How to Make Awesome Smoothies in ANY Blender

Making berry smoothies

These are the days of Blentec, Vitamix, Nutribullet and now Froothie entering the fray. It seems like everyone’s all about their super power blenders, myself included – my Optimum 9400 blender cost more than my first car! (Granted, it was a pretty crappy car.) And while I have never once regretted my blender, I totally get that others may feel their money is better spent elsewhere (paying the rent, taking a cruise, going to SpoonFest…).

For folks with more economically-priced blenders, it might be really frustrating to go searching for smoothie recipes only to find that they’re all made with super gadgets – what can they do with their humble machine?

Well, a lot, actually. For example, my friend Emily has been making some terrific smoothies from my book Smarter Fitter Smoothies and getting great results with her soooo nifty Kenwood Smoothie 2GO. It retails at £29.99 and does a very fine job of blending carrots, pecans and other tough ingredients, making it a very worthy competitor to the Nutribullet. It’s not terribly useful for soups, and it won’t grind rocks, but for its purpose it’s pretty good, so why not?

Smoothie  Making

For folks like Emily, and other people who have more conventional blenders, I’ve put together a list of ways to make an awesome smoothie in ANY blender, and I’m psyched to be sharing that list over on Mardi’s blog today. If you’ve been struggling to create smoothies that qualify as “awesome”, do check it out!

How to make an awesome smoothie in any blender []

Chicago-Style Hot Giardiniera

Homemade giardiniera

Giardiniera is a spicy mixed vegetable pickle flavored with garlic and oregano that’s popular in my home town of Chicago where it is often served on Italian beef sandwiches. The name comes from the Italian word for “from the garden”, and you can see why:

Jarring the giard

I wish I could remember my giardiniera origin story, but I’ve loved this stuff for so long that I can’t remember where the love affair began. In my family, giardiniera is one of those “good with everything” foods that sits alongside ketchup and mustard and other condiments to always keep on hand. We love it on pizza and sandwiches, and I’ve recently discovered that it’s stellar with hummus. My love for giardiniera took on new heights when my sister and I learned to make it ourselves several years ago.

It had been a while since I made giardiniera, but a “relish platter” of epic proportions at last December’s Camont Christmas party reignighted my fervor. Granted, it wasn’t just the giardiniera, but the context of the situation: a happy day hallmarked by lots of cooking, good vibes, great friends and, the surprise element, an unlikely wine pairing that took the giardiniera to new levels of pickle heaven.

Wine revelation of the evening

The wine, chosen by my friend and wine enthusiast Neil, was a vin jaune, a sherry-like white wine made in the Jura region in eastern France. Unlike sherry, vin jaune is not fortified, but like sherry, it’s quite beautiful, especially with the right food.

Neil posited that his chosen vin jaune, a 2008 Domaine Macle, “would have the strength to battle pickled items and hold its own”. It totally did. Neil described the flavor of the wine as having “deep gold with notes of almond, bread dough and a lingering sweetness…dry, with a creamy mouthfeel while still remaining somewhat light”.

Cotes du Jura + Relish Platter = Unforgettable

I got the almond, and the sweetness, and the creamy mouthfeel (I aspire to have a pallet refined enough to pick up “bread dough” in my wine). All agreed it was a total treat and worked with the giardiniera amazingly well. For me, it took the giardiniera out of the bowl and turned it into an unforgettable story. They should write children’s books about these moments (just think of the illustration opportunities).

I enjoyed the experience so much I brought a bottle of vin jaune back with me which I’m saving for another yet to be determined giardiniera moment (pickle-themed dinner party, maybe?).

Cotes du Jura

Since Christmas I’ve been making a big jar of ‘giard’ every couple of weeks – one of these jars was polished off between Mehrunissa and I in a single evening (for the record, we felt amazing the next day!).  Giadiniera is very easy to make and once you get into the rhythm of it, you can knock up a jar in no time, tweaking the ratio of vegetables to suit your fancy (I like LOTS of cauliflower and carrots). You can also play around with the herbs. I like to keep it simple with oregano, but you could also add celery seed, chilli flakes, whatever inspires you. In France, Kate and I replaced some of the vinegar with pickle juice and rice wine vinegar (because it’s what we had to work with, such is the way we cook in Gascony!) which added a fun twist.

