Archive for June, 2014

Last week was a stressful, mind boggling, exciting one which left me dead to my feet when Friday finally arrived. Cooking was very basic the whole week. I mean, what do you cook when your life is about to change completely, on a professional level? I hasten to add that this change is good and I am excited about the future.

Bucket-loads of coffee was drunk last week, and not enough water – so in addition to being edgy and stressed I was also extremely dehydrated. Clean, fresh and nutritious food on the menu for the coming week.

In 2001 I bought a cookery book “The Detox Cook” which ‘presents an easy and positive approach to detoxing, explaining how eating in harmony with your body can produce real benefits of health and wellbeing’. It contains a number of simple and tasty recipes, and I’ll share with you not one but two of my favourite salads from the book.

Prawn, potato and basil salad

Serves 2

450g new potatoes, diced
2 tablespoons basil leaves torn
50g radishes, sliced
1 spring onion (scallion) chopped
225g peeled prawns

Juice of 1/2 lime
150 plain yogurt
Freshly ground pepper

A few lettuce leaves, to serve.

1. Boil the potatoes until Tedder, drain and leave to cool.
2. Place the basil, radishes and spring onion in a bowl withy the potatoes and mix well.
3. Gently mix in the prawns
4. Mix the lime juice and yogurt together and pour over the salad.
5. Arrange the lettuce on a plate and place the prawn salad on top with freshly ground pepper.

Avocado and strawberry salad

Serves 2

1 ripe avocado, halved, stoned, peeled and cut into cubes
6 strawberries, hulled and quartered
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
Freshly ground pepper

1. Place the avocado and strawberries in a bowl
2. Mix the lemon juice and vinegar and pour gently over the salad.
3. Season and serve

Beautiful, flavoursome and simple salads to enjoy in the sunshine!


Be who you are and say what you feel because those who mind don’t matter and those who matter don’t mind.
Dr. Seuss

The Detox Cook



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Ok, so I know it is a rainy Saturday in June, and a good time to do admin stuff, but seriously…. I seem to have lost all my categories on the blog, and now manually have to go into each and every post to add them back. Tedious!

There’s other stuff I’d rather do, to be honest, like ponder about life and death and our online presence after we die. Yes, I know that sounds a bit morbid, and I am sorry, but I just today realised a distant family member died in March. I only found out because I got the birthday notification…. Sad. He was one of the few remaining people who knew my dad and shared a passion for fjord-fishing. Such is life, I guess. But it made me wonder.

This link is useful for Facebook anyway.

Oh, the sun is shining again. Maybe do some gardening…. Just not feeling it today. A bit blue, perhaps. A bit down. Feel like not a whole lot matters, and not much can cheer me up.

So best to draw the curtains for a while and hope for a better day.






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Need I say more?!



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It’s already June and the weather is pretty grim, so what better than to wrap up warm in a nice blanket and enjoy some comfort food. Fish finger sandwiches are such a quintessential British thing, and I have never eaten this anywhere else. However, I can strongly recommend them for a fast and easy snack.


You need:


2 slices of wholemeal bread

4 fish fingers

2 slices of cheese

English mustard

Mayonnaise or salad cream

Rocket or other salad leaves


1. Take the fish fingers from the freezer and grill on each side until crispy and golden. The instructions are on the packet.

2. Lightly toast the bread. Spread a thin layer of mustard and mayo on both pieces of bread, and layer one side with the cheese and rocket.

3. Place the cooked fish fingers on top and cut the sandwich diagonally.


Enjoy with a nice cup of tea!
















I might have a fish finger sandwich again tonight and will post a picture. Maybe….. Got the house to myself for a few hours tonight, so running around the house naked is on the cards…. 😉 Kidding, of course!


Also check this article from the Guardian


PS I have just been ‘told off’ by a colleague….. You need crusty, white bread for this sandwich. And not the horrible, sliced kind.  I stand corrected. John!


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Gary Bainbridge

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