Spicy hake goujons

I love this Ballymaloe recipe for a spiced flour which makes a delicious batter for fish or chicken. Heres a recipe for spicy hake goujons, chunky wedges and tomato salsa. So good with a garlicy aioli.

What you need:

3 fillets hake (or other white fish) cut into long strips

1 cup flour

Spice mix: 2tsp salt, 3 tblsp sesame seeds, 2 tsp white pepper, 2 tsp chilli powder*, 2 tsp curry powder

300ml milk

5 large potaoes

3 clove garlic

olive oil, salt and pepper

3 tomatoes

1 small red onion

bunch fresh coriander

juice of half lime

Preheat the oven to 180 degress. Clean the potatoes if required and cut in half lenth ways and then cut each half into thirds. Place on a roasting tray with the three cloves of garlic kept whole but crushed, a large douse of olive oil and a good helping of salt and pepper. Roast for around 40-50 mins tossing frequently.

In the meantime mix the flour and spices together in a bowl and have the milk ready in another bowl. Make the salsa by cutting the tomatoes in half and discarding of the watery flesh. Dice the tomatoes and onions and roughly chop the coriander. Toss together in a bowl with lime juice, olive oil, salt and pepper. 5 minutes or so before the potatoes are ready you can begin cooking the fish.

If you don’t have a deep fryer you can heat oil in a high sided pan. Drop a speck of fish in to test if the oil is hot enough before cooking. If it bubbles up it’s ready to go.

Toss the fish pieces in the milk and then into the flour one piece at a time ensuring each piece is well coated in spicy flour. Drop into the hot oil and cook until dark golden brown. Break one piece open to see if the fish is cooked if you are unsure.

Serve with the chunky wedges, a good helping of your salsa, aioli and a lemon wedge…


* I like to use chipotle chilli powder for a little smokiness


Things to do in London…

If you’re in London or planning a visit soon here is something to add to the list of things to do. We had an amazing afternoon today having lunch at The sky garden. It was most definitely lunch with a view.



My ears popped the whole way up to the 35th floor of the ‘walkie talkie’ building on Fenchurch street, London and unfortunately just as we arrived to the top the clouds also made an appearance but the views are still breath taking.


The indoor garden gives you a 360 degree view of London and has 3 restaurants inside. Perfect for lunch or even just after work cocktails. The best part is its completely free to visit. You just have to book in advance herehttps://skygardentickets.com/skygardenpublic_ui/filters/

Will definitely go back as I think it would be amazing to see the city lit up in the evening.


They’re back!!

So happy asparagus are back in season (clearly I’m easy to please). I could eat asparagus for days. I love the taste and texture and I think they add so much to a dish but are also so good on their own. They can be poached, griddled, braised etc. but here’s my favourite way of eating asparagus.

Prep the asparagus by breaking off the ends. Place on a roasting tray and drizzle with olive oil and salt and pepper. Roast at 180 degrees for around 8-10 minutes depending on how thick they are, just until the asparagus begin to become wrinkly and tender but still have a good bite. Shake the tray every now and again to turn them while cooking.

I love serving them with a runny poached egg and even better with some added Parma ham. Great for breakfast, brunch, lunch and even a light dinner 🙂

Enjoy, xx

Salad Inspiration

Here’s a recipe for a light salad for this warm weather. Its full of different textures, colours and flavours and simple to throw together. Eat on its own or serve with a piece of pan fried white fish of your choice. Yum!

What you need:

1 avocado

1 head of broccoli

12 cherry tomatoes

1 ball of mozzarella

1 clove garlic, 1/2 red chilli, 1 lemon

Salt. pepper and olive oil


Place the cherry tomatoes on a roasting tray and douse in olive oil and salt and pepper. Put in the oven at 180 deg. until the skin starts to wrinkle and they become nice and juicy. Usually around ten mins.

Meanwhile prep the broccoli dividing it into florets. Dice the garlic and deseed and dice the chilli. Heat some olive oil in a pan and add the broccoli. Toss for a minute and add the garlic and chilli and continue to toss for a further 3 minutes.