Christmas Giardiniera

You do need to brine the vegetables overnight and ideally let it sit for a few days to marinade. To be honest, there hasn’t been a single instance this year when I’ve been able to wait those three days to eat it.

Things I like with giardiniera include:

  • Omelettes (especially onion, mushroom and sauerkraut omelettes served with avocado)
  • Hummus (use giardiniera as a garnish)
  • Pizza topping
  • Mufaletta sandwiches
  • Veggie hot dogs (not that we should ever feel guilty about food, but this is totally a guilty pleasure)
  • Fried egg sandwich with mushrooms and avocado
  • On its own as a snack!

Hot Giardiniera

Feel free to adjust the quantity of vegetables to suit your liking. Once you’ve chopped everything and mixed it in a bowl, you can look at the mix and decide if you want to up the quantity of anything – I almost always add a bit more carrot and cauliflower. The red chilli flakes are optional – if your jalapeños aren’t very spicy, you might want to add them to up the heat factor a bit. As to chopping the vegetables, the size is up to you – sometimes life calls for a finely chopped giardiniera (great for putting on sandwiches, hot dogs, etc) but chunky giardiniera is best for the relish platter. 

  • 2 green bell peppers, diced
  • 2 red bell peppers, diced
  • 8 fresh jalapeno peppers, sliced
  • 1 celery stalk, diced
  • 1 medium carrot, diced
  • 1 small onion, chopped
  • 1/2 cup fresh cauliflower florets
  • 1/2 cup salt
  • water to cover
  • 2 cloves garlic, finely chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon black pepper (optional)
  • 1 (5 ounce) jar green olives, sliced (optional, omit if you don’t like olives)
  • 1 cup white vinegar
  • 1 cup olive oil


  1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
  2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture – if the liquid doesn’t cover the vegetables, add some more olive oil and vinegar in equal proportions until the veg is totally submerged.
  3. Cover, and refrigerate for 2 days before using (if you can wait this long!).

Related links:

Imbolc: A celebration of Spring and sheep milk!

Imbolc Chalkboard

Last weekend marked the halfway point between Winter Solstice and Spring Equinox , a festival called “Imbolc” in the parlance of the “Wheel of the Year”.

Have I lost you already? What is this Wheel?

The Wheel of the Year, in a nutshell, is an annual cycle of seasonal festivals observed by many modern Pagans (Wikipedia). Don’t panic – I’ve not gone all Wiccan on you, despite my fixation with stone circles and wearing capes. In fact, I find the whole God and Goddess aspect of the wheel – and the spells and chants – a little uncomfortable. However there is much to the Wheel that I have latched on to, which comes down to what I always latch on to: science!


The Wheel of the Year is based on the actual movement of the sun and how it effects the seasons. Festivals occur on the solstices (longest and shortest days of the year), equinoxes (days when the day and night hours are equal) and the four midpoints in-between.  Why not use this cycle to hallmark our own lives? It seems all the more important in this day and age when, surrounded by all these marvels of technology and modern society, it is easy to become divorced from nature. And yet, the seasons impact everything around us and thus our feelings throughout the year (anyone who gets a bad case of SAD every winter knows this well).

elderbud Elderbud – a small sign of spring! Picture by Emily.

I like the Wheel because it helps me connect with what’s going on in the world around me, and offers structure by giving me “checkpoints”  through which I can track my own projects and my progress towards my goals.

I’ve been following along with the Wheel since Summer Solstice 2013 with my friend Emily (see this post which I like because at the time I wrote it, I don’t think we realised that we’d become total Wheel converts, but the “buds” of the Wheel are there!).

Back to Imbolc.

Imbolc celebrates the first, barely discernible, beginnings of spring, the first stirring of buds and the gradual lengthening of days. It is the glimmer of hope for brighter days ahead! It’s a time to clear out old habits (hello spring cleaning) and get ready for the new season. It’s time to set into motion – slowly – all of those projects and intentions we set ourself over winter.

#Imbolc miracle: these bad boys bloomed over the weekend, symbolically calling me to action. Time for my own projects to stir out of their winter slumber!

The etymology of the word “Imbolc” is a little unclear, but most scholarly people agree it has something to do with ewe’s milk, thus making sheepy things a common symbol of this festival. What a great excuse to discover alternative dairy products to the usual moo cow!

