Recipes

Audrey Hepburn was known for her timeless elegance, humanitarian spirit, and unforgettable roles on screen — but few know that she was also a devoted home cook with a love for simple, wholesome meals. Among her favorite dishes was Spaghetti al Pomodoro, a humble yet classic Italian pasta she often made for herself and her family.

True to Audrey’s style, this recipe is refreshingly uncomplicated: ripe tomatoes, fresh basil, a splash of olive oil, and perfectly cooked pasta. It’s a dish that’s as graceful and comforting as the icon herself — proof that beauty often lies in simplicity. Whether you’re a fan of Old Hollywood or just in need of a delicious, nourishing dinner, this is one recipe worth keeping in your rotation.

Ingredients:

• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced small
• 2 stalks celery, diced small
• 2 large cans (28 oz. each) peeled Italian Roma tomatoes
• 1 large bunch fresh basil
• 2 tbsp extra virgin olive oil
• 1 lb. spaghetti pasta
• Salt to taste
• Freshly grated Parmigiano-Reggiano cheese

How to make:

1. In a large pot combine onion, garlic, carrots, celery, and tomatoes. Drizzle in the extra virgin olive oil. Take half of your basil and remove whole leaves from the stems (you should end up with about ½ cup of leaves). Add the basil leaves to the pot. Bring sauce to a simmer for 45 minutes, stirring occasionally and breaking apart the larger tomatoes as they cook.
2. While the sauce is simmering, fill another large pot with 4 quarts of water and slowly heat it up. Take the remaining basil and cut the leaves into small pieces using a pair of scissors—this will help prevent bruising and blackening of the leaves. Reserve.
3. After 45 minutes, or when the diced vegetables are tender, turn off the heat. Let the sauce rest for 15 minutes.
4. Meanwhile, bring the pot of water to a rolling boil. Add salt, if desired. Cook your spaghetti pasta until al dente (retaining a little bit of snap to the core). Drain and rinse the pasta with lukewarm water to prevent sticking.
5. Taste the sauce, add salt to taste if desired. Serve pasta topped generously with sauce, grated Parmigiano-Reggiano cheese and the remaining freshly cut basil leaves.

Spinach contains a abundant amounts of nutrients, such as iron, calcium, vitamins C, A, K, folic acid, magnesium, potassium, lutein and zeaxanthin, that help promote bone, eye and skin health, can help regulate blood pressure and a healthy nervous system and brain function.

Ingredients

• 1 lemon
• 3 Tbsp. extra-virgin olive oil, divided
• 8 scallions, thinly sliced
• 1 cup basmati rice, rinsed, drained well
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• 1 bunch dill, tough stems trimmed, finely chopped, divided
• 1 10-oz. package frozen chopped spinach
• Freshly ground black pepper

Preparation

1. Remove zest from 1 lemon in wide strips with a vegetable peeler or paring knife. Slice lemon in half; set aside.
2. Heat 2 Tbsp. extra-virgin olive oil in a medium heavy-bottomed saucepan over medium. Add lemon zest and 8 scallions, thinly sliced, and cook, stirring often, until scallions are bright green and beginning to soften, about 2 minutes. Add 1 cup basmati rice, rinsed, drained well, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and half of 1 bunch dill, tough stems trimmed, finely chopped, and cook, stirring, until rice is coated in oil, about 30 seconds. Pour in 1¼ cups plus 2 Tbsp. water and bring to a boil. Reduce heat to low, cover pan, and simmer until rice is nearly tender and water is absorbed, 13–15 minutes.
3. Meanwhile, place one 10-oz. package frozen spinach in a fine-mesh sieve set over a medium bowl and pour in boiling water to cover. Let sit until thawed, 5–10 minutes. Drain well and transfer to a clean kitchen towel; squeeze hard to expel as much excess moisture as possible. Transfer spinach to a cutting board and run through a couple times with a chef’s knife to finely chop.
4. Remove pan from heat, uncover, and top rice with spinach. Re-cover and let sit 10 minutes to allow spinach to steam. Using a fork, fluff rice and incorporate spinach. Stir in remaining half of dill and juice from 1 reserved lemon half. Season with freshly ground black pepper.
5. Transfer rice to a bowl and drizzle remaining 1 Tbsp. extra-virgin olive oil over.

