A Dutch Baby Pancake with Apple Cinnamon Compote

[dropcap]A[/dropcap]pples and cinnamon, the two best cooking smells in the world I reckon. There’s nothing that makes my home feel cosier than the scent of the two baking away in an oven. And to top that? Maaaaybe a big old giant pancake. Specifically, a looks-so-good-it-can’t-be-simple Dutch Baby pancake. Why not? It’s the weekend. The wishy washy weather outside makes me feel like the leaves will start to turn brown any moment and to go with that Autumnal feel, I pulled out the big guns for brekkie. A Dutch Baby is basically a big pancake meets Yorkshire pudding; the cooking method is very similar. There are lots of apples, lots of cinnamon, and a heaping load of butter that I’m not afraid to use![vc_row][vc_column][vc_single_image image=”18432″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”18444″ img_size=”1000×1500″ alignment=”center” css=”.vc_custom_1516886625664{border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;border-left-color: #f1f1f1 !important;border-left-style: solid !important;border-right-color: #f1f1f1 !important;border-right-style: solid !important;border-top-color: #f1f1f1 !important;border-top-style: solid !important;border-bottom-color: #f1f1f1 !important;border-bottom-style: solid !important;}”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1516886571555{padding-top: 100px !important;padding-right: 10px !important;padding-left: 10px !important;}”]

For the pancake mix

1/2 cup plain flour

1/2 cup of milk

2 eggs

1 teaspoon of vanilla

a pinch of salt

2 tablespoons of sugar

2 tablespoons of salted butter for the pan

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For the compote:

2 apples (I only had Pink Ladies to hand but any will do)

1/2 cup of orange juice

a squeeze of lemon

1 teaspoon of cinnamon

1 tablespoon of dark brown sugar

half a teaspoon of nutmeg

1 tablespoon of butter for frying the apples

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Gear up your oven to 220c with the pan – you want it nice and hot!

In a food processor or blender (I have neither, but my Ninja Bullet worked a treat!) blend all of the ingredients together. This is breakfast, we want minimal effort!

Blitz together for about 10 seconds at a time until the batter is super smooth. I did this about three times and it was nice and silky.

Set the pancake mix aside whilst you assemble the compote!

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Peel and dice two apples- I had Pink Ladies handy, but this would work really well with Granny Smith’s too.

In a saucepan, melt the butter and add the diced apples. As it bubbles, add the cinnamon and nutmeg (at which point, the aroma will immediately make your kitchen smell amazing) and then finally, add the dark brown sugar and juice.

Let it simmer for about 10 minutes until the apples are soft.

Now that the compote is ready, it’s time to bake the Dutch Baby!

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Carefully take the hot pan out of the oven, throw in the butter. I like to throw it back in the oven for a couple of minutes to get really piping hot and then I pour in the mix- just like making a Yorkshire pudding! But you know, for breakfast instead.

Leave to bake for 15 minutes- the pancake will rise and the edges may pop over side of the pan. When the sides are brown and crispy and the middle loses it wobble, it’s time to take it out and set the table.

(It will also deflate, but that’s exactly what it should do- crispy sides and a soft middle!)

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Spoon the compote all over the Dutch Baby and dust a little bit of icing sugar if you have any to hand.

I like to drizzle a squeeze of fresh lemon or a little bit of blackcurrant jam on the side- especially to dip the crispy bits!

One portion is enough to share between two…or maybe just the one if you’re really hungry.

Enjoy breakfast!


Chocolate Cherry Puff Pies

[dropcap]M[/dropcap]y favourite kind of Sunday is one that involves baking- the chopping, the stirring, the licking of wooden spoons (washing up afterwards, not so much) On Friday I was cosied up at home with a hot chocolate listening to the rain beat down on the window, but by Sunday…Sunday was the kind of morning to throw open the doors, to turn up the volume on my favourite playlist, and to piece some ingredients together onto the kitchen counter. Some fruit, some lemon, cinnamon, and a roll of puff pastry…it was a pie kind of day. Or specifically, little puff pies. I made two kinds; a classic apple pie filing and a fancy new twist with cherry and chocolate. As Mel and Sue say, on your marks, get set, BAKE![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”16845″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”16844″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1495381670345{padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]

1 packet of puff pastry

1 egg

Chocolate + Cherry

1/2 tin of black cherries (or fresh, if in season)

1 teaspoon of cornflour

1 and 1/2 teaspoons of caster sugar

juice of 1/4 of a lemon

dark chocolate (I used Lindt) 

Classic Apple

1 Granny Smith apple

1 teaspoon of brown sugar

juice of a quarter of lemon

half a teaspoon of cinnamon

1 teaspoon of cornflour

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Preheat the oven to 200 celcius

In a pot, stir in the cherries, lemon juice, sugar and cornflour together over a gentle heat. When the juice starts to thicken, take it off the heat and leave to cool in a bowl.