I celebrated Imbolc last weekend with Emily and a few other good friends. Going into the weekend, I wasn’t sure what Imbolc “meant to me”, aside from a good excuse to practice a new seasonal cocktail (at some point I’ll reveal the “Prosecco Plus”), eat sheep cheese, create awesome kale salads with sheep yogurt dressing, and make marmalade. But by the end of the weekend, with the help of my friends, I think I’ve worked out a few things (not the least of which were a few new cocktail recipes)…


Last winter I picked four big projects that I would focus on this year, loosely termed Outdoor Adventure, Smarter Fitter, Financial Freedom and Fittest Self Ever. I’m an impatient person, so coming around to Imbolc I felt a little ho-hum about my progress with any of these items (except for perhaps the Ridgeway). (This was paired with an ongoing distraction I’ve felt ever since the holidays due to both workload and “figuring life shit out” type stuff.)

Imbolc was a reminder that winter is not the time to go all gung ho on productivity and personal development. I liked Rachel Demuth’s post on winter comfort food which sums this up in the context of “detoxing:

“It always baffles me that January is considered the month for “detoxing” or eating lightly. Yes, many of us probably indulged a bit over the holiday season, but this definitely isn’t the time for a supper of six raisins and lettuce leaf!”.

Winter is a time for hunkering, hibernating and nourishing the body so that we’re ready to take on the world when the sun and Spring finally come around.

Marmalade hijinks at @rachel_demuth's. @grumblybean rocking the ginger.

But now the days are getting longer and new buds are just starting to appear on the trees and in the hedgerows. Imbolc, for me, means it’s time to wake up from winter hibernation and start making steps to setting my own projects into motion. Again, the dark days of winter are still very much in evidence, so let’s not rush anything. But let’s bust out the broom and get things ready to rock this spring.

My Imbolc to Equinox plans include

  • Spring cleaning – I want to declutter the things you can’t see (closets, cabinets, drawers)
  • I have hired a nutritionist to help me get my diet sorted for Fittest Year Ever – more on that later
  • I have already taken steps on the Ridgeway which I’d love to complete in the next few months. I also need to set dates for Pembrokshire and France Cycle Touring this summer.
  • I have a list of things I want to write about on SmarterFitter that I will now turn into an actually “content” plan with dates and deadlines.
  • I’ve put a date in the calendar for budget day, which fills me with dread but it has to be done. I want a solid savings plan in place by Equinox (March 20). Financial Freedom or Bust.
  • Another cringer: I need to redo my website to reflect my new business focus on web analytics (i.e. Financial Freedom). This is totally outsourcable, and I’ve even found someone to do it, but I still need to manage the project – can I outsource that, too?
  • Getting to the bottom of gelatization
  • The Weekly Wheel!

The Weekly Wheel
Another thing to come out of Imbolc is a project that’s been stewing for a while: The Weekly Wheel is a secular website and newsletter that’s all about how to use the cycle of the seasons to hallmark your own life. Subscribe now!

Stay tuned for some further reflections on Imbolc discoveries, including breakfast martinis, smoothie bowls, Old Bay salad dressing and chia pudding. 

Breakfast of #Imbolc champions. Chia pudding smoothie bowls. All of the garnishes. And tea. #froothie #jumpstart15

Related links:

Edamame Hummus

Edamame Hummus

This is my favorite way to make hummus at the moment, using edamame soy beans instead of the traditional chickpeas. It’s an awesome high-protein, high-fiber snack that also travels well making it perfect for packed lunches and long hikes.

I buy shelled edamame in the frozen section at Waitrose and make this in a blender (a food processor will work, too). I like to mix in a small handful of whole edamame at the end for a texture sensation.

Hummus is always better with garnishes so I’ve included some suggestions below.

Edamame Hummus

  • 2 cups shelled edamame
  • juice of 1 lemon
  • 1/4 cup tahini
  • 1 clove garlic
  • salt
  • water

Combine everything in a blender (I use an Optimum 9400) and add enough water to get the machine blending away. Blitz to a smooth consistency and serve with garnishes of your choosing.