Warm, lightly spiced, and deeply comforting, Kedgeree is a dish that feels like a hug in a bowl. Traditionally made with smoked fish, rice, and eggs, this British-Indian fusion meal has evolved over the centuries—and it’s super easy to adapt using pantry staples like canned salmon.

Ingredients

• 1 cup basmati rice (uncooked)
• 1 tbsp olive oil or butter
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp mild curry powder (or to taste)
• 1/2 tsp turmeric (optional, for color)
• 1 can (about 5–6 oz) salmon, drained and flaked
• 2 boiled eggs, peeled and halved
• 1/4 cup fresh parsley or cilantro, chopped
• Juice of 1/2 lemon
• Salt and black pepper to taste

Optional add-ins:

• A splash of cream or plant milk for richness
• Frozen peas for extra color and veg
• A pinch of chili flakes if you like heat

Instructions

Cook the rice: Rinse the basmati rice until the water runs clear. Cook it according to package instructions. Fluff and set aside.

Sauté the aromatics: In a large pan, heat the oil or butter. Add the chopped onion and cook until soft and golden (about 5 minutes). Stir in the garlic, curry powder, and turmeric. Cook for 1–2 minutes more until fragrant.

Add the salmon: Flake in the canned salmon and stir gently to warm through and coat it in the spices. (If using peas, add them here too.)

Combine with rice: Add the cooked rice to the pan and stir gently to mix. Squeeze in the lemon juice, season with salt and pepper, and warm everything through.

Top with eggs & herbs: Slice or halve your boiled eggs and place them on top. Sprinkle over the chopped parsley or cilantro.

Serve warm and enjoy with an extra squeeze of lemon or a dollop of yogurt if you like.

Why We Love It:

Packed with protein, omega-3s, and comfort

Flexible: great for breakfast, lunch, or dinner

Budget- and pantry-friendly

Here’s a delicious, wholesome, and easy Baked Quinoa with Kale and Chickpeas recipe — packed with plant-based protein, fiber, and flavor. Great as a main dish or a hearty side.

Ingredients:

• 1 cup uncooked quinoa, rinsed well
• 1 can (15 oz) chickpeas, drained and rinsed
• 2–3 cups kale, chopped (tough stems removed)
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups vegetable broth or water
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp turmeric (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Juice of ½ lemon

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish (about 9×9 inches or similar).
2. In a large mixing bowl, combine the quinoa, chickpeas, kale, onion, garlic, and spices (cumin, paprika, turmeric, salt, and pepper).
3. Add the vegetable broth, olive oil, and lemon juice. Stir well until everything is evenly coated.
4. Transfer the mixture into the baking dish. Spread it out evenly and press down lightly with a spoon.
5. Cover the dish tightly with foil and bake for 25 minutes.
6. After 25 minutes, remove the foil. If using, sprinkle with cheese. Return to the oven and bake uncovered for another 10–15 minutes, or until the quinoa is tender and the top is lightly golden.
7. Let it sit for 5 minutes before serving. Garnish with fresh herbs, chili flakes, or a drizzle of tahini if desired.

A very simple summer salad with an added punch.

Ingredients

• Half a watermelon, peeled and sliced
• 2 cucumbers, cut on the bias
• Juice of 1 lime, plus lime chunks to serve
• 2 tbsp extra virgin olive oil

For the chili-lime salt

Pinch of chili flakes to taste
Fine sea salt
2 tbsp caster sugar or to taste
Zest of 1 lime

Method

1. To make the chili-lime salt, grind the chilies with the salt in a spice grinder or small food processor, then stir in the sugar and lime zest.
2. Arrange the watermelon and cucumber on a salad dish. Squeeze over the lime, drizzle with the olive oil and dust with the chili-lime salt. Serve at once, with extra lime to squeeze over.

