clotted cream earl grey panna cotta with cherry sauce

as the warmer weather pushes in, so do the cravings for the new seasons offerings. those light and bright palette cleansing flavours that seemed to have been designed by nature to help combat the sometimes punishing heat (i know, i live in london, but it's all relative, lol), and though we are not officially into summer, we may as well be, summer produce are beginning to roll in, much to every cook and seasonal food lovers delight;  beets, peppers, corn, aubergine, peaches, strawberries, asparagus, apricots, figs, currants and one of my absolute favourite.....cherries. while doing the food shopping last week at my local sainsburys, i was overjoyed to see they had cherries in stock. I grabbed two punnet's and began to contemplate what i wanted to do with them, eat them straight from the punnet maybe?......well yes, certainly some of them were destined to be plucked from their stems and popped in my mouth, but i wanted to create something, nothing fussy, but something definitely suitable for the season, then i remembered i had earl grey tea, lady grey to be specific, my current tea fixation, with all its glorious bergamot and citrus notes, not that would be highly complimentary to cherries, so i tossed a few ideas around on how i could marry the two and came up with a no fuss easy to prepare combination.......panna cotta and cherry sauce. scroll on down to the bottom, beyond the images to get the recipe.

happy almost summer loves. 

Kay xx

cornish clotted cream earl grey panna cotta with cherry sauce

ingredients - 

400 mls un-homogenised milk/whole milk/semi-skimmed milk

175 grams cornish clotted cream

70 grams golden caster sugar

6 gelatine leaves

1 - 2 teaspoons earl grey tea leaves/ 1  

1 teaspoon vanilla bean paste/1 vanilla bean pod with seeds scraped out

method -

over low to medium heat, gently heat the milk. add tea leaves (do not allow the milk to come to a simmer yet) stir gently to infuse the milk with the tea leaves, after a minute (you can infuse the tea leaves longer if you wish) strain the tea from the milk and return it to the heat. 

submerge the gelatine leaves in cold water and leave to soak for 5 minutes. add the vanilla pod and seeds or paste to the milk, stir in the sugar and allow the milk mixture to come to a gentle simmer all while stirring to help the sugar to dissolve.

add the clotted cream to the milk and sugar mixture, stirring once again until well incorporated. Remove from the heat.

remove the gelatine leaves from the water, squeeze out any excess water and add them to the milk mixture. Stir to dissolve. Allow mixture to cool before pouring into your ideal mould. I used dariole mould but you can use ramekins or jars (not jars with small necks though)

refrigerate for 4 hours before eating

cherry sauce 

ingredients -

cherry sauce

400 grams pitted fresh cherries

2 tablespoon lemon juice

4 - 5 tablespoons sugar

2 teaspoons cornstarch

5 tablespoons water 

2 tsp cornstarch

method -

combine all the ingredients in a small sauce pan, mix well and cook over low to medium heat until the cherries soften and all the liquid comes together to make a silky shiny sticky sauce. you can adjust the water by adding a further tablespoon or 2. You can also adjust the sweetness to your liking by adding or taking away a tablespoon of sugar.




i've been trying to work on a couple of new projects and i've been finding it difficult to split my time in a balanced way, with that said, I have 4 recipes to get up on here, but i think i'll only be doing 3 as i'd like to revisit one, a sorrel, rose and strawberry cocktail, to refine the flavour combination. The recipe below is for beer battered fish tacos with pico de gallo and a lime, chive, sorrel and wild garlic mayo. Every thing is made from scratch, including the tacos.

In order to make the tacos, you need masa harina, which was admittedly no where to be found in any of the large super markets or local shops, i actually ordered mine from Souschef, i was really excited to see that they also had the blue masa made from natural blue corn too, it doesn't matter which one you get, but masa is essential for making authentic tacos, you cannot substitute with cornmeal or any other corn based flour. what's that i hear you say? you don't have a tortilla press? worries darling, i got you, just reach for a flat bottomed plate or pyrex dish, in fact, you can use a flat bottomed anything, even a chopping board, no biggie.

