Veg Series: Fried Zucchini with Seaweed and Nutty Dressing

This is one of those recipes that literally take around 5 mins to make yet tastes fantastic!

1 big zucchini
1 bottle nutty dressing
1 tbsp sesame oil
1 pack of seaweed in sesame oil

* Slice zucchini into round slices, salt every slice and leave aside for a bit
* Heat up a large frying pan with a 1 tbsp sesame oil and fry zucchini slices on each side for 3 mins on a medium heat *Mix cooked zucchini with seaweed and season with nutty sauce

*you can get the nutty sauce in your local supermarket`s oriental section along with the seaweed
red lips isolated in white


Pasta Series: Black Pasta with Golden Chiken & Creamy Garlic Parmesan Sauce



1 pack black pasta
2 crushed garlic cloves
130 ml double cream
60 g parmesan grated/shaved
2 chicken breasts

1. In a medium saucepan heat double cream adding crushed garlic cloves and 40 g parmesan, bring up to boil, then simmer until you get a unified mixture
2. Defrost chicken breasts. On a sheet of greaseproof paper, toss the chicken with salt and pepper, then fold the paper over and bash and flatten the breasts to 1.5 cm thick with a rolling pin
3. In a large frying pan heat 1 tbsp oil, add the chicken, turning after 3-4 min until golden and cooked through
4. Cook black pasta in a large saucepan, adding a dash of oil and salt
5. Cut the chicken into small chunks and add to the sauce.
6. Serve the pasta with sauce and top up with a bit of shaved parmesan



GQ`s Buttermilk Pancakes




250g raspberry

25ml water

50 g caster sugar 


125g plain flour

10g baking powder

pinch of salt

15g caster sugar

250ml milk

1 egg

25g butter, melted

To Serve

maple syrup

icing sugar


  • To make the compote, place all ingredients in a pan and simmer slowly until the mixture has a jam-like consistency
  • Sift together the flour, baking powder and salt into a large bowl and stir in the sugar
  • In a separate bowl, lightly whisk together the milk with the egg, then whisk in the melted butter
  • Pour the milk mixture into the flour mixture, then using electric whisk beat until it forms a smooth batter. Leave to stand for 15 mins before using
  • Heat a large nonstick frying pan over medium heat and spray a little oil. Ladle a spoonful of batter into the pan and cook for 2-3 mins on each side or until golden brown. Stack on a warmed plate while you cook the remaining pancakes
  • Serve 3-4 pancakes per person. Drizzle with maple syrup and top with raspberry compote. Dust with icing sugar and decorate with 3-5 leftover raspberries

Essentials NO. 1 RED LIPSTICKS


TOM FORD 10 Cherry Lush

36 GBP at Selfridges 


At first sight is a Classic True Red but when applied it appears to be Pinky Red hence the name Cherry Lush with a Mousturising Formula


YSL Rouge Pur Couture 01 Le Rouge

25 GBP at Selfridges


Bright Red with a Mousturising Formula



MAC Russian Red 

15 GBP at Selfridges


Classic Matte Dark Red Shade 



REVLON Really Red

7.50 GBP at Boots


Dark Deep Classic Red with a Matte Finish (great value for money)


An Ultimate Essential that goes with all of the above mentioned lipsticks


MAC Lip Pencil in Brick 

12 GBP at Selfridges


Pasta Series: Creamy Asparagus

Ever So Simple Oh So Tasty


250 g tagliatelle

2 garlic cloves peeled

145 ml double cream

1 bunch asparagus

50 g parmesan shaved



1. Wash the asparagus and cut off the ends (usually around 1-2 cm from the end). Cook accoring to the recipe

2. Pour the cream into a saucepan adding garlic and most of the parmesan shavings (leaving a bit to top up for serving purposes)and bring to boil

3. Cut the asparagus tips away from the stalks. Add the stalks to the sauce and blitz it all together with a hand blender until smooth

4. Heat a saucepan with water, salt the water adding a dash of olive oil then bring to boil. Add pasta and cook according to the instruction on the packaging.

5. Drain the pasta and season with a bit of butter to prevent sticking. Divide the pasta and season with the sauce. Top it up with parmesan shavings and asparagus tips to serve.