Easy Granola Recipe

I’m sure ‘crunchy granola’ was once an insult levelled at hippies/soya milk and dry fruit eating types. But no matter – for my money, granola is much preferable to gloopy porridge, and this recipe is super easy – multiply the below measurements by 2 or more to make a big stash to tide you over for a week of breakfasts or even more.

300g rolled oats

6 tablespoons of concentrated apple juice / or 3 tablespoons of honey

6 tablespoons of sunflower oil (I used olive oil, also fine)

Whatever extras you like – I added almonds, dried cranberries and raisins. Sunflower and other seeds also work.

Mix the oats and liquids together, then place on aliminium foil on a tray, then in the oven at gas mark 5 / 190 degrees for 15 minutes. then stir around with a wooden spoon, add the dried fruit and then place back in again for another 15 minutes.

Leave to cool, then serve with milk or yoghurt. You are officially a crunchy granola person.


Written by Ron Nussey in: Recipe |

The easiest, healthiest curry in the world

This is my mum’s recipe: until corrected otherwise, the simplest, healthiest (and cheapest?) curry recipe out there.


2 onions (can be leeks)
1 small cauliflower
3 sweet potatoes
mild curry powder
A little coconut oil (or olive, sunflower)
Lentils or rice (optional)

  1. Slice the leeks/onions and fry with oil and mix in the curry powder
  2. Steam or boil the sliced cali and potatoes
  3. Add to the onions and fry together
  4. Add a bit more curry powder and salt
  5. Serve with nice chutney and grated cucumber with plain yogurt and a pinch of salt
  6. For an extra filling meal, either boil rice or lentils to complete the meal.
Written by Ron Nussey in: Recipe |

Ottolenghi’s Aubergine Cous Cous – Sweded

This recipe is a ‘sweded’ version of the Ottolenghi one you can see here

Ingredients or 2 people:

2 aubergines
Olive oil
2oog of cous cous
1 vegetable stock cube
1 pomegranate
Greek yoghurt
1/2 a lemon
1 clove of garlic (or more if you like)
Salt & pepper
1 packet of rocket or other green salad


  1. Cut aubergine into 1cm slices
  2. Drizzle with olive oil and some salt/pepper and place in the oven at 200c for 30-40 minutes, or until it’s soft
  3. Take half a tub of greek yoghurt, add juice of 1/2 lemon plus crushed garlic and salt/pepper
  4. Boil 300ml of water, mix with the stock cube then pour onto the cous cous, covering for 5 minutes.
  5. Take the seeds out of the pomegranate
  6. Finally, bringing all the ingedients together: start with the rocket/green salad on the plate, add the cous cous, then the aubergine on top, followed by the yoghurt and a sprinkling of pomegranate
  7. Enjoy your sweded, easy quick Ottolenghi-style recipe*
* Does not contain swede
Written by Ron Nussey in: Recipe |

Sweding food: why some recipes need to be remade, with ingredients you can actually find

Turnip tops

Turnip tops: not available at a shop near you.

Too many times I’ve seen newspaper recipes include things like turnip tops, saffron or wild hyssop and thought: who is every going to have the time, money or even be physically able to find these ingredients?

The further thought occurs: are these recipes actually really out there to be made at all?

This is where the idea of sweding comes in.

Sweding is fairly well known in the world of film, mainly from Michel Gondry’s film ‘Be Kind Rewing’, as explained here it means

“Re-making something from scratch based on what ever you can get your hands on.”

Applying the concept to cooking isn’t a big stretch: taking apparently difficult or inaccessible recipes and making them quicker to make, with easier to find ingredients*.

Who knows – some may even taste better than the originals…

Do you have any sweded recipes of your own to share, or potential recipes to swede?

* I’m conscious that on this blog I’ve used ingredients myself some people may not have access to (though try to suggest alternatives) – but turnip tops? Really?

Photo by StimpsonJCat

Written by Ron Nussey in: Recipe |

Sweet potato curry

In the search for ever new and better vegetarian recipes, I found this little number on BBC Goodfood, adapted and simplified it. It’s a great, satisfying curry, and works really well with rice.  Feeds a (hungry) group of 4.

This process of finding recipes, and simplifying them to within and inch of their lives I’m calling recipe ‘sweding’ – find out more here.


