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These recipes that I developed are the ideal solution to any culinary need. They're fresh, inventive, and exciting. Check out my delicious recipes below and get cooking!

Quick & Easy Stir Fry



  1. The first thing to remember about a stir fry is that all the ingredients need to be prepped and ready to go, so nothing burns; it’s all about timing! 

  2. Cut the bell pepper into strips and finely chop the coriander, chilli, and spring onions. Make sure the garlic and ginger are finely minced. 

  3. Prep the chicken or prawns (or vegan/veggie alternatives) by seasoning them in salt and pepper and drizzling some soy sauce on top. 

  4. Heat some olive oil in a pan and add the chicken or prawns. Add the ginger, garlic, chilli, beansprouts, and bell pepper when they are about halfway cooked. 

  5. Boil the noodles in hot, salted water until they have softened. 

  6. Add the spinach, soy sauce and sesame oil to the frying pan and cook until the spinach has wilted. Add the noodles, spring onions and coriander and lime juice and cook for a couple more minutes. 

  7. Serve with sesame seeds sprinkled on top! 


  • 4 Spring onions, chopped 

  • 1 red bell pepper 

  • 1/2 bean sprouts 

  • 1 knob of ginger, grated 

  • 1 cup spinach 

  • 4 garlic cloves, minced 

  • 1/2 cup coriander 

  • 1 lime 

  • 4 tbsp soy sauce 

  • 1 tbsp sesame oil 

  • Chicken / prawns /steak/ veggie/ vegan alternatives 

  • 1 chilli 

  • Rice or egg noodles 

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 Charlie's Chicken Curry


  1. Preheat oven to 180*C. Prepare the chicken, look on the packet of the chicken to see how long it needs as says a time usually 1 hour and 30 mins. Cut roughly two onions into quarters and put at least one in the chicken and the rest around the baking tray. Cut a lemon into halves and stuff on inside the chicken. Then under the chicken skin between the breasts, put some crushed garlic and butter. 

  2. Season chicken thoroughly with salt, pepper and 2 tsp of paprika. Put a whole clove of garlic around the chicken and gently crush them to get the flavour going. Place olive oil and lots of butter around and on the chicken (don’t be afraid to use a lot of butter). Put in oven and set a timer, checking roughly every 30 mins and basing it in its fat. Once the chicken is cooked, tear it off the bone and put it aside. Keep the fats as these will be added to the curry later on. 

  3. In a frying pan, heat some oil and add the cumin seeds and cardamom pods. Chop the onion and pepper and add to the pan. Add the chicken to the pan with the madras paste and mix well. Add the chicken fat and juice, stock cube, red wine, chopped tomatoes, half cup of coriander (saving half to sprinkle on top) and chilli, and bring to a simmer. Once boiling, turn down and leave on a low heat for 30 mins. 

  4. Before serving, add 1 tablespoon of crème fresh. For the roti bread, mix seasoned flour and water until a dough is formed, roll out into thin flatbreads. Heat a hot pan with a splash of oil, wait for the oil to get super-hot, add the roti bread, and cook for roughly 2 mins on each side or until evenly golden. Sprinkle fresh coriander on top of the curry and serve with rice! 


  • Whole chicken 

  • 4 onions 

  • 1 cup coriander 

  • 2 tbsp madras curry paste 

  • 1 chilli 

  • 1 tbsp creme fresh 

  • 1 chicken stock cube 

  • 1/2 cup red wine 

  • 1 tbsp cumin seeds 

  • 1 tsp cardamon pods 

  • 1 tsp turmeric 

  • 1 tin chopped tomatoes 

  • 1 pepper 

  • 3 garlic cloves, minced 

  • Plain four 

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My twist on Rigatoni with Vodka Sauce 


  1. Boil the Rigatoni in salted water, following packet instructions for time. Remember to save a cup of the pasta water before draining. 

  2. Cut the bacon or pancetta into small pieces and put in a hot frying pan with 1 tbsp of olive oil. Cook into crispy, then remove from the pan. Finely dice the garlic and chilli, onion and add to the frying pan.

  3. Add the sausage meat and mix. When the mixture is becoming golden, add the bacon or pancetta back into the pan. Add the chilli flakes and tomato paste and mix for 2 minutes.