For the apple filling, peel and chop one Granny Smith into small 1cm pieces. Mix well with the sugar, lemon juice, cinnamon and cornflour, and again, simmer until it thickens. Leave to cool also.

With a sheet of puff pastry, cut approximately 8 circles (I used a glass, because I’m fancy like that. Or not fancy at all) 

Lay circles on a pan and place about 1 teaspoon or so of the filling onto each. Pop one square piece of chocolate on top of all the cherry filled ones.

Fold over gently and press the sides together with a fork.

Beat an egg and give each pastry a wash. Then sprinkle with granulated sugar so it has a crunchy, golden finish!

Bake in the oven for 10-12 minutes.

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Ready to eat after a few minutes to cool!

The chocolate will have melted into the cherry mix; chocolate and cherry, name a more iconic duo 😉

The apple pie filling is a classic. It’s comforting, it’s delicious, it’s ridiculously simple. I prefer using Granny Smith’s because their tart taste balances out the sweetness and I like their texture when cooked.

These are so easy to make, impressive to look at- and you could freeze them ahead if you wanted to make them for a party.

…I gave Robin one before he headed out (and snacked on the remainder over the rest of the day)

I’m not even sorry 🙂


Salmon & Roasted Beets


[dropcap]O[/dropcap]ur local cafe has an amazing seasonal menu- so this recipe was really born out of the fact it stopped serving it! I craved it so much I tried recreating at home and have since made many different variations on it since then. There’s that lovely silky roasted salmon and the sweetness of the beetroot. The potatoes provide some crunch (and carbs!) and the poached egg on top make this a perfect weekend brunch meal at home- or even a week night dinner. I like to serve it with a side of asparagus or broccolini.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1516899904569{margin-top: 40px !important;}”]

2 salmon fillets

4 pickled beetroots

3 maris piper potatoes

2-3 large eggs (1 or 2 per person)

broccolini – a handful per person

Sauce (optional)

1 tablespoon of butter

1 heaped teaspoon of flour

1/2 cup of milk

1 tablespoon of chopped lemon thyme

1 tablespoon of maple syrup

garlic pepper to taste

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Preheat the oven to 200 degrees.

Chop the potatoes into thin wedges and the beetroots into halves or quarters.

Drizzle with olive oil and sprinkle with salt before placing in the oven

Set a timer for 20 minutes- when this goes off, it’ll be time for the salmon to go in

…which brings me to the next bit

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Season both sides of your salmon fillets with salt and pepper

Drizzle with olive oil and rub all over the fillet

Place on parchment paper or ovenproof dish

Leave to ‘marinate’ until the oven timer goes off, before placing in the oven for 15-18 minutes to finish off with the potatoes and beets

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Prepare the poached eggs!

My trick for poached eggs is to use cling film to cook them. I oil some cling film, place loosely over a glass and crack an egg into it. Then I just gather up the sides and twist and tie it into a knot, before dropping into boiling water for 4 minutes.

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Once the eggs are poached, fish them out and leave them to the side.

Boil another pot of water and cook the broccolini until tender (about 2-3 minutes is enough)

To stop the cooking process and avoid soggy veg, I just give them a rinse under the cold water tap

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I make a variation of white sauces for this, but on this occasion I made this version.

On a low heat, melt the butter until bubbly. Add the chopped lemon thyme to flavour the butter. Add the flour and stir until the flour has dissolved. Add in the milk and mix together. If it’s too thick, add more liquid and if it’s too thin, add a tiny bit more flour.

I then add my spices or seasoning- in this case, garlic pepper and maple syrup.

Salt to taste!

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Time to eat! Apart from boiling the eggs and vegetables, there’s really not much to it as the salmon and beets are roasting in the oven, minding their own business.

The beetroots add a sweetness to the meal and I’m obsessed with them. In fact, I was never a poached egg fan either, and this dish is the only time I’ll eat them. Me, picky? No.

If you wanted to make this ‘truly’ brunchy, add some sliced avocado to the dish or as a substitute to the potatoes.


