Lunch at Shampan at the Spinning Wheel

Set amongst rolling hills of the beautiful Kentish countryside is the plush Indian restaurant Shampan at the Spinning Wheel. I was invited to review their new Indian A la Carte menu which boasts of interesting combinations created using locally sourced where ever possible.

Shampan is located about a  half hour drive away from Bromley South overground station. One gets the relaxing feeling of getting away from the fast-paced rush that one feels while travelling around London. When you first walk into Shampan at the Spinning Wheel the fireplace instantly put you at ease while the sleek modern leather couches create an atmosphere of luxury and comfort. Perfect for pre-lunch or pre-dinner drinks the lounge reflects the owner Sufian vision to recreate the oomph factor you would experience while say walking into a modern 5 star in Mumbai. Highly regarded for its cuisine, it’s carefully crafted menu created by Chef Sadek Miah Shampan at the Spinning Wheel, has won many awards and accolades namely the British Curry awards in 2012 and Newcomer of the Year in 2013. They also have been awarded a certificate of excellence for 2015 by TripAdvisor.

Posh interiors at the Shampan

                                                                                        Posh interiors at the Shampan

It was a warm summer’s day and I choose to cool down with a Virgin Mojito and followed it up with a refreshing ‘Apple Julep’. A large basket of fried poppadums sprinkled with a tangy dry masala powder which had the right hint of green mango was so moreish it was almost impossible to stop at one. A host of chutneys and dips accompanied the poppadums that were constantly replenished by the very smart staff. Since we had a very long wait before lunch as some guests lost their way, I had another mocktail this time it was an Almost Amaretto sour but it was far too sweet for my taste.

Refreshing Mocktails at Shampan

                                                               Refreshing Mocktails at Shampan

After a tour of the beautiful premises we were seated and served some delicious starters. I choose the banana wrapped tilapia with coconut and coriander – a fine balance of delicate flavours in perfectly cooked fish. I have tried similar dishes at many Indian fine dining restaurants and ever so often it is not exactly what I look for – either the green chutney is not as pungent as it should be or the fish is not as perfectly cooked – somehow it’s always the seemingly simple dishes that are the most difficult to produce to near perfection. For seafood fans this dish is one you must most definitely try!


Banana wrapped tilapia

                                                  Banana wrapped tilapia

A look at some of the other appetisers on our table :

Tempting array of appetisers at Shampan

Tempting array of appetisers at Shampan

I am quite sure I could have had another portion of the tilapia had it not been for the massive portion size of my main – grilled duck breast with goan curry sauce and cumin mashed potatoes. The duck was cooked well and the mashed potatoes were lovely with the grilled potatoes. The sauce was not what I had hoped for though, ideally a Goan sauce should have been spicier and richer but the tomato over powered the other ingredients. I loved the  panner and tadka dal though, which I mopped up with buttery aromatic tandoori naans (with another helping of the yum poppadums!) .

All this while I was eyeing the delicious curry and rice mains the other guests were tucking into – particularly the Punjabi red spiced chicken breast with sauteed vegetables and pilau rice. I also loved the sound of venison smoked and cooked in Jodhpuri spices with crips okra – ummm what a fabulous combination. Another delicious traditional main was the Kerala spiced king prawn with a thick coconut sauce served with a flavoured coconut rice – ultimate comfort food! The grilled mullet was main looked great and I tasted a little but again the tomato like broth surrounding it was not a hit.

Grilled duck breast with goan curry

                                                                          Grilled duck breast with Goan curry

It was a particularly warm summer afternoon and we were served some fresh fruit smoothie’s – again very generous size serves and quite delicious too.

Fresh Mango and Strawberry Smoothies

                                            Fresh Mango and Strawberry Smoothies

A look at what the other guests enjoyed for their mains.

Tempting array of mains at Shampan

                                                                          Mouthwatering array of mains at Shampan

This is probably one of the most generous portion sizes of mains I have ever been served. Naturally that left no place for dessert which was an Indian dessert – samosa filled with gajar halwa with a dollop of delicious ice cream. I did not sample the samosa but did have some of the ice cream. The presentation of all the dishes especially the dessert was lovely and the service throughout was very courteous.

Desert selection at Shampan

                                                                                            Desert selection at Shampan

First opened in 2011, this destination restaurant has much more to offer than just great tasting Indian food and swanky interiors. It is the perfect venue for dreamy weddings and has a separate function room too called the Saffron Room with a lounge area called ‘The Mumbai Quarters’ – aptly so because when I first walked into to lounge area it reminded of some of Mumbai’s best loved posh five-star restaurants. The location offers ample parking space again ideal for business lunches or a family get together. The soon to be done up bridal suite promises to be just as lush as the rest of the venue. To book the venue for events or reserve a table you will find all the contact details on their website here.

Shampan at the Spinning Wheel

                                                                                                           Shampan at the Spinning Wheel

*With thanks to Humayun Hussain and Shampan for an invite. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.


