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The Next Cookaholic: Asian Salmon & Pistachio & Rose Baked Doughnuts

 Asian salmon and pistachio rose baked doughnuts

Once again NEFF is looking for a cookaholic to join the existing panel of creative cooks who will be involved in recipe creation, product testing and among the first to see the latest NEFF appliance developments. The winner will also win £10,000 worth of premium NEFF appliances. Enter here www.nextcookaholic.co.uk.

Entries will be shortlisted after the closing date of 30th June 2017.  The Next Cookaholic winner will be chosen through a live cook-off at Big Feastival in August, judged by Nicky and the crowd on Saturday 26 August.

Nicky Corbishley was the winner of NEFF’s 2016 Cookaholic competition. The name of her blog – Kitchen Sanctuary – gives you an idea of the love she puts into cooking and creating new delightful recipes hkitchensanctuary.com, I'm delighted to share one of Nicky's recipes below Sticky Asian Salmon AND Pistachio & Rose Baked Doughnuts. The Dinner and dessert are cooked in the oven at the same time using NEFF’s CircoTherm® technology, which means no transference of flavour.

 Asian Salmon

4 skin-on salmon fillets
2 cloves garlic, peeled and minced
2 tbsp soy sauce
1 tbsp sesame oil
pinch of black pepper
1 tbsp brown muscovado sugar
3 tbsp honey
To Serve:
400g cooked basmati and wild rice
80g baby salad leaves
1 tsp sesame seeds
¼ tsp chilli flakes
1 fresh chilli, thinly sliced
Small bunch coriander, roughly chopped
Lime slices

Pistachio & Rose Baked Doughnuts

200g plain flour
120g golden caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
1 large egg
140g Greek yogurt
4tbsp coconut oil, melted
100ml milk
1 tsp rose water
120g confectioner's sugar
1 tsp rose water
A few drops of pink food colouring gel
4-5 tbsp milk
100g shelled pistachios, finely chopped
4 tbsp edible dried rose petals

Preheat your NEFF oven to CircoTherm 170c.
For the salmon – Place the salmon in a bowl. Mix together the garlic, soy sauce, sesame oil, pepper, sugar, and honey. Spoon the mixture over the salmon, then cover and allow to marinate for 10 minutes whilst you make the doughnuts.
For the doughnuts – Grease two 6-ring doughnut trays.
In a large bowl, mix together the flour, caster sugar, baking powder, bicarbonate of soda and salt. Add in the egg, Greek yoghurt, melted coconut oil, milk and rose essence. Stir together with a wooden spoon until just combined.
Spoon the mixture into a piping bag with no nozzle (or a disposable piping bag with the tip cut off to give a ¾” hole). Pipe the mixture into the doughnut rings.
Remove the salmon from the marinade and place skin-side-down, on a non-stick baking tray. Drizzle a tablespoon of the remaining marinade over each salmon fillet.
Place the salmon tray on the top shelf of the oven and doughnuts in the middle of the oven. Cook for 12-14 minutes until the salmon is just starting to caramelise on top and the doughnuts are golden and risen. Remove from the oven. Leave the doughnuts to cool in the tray.
Serve the salmon in four bowls along with the rice and salad leaves. Top with sesame seeds, chilli flakes, sliced chillies, coriander and lime slices.
When you’re ready for dessert, add the confectioners’ sugar to a large bowl along with the rose water and pink food colouring gel. Add half of the milk and stir with a spoon, Keep adding milk a little at a time, stirring after each addition, until you get a thick icing that coats the back of the spoon.
Remove the doughnuts from the trays. Dip the smooth side into the icing and allow any excess to drip off. Place on a plate and sprinkle with the pistachios and rose petals before serving.

Win A Trip to The USA To See Baywatch

The All-New Baywatch movie is coming to the UK this Summer, so to celebrate its release Award-winning oral whitening brand Beverly Hills Formula has teamed with Paramount Pictures to celebrate the new Baywatch film which will be in cinemas from 29 May 2017. The Baywatch movie stars Dwayne Johnson and Zac Efron, along with Bollywood actress Priyanka Chopra and a cameo role featuring the original Baywatch babe Pamela Anderson.

Beverly Hills Formula is offering its readers the chance to win a VIP trip for two people to the USA to celebrate the film's launch. The prize includes a four-nights luxury accommodation in Miami for two people, a private speed boat experience, jet-ski tour of the Miami coastline and even an exclusive Baywatch-style lifeguard training experience. With dinner and drinks at the coolest beach club and exclusive roof-top bar in Miami.