Lemon & Passionfruit Curd


[dropcap]O[/dropcap]h it’s so good to post a recipe again! I’ve gotten back into cooking now that our new kitchen is finished (and much lighter and brighter!) It’s been good to do the stirring and the chopping and whatnot once again. I needed something sunny and sharp to counteract the cold, dark and frosty throes of Winter in January – something fresh and zingy to make without too much effort and to perk myself up from all the hot wintery meals I’ve been enjoying. So, here we go- a refreshing lemon and passion fruit curd recipe that you can spread on toast, on crusty bread, between layers of a Victoria sponge, or to dollop on some crispy pastry.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator border_width=”2″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”15265″ img_size=”large” alignment=”center”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1516900345173{margin-top: 60px !important;padding-top: 50px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;}”] 

3 lemons (zest & juice)

3 passion fruits

200g of caster sugar

100g unsalted butter

3 eggs plus 1 egg yolk

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1) Zest and squeeze the juice of three lemons

2) In a bowl, over a pot of simmering water (for a gentle heat) melt the lemon juice, zest and sugar together, followed by the butter.

3) Stir the mixture occasionally- as it melts it will look curdled at first, but keep it over the heat until it is fully melted down and silky

4) In a separate bowl, beat the eggs and extra yolk together

This is the part I always hold my breath over- pouring egg into a hot mixture!

5) Stirring quickly and steadily with a whisk, quickly pour the egg mix into the bowl. Keep stirring. Breathe!

6) As you whisk, the mixture will thicken into a soft, thick, creamy texture

I always panic during this part that something has gone wrong- I stand there convinced I’ve wasted everything and will have to start all over again but then suddenly the liquid will  change and become thicker in consistency.

A little trick if you haven’t reached the consistency you want is to stir a small teaspoon of flour and water together and add it to the mixture to help it along.

7) Set aside to cool before pouring in the juice and pips from the passion fruits.

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That is it. That is literally all it takes to make a curd. Some eggs, butter and a lot of stirring! Not so scary after all. I ate mine with a warm, crusty baguette but you could spread it on toast for your breakfast, or use it as a pastry base, maybe smear it on a scone…eaten by the spoon…any way you fancy.

It will keep in a (clean and sterilised) jam jar for up to a week, or for about 3 days in a jug in a fridge with a bit of cling film on top. I’ve been diving into this with a spoon when I get back from work as a tasty pick-me-up. Happy scooping![/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image image=”15248″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”15250″ img_size=”full” alignment=”center”][/vc_column][/vc_row]

The Waitrose Cookery School

[dropcap]O[/dropcap]kay, so the Christmas cups are out and the John Lewis Christmas ad is out, I feel like now is a good time to talk about the festive event I was invited to at the Waitrose Cookery School, courtesy of John Lewis. There were apple pie cocktails, a Christmas tree (woo!) and a whole lot of stirring, chopping and flapping around an oven. The holidays are coming![vc_row][vc_column][vc_single_image image=”14196″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”14219″ img_size=”1000×1500″][/vc_column][vc_column width=”1/2″][vc_single_image image=”14207″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”14191″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]I brought along my friend Alexis, who is still my friend even though I spent my free time at uni cutting out and sticking up pictures of cats all over her bedroom.

Anyway, Alexis has witnessed many of my finest culinary moments such as Batter Cake and Bolognese Soup so I’m glad she came with me, because going to an event on your own is never fun, and also because nothing can ever be as bad as Bolognese Soup.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”14224″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_single_image image=”14184″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”14176″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”14177″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]The festive treats we would be learning to make that evening were:

Confit duck with spiced pear puree

Parmesan risotto balls

Hazelnut and Chocolate Orange Biscotti

(Spoiler alert- the biscotti did not survive the journey home)

All fab sounding dishes that felt festive enough for the occasion, but could be rolled out at any other special party.

The chefs, Shauna and Gerry, went through the steps and then it was back to our stations to emulate the same.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”14179″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”14181″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”14186″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_single_image image=”14182″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]We started with the confit duck samosas- one pair prepared the pastry and the other pair prepared the mix and pear puree.