1 onion
1 can of chopped tomatoes
2 peppers
1kg sweet potatoes
1 can of black or kidney beans
1 veg stock cube
Jerk seasoning/el paso spice mix

  1. Dice the onion finely and simmer in a large wok/saucepan, when soft, add the finely diced peppers
  2. When the peppers have softened, add the spice mix/or jerk seasoning
  3. Next add the chopped tomatoes and simmer for a couple of minutes. Then dissolve the stock cube in 600ml of water and also add to the mix.
  4. Chop the sweet potatoes into small cubes and drop them in. Drain and wash the can of beans too and add to the mix. Simmer for 30 minutes or so, occasionally stirring, so the sweet potatoes cook and the stock evaporates to give you the saucy curry consistency you so crave
  5. Chop coriander finely and add to the curry before serving


Written by Ron Nussey in: Recipe |

Where’s the best falafel in London?

Falafel at l'As du Falafel in Paris

Falafel at l’As du Falafel by John Koll

Ever since I ate the magnificent falafel at l’As du Falafel (‘Falafel Ace’) in Paris last month I’ve been slightly obsessed with these tasty fried balls.

The falafel, or chickpea meatball, as it was once described (not by me, I hasten to add) is currently top of my food craving list… So I thought I’d try to find out where the best London falafel might be…

The Shortlist (other suggestions welcome)

In the coming months, I hope to try them all. If you have a favourite, whether it’s on this list or not, let me know.

In other news: falafels may become as popular as curries with Britons, from 2009… Hmm.

Written by Ron Nussey in: Recipe |

Breakfast at Linari’s, Rome

Breakfast at Linari’s – the social centre of Testaccio in Rome, where I spent Xmas and new year…

Written by Ron Nussey in: Recipe |

Kedgeree recipe

It’s said that kedgeree was brought to the UK in Victorian times by returning British colonials who had enjoyed it in India and introduced it here as a breakfast.

Like bubble and squeak, in pre-fridge days, it was a useful way of turning evening leftovers into big breakfasts – we still prefer it as a hearty lunchtime/dinner feast though…



one smoked haddock (undyed if possible)
one cup of peas (cooked from frozen)
one cup of basmati rice
one onion
2 teaspoons of mild curry powder
3 hard boiled eggs

  1. Cook the rice in two cups of water until ready & boil the peas.
  2. Fry the sliced onion in a little olive oil and add the curry and the sliced smoked fish.
  3. Add the peas and rice and stir. Boil the eggs until hard boiled and cut them in half and put on top of the kedgeree.
  4. Serve!
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Written by Ron Nussey in: Recipe |

Steamed winter salad

cavolo nero

cavolo nero, by jules:stonesoup

Even just the thought of lettuce and tomatoes salad in winter makes you feel cold…

So a blanched salad of carrots and greens with all kinds of toppings will (hopefully) make you warm…


  • 2 carrots (cut into long thin pieces)
  • Any greens (cavolo nero, green cabbage, kale, winter greens) cut small
  • Olive oil, lemon juice and a pinch of salt
  • Topping: nuts (walnuts, almonds) seeds (pumpkin seeds, sesame seeds)

Cut the veg and blanch in batches (blanching is quick boiling just to cook the veg a in very little water with a some salt for 3-4 minutes. Add the oil, lemon and salt to taste and the topping.

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Written by Ron Nussey in: Recipe | Tags: , , , , ,

Soba noodles with greens and roasted almonds

NoodlesLighten up your Summer cooking with oodles of noodles and greens…


100g roasted almonds
Sesame oil
150g or one packet of soba (buckwheat and wheat) noodles
200g firm tofu (or meat if you prefer)
2 tbsp.  flour
300g mushrooms (any type)
2 tbsp. soy sauce (or tamari – ie without wheat)
bok choy or any green leaves (cos lettuce)
spring onions

1. Dry roast the almonds in a frying pan (ie – without oil), taking care that they don’t burn, then set aside to cool
2. Boil some water and cook the noodles, and when ready pour on them cold water to stop them cooking
3. Slice the tofu and lay on kitchen paper to absorbe excess water
4. Coat with flour and fry in sesame oil (option, esp. if you’re using meat instead!)
5. Add sliced mushrooms and when cooked add soy sauce. Add greens.

To serve, mix the noodles and vegetables. Add extra almonds and fresh sliced green spring onions to each serving if you like.

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Written by Ron Nussey in: Recipe |

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