Chris Dodd, CEO of Beverly Hills Formula, said: "The Baywatch collaboration with Beverly Hills Formula is a great pairing because the programme was huge in the 90s. This was the time that we launched our first whitening toothpaste, when everyone wanted that ‘Hollywood smile'. "We are very grateful to Paramount Pictures who have provided the amazing prize and we're really excited about the film which will hit cinemas in May. Judging by the sneak previews we have been granted I have no doubt that it will be a blockbuster hit."

Baywatch synopsis: Lifeguard Mitch Buchannon (Dwayne Johnson) and a brash new recruit (Zac Efron) uncover a criminal plot that threatens the future of the Bay, in cinemas from May 29th

To be in with a chance to win the exclusive Baywatch prize visit: http://beverlyhillsformula.com/baywatch for more details.

Monster Island - Movie Review

I love a good animated movie, so I was delighted to head into Central London to Warner Bros headquarters De Lane Lea, to watch the new animated movie Monster Island.

Monster Island follows Lucas a boy who's looking to fit in with his peers, Lucus is determined to convince his dad to let him go to a party, but Lucas's dad is adamant that Lucas is not quite ready. Lucas decides to break the rules and sneaks out to the party against his dads wishes, but all doesn't go to plan and when some of the kids decide to humiliate Lucas, he soon discovers his real identity when he transforms into a huge monster, but the explanation given by his dad is just not enough and Lucas yearns to find out more about who he is.

Curious about the stories of his past Lucus runs away in search for Monster Island to uncover the truth, he soon finds himself on a scary life-changing journey where he comes face-to-face with some scary looking monsters, but when Lucas learns the truth about his identity and his family background he realises being a monster isn't that bad after all.

Monster Island is a cool animated movie is full of adventure with at times very mild scary scenes, the movie is fun and entertaining with funny moments throughout, an entertaining movie for the whole family. Monster Island is in all good cinemas on the 21st July.

JML: Bubbles & Brunch with Phil Vickery

I was absolutely delighted to head to the Good Housekeeping Cookery School in Central London to the JML Bubbles and Brunch event with renowned chef Phil Vickery. Before the cookery demonstrations began we had the opportunity to feel and touch JML newest cookware and talk to the JML team and learn more about JMLs innovative creations courtesy of Ken Daly JML's CEO.

Phil Vickery showcased his stunning cookery skills and made an array of delicious dishes using the Grill Circle and Copper stone pans, (check out one of my favourite recipes below) we were stunned at the vast array of tasty healthy recipes we could cook.


Grill Circle: The cool looking JML Grill Circle allows a healthy grilling experience both inside and outside, the Grill Circle is a unique circular design with raised griddle bars to ensure an even cook. Phil Vickery gave a great demonstration and showed us the various way we can use the Grill Circle, from cooking salmon, prawn burgers to joints of meat, we even got to see how the flat cooking zone can be used to make sauces and eggs.

Copper Stone Pans: I quite simply love these pans not only do they look really cool, but they feel amazing to hold and use, the Copper Stone Pans are non-stick, scratch resistance and extremely durable, the most amazing feature is the non-stick ceramic surface which means that there's no need for any oil, which makes it the perfect healthy option choice when it comes to cookware. The Copper Pans come in three different sizes 20cm, 24cm, 28cm and range at price from £19.99 to £29.99.


Phil Vickery's Fresh Pineapple with Chilli and Vanilla Syrup

100ml cold water
150g caster sugar
1 vanilla pod (split with seeds removed)
1 small red chilli
55g butter
1 fresh pineapple sliced
200g greek yoghurt 

Step 1 - place the sugar and water into the copper stone pan, add chilli and vanilla pod and bring to the boil.
Step 2 - once boiled leave to cool ad infuse
Step 3 - in  a larger copper pans butter as the butter begins to brown ass the pineapple and brown on both sides until golden.
Step 4 - serve warm with a helping of greek yoghurt or ice cream.

For more information on the products featured check out www.jmldirect.com


Heinz has launched four BRAND varieties of Heinz [Seriously] Good Sauces, the delicious range is versatile and ready to use, the new sauces include:

Creamy Chive Sauce -  Deliciously zingy and creamy sauce with chives and crème Fraiche. Ready to eat, it can also be used as a dip or add that extra something to summer classics such as salmon fillets or fish cakes.zingy and creamy with potatoes.

Creamy Pepper Sauce - A creamy and warming pepper sauce is perfect for a cheeky mid-week steak treat. For those who would prefer to avoid red meat, it is also delicious with chicken, giving a fresh and delicious twist to BBQs dishes.

Creamy Béarnaise  Sauce - Perfect with meats and fish, a french classic is made with chopped shallots and tarragon. Rich and buttery.

Creamy Tomato & Garlic Sauce - A rich and lively tomato and garlic sauce is perfect for chicken and grilled meat dishes.


