The Foody Diaries

This salad is not conventional in the slightest, mostly consisting of herbs and punchy flavours, with no lettuce in sight. Crunchy sliced fennel brings a bitter aniseed flavour and contrasts with sweetness of the sticky saffron and orange dressing, all the while t...

Flaky cod fillets are marinaded in a herby marinade and served with roasted peppers and baby new potatoes. This dish is a glorified tray bake, but its simplicity and freshness will win you over. In the above I went for a shop-bought chermoula paste but if you want to g...

This distinctive tangy rub consisting of herbs, spices and preserved lemons is incredibly versatile, it can be used for marinading chicken, different types of fish (tuna, seabass, cod) and even vegetables. The name 'chermoula' شرمولة comes from the Arabic verb chermel ...

 A lovely fresh and tart summer salad that's great for using up lonesome ingredients you have lying in the fridge, whether it be the end of a chunk of goats cheese or some crunchy gem lettuce desperate for some attention. I pickle by own beetroot (it's easy and pretty...

This fragrant fennel fronds pesto is a great way of using up otherwise discarded fluffy fronds you find at the top of a fennel bulb. In my case I had lots as my fennel plant has turned into a beanstalk overnight! I mixed fennel fronds with basil to make this, ensuring...

Juicy chicken thighs are marinaded in chermoula (an emblematic Moroccan marinade made of fresh herbs, spices and garlic) served with tabbouleh salad. Tabbouleh originates more so from the Middle East than North Africa unlike chermoula, consisting of bulgur wheat, tomat...

An alternative to the usual avocado on toast with poached eggs or spicy Shakshuka, this wholesome take on traditional British baked beans (with extra spice and runny eggs) is an absolute must to start the weekend off well. Serve with toasted flat breads or sourdo...

Sometimes quiche can be rich, heavy and a little too much on a sweltering afternoon. This recipe however is fresh and light, filled with peas, broad beans and spinach, with crumbled goats cheese. Perfect served on the day but also the next. Impress all your friends by...

This side dish it artful simplicity. If you can manage to get your hands on some fresh Burrata, this recipe is such a gorgeous treat on a lazy, sunny afternoon and must be eaten alfresco with a chilled glass of rosé in hand. Burrata is a fresh Italian cheese made from...

Transport yourself to Southern Italy with these two wholesome sides. Roasted baby new potatoes are slathered with sour cream, chopped chives and fresh tarragon. For the burrata, cherry tomatoes are roasted in the oven until deliciously sticky and then combined with oli...