As for the fish, i've tried cod, haddock, pollock and basa so far, i'd have to say that out of them all, i prefer the cod and the basa, the difference is subtle, but the cod is more refined and i prefer the flavour, if you're not a fan of cod, by all means choose your favourite white fish. I used a deep fryer, however, you can use a cast iron pot if you prefer, just be sure the volume of oil is adequate for deep frying

Let's talk about the mayo, bottom line, don't be intimidated, it's a simple emulsification process between oil and egg, you will also need mechanical emulsification in the form of a hand held whisk, a blender - immersion or stand, to bring it all together, it's not complicated at all. Just be sure that when you are using an immersion blender to use a narrow container as this will make it far easier for the blades to create a vaccum 


wild garlic, chives, sorrel and lime mayo

1 Egg

1 cup Garlic infused Rapeseed oil

1/4 teaspoon mustard powder

1/2 teaspoon salt

chives chopped

lime zest

2 tablespoons lime juice

1 tablespoon vinegar

6 wild garlic leaves chopped

1 medium sized sorrel leaf chopped

cracked black pepper to taste


whisk together the egg with lime juice, salt and mustard powder until the mixture is frothy.

with your choice of mechanical emulsifier (balloon whisk, immersion blender, hand held mixer etc) on the highest speed and submerged in the egg mixture, mix in a tablespoon of oil gradually, allowing the oil to completely blend into solution before adding the next tablespoon.

keep adding a tablespoon at a time until you've used up about half of the oil, after this point you can begin to pour your oil in a steady stream into the already emulsified egg and oil mix while still mixing.

once the oil is all mixed in, throw in the lime zest, chopped wild garlic, chopped sorrel, chopped chives and cracked black pepper, mix to combine. you can adjust the lime juice and salt to your liking. 

cover and store in the fridge until you are ready to use it.

pico de gallo 

5 leaves chopped wild garlic

2 tablespoons chopped coriander

1 leaf chopped sorrel

1/2 to 1 jalapeno pepper deseeded & chopped

2 large tomatoes deseeded and chopped

1/2 red onion chopped

2 tablespoons lime juice

1 red peppers

salt to taste

1 clove crushed or finely minced garlic


combine all the ingredients in a bowl, mix well, cover and store in the refrigerator until you are ready to use it.

home made corn tortillas

220 grams masa harina

340 ml hot water

3/4 tsp fine sea salt


in a mixing bowl, combine the salt and masa harina and mix well.

use a spoon or your fingers to create a well in the middle of the flour and slowly pour in the hot water whilst mixing to combine with a spoon or a fork. (not your hand because the water is hot)

once you've poured in all the water, continue to mix the dough until you are able to bring it all together into a ball. it should feel almost as though you are able to bounce it and has a reverb feeling when you move it from hand to hand.

if it doesn't come together easily, add a teaspoon at a time of water to the dough and continue to mix until it does come together.

if it feels too sticky, sprinkle small amounts of masa harina over the dough and work it in until the dough no longer sticks to your hand.

once you've worked the dough into a ball, return it to the bowl, cover with a tea towel and leave it to relax for an hour.

to cook the tortillas, set a cast iron pan or a well seasoned frying pan of medium heat and allow to get very hot.

whilst you wait on the pan to heat up, divide the dough into gulf ball sized pieces and roll into balls.

if you have a tortilla press, line the bottom with grease proof paper or plastic (you can split a large sandwich bag in half, using one half to line the bottom of the press and the other half on top of the ball of dough before pressing)

place the dough in the middle of the press, place the other half of the parchment paper or plastic on top of the ball and press down, open the press, remove the top layer of greaseproof paper or plastic, peel away the pressed dough and cook in the hot pan for 2 minute each side.