Garnish ideas: Cilantro, paprika, berbere, piment d’Espelette, olive oil, argan oil, pumpkin seeds, dukkah, more edamame beans

More alternative hummus recipes:


Make Your Own Damn Vitamin Water

Make your own damn vitamin water! I will be showing you how soon in an upcoming blog post on #froothie #juicing #JuiceFeast #jumpstart15

My favourite way to stay hydrated lately is to make my own “vitamin water” using fresh pressed juice from my slow juicer and lots of good old fashion H20. There’s something so super cheerful about having a pitcher of this on the table. The juice is made from beetroot, pineapple, apple and lemon, but you could easily mix it up to include any fruits and vegetables you want. I recommend always including a bit of lemon and lime, though, because they’re nice!

Making my own "vitamin water" with the #froothie #optimum600 slow juicer. #JuiceFeast snackage. Recipe to come.

The recipe is inspired by Jason Vale, who includes this in his 3-Day Juice Program as an uber liver cleanser / blood purifier / life awesomeizer. It makes about 1 liter putting you well on your way to achieving the 1.6 liters of water that the NHS recommends we drink per day (or 2 liters if you’re a dude).

DIY Vitamin Water

  • 1/2 raw beetroot
  • 1/2 apple
  • 2 inch slice of pineapple
  • 1 inch slice of lemon or lime
  • 3/4 liters water
  • 1 sports bottle, flask or pitcher

Juice the beetroot, apple pineapple and lemon (I use an Optimum 600 Slow Juicer, pictured above). Mix with the water into a large bottle. Drink!

And in case you’re wondering, yes it travels well!

DIY vitamin water for my journey today. (And a cup of @teapigs Darjeeling.) Getting the eff back on track. #juicing #travel #pun

Game Changing Kale Salad

#Imbolc salad. Made Seamus Mullen's #kale salad recipe from @food_writer's website. Freakin #awesome.

Last weekend was Imbolc, the halfway point between winter solstice and spring equinox, and an all-around good excuse to celebrate the season and have a party. The etymology of the word “Imbolc” is a little unclear, but most scholarly people agree it has something to do with ewe’s milk, thus making sheepy things a common symbol of this festival. For us food adventurers, this was all the excuse we needed to play around with sheep milk in various guises, and one of our biggest successes was this kale salad.

The recipe is a slight riff on Seamus Mullen’s Kale Salad with Apple, Toasted Pecans, and Yoghurt and Dill Dressing currently featured on Matching Food and Wine.

Three things make this kale salad awesome:

  1. The candied pecans – I used the recipe for spiced pecans from David Lebovitz’s Bourbon & Spiced Pecan Ice Cream. If you make this once, I promise you will be putting candied pecans on salads for the rest of your life.
  2. The dressing – Here is where we deviated ever so slightly from the recipe, using Woodlands sheep yogurt in place of cow milk yogurt. It worked a treat. Dill and yogurt aren’t an obvious choice for a kale salad dressing, but it totally works. YES, even with those candied pecans.
  3. The kale! In particular, the cavalo nero from The Organic Farm Shop in Cirencester. Almost zero food miles and totally delicious. Seasonal to the max.

It’s worth pointing out that this kale salad required no “massaging”, kale chipping or other trendy kale techniques to make it spectacular. It’s all about the ingredients and the perfect combination of flavours. Sweet, sour, savoury. If Imbolc actually did have a God, Seamus Mullens might be it.

This salad isn’t a life changer per say, but it is a game changer in that it’s raised the bar for my usual big kale salad routine, which up until Imbolc had been average at best. It reminds me of something worth aiming for when cooking for other people: the element of surprise. And it also reminds me to experiment with flavors and try other people’s recipes, even if they do sound weird.

So does anyone else have a crazy weird awesome kale salad for me to try?

Get the recipe:

Seamus Mullen’s Kale Salad with Apple, Toasted Pecans, and Yoghurt and Dill Dressing []


23 Awesome Toppings for Yogurt

Avocado, Greek Yogurt, Olive Oil, Berbere

My friend Mehrunissa, author of the beautiful blog come·con·ella, came for a visit last weekend and brought with her, amongst other things, some amazing yoghurt mojo that really opened my eyes to the versatility of this wonderful food. We’ve all heard of yogurt topped with granola or fruit compote, but Mehrunissa opened my eyes to the plethora of other foods – sweet and savoury – that make delicious yogurt toppings.