Pasta Please – Round Up July 2015

And yet another calendar month this year has flown past at lightening speed. The weather was brilliant over the weekend but it is acting up again… but don’t let the grey skies bring you down for I have a round up here of some really creative entries for the Pasta Please blog linky hosted by me last month for Jacqueline of Tinned Toms.

First up is a slimming world recipe for Spring Vegetable Orzo from a blog called Penelope’s Pantry. An easy to make recipe that Penelope has customised to make it dairy free, it is loaded with veggies. Great for using up any veggies lying around so a god way to prevent food wastage. What’s more is that it tastes good at room temperature too, Penelope recommends adding chopped tomatoes if you want to have this healthy and filling dish cold.

Up next is a moreish Pea and Mint Gnoochi Bake from Allotment2Kitchen – blog from a Welsh Vegetarian who has loads of vegan and vegetarian recipes. And girl when you say you have a small freezer I totally hear you! Me with my mini fridge freezer in a small but very cute flat – my little matchbox world – I too ALWAYS have frozen peas – ready for emergency meals. And kudos to her for not giving into cravings for chips but coming home and making this baked pasta dish with a crispy,golden cheese topping.

Orzo seems to be the popular choice this summer as the next recipe is a Sicilian Orzo with Cauliflower and Saffron by Kate of The Veg Space. The very mention of such a rich combination of ingredients and saffron roasted cauliflower has me hooked. She describes her dish as cross between a pasta and risotto – am sure that got your attention. Go Drool!

Shrimp pasta with spinach sauce topped with crispy Brussels sprouts from the blog Law students cook book is a perfect example of how a  great dish can be created with some imagination and ingredients that you have at hand. I especially like the way the brussels sprouts have been flash fried to a garnish, I love the sprouts and can eat them plain or in absolutely any form – well almost.

Pasta Please July 2015 round up - creative recipes

Pasta Please July 2015 round up – creative recipes

Top L -R – ClockwiseSpring Vegetable Orzo , Sicilian Orzo with Cauliflower and SaffronPea and Mint Gnoochi Bake and Shrimp pasta with spinach sauce topped with crispy Brussels sprouts

Easy Cheesy Pasta by Anitha of Veggiesome blog is a quick and easy pasta dish to rustle up when you need something delicious in a jiffy. Whole wheat pasta and cheese come together in lovely combination of flavours.

A bowl full of deliciousness is the first thing that I thought of when I saw this Slivered veggie and soba salad with maple tofu. A superb combination of Asian flavours this is a healthy and wholesome meal with no compromise on flavour. I especially love the whole avocado in there! I see myself making this for a weekend lunch soon.

Another fabulous money saver meal is the Pasta with tomato and bacon sauce from Jane at Onions and Paper blog. I simply adore thrifty recipes that combine leftovers, vegetables leaning towards being chucked out, store cupboard cans lurking at the back of a drawer and other odd things which can spare you the guilt of ordering a takeaway when faced with an empty fridge staring back at you when you know tummies are rumbling.

Hot smoked salmon, fennel and pea pasta by Linzi of Lancashire Foods is a another quick to put together dish. The hot smoked salmon is something hubster and me love too.I love the sound of adding fresh garden fennel fronds which I imagine will add a fragrant touch to this comfort food.

Pasta Please July 2015 round up - inspiring recipes

Pasta Please July 2015 round up – inspiring recipes

Top L -R – Clockwise:  Slivered veggie and soba salad with maple tofuEasy Cheesy PastaPasta with tomato and bacon sauce and Hot smoked salmon, fennel and pea pasta.

Thanks to all the bloggers who linked up their creations to Pasta Please for July 2015 and I hope you enjoy browsing through them as much as I did. And last but not the least thanks once again to Jacqueline who blogs at Tinned Tomatoes for letting me guest host the food blog linky challenge.






Pasta Please – July 2015

After almost a year am happy to be hosting the Pasta Please  food blog challenge once again. For those of  you who don’t already this is a fun food blog challenge where you simply make your favourite pasta dishes, post them on your blog and then add them to the linky below. This challenge has been created by Jacqueline who blogs at Tinned Tomatoes and is an accomplished vegetarian blogger and recipe developer. She has many delicious and fabulous recipes made from scratch.

So what will you be cooking up? Am very excited to see the recipes that are linked up. Vegetarian, meat, fish, green , gluten -free or the latest fad courgette pasta noodles! – Bring it all on.  There is no theme and I am a meat eater so all types of pasta recipes can be linked in.

If you would like to browse some of delicious recipes that bloggers linked up last time I hosted, have a look at my round up post here.

I have just ordered yet another kitchen gizmo much to the dismay of my hubster who worries I now need a new kitchen on stat! I am hoping I can make some cool courgette pasta or my new favourite – sweet potato noodles or ‘snoodles’ as the jargon goes.