if using a glass plate, be sure it has a nice flat bottom, before pressing. place the ball of dough between two sheets of greaseproof paper on the counter top, centre and place the glass plate or dish on top of the dough and push down with your body weight. set the plate aside, remove the top layer of greaseproof, peel the dough away and cook in a hot pan for 2 minutes each side.

as each tortilla is cooked, stack them between two tea towels to keep them nice and warm and pliable.

beer battered fish

500 mls ice cold citrus beer such as fosters raddler

300 grams cod loin or cod fillets cut into goujons

1 tsp Baking soda

1 teaspoon salt 

1 tablespoon garlic powder

1 tablespoon smoked paprika

1 tablespoon fresh ground black pepper

220 grams corn flour

220 grams plain flour

Enough rapeseed oil to deep fry


Heat fryer/oil to 190 degrees celsius 

in a mixing bowl combine all the ingredients except the cod goujons, rapeseed oil and beer, mix well.

sprinkle the cod with salt, and set aside while you mix your batter. 

pour the ice cold beer into the flower bowl and mix until combined, don't worry if you have a few lumps here and there.

dip the cod pieces into the batter one at a time, being sure that it is well coated, allow excess batter to drip off before carefully placing into the hot oil, continue the process with the other pieces being sure not to over crowd the fryer or pot.

allow to fry until golden brown, roughly 3 minutes. Remove from hot oil, drain on a wire rack and assemble your tacos! .





ricotta, thyme and pine nut ravioli with pancetta & crispy sage

if you're following a strict diet (like myself) but also have a deep deep love for chewy comforting home made pasta (also like myself), look away now, it took quite a lot of restraint to get through making and shooting this recipe without devouring the entire plate. i'd be lying if i said i didn't have any, i most definitely allowed myself a few bites here and a taste there to check for texture, seasoning and flavour i just tried my very best not to go over the top, like seriously tried . it's the ultimate indulgent comfort food, easy to make and easy on the pockets, you don't even need a pasta machine, just a rolling pin and some elbow grease and you're good to go. scroll on down for the recipe. Enjoy. Kay xx

ricotta, thyme & pine nut ravioli with pancetta & crispy sage

filling -

250 grams ricotta cheese

100 scrapings of nutmeg on the grater

100 grams crushed pine nuts

fresh thyme leaves stripped from sprigs about 1 tablespoon

3 grams salt

black pepper

1 beaten egg

method -

put all the ingredients in a bowl and mix well to combine. cover and store in the fridge until you are ready to use it.

pasta sheet -

from the mastering pasta cook book

205 grams bread flour

90 grams stone ground whole wheat flour 

3 beaten eggs

15 mls extra virgin olive oil

15 mls water

1/4 teaspoon salt

fresh thyme leaves stripped from their sprigs, about 2 teaspoons

method - 

  • in a medium to large bowl, combine the flours, salt and thyme, mix well and set aside
  • in a measuring jug combine the olive oil, beaten eggs and water
  • make a well in the middle of the flour and gradually add the egg mix whilst blending with a fork.
  • once all the egg mixture is combined with the flour, continue to mix until you are able to form the flour mixture into a ball.
  • turn out the contents of the bowl onto a lightly floured surface and knead until the ball of dough becomes smooth and shiny and bounces back when you poke your finger into the dough or gently pull it apart.
  • form into a nice round ball and flatten into a disc with the palm of your hand. cover and set aside for at least 30 minutes before proceeding

make the ravioli's - 

  • cut the dough in half and lay it on a lightly floured surface. using your hands, do your best to shape the dough into a rough  rectangle.