Mehrunissa's Life Changing Yogurt
Highlights from Mehrunissa’s Instagram feed

What was the life changing yogurt topping that started it all? It was none other than my favorite: avocado, drizzled with just a touch of olive oil and a sprinkle of berbere (an Ethiopian chilli and spice blend). We ate it with rosemary farinata, Indian-style with our hands (another lesson from Mehrunissa), and hot tea: the perfect Sunday brunch.

Finger Food

During the lunch we brainstormed other terrific toppings for yogurt. Here’s what we came up with.

  1. Marmalade (we spent a large part of the weekend making Seville and quince “Sunshine Marmalade”, so this was naturally at the top of our minds)
  2. Avocado, olive oil, and berbere (or zataar, or dukkah, or chipotle, or aleppo…)
  3. Avocado, toasted chickpeas and sriracha
  4. Avocado, sriracha and chives
  5. Blood oranges (or plums or really any fruit) with pistachios, orange blossom water, rose petals, honey
  6. Oranges and cinnamon (one of my faves)
  7. Granola or muesli (it had to be said)
  8. Avocado, blueberries, honey, chopped nuts
  9. Roasted vegetables, especially beetroot
  10. Roasted strawberries (or any kind of roasted fruit)
  11. Tahini, date syrup and toasted sesame seeds
  12. Straight up olive oil and chopped herbs
  13. Deconstructed tazatzi: diced cucumber, lemon, mint and a bit of salt
  14. Mango, avocado, cilantro, lime juice
  15. Tomato and basil
  16. Harissa
  17. Chopped preserved lemon
  18. Homemade jam and chopped nuts
  19. Figs, honey, pistachio
  20. Almond butter, honey, cacao nibs (or spiced pumpkin pecan butter if you’re feeling sassy)
  21. Apple butter and toasted nuts (especially pecans)
  22. Pears, honey, almonds and salt 
  23. Savory granola

This list could probably go on forever with different permutations of various ingredients. What are your favorite toppings for yogurt?

For more inspiration, both yogurty and otherwise, follow Mehrunissa on Instagram and Twitter, and check out her blog, come·con·ella.

Walking the Ridgeway: Stage 2, Ogbourne St George to Uffington Castle

On the road again... #ridgeway #Wiltshire #nationaltrails #walking

From Ogbourne St George to Uffington Castle / White Horse Hill  (~12.2miles, ~66 miles to go)
Completed on 27 January, 2015.


Totally perfect walking conditions.


Beautiful views, not all of which were of Swindon (learning point: the corduroys work).

White Horse Hill

Wayland’s Smithy Long Barrow – How have I never been to see this before?!

Wayland Smithy

Rocky reincarnate

Reincarnated Rocky

New homemade raw bar invention which I’ve named the Raw Orange & Cacao Ridgeway Bar, rated 10/10 by Ridgeway walkers!

Ridgeway snacks to power us from Ogbourne St George to Uffington. Trying out a new raw bar blend with orange zest and cacao nibs. See you at the White Horse!

Victory pub: The White Horse (totally empty and not serving food but it had a good vibe, a fireplace, and thatch!)

Victory pub.

See also:

Raw Orange and Cacao Energy Bars

Ridgeway snacks to power us from Ogbourne St George to Uffington. Trying out a new raw bar blend with orange zest and cacao nibs. See you at the White Horse!

As part of my 2015 Adventure Goal to complete the Ridgeway this year, I’ve been experimenting with raw snack bars to power me through the miles. This is the latest, receiving a 10/10 rating from my walking buddy. I make these in my Froothie Optimum 9400 which does a great job of grinding the nuts into a fairly fine powder and makes it easier to bind together the ingredients in the bars, but you could also use a food processor or other blender to make these.

Raw Orange and Cacao Energy Bars


  • 1.5-2 cups cashews
  • 1/2 cup pitted prunes
  • 1/2 cup pitted dates
  • zest of 1 orange
  • 1 heaped tbsp of cacao nibs (I recommend Naturya Organic Cocoa Nibs)
  • a small pinch of salt


  1. In a food processor or blender pulse cashews until coarsely chopped.
  2. Remove half of the cashews. Continue processing the remaining cashews until finely ground. Combine with the coarsely chopped cashews.
  3. Add the prunes, dates and orange zest to the food processor or blender and blitz into a paste.
  4. Add the cacao nibs and the nuts to the food processor / blender (don’t add all of the nuts at once – you might not need all of the nuts to bind theses together; it depends on the moisture content of your dried fruit). Blitz until everything has congealed together. Check the consistency – if it’s super sticky, add more nuts.
  5. Line a small container with cling film (I used a 4′ tupperware). Press the mixture into the dish with your hands.
  6. Refrigerate for half an hour and then cut unto pieces.