Cut the avocado in and half and remove the stone. Dice the flesh. Tear the mozzarella into chunks. Place all the ingredients in a bowl and add the zest and juice of the lemon, a drizzle of olive oil and some salt and pepper. toss everything together.

Present in a bowl and sprinkle some nuts on top for extra texture. I added honey roasted nuts for an extra sweetness.


Enjoy, xx

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The Violet Bakery book launch 

Last night myself and a few girls from work went to the launch of Claire Ptak’s new cookbook The violet bakery. It was held in the amazing Daunt books in Marylebone which is an idyllic ‘you’ve got mail’ kinda book shop. So it was the perfect setting for an informal chat with Claire lead by Mina Holland from the Guardian. 


We were spoilt with lots of goodies from the violet bakery which were washed down nicely with the wine on hand.
Claire spoke about her move from the motherland that is Chez Panisse in San Fran to setting up her own market stall at Broadway market in London to eventually going on to open her own cafe in Hackney. It was really inspiring to hear her speak about building a living from something that she simply loved doing.
The book is amazing. I often flick through cookbooks and find maybe one or two recipes Id like to try but this is full of so many nice things. Two of my favourite recipes include her cinnamon bun recipe and the squash, brown butter and sage quiche.
Here are some pics of The Violet Bakery in Hackney…

Violet bakery is located in Hackey, east London at 47 Wilton Way, E8 3ED

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Sunday baking

Home for the weekend and my lazy Sunday was spent baking these yummy raspberry and white chocolate muffins…

What you need:

12oz plain flour

2tsp baking powder

4oz sugar

4oz melted butter

300ml milk


1tsp vanilla 

1cup raspberrys 

1 cup white chocolate chunks

What to do:

Preheat oven to 180 degrees. Sift the four and baking powder in a bowl and add the sugar. Stir to combine. In a seperate bowl whisk together the milk, eggs, vanilla and melted butter. 


Chop the raspberrys in half and the white chocolate into large chunks.

Slowly whisk the wet ingredients into the dry until all is combined. Make sure there are no lumps. Fold in the chocolate and raspberrys. 


Spoon the mixture into cupcake holders and bake for approx half an hour. 


Enjoy x

Easter leftovers

It’s time for the annual hot cross bun pudding! This super comforting dessert is the best way of using up left over hot cross buns. Hot cross buns are my favourite treat this time of year and this pudding is an even tastier way of eating them! 

What you need:

8 hot cross buns

300ml milk

300ml double cream

Vanilla pod and the seeds scraped

6 whole eggs and 2 egg yolks

150g sugar

50g Demerara sugar

2tsp cinamon 

50g raisins (optional)

Preheat the oven to 180 degrees and butter an ovenproof dish. To make the custard heat the milk and cream with the vanilla to a scald. In a bowl whisk the eggs and sugar togther. Pour the hot milk mixture over the eggs whisking all the time. Remove the vanilla pod. 

Slice each hot cross bun into three layers. Dip the bottom layers in the custard and spread over the base of the dish. Sprinkle half the Demerara sugar and cinamon (and extra raisins if using) over the top. Continue the same with the next layer and finish with the top layer of the hot cros buns. Do not sprinkle sugar over the top layer as this will carmalise and burn before the pudding is ready. 

Pour the remaining custard evenly over the buns and place the dish in the over for approx 30 mins. 


Once out of the oven dredge with icing sugar. Allow to cool slightly but this is best served warm with cream or ice cream 


Enjoy, X

Exciting times at Spring

It’s all systems go in work at the moment with the launch of the Salon at Spring. The Salon is an amazing space in the restaurant which will now be offering small plates and beautiful wines for those after work catch ups and the more casual occasions.


There will be an open window leading into the kitchen which will be exciting for us on the other side allowing us to feel more connected with some of the diners.

Spring is located in the New Wing of Somerset House.

Check out below for all the details…