  • Roll the dough out to about a 1.5mm thickness whilst trying to maintain the rectangular shape. 
  • starting at roughly 1 inch from the edge of the dough and going lengthways, drop a teaspoon and a half of the filling in rows, leaving a rough 1 inch gap between each ball,
  • fold the excess dough over the balls of filling, giving a gentle but firm press around each ball to remove any air gaps. punch out each ball using a round ravioli cutter.
  • repeat the process until you've used up all the filling, all the dough or both.
  • transfer the ravioli's to a floured baking sheet or pan while you prepare the sauce and and bring a large pot of salted water to the boil. 

crispy sage leaves -

5 to 8 sage leaves

1 tablespoon of olive oil

method - 

  • place a nonstick frying pan over medium to high heat
  • wash the sage leaves and dry thoroughly with a kitchen towel
  • massage each sage leaf with the olive oil, making sure each one is well coated
  • place one sage leaf at a time into the pan, use a fork or a spatula to keep it flat while you count to 5, flip it over, press down once more and count to 5 again. the leaf should be crisp or should have started crisping by now, if it's not quite there yet, flip once more, press down and count to 5 again. the final result should be crispy and bright green.
  • repeat the process with the remaining leaves
  • set aside until ready for use.



finish the dish - 

2 tablespoon unsalted butter

30 grams pancetta

40 grams grated pecorino or parmesan

5 to 8 sage leaves

3 to 4 sprigs of thyme


  • Bring a large pot of salted water to the boil over high heat.
  • in a large wide based frying pan, fry the pancetta for about a minute over medium heat, add the thyme and allow to fry until the pancetta is crispy and brown before removing from heat.
  • once the water is to a rolling boil, drop the ravioli's in and cover, allow to cook for for 3 minutes.
  • while the ravioli's are cooking, set the pan with the pancetta and thyme over low heat.
  • after 3 minutes of cooking transfer the ravioli's along with 2 tablespoon of the cooking water to the frying pan with the pancetta and thyme, increase the heat to medium, add 2 tablespoons of butter and allow to simmer all the while basting the ravioli's, add the cheese, and gently toss to create a sauce, add another tablespoon or two of the cooking water if necessary. transfer to plates, sprinkle with freshly ground black pepper, crispy sage leaves and more cheese if you wish.


hummingbird cake

this recipe was inspired by 'the girl who chased the moon" by sarah addison allen, we just got done reading it in the discover epeolatry book club that was founded my myself and my wonderful friend michelle of the  vibrant kitchen & home, it was an easy magical read that had it's fair share of decadent dessert descriptions.

of all the recipes mentioned throughout the story, i suppose i was drawn to the hummingbird cake because of it's name, seeing or reading about hummingbird cake never fails to conjure up memories of the beautiful hummingbird itself, a bird that i've had a long standing love for, the national bird of jamaica, known by islanders as the doctor bird, immortalised in the islands history by the arawaks who believed them to be magical, the reincarnation of dead souls. i grew up watching these beautiful iridescent birds darting between hibiscus flowers with swift grace, listening to the hum of their rapidly beating wings while they actively sought out, with persistence and tenacity, the sweetest treasure the flower had to offer, it's nectar. they never seem to tire, effortless and majestic in their quest for all the sweetness they can find. a fun fact about hummingbirds, their fluttering wings move in a pattern that creates the infinity symbol, this is a part of the reason the hummingbird is seen as a symbol for eternity and continuity within many different cultures. they are reminders that we are to be persistent in the journey and pursuit of our dreams throughout life, to seek out the best that we can, to be tenacious, to look for the good in everything and in every day.

my first and only tattoo (for the time being) is of a hummingbird and hibiscus flowers, a tattoo i designed myself and had done over 10 years ago, i had no idea of it's symbolism at the time, i just knew that it's what i wanted, a tattoo that brings me back to a layer of my life, a period in time when i wasn't sure about anything, which i suppose is a state that is a right of passage for most 18 year olds. i was uncertain about the world but i remember being absolutely certain that there was a path that i wanted to carve out within it for myself, on my own terms. the vastness and possibilities, gave me that heady sense of being, as if at any moment i could veer out of control or i could hold tight, enjoy the ride and find all that my heart desired, the possibilities made me giddy.