See also:

Winter Guacamole with Pomegranate and Dukkah

Winter Guacamole with Pomegranate and Dukkah

This is some well-traveled guacamole. It started at a cocktail party in Berlin. Or rather, in the hours before the cocktail party began. The hosts were my friends Rachel and Dave who I were visiting for Thanksgiving – me, Rachel and Dave go way back and have a happy history of expat Thanksgivings together. And on this particular Thanksgiving, they had the genius idea of having a Thanksgiving Eve cocktail party.

But back to the guac… pre-party, we went to the Turkish Market on the bank of the Maybach for provisions, and somewhere amongst the spices, pomegranate, dolmades, and traditional Turkish Heisser Apfel Ingwer Punch, an avocado score was found. A gentleman at one of the vegetable stalls sold us a whole box of avocados for a mere 2 euros. An idea was forming…

Requisite avocado...

One of my visions for the cocktail party was guacamole to pair with the Mexican Martinis I planned to make. The challenge in Berlin – and many parts of Europe – is that it’s really hard to find fresh coriander. Maybe it was the Turkish influence but in my mind I started to evolve my idea of guacamole to use other herbs. I also needed an alternative to tomato which is woefully out of season in wintertime Germany. There at the Turkish market, stalls laden with bright red pomegranate and big bundles of parsley, the solution was practically screaming at me.

When we got home, we realized that the aforementioned gentlemen was eager to dispose of his avocados because they were insanely ripe. But even after discarding the truly worst of the bunch, we were still left with an ample supply of avocados to play with. The guacamole was assembled as all guacamole should be… throw your ingredients into a bowl, mix, taste and adjust as you go. Our ingredients were avocado, red onion, lemon juice, pomegranate, parsley, salt and lots of pepper. The icing on the avocado cake, however, was the final flourish of dukkah sprinkled on top.


In case you’re not on the dukkah bandwagon yet, it’s basically just a mix of toasted spices, nuts and seeds that have been coarsely crushed. You can buy dukkah in the shops now, but it’s so much better when you make it yourself. There are an infinite number of ways to make dukkah, but I personally like Ottolenghi’s dukkah recipe. If you don’t feel like making the whole thing, even a pinch of freshly toasted cumin seeds, or a sprinkle of toasted chopped pistachios, will take this guacamole to otherworldly dimensions!

Winter Guacamole with Pomegranate and Dukkah

This concoction – guacagranate? pomemole? – was so successful we made it again the next day. And it made a reprise again this last winter solstice at our tamale party in France where, again, cilantro was impossible to come by. But even back in the UK, where cilantro is readily available (a reminder of how lucky we are to live amongst such food abundance), I still go back to this, especially as we’re still in the midst of winter, and tomatoes aren’t even worth buying at the moment.

Also, for the record, the Mexican Martinis were wildly successful and went down perfectly with the guacamole – and the games, which went on until nearly 5am! Total success!

Winter Guacamole with Pomegranate and Dukkah

When I’m making guacamole, I typically allow for one avocado per person, so scale this up appropriately to your group size!


  • 2 large ripe avocados
  • 1 cup pomegranate seeds
  • 1/4 cup parsley, finely chopped
  • 1/4 cup chopped red onion
  • juice from half a lemon
  • salt and pepper
  • dukkah for garnish (I like Ottolenghi’s dukkah recipe)


  1. Mash the avocados in a bowl – don’t go too crazy, try to keep some chunks in there for texture.
  2. Stir in the pomegranate seeds, parsley, red onion, lemon juice, a good pinch of salt and a hefty grind of fresh black pepper.
  3. Mix together and taste – at this point I often end up adding more salt, pepper and lemon. But you could also add more of everything as you wish!
  4. Serve in a bowl garnished with the dukkah.

Winter Guacamole with Pomegranate and Dukkah

With thanks to my awesome friends Rachel and Dave for entertaining my avocado fantasies (and treating me to the most amazing weekend in Berlin!).

Kadawe champagne stop

Also seen on Great British Chefs.