But here is one of my all time favourites that I make often at home , my Spicy Chorizo Pasta with loads of veggie goodness

Spicy Chorizo Pasta with loads of veggie goodnes

Spicy Chorizo Pasta with loads of veggie goodnes

All we ask is that you have a read through the following rules :

  1. Post your pasta dish on your blog and add it to the linky at the bottom of the current challenge.
  2. Link to my blog and Tinned Tomatoes
  3. Use the Pasta Please logo in your post
  4. If you use twitter, tweet  me your post at @travelsfortaste  and Jacqueline at @tinnedtoms with  #PastaPlease and we will re-tweet it.
  5. Only one entry per blog.
  6. Recipes must be added to the linky by the 28th of each month.

pasta please



Add you linky below:


Exploring SOHO on a gastronomic adventure with Scratch London

SOHO – London’s famously infamous district where sex shops sit comfortably nestled between artisan bakeries, will always hold a sense of intrigue to everyone who visits. No matter how many times you go to SOHO each time the place will reveal a new facet of it’s colourful personality. I truly believe that there is no better way to discover any place than on foot. And a walking tour that involves eating at 10 very different foodie joints is what you will experience on a SOHO walking tour with Michelle of Scratch London tours.

SOHO Square

SOHO Square

A chef and ex-restauranter who has worked in some establishments in SOHO it is fair to say that as regards the food scene in SOHO Michelle is an insider. She also hosts Marylebone’s Scratch SupperClub.

On a bright and crisp Saturday morning a few weeks back Michelle met a small group of people including me at SOHO square from where the tour normally starts. After a background into the history of the surrounding area Michelle indulged us with a quick little treat of mini croissants with fruity and chocolaty fillings. Procured from a local artisan bakery. It is fascinating to hear how an area once populated by aristocracy is now home to swanky bars, sex shops and Michelin starred restaurants. Immigrants from various European countries who migrated here like the Huegenots had a profund impact in the development of the area in the pre WWI era.

SOHO, London

SOHO, London

First stop was Princi – an Italian casual dining restaurant – brainchild of entrepreneur Alan You – who founded Wagamama , Hakkasan and Yauatacha.

Princi SOHO

Looking at the large amount of variety on counters behind glass panes got us all salivating and craving to dig our teeth into some food.

With our appetite whetted we walked through the by-lanes of SOHO sampling various types of world cuisines taking in the sights, sounds and more nuggets about the history of SOHO from Michelle. Michelle has lived in London long enough to give you a real insight into this dynamic neighborhood. While we spotted Grade II listed buildings, mock-Tudor style architecture and half timbered buildings oozing old world charm we also took in the unmissable sign boards for massage parlours and posters advertising ‘models’ .

SOHO, London

SOHO, London

Of all the different tastes that we experienced the most indulgent was fresh Oysters. Randall & Aubin – a quaint French restaurant complete with Victorian fittings and a humongous millor ball is a SOHO institution. As a special birthday treat for one of the guests on the tour that day Michelle had managed to get us some Champagne too.

Oysters at Randall & Aubin, SOHO, London

Oysters at Randall & Aubin, SOHO, London

Next we moved onto another fabulous seafood grill and oyster bar where we were introduced to ordering food using an ipad and very tuna ceviche. My past experience of indulging in ceviche at Uni in Victoria has made me a great fan and I genuinely adore the taste of Tuna which in my humble opinion tastes great raw as a ceviche and medium rare in a steak.

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When we set out on the tour little had I expected that in half a day we would be taking our taste buds on a world tour while discovering some hidden gems in an area buzzing with energy.

Walking Tour with Scratch London in SOHO

Walking Tour with Scratch London in SOHO

Of course all gastronomic adventures should end on a sweet note and Michelle does not disappoint. Not only did we sample hand crafted artisan chocolates from London’s leading chocolatier we also got a cool discount on our purchases. I managed to find some black truffle chocolates from Mast Brothers which had made their long journey from NY just a few hours ago.

Walking Tour with Scratch London in SOHO

Walking Tour with Scratch London in SOHO

As the danger of the modern property market and campaigns to ‘clean up’ SOHO are rapidly changing the look and feel of neighbourhood from grunge, quirky and a hub of adult entertainment, it is important to experience SOHO and all its varied foodie offerings in it’s original and natural setting. To do so with a knowledgeable guide like Michelle as part of a small group where you do not loose yourself and can actually make sensible conversation is a great pleasure.

Randall & Aubin, SOHO, London

Randall & Aubin, SOHO, London

For £61.50 per head a Scratch London tour will  include all ten food and drink destination on the route.

*With  thanks to Michelle  for inviting me on a gastronomic adventure through SOHO. No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own.