Here’s a bold, flavorful recipe for Peri-Peri Chicken, inspired by Portuguese-African flavors — spicy, smoky, tangy, and absolutely irresistible.

Serves: 4 | Prep Time: 20 min (+ marinating time) | Cook Time: 35–45 min

Ingredients:

For the Chicken:

• 1 whole chicken (cut into 8 pieces) or 4 chicken thighs + 4 drumsticks
• Salt & pepper, to taste
• 1 tbsp olive oil (for cooking)

For the Peri-Peri Marinade:

• 4–6 fresh red chilies (bird’s eye for heat, or milder chilies if preferred)
• 4 garlic cloves
• 1 small red bell pepper (for sweetness & body)
• 2 tbsp smoked paprika
• 1 tsp cayenne pepper (optional for extra heat)
• 1 tbsp lemon zest
• 3 tbsp lemon juice
• 2 tbsp red wine vinegar (or white vinegar)
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt to taste

Instructions:

1. Make the Marinade: In a blender or food processor, combine all marinade ingredients and blitz until smooth. Taste and adjust for heat and salt. (Add a bit more lemon or vinegar if it needs brightness.)

2. Marinate the Chicken: Place the chicken in a large bowl or zip-top bag. Pour ¾ of the marinade over the chicken, coating it well. Reserve the rest for basting or dipping later. Cover and marinate in the fridge for at least 4 hours, preferably overnight.

3. Cook the Chicken:

Option A – Grill (Best for smoky flavor):
Preheat grill to medium-high. Grill chicken 6–8 minutes per side, basting with reserved marinade, until cooked through and slightly charred.

Option B – Oven Roast:
Preheat oven to 200°C (400°F). Place chicken on a baking tray lined with foil or parchment. Roast for 35–45 minutes, basting halfway through with reserved marinade, until skin is golden and internal temp reaches 75°C (165°F).

A Greek salad is a fresh, vibrant dish made with juicy tomatoes, crisp cucumbers, red onions, Kalamata olives, and  feta cheese, all tossed in a simple dressing of olive oil, oregano, and lemon or vinegar. It’s light, tangy, and perfect as a side or refreshing main on warm days.

Ingredients:

• 4 medium tomatoes, cut into wedges or large chunks
• 1 cucumber, peeled (optional) and sliced into half-moons
• 1 small red onion, thinly sliced
• 1 green bell pepper, sliced into thin rings or strips
• 100g (about 3.5 oz) feta cheese, in one or two thick slices (not crumbled!)
• A handful of Kalamata olives (with pits for authenticity, but pitted is fine)
• 2–3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste

Instructions:

Prep the vegetables: In a large bowl or platter, layer the tomatoes, cucumber, onion, and green pepper.

Add olives and feta: Scatter the olives over the top. Lay the feta slice(s) gently on top of everything.

Dress the salad: Drizzle generously with olive oil and add a splash of red wine vinegar if using. Sprinkle with oregano, salt, and black pepper.

Serve: Let it sit for 10–20 minutes — the flavors will meld beautifully. Serve with crusty bread to soak up the juices.

Ingredients

• A splash of olive oil
• 4 shallots, thinly sliced
• 8 oz mixed mushrooms, sliced
• 1 clove garlic, grated
• 8 oz curly kale
• 3 eggs
• 5 oz double cream
• Grated Gruyère to taste

Instructions

1. Preheat your oven to 350˚F.  Prick the crust base all over and blind bake for 15 minutes.
2. Heat a splash of olive oil in a frying  pan and slowly cook the shallots over a low heat, stirring occasionally  to caramelize and really release their sweetness. Set aside.
3. Cook the sliced mushrooms in the same pan until soft, then add the garlic and kale. Continue cooking until the kale has just softened. Arrange everything from the pan in the baked tart case.
4. Whisk together the eggs, cream, grated cheese and some seasoning in a jug and pour the mixture over the vegetables.
5. Sprinkle with Gruyère cheese and bake for 30–35 minutes or until golden.