colour of this dip, it is really good I promise! Served along side some healthy pitta crisps and you have yourself a good little chip and dip for the party season. makes 2 dipping size bowls 100ml olive oil 1 onion, finely diced 2 garlic cloves, roughly chopped small 1 tbsp thyme leaves large pinch of chopped rosemary leaves 2 medium aubergines, finely diced 125g soft goats cheese, mild or cream cheese if you prefer salt and pepper pack of pitta breads olive oil handful fresh rosemary leaves, roughly chopped salt and pepper Heat the olive oil in a large sauté pan, add the onion, garlic, thyme and rosemary and sauté gently until soft. Add the aubergine, and cook for about 15 minutes until it is cooked through, stir regulary to stop it from catching and season. Allow to cool slightly before pureeing in a food processor with the goats cheese, check the seasoning and add more goats cheese to taste if nee...

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