It was fast, a little bit frantic and loads of fun. I also know I’d never last on a competition like Masterchef because 1) I ate as I went (mmm, not the point). And that’s pretty much the only reason. After a few minutes in the oven, they out looking crisp and golden and beautiful.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”14190″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”14192″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_single_image image=”14194″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”14193″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]We had a quick break over cocktails, enjoying the fruits of our labour before it was back to our kitchen stations again to make the second dish- Parmesan Risotto balls.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”14187″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”14199″ img_size=”400×600″][/vc_column][vc_column width=”1/2″][vc_single_image image=”14209″ img_size=”400×600″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Surprisingly, these weren’t too difficult to make. You make the risotto, leave it to cool, then roll into balls and dip into an egg wash and panko crumbs before deep frying them until golden.

Super simple and really delicious- there’s a recipe card at the bottom of this post!

Afterwards, we moved into demonstration theatre to watch Shauna make little chocolate mousse domes- which actually wasn’t easy to pipe together into pretty domes.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”14205″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”14204″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”14206″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Somehow, between all these things going on, we had also managed to put together a Hazelnut and Chocolate Orange Biscotti which was baking while we watched the Chocolate Mousse Domes being made.

Recipe card also at the bottom of the post![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”14208″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”14203″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]These had to cool before being cut into those familiar thin biscotti strips. These also didn’t survive the journey home, as I ate them before I even changed onto the Victoria Line!

Hazelnut- goood, Chocolate Orange- goooood. These were probably my favourite treats of the evening.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”14195″ img_size=”400×600″][/vc_column][vc_column width=”1/2″][vc_single_image image=”14211″ img_size=”400×600″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]As promised, here are the recipe cards![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_tta_tabs][vc_tta_section title=”PARMESAN RISOTTO BALLS” tab_id=”1479138841775-e0d691e7-776c”][vc_single_image image=”14201″ img_size=”large”][vc_column_text]Makes: 40 balls approx Prep: 10 minutes Cook: 15- 20 minutes


For the risotto

1 Shallot, peeled and finely diced

1 sm clove Garlic, peeled and finely crushed

1 sprig Thyme

20g unsalted butter

½ tbsp sunflower oil

1 tbsp White wine

100g arborio rice

450ml vegetable stock, warmed

80g Parmesan, finely grated

For the panne

2 – 3 tbsp  plain white flour

1 egg, cracked and beaten

100g Dried breadcrumbs


1. To cook the risotto – Place a medium sized pan onto a low heat. Add the oil

and butter. Add the shallot, garlic and thyme and cook for 1-2 minutes until

the shallot is soft. Pour in the white wine, bring to the boil and let bubble

until it is almost fully reduced.

Tip in the arborio rice and coat in the shallot and wine mix. Begin to add the

warmed stock, a ladle at a time and stir until absorbed by the rice. Continue

to do so with all of the stock ensuring that the stock is fully absorbed

otherwise your risotto balls will be too wet.

Remove from the heat and stir in the grated parmesan. Season with pinch

of salt and cracked black pepper. Spread out onto flat tray and place in the

fridge to cool.

2. To shape and panne – Once cool, remove from the fridge and scoop using a

measuring spoon into 10-15g balls.

Dust each one with the flour, then coat with the beaten egg and finally roll

each one in the breadcrumbs. Roll each ball gently in the palm of your hand

to form a nice round shape, place on a clean tray and return to the fridge for

5-10 minutes to firm up.

3. To cook the balls – Meanwhile heat a fryer to 180C. Remove the balls from

the fridge. Place in the fryer and cook until golden in colour. Remove and

place on kitchen paper to drain any excess oil.

4. To serve – Season with sea salt, and place a cocktail stick into each. Serve

with some lemon mayonnaise.[/vc_column_text][/vc_tta_section][vc_tta_section title=”HAZELNUT & CHOCOLATE ORANGE BISCOTTI” tab_id=”1479138841877-160753fa-ba34″][vc_single_image image=”14203″ img_size=”600×400″][vc_column_text]Makes: 30 slices approx Prep: 25 minutes Cook: 40 – 45 minutes


50g blanched hazelnuts

120g white plain flour

Pinch Salt

½ tsp Bicarbonate of soda

½ tsp Cream of tartar

35g dried cherries

25g Orange dark chocolate, roughly chopped

1 large free range egg

½ Orange, finely zested


1. Preheat the oven to 180C, gas mark 4.

2. Place the hazelnuts onto a baking tray and toast in the oven for 5-10

minutes or until golden. Remove and leave to cool.

3. Place the remaining ingredients into a large bowl. Mix well together to form

a dough, adding a splash of water if the dough is slightly dry. Tip onto a

floured surface and gently knead until soft. Divide into 2 and roll each into a

sausage shape.