i don't know if it's the sagittarius in me but i existed with a very specific feeling in my gut, a tight pull, similar to the feeling you get before you jump from somewhere really high up, a feeling that had me sitting right on the edge of spontaneity, the edge of random ideas and itching to make plans and follow them through, itching to take the leap into anything based on or around adventure or newness, i've always been a dreamer, i count that fact as one of my greatest assets, the idea of the world and finding my place in it was a challenge that really excited me.......and so i began, at 18 years old, feeling inspired i came up with a plan, i allowed my mind to wander, to search for a path that would take me far and wide, i did some research, i plotted, i planned, i coordinated and soon i was going through the process of applying and being accepted to the brooks institute of photography santa barbara, california. my mother got on board. we went through the process, we bought the tickets, a return for her and a one way for me. i still remember the drive to the airport, the feeling in my stomach of anticipation of excitement and seeing what this new chapter in my life had to offer me. 

california was a whirlwind, it was swift, it was exhilarating, it had it's ups and it had it's struggles. this particular adventure taught me the true extent of my practical nature, tested my ability to problem solve, made me realise that i was an innate fixer and also that i could survive on my own.  these traits served me well for the duration of my time there and they continue to develop and strengthen as i get older.  

i didn't come back from california with the bachelors degree that i had went there to get  (i came back and finished my degree here), but i did come back with an experience that i could not have had here in london, i came back with memories that are deeply rooted in my sensory systems, with confidence that i cultivated myself by thrusting myself into an experience that left me with no one to rely on. my desire to take on the world has not wained, in fact, it intensifies on a daily basis. i've had down time because i've not got more than myself to consider, but i've begun plotting again, and this time, i have a partner in crime, because wherever i go, i'm taking my baby with me.  i'm trying to be a hummingbird out here. 

Kay xxx


p.s check out the hummingbird cake recipe below! 



hummingbird cake

432 grams crushed pineapple in juice

130 grams/ 3 small over ripe bananas mashed

3 large eggs

280 grams coconut blossom sugar 

1 tsp baking powder

1 tsp baking soda

1 tsp ground ginger

1 tsp mixed spice

1/8 teaspoon nutmeg

1 tablespoon almond extract

1 tablespoon orange extract 

2 tablespoons vanilla 

1 tsp cinnamon

260 mls vegetable oil

80 grams desiccated coconut

2 cups toasted pecans (reserve a handful for sprinkling on top of the cake after frosting)

3/4 tsp salt

465 grams sifted plain flour

frosting -

130 grams salted butter cubed (straight from the fridge)

280 grams creamed cheese

800 grams powdered sugar

1 tablespoon lemon extract

1 tablespoon vanilla extract

pinch of salt



in a large mixing bowl, combine the sifted flower, coconut sugar, baking powder, bicarbonate of soda, salt, ground ginger, nutmeg, mixed spice, cinnamon and desiccated coconut, mix well and set aside.

in a measuring jug, combine the oil, whisked eggs, mashed bananas, crushed pineapples and all its juices, mix to combine, then stir into dry ingredients until just combined. 

add the almond extract, vanilla extract, orange extract and chopped pecans, stir again until fully incorporated.

divide equally between baking tins, transfer to the oven and bake for 30 to 40 mins.

cream cheese frosting-

in a medium mixing bowl beat the cubed butter using a hand mixer for 3 minutes. 

gradually addhalf the powdered sugar a tablespoon at a time, the butter and sugar mixture should resemble crumble, add a tablespoon of the cream cheese and continue to beat with the hand mixer, once the creamed cheese is combined, add another tablespoon of the remaining powdered sugar, beat and continue alternating between adding the creamed cheese and the powdered sugar until everything incorporated. at this point the frosting should be at a spreadable consistency. add a pinch of salt, the lemon extract and vanilla extract and mix to incorporate. 

