Simple Salmon Lunch.

For a protein-rich lunch for 2-3, simply place a piece of salmon fillet, weighing about 500g, skin side up in a roasting tray. Coat in olive oil, salt and pepper and add a few slices of lemon to the tray, if you like. Bake in the oven for 20-30 minutes at 180°C fan.

When the salmon is ready, peel off the skin and scrape of the grey flesh underneath (there’s nothing wrong with the grey buts, they just don’t look nice). Divide the salmon into rough, rustic portions. Pile onto plates with a fresh, green salad of Romaine lettuce, lambs lettuce and chives, dressed in extra virgin olive oil and a little Balsamic vinegar, for an early taste of spring.

Summer doesn't seem quite so far away when eating this simple and elegant lunch dish.

Summer doesn’t seem quite so far away when eating this simple and elegant lunch dish.

Honest Burger.

Honest Burger is a growing chain of burger joints with restaurants scattered over London. The other night I went to the one in Camden, which is half a restaurant, half a street food stall. We were sat at the bar/seats-looking-directly-into-the-kitchen and told that we could order, etc. and would be reseated in the restaurant proper once seats became available. This did eventually happen, though it took some time, but we were happy: there is something fascinating about watching chefs cook, though it rather puts a damper on the conversation.

The menu is small, but covers all bases – beef, chicken, veg. All burgers come with rosemary salted chips and you have the option of making all the burgers gluten-free by opting for the gluten-free bun. Also, the onion rings are gluten-free. I love onion rings.

I had the cheese burger, gluten-free of course, and a side of onion rings to “share”. The burgers are not huge, but they are ample and you get loads of chips, too many to finish actually. The burger was juicy and cooked, as promised, pink. I would have liked a little more cheese on my cheeseburger, but I’m a cheese fiend. And the bun was pretty tasty; it didn’t have that sponge quality gluten-free bread so often has. The onion rings were crunchy and sweet, delicious, especially when doused in a plentiful amount of mayo.

Finally, the cocktails, of which there aren’t many, are…OK. They are mostly gin based and very strong. I had the “Honest Cocktail” which had cucumber and lemon and was very fresh tasting, almost salad-ey. Good though, perfect for summer. My boyfriend had the “Gin Special” which apparently had orange and elderflower in it but just tasted like straight up gin to me. But they came in sweet, mini tankards with those pink and white striped paper straws that are so trendy now. It was cute. It was fine.

Fresh and zingy cocktails that pack a punch.

Fresh and zingy cocktails that pack a punch.

We will definately be going to Honest Burger again, and not just because they make gluten-free food but because the burgers, honestly, are awesome.

The Mighty Baked Potato.

For a perfect baked potato, simply pierce the skin all over the potato, rub with oil and salt and bake at 200°C or 180°C fan for at least an hour, but maybe 1hr 30 mins, depending on size.

Rub the skin in olive oil and plenty of salt to get the skin really crisp.

Why not rub the skin with a mix of oil and cumin, or cajun spice powder for a more exotc flavour. 

Then cut the potato down the centre and top with your favourite filling. I like leftover chilli con carne or bolognese sauce, but the best is chargrilled avocado and poached eggs.

What tops your?

What tops yours?

Poached Eggs on Cheesy Potato Cakes.

A simple breakfast that keeps you full and is a definite treat. I like to spend a little extra time on breakfast over the weekends; I don’t want to eat the same old yogurt or cereal all the time. I like to wake up on a saturday morning and spend that lie-in time dozing and plotting breakfast. Today, I came up with this savoury dish: poached eggs on potato cakes.

Try adding avocado with chili to this dish for a spicy breakfast.

Try adding avocado with chili to this dish for a spicy breakfast.

I started by mashing some leftover new potatoes (you can easily use leftover regular mash, but this is what I had), then I mixed the mash with some grated cheddar and some grated red onion; you could use chopped chives instead of the onion, it would look nicer and be quicker. Add some salt and pepper and enough beaten egg to bind it together, and you’re ready to start frying. Heat a nonstick frying pan and add a blob of butter; once the butter is frothing and melted, spoon dollops of the potato mix into the pan and flatten with the back of a spoon. When it is golden brown on one side, flip it over and cook the other side. Then you’re done.

Top with poached eggs for a comforting, savoury, filling breakfast that just screams “weekend!”: you get started on the mash, I’ll go make another pot of coffee…