Roasted Salmon and Broccoli Quiche

Roasted hot-smoked salmon, fresh green broccoli with cream cheese and studded with little juicy tomberries. This is absolutely delicious, decadent and full of rich flavours. It’s perfect for a summer lunch or supper, but so good to take on a picnic and any leftovers make for extra special packed lunch.


300g/10.5oz plain/all-purpose flour
1tsp salt
227g/8oz butter cut into cubes and chilled
1 large egg, beaten
1-2tbs iced water

5 extra large eggs
½ pint of double/heavy cream
453g/16oz Hot smoked roasted salmon – broken into large bite sized chunks. You can either cook your own, or buy any of the ready-cooked salmon in the chilled section of the supermarket.
One 180g/6.5oz pack of full fat cream cheese
Small bunch of chives, chopped
1 bunch of broccoli, separated into small bite-sized florets
1 pack of tomberries (125g/4 ½oz). If you can’t get these, you can top the quiche with slices of regular sized tomatoes or halved cherry tomatoes
Pinch of salt
½ tsp black pepper

Add the flour, salt and butter to a food processor fitted with the steel blade. Pulse until the butter is the size of small peas and add the egg and pulse once or twice. Add the iced water a little a time until the dough just comes together. You might not need all of the water.

Form the dough into a ball, flatten into a disc and wrap in plastic. Leave to chill for 30 minutes.

Roll out the pastry and, without stretching, line the base and sides of a 10inch/25cm tin. Return to the fridge and chill for another 30 minutes.

Preheat the oven to 180°C/350°F

Line the pastry with parchment paper or foil, leaving plenty to come up the sides. Fill with baking beans and place in the oven to blind bake for 15-20 minutes. Take the pastry shell out of the oven, remove the paper and beans and return to the oven for further 5 minutes or until the pastry feels dry. Leave to cool a little before adding the filling.

While the crust is baking, place the broccoli into boiling, salted water for 2 minutes and then plunge into iced water to stop the cooking and set the bright green colour. Drain thoroughly and place onto kitchen paper to absorb any excess water.

Whisk the eggs in a bowl and add the cream, chives, salt and pepper.

Arrange the salmon and broccoli over the crust, ensuring an even distribution and pour the eggs and cream in and around the filling, filling the pastry base. Using a teaspoon, drop little blobs of cream cheese in the quiche and finally scatter over the tomberries

Carefully return to the oven for 30-40 minutes, or until the centre has just set. It will carry on cooking a little after you take it out, so you don’t want to overcook and end up with a dry quiche.

quiche close up

You can serve this warm, but the quiche is at its best cold or room temperature and served simply with a salad and some chilled wine.


Portobello Mushroom Pizza

This mushroom based pizza is quick and really easy to make on any day of the week. With the naturally gluten and carb free base, add your favourite toppings for an indulgent treat.

mush pizza2

4 Large Portobello Mushrooms
Pizza sauce or pesto
8 cherry tomatoes – halved or you can use a larger one, sliced
Mozzarella cheese, or a mixture of cheeses that are good to melt like Monterey Jack
Dried oregano or Italian seasoning
Black pepper
Olive oil
Any extra topping of your choice – sliced olives, anchovies, ham, salami etc

Pre-heat the oven to 200°C/400°F

Remove the stalk and scrape the gills to leave a hollow in the mushroom.

Rub the outside of the mushroom cap with olive oil and spoon in enough pizza sauce or pesto to cover the inside of the mushroom.

Sprinkle a small amount of cheese over the sauce and then place 4 cherry tomato halves in each cap. At this point you can add extra toppings and then top with more cheese. Finish with a sprinkle of the dried herbs

Place on a baking sheet lined with parchment and bake for around 20 minutes or until the top is bubbling and well toasted. Serve with a fresh green salad.

mush pizza


Originally a Tuscan summer peasant dish made with tomatoes, lots of red onion and soaked stale bread.  This is a very loosely based version and uses toasted cubes of sourdough, no capers and the onion is toned down too, making it more child friendly.


I’ve had some very bad Panzanella salad in the past with mushy wet bread and sludgy ingredients.  Great, if that’s your thing, but I wanted the fresh summer flavours of the original, without the sludge!  I love sourdough bread, especially toasted sourdough bread!  I thought how good cubes of toasted bread would be with all the other vegetables and dressing. Its super easy to make and I really like to take this salad to work with me too.

1 red pepper – cut into cubes
1 yellow pepper – cut into cubes
Assorted cherry tomatoes – halved
Cucumber – cut in half lengthways, de-seeded and chopped into half-moons fairly thickly
Small bunch of basil leaves
Small sourdough loaf cut into cubes, or any other French crusty loaf, preferably a day old.
¼ cup olive oil

5 Spring onions/scallions, very finely chopped
1 tsp Dijon mustard
3 tbs white wine vinegar
½ cup extra virgin olive oil
½ tsp salt and freshly ground black pepper

Heat oven to 180°C/350°F.  Evenly coat the bread cubes in the oil and spread out on a sheet pan.  You can either do this with your hands or use an oil sprayer if you have one for an even distribution.  Toast in the oven for around 15-20 minutes until crisp, turning a couple of times.

Mix together the peppers, cucumbers and tomatoes.  Then stack the basil leaves on top of one another, roll them up like a cigar and slice into thin ribbons (chiffonade).  Add the shredded basil to the vegetables, enough dressing to moisten and toss everything together together.

Great for a summer lunch and perfect for a lunchbox.