once the cake cools, use a spatula to spread the frosting between the layers of cakes as well as the top and sides. finish off by sprinkling chopped toasted pecans on top



chicken souvlaki with home made pitta

this week has been a busy one. it's my baby's birthday this coming monday (may 1st) and we're celebrating all weekend. we started last night actually, we went to see beauty and the beast (which she didn't really like, lol) and today we're having her very first "friends from school" birthday party, it will be a very small gathering, 6 girls in total...i think, they'll be making pizza, rice krispie squares, smores jars and hopefully enjoying themselves! wish me luck guys!

but about this recipe, i've been meaning to put it up for a couple of days now, but hadn't got around to it until now. i ended up making souvlaki this week mostly because Joanne from  olive and mango inspired me to when she posted her version of a pork souvlaki, i'm a sucker for this dish, it requires very little ingredients but has so much flavour. I went one further and made some home made pitta bread, i borrowed the recipe from Lucy at super golden bakes, they're honestly better than the ones you can get in the stores, i always say that, but i say it only when it's true. scroll down to check out my borrowed/inspired recipes! have a wonderful saturday....oh p.s, these would be amazing on the bbq, and i know for a fact that the lamb version is equally good!

chicken souvlaki with home made pitta 

chicken souvlaki


360 grams chicken thighs cut up in 1 inch chunks (deboned and skin removed)

2 tablespoons olive oil

2 tablespoons dried oregano

pinch of salt

juice of half a lemon

4 cloves of garlic grated or use a garlic crusher

freshly ground black pepper 


to serve -

vine ripened tomatoes sliced

sliced red onions



mix all the ingredients for the chicken souvlaki in a bowl or a sealable food bag, leave in the fridge to marinate for 30 minutes to an hour (if you are using pork or lamb, for best results, marinate for at least 6 hours, but over night would be best). if you are using wooden skewers and you are cooking the souvlaki on the bbq or over open flames, soak wooden skewers in water for at least 30 minutes before you are ready to cook.

thread the chicken onto the skewers, being careful not to over pack the skewers and brush with olive oil

heat a non-stick pan over medium to high heat. place 2 to 3 skewers in the pan at a time and allow to cook untouched for 4 to 5 minutes before turning and cooking for another 4 to 5 minutes on the other side. 

if you are doing this on a charcoal bbq grill be sure that the flames have died down and all you have are hot charcoals, place the skewers on top of the grill and allow to cook untouched for 4 to 5 minutes before turning and cooking for a further 4 to 5 minutes. (please do not walk away from the grill at this point in time)

home made pitta 


300 grams tipo 00 flour

100 grams greek yoghurt

150 mls water

3 tablespoons olive oil

2 tablespoons sugar

1 teaspoon dry active yeast

1 teaspoon salt


  • combine the flour, sugar and yeast in a medium bowl and mix well. 
  • in a separate bowl or measuring jug, combine the yoghurt, olive oil, water and salt and mix well. 
  • slowly add the liquid to the flour bowl whilst mixing on low with the dough hook attachment on a hand mixer or slowly mix with a wooden spoon until the dough forms a ball. cover and allow to rise for an hour.
  • after an hour, tip the dough out onto a lightly floured surface, divide into 6 equal pieces (or how ever many ou may like, however, the more you divide the dough the small your pittas will be)
  • form each piece into balls, flatten with the heel of your hand and then lightly roll with a rolling pin until roughly 6 to 7 inches in diameter.
  • heat a medium or large non stick pan over medium heat and brush with olive oil, place the dough in the pan and allow it to cook/fry for a few minutes until brow spots appear before turning and cooking the other side until that side browns too (your pitta may puff up, you want that to happen, don't worry, it will de-puff once you remove it from the heat. set aside and cover with a damp tea towel or dap cheese cloth while you cook the others.


tzatziki sauce

ingredients -

250 grams greek yoghurt (i use fage full fat)

