I’ve had this idea sitting in my head for a while: tofu that actually hits in terms of flavour and texture, instead of just being “fine but a bit boring”. Recently I saw someone on social media slicing tofu with a vegetable peeler into super thin strips, and that really stuck with me. It suddenly clicked — why not push that even further and turn it into something that feels a bit like kebab meat?

When I hab a few leopards - that’s how we call very ripe, and already spotted bananas - I felt like using them for some sort of a dessert or cake. But I didn’t feel like baking a banana bread when my glance came across my newly bought silicone donut baking tray. So the idea of baking banana donuts was born.

Sometimes the best recipes happen completely by accident! I actually wanted to make a light, refreshing summer salad with bulgur, only to realize my pantry was completely out of it. Undeterred, I spotted a pouch of Ebly (durum wheat) sitting on the shelf and decided to give it a go instead. I raided the fridge for fresh vegetables—a nice crisp zucchini, a sweet pointed red pepper, spring onions, and a jar of black olives—and tossed everything together.

A few days ago, I felt like having a pasta dish, but I didn’t want anything too heavy as the weather was quite hot.So I thought about preparing something with fish, and ideas quickly fell into place: rich salmon, the zest of lemon, and a subtle kick of chili. This elegant, satisfying, and refreshingly simple Linguine with Salmon, Lemon, and Chili was the wonderful result, and I’m absolutely thrilled to share it with you!