In My Veg Box – Courgettes – March 2015 Round Up

As you may remember I was hosting the recipe linky challenge called In My Veg Box an event run by Vegetarian food blogger Nayna Kanabar of Citrus Spice UK– with the theme Courgettes for March 2015 and here’s a quick round up of all the fabulous entries I received :

Spinach Zucchini soup – if a bowl of green goodness is what you’r after then this is the recipe for you, just add in more creamy to make it more delicious is the tip from Mayuri who blogs at Mayuri’s Jikoni.

zucchini soup

Zucchini Carrot Salad – another delicious creation from Mayuri – a quick and delicious salad that you can make in a jiffy with very few ingredients.

zucchini carrot salad

Beetroot top and Courgette tartlets with lovely photos from Kelly’s brilliant blog called Kelly’s food to glow, I love her idea of using beet tops why throw away those bright and beautiful stems.


Moosewood Summer Vegetable Curry – a sunny and bright curry from the blog Taste Space, I love the name of this curry and just one look at the bowl makes me very, very hungry!


Chardonnay and Samphire brings us a zesty recipe for Courgette Fritters, perfect for when you want a snack with a hot cuppa.


Another creation from Mayuri this time it’s stuffed Zucchini boats , I quite like the sound of that as I love roasting and stuffing marrows and courgettes with interesting fillings.

zucchini  5

Last but not the least I have some guilt free snacking home-made courgette ‘chips’ or crisps – easy to make and gone in a flash ummm

Baked courgette chips

Baked courgette chips


Thanks Nayna for letting me host this fun challenge!

In my Veg Box: Courgettes – Recipe Linky Challenge

After a whole year am guest hosting In My Veg Box again, an event run by Vegetarian food blogger Nayna Kanabar of Citrus Spice UK. In March last year,  the vegetable of choice for In My Veg Box was Cauliflower and you can view the recipes in my round up post here.

I have a long standing love affair with courgettes. Why? I think it goes back to childhood habits of eating loads of fresh cliced cucumber and in dahi raita with biryani very often. But now I am obsessed with getting just the right amount of Courgette curls for a Courgette ‘pasta’ OR  even getting to bake a cake with Courgettes.

I have recently taken it upon myself to go on a weigh loss journey and in the process eat healthier, eliminate food waste and of course educate myself about the health benefits of various foods. Courgettes are very low in calories and fat, and have a high water content. 100 grams of Courgettes contain approximately only 15 calories!

Besides this the biggest health benefit is that Courgettes have anti-cancer properties and are known to inhibit cell mutations and therefore help in preventing colon and lung cancer. Not only that they contain a whole host of beneficial and necessary Vitamins – Vitamins B1, B2, B6, Vitamin K and Vitamin A.  It is also a good source of folic acid, potassium, fiber, manganese, phosphorous, magnesium and copper.

They are also known to help prevent a whole host of diseases like:

  • Stroke
  • Heart Attacks
  • Scurvy
  • Multiple Sclerosois

Now with so many health benefits this delicious vegetable must form a very important part of your diet, don’t you think?

Besides I think those who are lucky enough to grow their own vegetables can enjoy amazing dishes like stuffed Courgette flowers and make the most of this summer squash . At it’s peak in July, the Courgette which is part of   Curcarbita is actually a fruit and is commonly mistaken as a vegetable. Popularly known as Zucchini in America, the beautiful golden yellow Zucchini makes for beautiful salads and is a gorgeous addition to many recipes.

Rules to Participate:

  1. Please prepare any vegetarian recipes using Courgettes and link your dish to the linky code below. You will need  to enter the name of your dish, as well as the url of your blog.
  2. Current theme is COURGETTES.
  3. You must link your blog post to both this blog post on Sliceoffme and to Citrus Spice UK, this is mandatory.
  4. Use of the logo is not mandatory but it helps to spread the word if you can use it.
  5. Multiple entries are allowed.
  6. Archived entries are also allowed, only if they are re-posted and updated with this event link, as well as the Citrus Spice UK link.
  7. Recipes must be added to the linky by 31st March 2015.

In the event of any problems with using the linky code, please email me your entry to fruitsnveg@yahoo.comPlease include your name, recipe name, url and an image no larger than 300 pixels. 

An InLinkz Link-up

Thank you! Can’t wait to see variety of recipes that I am sure are possible with the humble cauliflower! Get Cooking Bloggers!

In my veg box  courgettes event logo


References: Courgette Recipes,U.K

*Disclaimer : I am not a trained health professional and what I have written about is from what i have read, please ensure that you consult a certified health professional and/ or consult your Doctor for advice relating to any serious illness, ailments, queries etc.

Help Action Against Hunger end world hunger and Win a trip to Spain, £300 to spend at Ibérica,your recipe on the Ibérica menu!

We all experimenting with various types of cuisine when we plan to go for an evening out and I love  catching up with friends over Tapas as I think may of you do too. I also love making Tapas at home for fun stay at home movie evenings with close friends, it’s a great way to enjoy food and cocktails.


