Japanese inspired miso dressing

If you want to serve a dish with that ‘wow’ factor than this is the dressing you need! It will make anything taste delicious and will leave you wanting more. The best thing about this recipe is you really can’t stuff it up!

Drizzle this sauce onto any Asian inspired stir-fried dishes, salads, chicken and fish to really enhance the flavours or even over a classic San Choy Bau recipe – yum!


  • 4 tablespoon white miso paste (Clearspring)
  • 2 tablespoons tahini
  • 3 tablespoons sesame oil
  • Thumb size knob of ginger, grated
  • 1 tablespoon tamari
  • 1 tablespoon good quality balsamic vinegar
  • 4 tablespoons warm water (you may need more)
  • Few drops of liquid stevia or honey
  • Zest and juice of a lime
  • 1 tablespoon sesame seeds
  • 1 teaspoon chilli flakes


  • Combine all ingredients in a large sterilised jar and give it a good shake to make sure all the ingredients are well combined.


Satay Sauce

I like stocking the fridge each week with delicious, easy to make, healthy sauces which are guaranteed to make any meal taste ridiculously tasty! This week, I have made my very own Satay Sauce which tastes so yummy over anything.

Give it a go and let me know how you find it.


  • 70grams pure crunchy peanut butter (I like Pip & Nut)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon oat milk or any milk
  • 1 tablespoon tamari/soy sauce
  • 1/2 tablespoon grated ginger
  • 1 teaspoon chilli flakes
  • 1 spring onion, finely chopped
  • 4 tablespoons warm water
  • a few drops of liquid stevia or honey (optional)
  • salt & pepper to season


  • Combine all ingredients together, once all mixed through place the Satay sauce in a sterilised jar and keep refrigerated.





Chunky Salsa Verde

This authentic, Italian inspired mixed herbed salsa verde is a delicious addition to any meal. I love making a big batch of this to have in my fridge at home. Packed full of nutritious ingredients and so easy to make!


  • 1-2 large bunches of Parsley
  • 1 large bunch mint
  • 1 large bunch of basil
  • 4 garlic cloves, peeled
  • ½ cup capers
  • ½ cup sweet little gherkins
  • 2 tablespoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • 6 tablespoons extra-virgin olive oil (good quality)


  • Place all the ingredients in a high-powered blender and blitz until combined. Once combined to your desired consistency you may want to taste it and add some salt and pepper to balance out the flavours. If you want it a really smooth consistency you can keep adding in olive oil whilst blending.
  • Sterilise a jar, and place the salsa in the jar.

Note: You can chop up all the ingredients by hand too.


Roasted garlic, dairy free pesto

Believe me when I tell you this pesto is like no other, it transforms every dish I add it to! I literally put it on absolutely everything! Yum, yum, yum! I have become addicted and better yet it could not be easier to make too! Pesto is traditionally made with a fairly large amount of parmesan, I have removed the cheese as I believe that when you roast the garlic and toast the pine nuts it brings out so much flavour in the sauce and gives it a nice creamy texture. Trust me you won’t ever go back to store bought pesto!

Ingredients –

  • 2 packed cups of fresh basil leaves
  • 1 small garlic bulb
  • ½ cup pine nuts
  • 1 lemon zest and juice
  • ¼ cup Extra Virgin Olive Oil
  • ¼ teaspoon salt

Method –

  • Preheat Oven to 180 degrees
  • Cut the top of the garlic bulb off and wrap the entire bulb in aluminium foil. Place in the oven to roast for 35 minutes.
  • Meanwhile, toast the pine nuts by placing them in a dry saucepan, cook over a low heat until golden. (Keep an eye on the pine nuts as they can easily burn)
  • Next zest and juice the lemon and place in a high-powered blender along with the pine nuts, seasoning and basil.
  • Once the garlic has cooked, squeeze out the garlic cloves out through the end that you trimmed and place in the blender with other ingredients.
  • Pulse the ingredients together whilst slowly drizzling in the extra virgin olive oil.
  • It should become smooth, fragrant and creamy within no time!
  • Place in a sterilised glass jar and enjoy!


Spicy pepper sauce

This fresh and tasty sauce was inspired by the North African paste – Harissa! I drizzle it on everything. It makes any dish absolutely heavenly, it’s great tossed through veg or even added to a homemade burger. As with most my recipes, it is so easy and cheap to make. It certainly tastes better than any store bought condiments and contains absolutely no nasties what so ever – quite the contrary!

Spicy pepper sauce

Ingredients –

  • 4 Large red peppers
  • 1 garlic clove
  • 60 grams long red chillies
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp smokey paprika
  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp tomato paste
  • Salt and Pepper to taste


  • Preheat oven to 200C
  • De-seed and cut the red peppers into large chunks. Place the peppers and the garlic on a roasting tray and place in the oven with the garlic clove.
  • Meanwhile cut the red chillies and de-seed them or if you prefer your sauce to be fairly spicy, leave some of the seeds in for that extra kick.
  • Place all the ingredients in a food processor or blender ready to blend.
  • Once the peppers have cooked through and have some nice charring on them, remove from the oven and allow to cool for 5 minutes.
  • Place the peppers and garlic in the blender with the other ingredients and blend until smooth.
  • Add salt to taste.
  • Sterilise a jar and place the spicy pepper sauce in the jar.
  • Allow to cool completely before refrigerating.