Available in Sainsbury’s and Morrisons with an RRP of £1.99, these great tasting condiments are the perfect way to add excitement and liven up everyday meals, I recently had Sausages and Mash with a helping of Heinz [Seriously] Good Creamy Chive Sauce, it was delicious and gave a family favourite a completely new taste. Here are some delicious recipe inspirations using Heinz [Seriously] Good Sauces.

Classic steak sandwich

2 tbsp olive oil
50g butter
2 large onions, finely sliced
2 garlic cloves, finely sliced
500g sirloin steak (about 2 large or 4 small)
100g rocket
1 baguette or 2 batons, halved
100g Heinz [Seriously] Good Creamy Pepper Sauce
Heat 1 tbsp of the oil and the butter in a large frying pan over a medium heat. Add the onions and garlic and cook, stirring, for about 10 mins, until golden and beginning to caramelise. Remove from the pan with a slotted spoon and set aside.
Add the rest of the oil to the pan, and turn up the heat. Season the steaks and cook for 2-3 mins per side, or until done to your liking. Remove from the pan and leave to rest for 4-5 minutes before slicing.
Arrange the rocket over the halved baguette, then top with the onions followed by the steak. Spoon on the Heinz [Seriously] Good Creamy Pepper Sauce and sandwich together. Serve immediately.

Poached Salon & Asparagus Salad

8-10 sprigs tarragon
1 lemon, juiced
4 salmon fillets,
about 140g each
400g asparagus, trimmed
120g bag baby leaves
6 radishes, sliced
100g Heinz [Seriously] Good Creamy Béarnaise Sauce
1. Fill a large shallow pan with water and add 6 tarragon sprigs and half the lemon juice. Add a little salt and bring just to the boil, then slide in the salmon, turn the heat down to a gentle simmer and poach for 8-10 mins. Once cooked to your liking, remove from the pan, drain and leave to cool completely. Remove any skin.
2. Bring the water in the pan back to the boil, add the asparagus and blanch for 2 mins, then remove and cool under cold running water, drain well. Arrange the asparagus with the baby leaves and radishes on a serving plate. Flake over the cooled salmon. Mix the remaining lemon juice with the Heinz [Seriously] Good Creamy Béarnaise Sauce to loosen it, then drizzle over the salad. Chop the leaves of the remaining tarragon sprigs and scatter over the salad.

Sweet Potato Hash with Eggs

2 tbsp olive oil
500g sweet potatoes, peeled and cubed
1 onion, chopped
1 red pepper, deseeded and chopped
1 garlic clove, crushed
½ tsp cayenne
½ tsp cumin
1 can chopped tomatoes
4 eggs
4 heaped tbsp Heinz [Seriously] Good Chive Sauce
1 tbsp chives, snipped
Heat the oil in a large frying pan. Add the potatoes and fry for 2 minutes, then pour in 100ml water. Cover with a lid, turn down the heat a little and cook for 5 minutes, shaking the pan to move the potatoes every so often.
Turn the heat back up to high and add the onion and red pepper, fry for 1 minute, then pour in another 100ml water, cover, turn the heat down and cook for another 5 minutes, shaking the pan occasionally.
Add the garlic, cayenne, and cumin and cook for 1 minute before stirring in the tomatoes. Cook together for 1-2 minutes, then make 4 holes in the mixture. Break an egg into each hole then cover the pan and cook over a medium heat for another 5 minutes, or until the eggs are cooked to your liking. serve, drizzle with the Heinz [Seriously] Good Chive Sauce and scatter over the snipped chives.

Jerk Prawn Tacos

2 avocados, stoned and chopped
1 lime, ½ juiced
500g raw shelled sustainable king prawns
2 tsp jerk seasoning
1 tbsp olive oil
8 soft corn tortillas, warmed
2 little gem lettuces, shredded
½ jar Heinz [Seriously] Good Tomato & Garlic Sauce
Handful fresh coriander leaves
For the pickled onions
1 lime, juiced
½ tsp salt
1 tsp sugar
2 tbsp olive oil
1 large red onion, finely sliced
First pickle the onion. In a bowl mix the lime juice, salt, sugar and olive oil, then stir in the sliced onion, turning it well in the mixture. Leave to pickle for at least 30 minutes.
Toss the avocados with the juice of half the lime and cut the other half into wedges. Toss the king prawns with the jerk seasoning, plus salt and freshly ground black pepper. Heat the olive oil in a wok and stir-fry the prawns for 3-4 minutes until cooked through.
Top the tortillas with the lettuce, pickled onions, avocado, and prawns. Spoon over the Heinz [Seriously] Good Tomato & Garlic Sauce, then top with a few coriander leaves. Serve immediately with lime wedges for squeezing over.

For more recipe inspiration, visit heinz.co.uk