That’s why I am excited with the Tapas Recipe Competition Tapas challenge hosted by Spanish Ibérica restaurant in association with humanitarian charity Action Against Hunger to raise awareness and funds. It is  a great opportunity for all budding chefs and passionate foodies to work with a charity to end world hunger. Action Against Hunger works to save the lives of malnourished children and provide families with access to safe water and sustainable solutions to hunger. In 2013 they  helped over 9 million people in 45 countries worldwide.


Anyone who is interested has the opportunity to have their  very own  tapas recipe included as a special on Ibérica’s menu between 15th Feb – 15th April at the Marylebone, Farringdon and Canary Wharf. The winner of the recipe competition will also  jet off  to Asturias, Spain, where they will visit Ibérica ’s Executive Head Chef Nacho Manzano’s two Michelin starred Casa Marcial!

Iberica Canary Wharf

All you need to do is submit your own Spanish tapas recipe via Ibérica’s website. All entries must be received by 8th Jan’ 2015. The top five best recipes  which are shortlisted will be announced on 9 Jan’ 2015. The finalists will be invited to attend an exclusive 1 on 1 masterclasses with Ibérica’s Group Head Chef César García, to develop their dishes and ensure that they can be rolled out in a restaurant kitchen. Click here to find the Competition entry page.


Another brilliant opportunity for the 5 finalists is at the Tapas Showdown where they will present their creations to an impressive panel of judges like The London Evening Standard’s Comment Editor and wine critic Andrew Neather , Olive magazine editor Christine Hayes to name a few.

Cheese salad 4 copia copy (Copy)

Consumers and judges will then sample these creations at a drinks reception and raffle to raise funds for Action
Against Hunger. If you are interested to be part of this gala evening and help this honourable cause head over to the Action Against Hunger site and book yourself for only £35 – your chance to be part of a project to help end world hunger.


Sounds like a fun event to me! And the lucky winners get a whole bunch of prizes to with the 1st prize winner jetting off to Asturias and £300 to spend at Ibérica, if that is not enough also an opportunity to record a professional video for Ibérica’s recipe club ! 2nd and 3rd prize winners both get £300 to spend at Ibérica but the 2nd prize winner also gets to treat family and friends to a very special meal cooked by César García in the comfort of their own home – wow !

Brandada 3 copia copy (Copy)

£1 from the proceeds of each winning dish will be donated to Action Against Hunger’s life saving projects.

What are you waiting for foodies? Put on your creative hat on and get cooking!


No monetary compensation was offered for this post. Images courtesy Action against Hunger and Ibérica.

CLOSED – Hotel Chocolat Goody Bag Festive Giveaway and Pomegranate, caramalised Walnut and baby Kale salad with Hotel Chocolat Cocoa Balsamic

The first time I discovered Hotel Chocolat was when my friend, fellow book worm, tea enthusiast and impromptu hogging fest companion ND and me collapsed into a warm cosy corner of the beautiful Hotel Chocolate cafe’/ shop at Borough Market ( why not read about what we did, what we ate and discover the sights and sounds of our visit with my blog posts here?)

It was love at first taste for me and ever since I have adored the fabulously creative chocolates from Hotel Chocolate. But did you know that they also make a whole range of delicious products like spreads, drinking chocolates, pasta, pesto, sauces and even chilli oil all infused with cocoa and chocolate. There is a whole world of both sweet and savoury dishes that can be prepared by adding an extra touch of elegance and decadence with Hotel Chocolate products.

I was sent a bottle of theHotel Chocolate Cocoa Balsamic packaged in a  beautiful  bag for review.

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I made a filling, colourful wintery salad using some fresh ingredients and the result was this gorgeously delicious salad!

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Here is my easy recipe for :

Pomegranate,caramalised Walnut and baby Kale salad with Hotel Chocolat Cocoa Balsamic

Serves : 2


  1. 1 small red onion sliced lengthwise
  2. 5- 6 smoked ham sliced fine
  3. 1/2 a pack of baby kale leaves
  4. 1/2 a pack of baby spinach leaves
  5. 1 small or 1/2 a big avocado
  6. 2 heaped tbsp pomegranate seeds
  7. a small handful of walnuts
  8. 2 tsp heaped Gran Luchito Chilli Honey
  9. Generous sloshes of Hotel Chocolat Cocoa Balsamic
  10. 1 small juicy red tomato sliced into circular discs
  11. Handful of cherry tomatoes
  12. Smoked austrian cheese
  13. 1 boiled egg

Feel free to substitute the smoked ham with shredded chicken or chicken sausages, for a vegetarian version why not add in boiled baby potatoes halved instead of meat.

IMG_9338 (Copy)


  • In a small vessel add enough water to place the egg into to boil.
  • Heat a pan on medium heat, when pan is hot add the chilli jam and throw in the walnuts, stir with a wooden spatula to coat the melting chilli jam on the walnuts. Reduce the flame to a minimum, DO NOT allow the chilli jam to smoke or burn. The caramalised walnuts are done in under a minute. Set aside to cool.