3 cloves of garlic grated or pushed through a garlic press

the juice of 1/2 a lemon

1/2 large cucumber deseeded and grated 

4 to 5 mint leaves finely chopped

a small bunch of chives finely chopped

salt and fresh ground black pepper to taste

method -

mix all the ingredients together in a bowl, add salt and freshly ground pepper to your liking










coconut polenta with cajun prawns & sautèed spinach

a few things before we move on to this recipe. polenta, is actually called cornmeal in jamaica and if we were in jamaica, this dish would be called turned cornmeal. polenta or cornmeal, whatever you may call it, has a reputation for being poor people's food, it's not a meal you'd cook to impress your dinner guests, in fact, to let anyone know that any of your meals for the day consisted of corn meal is to demonstrate that you are going through hard times. cornmeal was the dogs dinner, literally, it was usually cooked with water and fed to the dogs for dinner. i've always loved turned cornmeal, especially when it's cooked with coconut milk, garlic and herbs...specifically thyme and that is what i've captured in this recipe, it takes me back to my childhood, it reminds me of simpler times when i was just a skinny little thing with huge knee caps and not much else, running around barefooted on hot earth warmed by the sun, it reminds me of goat kids bouncing off hillsides, the lime tree that stood right in front of our house, walking to the river with my cousins, picking and eating oranges straight off the tree. i didn't come from privileged beginnings, in fact you could say we were poor, we had no running water, no indoor toilets, but that never bothered me, it never even occurred to me to be bothered by them, all i know was that i was happy, i had every thing i needed, love, great food and family...and great food...the food part is worth repeating because great food is is extremely important to me. i'll stop rambling and reminiscing now, check out the recipe down below. it's healthy, easy to make and easy on your pockets.

coconut polenta with cajun prawns and sauted spinach 


for the polenta - 

150 grams polenta

400 mls coconut milk

200 mls chicken stock or vegetable stock

3 to 4 sprigs of fresh thyme

1 small shallot finely diced

1 clove of garlic finely diced

1 tablespoon virgin coconut oil


for the prawns -

225 grams de-shelled and deveined prawns

1 tablespoon cajun seasoning blend 

1 tablespoon smoked paprika

1 tsp garlic powder

1 tsp onion granules (without salt)

50 mls water

2 tablespoons olive oil

1/2 tsp coconut blossom or brown sugar

salt to taste


for the spinach -

100 grams spinach

2 cloves garlic diced

1 small red onion thinly sliced

1 tablespoon olive oil or rapeseed oil



Prawns -

in a mixing bowl combine the prawns, cajun seasoning, smoked paprika, garlic powder, onion granules, coconut blossoms/brown sugar and olive oil. stir well to distribute the seasonings.

heat a non stick pan over medium heat, transfer the prawns to the pan, being sure that each prawn is touching the surface of the pan. allow to cook for a minute without disturbance, however, do keep an eye on things. once the minute passes, turn the prawns unto their uncooked side using a tong (be careful not to scrape your pans surface as this will ruin the non stick coating thus leaving your pan useless), allow the prawns to cook for another minute undisturbed.

after the minute passes, remove the prawns from the pan and place in a dish to the side. turn the heat up to high add the water to the pan, using a wooden spoon to gently scrape all the seasoning from the bottom of the pan. this is the makings of your sauce. reduce the heat and allow the sauce to simmer for a few minutes until reduced by half.

return the prawns to the pan and allow to simmer on low until the prawns are cooked through and the sauce is lovely and shiny, add salt to taste before removing from the heat.


Sautéed spinach-

gently heat the oil in a medium pan, add the garlic allow to cook until softened (not browned), add the sliced red onion and spinach and stir until spinach wilts down then remove from heat



heat the coconut oil in a medium pan over medium to high heat and gently cook the shallot and garlic until nice and soft, being careful not to colour them.

once the shallot and garlic are softened, add the sprigs of thyme and pour in the stock and coconut milk and allow it to come to a boil. 

once boiling, grab a balloon whisk and start whisking continuously whilst slowly pouring the polenta into the pan. 

allow the polenta to cook for another minute if you like it soft and another 2 minutes if you like it to be more firm.

remove the sticks from the sprigs of thyme, assemble and serve your bowl straight away