  4. Add in the Vodka and let reduce until the alcohol has boiled off (about 3/4 mins). Stir in the double cream and add the fresh parsley. Season generously with salt and pepper. Add in the pasta water and let thicken up for two minutes. Sprinkle more parsley and chilli flakes on top and enjoy! 

PS: I have a video of this on my video page!



  • 1 onion, diced 

  • 5 garlic cloves, crushed 

  • 1 chili 

  • 1 tsp chili flakes 

  • 4 shots of vodka 

  • Rigatoni 

  • 3 sausages (removed from skin) 

  • 5 rations of smoked bacon or pancetta, chopped 

  • 1/2 cup tomato paste 

  • 1/2 cup fresh parsley 

  • 3/4 cup double cream

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Chimichurri Sauce

Chimichurri is a sauce that really does elevate any meat dish! Its fresh, vibrant and packs a punch! I just love it on steak or in tacos but it really does go with anything!

Have you ever wanted to pimp your meals to the next level but are not sure how to? Well, I am here to help with my home-made chimichurri sauce. This sauce truly does elevate meals, it's fresh, vibrant and packs a punch! If you want to show off to your friends and family but don't want to spend ages doing so, you've come to the right place. I remember first having chimichurri with my steak in Mexico and having to ask the chef how to make this fresh, zingy sauce, which he kindly agreed to, despite him being slightly annoyed the sauce was the star of the show and not the steak. This sauce goes amazing in tacos, with tortilla chips, with meat - you name it, I'm sure it would work beautifully.




It is so simple and easy to make; all you have to do is mix the ingredients below until it forms a sauce-like consistency.


  • 3/4 cup coriander, finely chopped 

  • 1/4 cup parsley, finely chopped 

  • Four cloves garlic, minced 

  • 1 chilli, chopped finely 

  • Half an onion, diced 

  • 2 tbsp red wine vinegar 

  • Juice of 1 lime 

  • Salt and Pepper 

  • 4 tbsp olive oil 

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Chimichurri steak and Hassle-back Potatoes


  1. Preheat an oven to 220*C. Cut parallel slits in the potatoes, finishing just before you cut through, leaving the bottom unbroken. You can rest the potatoes between two wooden spoons using that as a guide to stop slicing (as you stop slicing when you hit the edge of the spoon) 

  2. Add the potatoes to a baking tray in the oven with the butter, olive oil and crushed garlic cloves, checking on them until they are golden brown on all sides roughly, 40 mins. 

  3. Chimichurri – finely chop the coriander, parsley, 4 garlic cloves, chilli, onion, add red wine vinegar, lime juice, and olive oil, and season generously! 

  4. Put a frying pan on high heat. Rub the steak with oil and season generously with salt and pepper. When the pan begins to smoke, add the steaks. For medium-rare, cook for 2-3 minutes on one side, until very well caramelised, then turn and add the butter and garlic. Cook for another 2 minutes basting the top of the steak with the butter. (timings may vary depending on steak thickness, so beware) 

  5. Remove the steaks from the pan and cover them with foil and let them rest for 5 minutes. Serve the steaks with the potatoes and plenty of chimichurri! 



  • 500g waxy potatoes (maris piper) 

  • Olive oil 

  • 1 bulb of garlic 

  • 2 Ribeye steaks 

  • butter 

  • 3/4 cup coriander 

  • 1/2 cup parsley 

  • 1 chili 

  • half an onion 

  • 2 tbsp of red wine vinegar 

  • juice of 1 lime

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Harissa Prawns



  1. In a blender or food processor, add the onion, paprika, harissa paste, garlic cloves, butter, chilli, tinned tomatoes, lemon juice, cumin seeds, turmeric, white wine, and mix until a smooth sauce/paste has formed. Then season generously with salt and pepper. 

  2. In a large frying pan, heat olive oil and add the prawns. Once the prawns have gained colour on each side, add the sauce, and cook on a low heat for roughly 10 minutes until the sauce has heated and prawns are cooked. 

  3. Sprinkle with some fresh coriander and serve with sliced French bread. 



  • Prawns (as many as you like!)

  • 4 tbsp harissa paste 

  • 5 garlic cloves 

  • 2 knobs of butter 

  • 1 chilli 

  • 1/2 cup coriander 

  • tin of tomatoes 

  • juice of 1 lemon 

  • 1 tsp cumin seeds 

  • 1 tsp turmeric 

  • 1/2 cup white wine 

  • 1/2 onion 

  • 1 tsp paprika

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