4. Line a baking tray with baking paper and lay the sausages on top, making

sure they are well part. Place in the oven and bake for 15 – 20 minutes until

golden brown and firm to touch. Remove and turn the oven down to 140C,

gas mark 1.

5. Leave to cool slightly, then slice each roll at an angle into 1cm thick slices.

6. Place the slices onto a lined baking tray, return to the oven and bake for a

further 12 -15 minutes until firm and crisp.

7. Transfer to a wire rack and leave to cool. Place in an airtight container until required.[/vc_column_text][/vc_tta_section][/vc_tta_tabs][/vc_column][/vc_row]

Seared Tuna with Papas Arrugadas

[dropcap]W[/dropcap]hen I think of the Canary islands, I think back to one of my favourite family holidays in Tenerife. The glorious weather and endless swimming, the views from up the mountain and walks along the coast…and lots of food! Eating it, prepping, barbecuing it; especially the eating of it. One evening we had dinner high up in the hills, at a restaurant nicknamed Garlic Chicken. We tucked into a heaping plate of fried chicken and, at the time, what I thought was an odd but simple addition of plain potatoes. Every table had them! Bowls of potatoes and red and green sauce- or mojo. Wrinkly potatoes and mojo are dinner table staples all over the Canary islands and are called Papas Arrugadas.

This was one of the first dishes I thought of when I was asked if I’d like to cook up a Lanzarote dish for Thomas Cook Airlines, with the help of a fancy Lava Rock to cook it on. Lava rocks plus Tenerife nostalgia…of course, I said yes please. As a nod to my holiday, I couldn’t wait to create my own Papas Arrugadas and home made Mojo, served with deliciously thick tuna steaks to accompany it all.


Before you start, preheat your oven to 220 degrees and place your Lava Rock inside to heat up for at least 40 minutes.

(if you don’t have a hot stone to cook with, by all means, just searing the tuna in a pan will be fine too…however using a Lava Rock feels very profesh!)

Add the sea salt to a pot of boiling water and allow the baby new potatoes to bubble away until soft and tender. Once cooked through, drain the water away and cover the pot with a lid. The steam trapped inside the pot will help shrivel the potato skins to give it that nice wrinkly look we’re after.

Leave the potatoes to warm and wrinkle, and move onto preparing the sauces.

Mojo Steps

This is the easiest step of them all, and probably the most satisfying!

You take all the ingredients and blitz them around in a blender.

…I don’t have a blender, but I did use our Ninja Bullet instead (it did the job just fine)

I only added three chillies to my red Mojo sauce, but if you want it spicier- throw in more!

I also love coriander, so threw in a few more sprigs of it into the green Mojo sauce.

Basically, its all to your taste- less garlic, more herbs, more spice, whatever makes your tastebuds happier. But don’t skip the bread, because the slice of bread thickens the mixture into that nice thick texture to drizzle over those little wrinkly potatoes.

With the sauces blitzed and ready to go, it’s time to get the Lava Rock out of the oven.

Don your finest pair of oven gloves and carefully take the hot stone out of the oven and place it onto the hob.

Season the tuna steak with olive oil, salt and pepper and then…

Lava rock excerpt

Let it sizzle away for about 3 minutes per side. I usually like my tuna rare in the middle, but as these had been frozen, I decided to cook it through just in case.

The Lava Rock is seriously very hot and very heavy! So much so, I didn’t want to risk carrying it onto the lovely serving tray it came with. Instead, I plated up the tuna straight onto the metal plate. Rules, schmules.

Seared Tuna and Mojo Sauce recipe 2

Gran Canaria Wrinkly Potatoes recipe

Seared Tuna steak

We ate these straight off the serving tray, spearing off flakes of tuna and dipping whole potatoes into the Mojo.

The Mojo was fresh and tangy, with the red one delivering a fiery kick and with the contrasting herby green one cooling it down.

Red and Green Mojo Sauce recipe

It is a really simple meal to put together and I have enough leftover sauce to last at least two more meals! It’s the kind of meal that encourages everyone to get stuck in and share, and to mop up with crusty bread afterwards. Try it- you’ll love it.

This recipe will be up on the Thomas Cook Airlines blog very soon- where you can vote for your favourite recipe where the winning entry will be sent on a trip to Lanzarote! I’ll add the details when it goes live. Watch out on my Twitter feed!

Thank you Thomas Cook Airlines for gifting me the Lava Rock and helping me to recreate this at home!