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  • Remove the egg from the boiled water, hold under running water, when the egg shell has cooled, peel it, halve and set aside.
  • Chop the red onion length wise, the tomato into circular discs and the halve the cherry tomatoes.
  • If the baby kale and baby spinach leaves are not washed , add them to a sieve and wash under running tap water.
  • Then put the leaves in a huge salad bowl and add generous sloshes of Hotel Chocolat Cocoa Balsamic.
  • On a huge plate or platter place the seasoned leaves and then place the smoked ham and cheese slices.
  • The place the avocado slices, tomato discs and cherry tomato halves.
  • Scatter the pomegranate seeds and the caramalised walnuts on top.
  • With a wooden spatula , scrape off the remaining caramalised Gran Luchito chilli honey and scatter on the salad.
  • Again drizzle the Hotel Chocolat Cocoa Balsamic on top of the salad and serve immediately.

IMG_9335 (Copy)

The tender roasted cocoa nibs soaked in Italian balsamic vinegar, create a rounded flavour that’s fabulous with avocado, tomatoes, smoked ham and smoked cheese. The caramalised walnuts and fresh pomegranate seeds give this winter salad a great crunch and the chilli honey plays hide and seeks with your taste buds. The baby kale leaves have a mild and plesant taste and the spinach works as the good stuff for blood purification thanks to high iron content.

This salad is fresh , wholesome and healthy as kale is associated with a whole host of health benefits. It contains Vitamin K, Vitamin A, Vitamin C, fiber and carotenoids and 45 — different flavonoids with a variety of antioxidant and anti-inflammatory effects.

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One lucky winner gets a  beautiful Hotel Chocolat gift bag with the following products:

  • Hotel Chocolat Chilli and cocoa oil
  • Hotel Chocolat cocoa pasta
  • Hotel Chocolat cocoa pesto

Hotel Chocolat Chilli and cocoa finishing oil

A special recipe used by Hotel Chocolat chefs in their Boucan restaurant in Saint Lucia – extra-virgin olive oil rounded by rich notes of cocoa nibs and beans, with a kick of red chilli. Shake to wake the chilli flakes, then drizzle and dress lightly over chicken, fish, pasta, pizza and roast vegetables. Try crushing the cocoa for some fabulous bread-dipping.

Hotel Chocolat cocoa pasta

Durum wheat penne with unsweetened cocoa, as made by chefs at our Boucan restaurant in Saint Lucia and recommended by Nigella Lawson. Ideal for adding a thrill to dishes both savoury and sweet. As used by Nigella Lawson in her chocolate pasta with caramel and pecans recipe , and Hotel Chocolat’s very own Chocolate Pasta with Pesto recipe.

Hotel Chocolat cocoa pesto

Outstanding with pasta, risotto, salad, blinis, crusty bread, cold meats or straight from the jar as a dip: rough-chopped basil, crunchy pine nuts, Italian cheese and nutty roast cocoa nibs. A favourite from Hotel Chocolat’s Boucan kitchen in Saint Lucia.

1-Hotel Chocolat Balsamic Vinegar salad RESIZED

How to enter the giveaway:

You too could WIN a GOODY BAG from Hotel Chocolat PACKED with exciting products from the cocoa cuisine range, all you have to do is :

  1. Like my Facebook page and leave your facebook name as part of you comment.
  2. Follow me on twitter – @manjirichitnis
  3. Tweet out the following – GOODY BAG with ,winter salad recipe
  4. Leave a comment below telling me which type of chocolates do you like most and your facebook name used to like my FB page. I will find you on twitter via the hashtag so it’s not required for you to mention your twitter handle in the comments. Do not share your email id in the comments please.

Please have a read through the Terms and Conditions below:

  • Winners will be picked using Random Number Generator.
  • Deadline for entering this contest is 8th January’ 2015 midnight GMT.
  • Entry is open only to residents of the U.K except Scotland and Ireland.
  • All entrants must be 18 years old and above.
  • ONE lucky winner will be chosen using random number generator.
  • The giveaway prize is as mentioned in the post. Neither Hotel Chocolat, nor I am liable for any damage of hamper and / or contents in transit.
  • Please allow a minimum of 25 days for delivery of the prize, which may reach earlier or later. The goody bags will be sent directly  by Hotel Chocolat.
  • The prize is as stated: no cash alternatives are available.
  • I retain the right to DISQUALIFY any entrant who do not complete all the 3 steps mentioned above.
  • The winner will be notified on 9th January’ 2015  on Twitter by me and here on my blog post. I shall tag the winner on Twitter via their twitter id. If you are declared as the winner you agree to allow me and Hotel Chocolat to contact you via email id  to arrange for the goody bag to be sent out to you.
  • If the winner failS to respond by 15th January’ 2015  then another winner will be chosen via Random Number Generator .

CONGRATULATIONS to the LUCKY winner of this fabulous GIVEAWAY of a GOODY BAG from Hotel Chocolat PACKED with exciting products from the cocoa cuisine range !!!

AND The lucky winner is: *DRUMROLLS* …….

Mark Johnson – Twitter id 

Please get in touch with me at

THANK YOU to everyone who participated and keep following my posts for more exciting competitions!

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*With thanks to Hotel Chocolat and the  PR team for arranging the fabulous gifts and beautiful Hotel Chocolat goody bag  and sending me  a sample of Hotel Chocolate Cocoa Balsamic for review . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own. References Wiki & Herald Tribune.

While you are here why not have a look at the other giveaways on my blog and increase your chances of winnings cool freebies!?!

  • Win one of TWO Goody Bags from KNORR packed with 2x of EACH Knorr flavour pots and stock cubes to participate click here.
  • CLOSED Win a box of Chef Inspirations Saveurs Du Monde Box of 16 chocolates from Godiva, to participate click hereCLOSED
  • CLOSED WIN 5 delicious sauces from the WORLDFOODS Asian Fusion Flavour Sauces, to participate click here CLOSED

Knorr three peppercorn Baked fish and Knorr GIVEAWAY

After the masterclass with Master Chef Marco Pierre White, where he cooked us steak in Knorr Beef stock cube and served it with a creamy three peppercorn sauce – I was hooked onto the taste of the Knorr three peppercorn flavour pot. This mix of 3 peppercorns will add a depth of flavour to your dishes. Whether used in a straightforward steak sauce, or a luxury pork stroganoff, this little pot will instantly add a touch of indulgence to your meal.

Unilever has agreed to Giveaway TWO lucky winners a chance to WIN one of TWO goody bags PACKED to the brim with Knorr flavour pots and stock cubes .These stock pots have been created by Chef Cameron Healy who is part of a dedicated professional chefs based at Knorr, who work together to develop KNorr’s culinary creations , with good food, convenience and innovation as the main thought process behind these products.

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As you know by know I love seafood and I simply cannot resist buying fresh fish. Last week on my way home from work I saw fresh herring at supermarket and just had to bring home some for dinner. I wanted a very light quick and easy fish dish which I could have with a heavy creamy soup so I rustled up this easy baked fish. Since we were already going to consume a creamy soup I wanted to avoid using single cream to make any gravy sauce.

This baked fish recipe is a super quick and easy meal idea with very few ingredients and makes for a delicious meal. Served with a fresh leafy baby kale and cherry tomato salad it makes a refreshingly light choice. No oil is used in this dish and though the butter is 2 tbsp it is the only thing that you will add other than the flavour pot. Besides Herring are very high in the long-chain Omega-3 fatty acids EPA and DHA, they are also a source of vitamin D.

A low – calorie meal for two ready in under 25 minutes – can it get any better? Think not!

I have used the Knorr three peppercorn flavour pot that was in my goody bag which all loggers received at the end of a day packed with masterclasses spent at the Unilever headquarter in the U.K at Leatherhead.

If you love cooking with the flavour of fresh herbs and spices, but prefer the convenience of dried , Knorr flavour pots allow you to create delicious meals infused with aromatic and fresh flavours in no time at all AND with the very same convenience that dried products offer.

Knorr three peppercorn Baked fish recipe

Serves : 2


  • 2 whole herrings fresh – with the head and tail removed.
  • Smoked sea salt
  • 1 and half Knorr three peppercorn flavour pots
  • 1 large red onion finely chopped
  • 2 heaped tbsp butter
  • 1 bay leaf
  • 3- 4 cloves of garlic finely chopped


  • Pre-Heat the oven to 180 °C. Keep the butter out so that it is not straight from the fridge
  • Wash the herring fish under running tap water. I asked the fishmonger to slit it through the middle and clean it from inside for me after removing the head and the tail.
  • Place the fish on a baking parchment in a baking tray and sprinkle liberally with Maldon smoked sea salt.

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  • Wrap the parchment to make a neat parcel.

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  • Bake the fish in the oven for 20 minutes at 180 °C.
  • Meanwhile heat a heavy based pan on a medium heat.
  • When the pan is at add 2 heaped tbsp of butter.
  • Add in the bay leaf and then finely chopped onion and finely chopped garlic with skins. Then add in the Knorr three peppercorn flavour pots and cook until the onion has gone soft.

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  • Once the fish has been baked , remove from the oven and allow for the steam to escape.

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  • When you can hold the fish in your hand without scalding remove the skin which should come of pretty easily and remove the bone , it comes straight off which is great, one clean sweep. Don’t worry if the fish falls apart , it will still taste amazing!
  • Plate each fish onto 2 plates.

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  • Place the onion onto the fish and serve with baby kale and chopped cherry tomatoes. If you wish sprinkle some sea salt on the salad leaves.

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WIN one of TWO goody bags PACKED to the brim with Knorr flavour pots and stock cubes

Each GOODY BAG from KNORR contains :

  • 2 x Mexican Flavour Pot
  • 2x Garden Herbs Flavour Pot
  • 2 x Paprika Flavour Pot
  • 2x Ginger and Lemongrass Flavour Pot
  • 2x Curry Flavour Pot
  • 2x Garlic Flavour Pot
  • 2x Mixed Chillies Flavour Pot
  • 2x Fish Stock Cube
  • 2x Pork Stock Cube
  • 2x Ham Stock Cube
  • 2 x Chicken Stock Pot
  • 2 x Beef Stock Pot
  • 2 x Veg Stock Pot

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How to enter the giveaway:

You too could WIN ONE of TWO of these GOODY BAGS from KNORR PACKED with exciting products from the flavour pots and stock sauces range, all you have to do is :

  1. Follow me on twitter – @manjirichitnis
  2. Like my Facebook page and leave your facebook name as part of you comment.
  3. Follow me on Instagram
  4. Tweet out the following –  with 1 of 2 GOODY BAGS with Flavour Pots & Stock Cubes,Baked fish recipe
  5. Leave a comment below telling me which is your favourite herb, your facebook name used to like my FB page, your instagram handle. I will find you on twitter via the hashtag so it’s not required for you to mention your twitter handle in the comments. Do not share your email id in the comments please.

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Please have a read through the Terms and Conditions below:

  • Winners will be picked using Random Number.
  • Deadline for entering this contest is 15th January’ 2015 midnight GMT.
  • Entry is open only to residents of the U.K except Scotland and Ireland.
  • All entrants must be 18 years old and above.
  • Two lucky winners will be chosen using random number generator.
  • The giveaway prize is as mentioned in the post. Neither Knorr or I am liable for any damage of hamper and / or contents in transit.
  • Please allow a minimum of 15 days for delivery of the prize, which may reach earlier or later. The goody bags will be sent directly  by Knorr.
  • The prize is as stated: no cash alternatives are available.
  • I retain the right to DISQUALIFY any entrant who do not complete all the 3 steps mentioned above.
  • The winner will be notified on 16th January’ 2015  on Twitter by me and here on my blog post. I shall tag the 2 winners on Twitter via their twitter id’s . If you are declared as the winner you agree to allow me and Knorr to contact you via email id  to arrange for the goody bag to be sent out to you.
  • If the TWO winners fail to respond by 18th January’ 2015   then other winners will be chosen.

*With thanks to Unilever and the Knorr PR team for arranging the fabulous gifts for the two goody bags . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own. References Wiki.

While you are here why not have a look at the other giveaways on my blog and increase your chances of winnings cool freebies!?!

  • Win one beautiful Hotel Chocolat gift bag with fabulous cocoa cuisine products, to participate click here.
  • CLOSED Win a box of Chef Inspirations Saveurs Du Monde Box of 16 chocolates from Godiva, to participate click hereCLOSED.
  • CLOSED Win 5 delicious sauces from the WORLDFOODS Asian Fusion Flavour Sauces, to participate click here – CLOSED.

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Growing up aai (Mum in Marathi) was always quite good at salvaging leftovers and saving the not so attractive beans lying in a corner of the refrigerator tray and making some exotic recipe of her. This habit of not chucking things in the bin or mindlessly stocking up the fridge have stayed with me and thankfully so.

Some of the statistics I read about food wastage made me shed tears … Can you guess how many tonnes of food end up in landfill every year in the U.K?

A staggering 18 million tonnes! If this is not a criminal waste of food then I don’t know what is . ”Food Poverty” is a very real issue and there are a number of charitable organisations that promote the cause of stopping food wastage. One such campaign known as Love Food Hate Waste inspired Kate over at Turquoise Lemons to start  No Waste Food Challenge in a bid to encourage others to do the same.

This challenge is now hosted by the lovely Elizabeth of Elizabeths Kitchen Diary  and will be guest hosted by me this month.

It is a simple linky and there are some basic rules to keep in mind while participating:

1. Please link up your url using the linky at the bottom of this post.
2. Feel free to republish old posts just make sure you add a link to the current challenge and add the challenge badge (the blue badge at the top of this post).
3. Make sure you link up before the end of the month (that’s 11.55pm GMT, 30th November 2014)!
4. Posts will be added to the No Waste Food Challenge Pinterest Board to help spread the food waste prevention love!
5. Please make sure your post includes a link back to Elizabeth’s Kitchen Diary and Sliceoffme.
6. Tweet @TangoRaindrop and @manjirichitnis with the tag #NoWasteFoodChallenge and we will retweet all that we see.

No Waste Food November 2014
This is a Blog Hop!


Grab the linky HERE


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