I came across this recipe from watching one of my favourite TV shows ever! Every time they come out with a new season or new episodes, I can’t wait to watch them! This time it has to do with cooking and bringing the family together for Sunday dinner. I have learnt and tried a few recipes with my own twist just from watching the 20 minute episodes and they have actually turned out great! There is nothing like a delicious home cooked meal made with fresh ingredients! Since it’s summer and also taking into consideration that I should share healthier recipes I am sharing this spinach and strawberry salad with a citrus vinaigrette recipe with you. It is very easy and quick to make! I hope you all enjoy it!



Juice of 1 Lemon

Juice of 1 Orange

Juice of 1 Lime

½ cup extra-virgin olive oil

1 teaspoon salt

1 teaspoon ground black pepper

About 280 grams of pre-washed spinach

2 cups of sliced strawberries

A handful of cashew nuts/ trail mix/ nuts of your preference





In a small bowl add the juices and whisk in the olive oil. Season with the salt and pepper.

Put the spinach and strawberries in a bowl and toss with the vinaigrette. Mix together and serve immediately


Photos by – Didun Odukale & Fisayo Longe –











To welcome my readers back, I decided to go with a very simple but impressive recipe of simply seared scallops! I have been buried into books due to exams but now all that is over and done with, I am back to sharing all my favourite recipes with you.I hope you all enjoy this as much as I did! Very yummy and very easy! – My usual style



Scallops (enough to serve 2-3 people)

Black peppercorns (optional)

Black ground pepper and a pinch of sea salt to taste

Chopped garlic (about a tablespoon)


Unsalted butter

Handful of chives

Olive oil

A teaspoon of lemon juice








Season scallops with garlic, salt, black pepper, peppercorns and lemon juice


In a saucepan heat some olive oil

When pan is hot, add scallops to hot oil


Add some parsley butter to the pan

Cook scallops for 3 minutes on each side

Remove your scallops from heat and place on a plate or serving dish

Optional – sprinkle with some fresh lemon and parsley

Arrange chives on scallops

Serve with the rest of your parsley butter




Recipe for parsley butter

2- 3 tablespoons of butter (depending on how much you want to make)

A pinch of salt and black pepper

1- 1 ½ tablespoon(s) of finely chopped parsley. Mix all ingredients together





Photos by : Didun Odukale




Hey Guys! This is a quick recipe I found that I tried last weekend and wanted to share with you! It’s great for a delicious family meal or a Sunday dinner. For my non-meat eaters and my seafood lovers, be sure to try this out!



8 ounces linguine

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, chopped

red chili pepper flakes to taste

1/4 cup white wine or chicken broth

4 cups diced fresh tomatoes or 1 (28 ounce) can diced tomatoes

1 teaspoon oregano

1 pound shrimp, peeled and deveined

1/2 cup feta, crumbled

1 tablespoon dill, chopped

1/4 cup parsley, chopped

salt and pepper to taste



  1. Bring water to a boil in a large pot and cook the pasta as directed on package.
  2. Meanwhile, heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  3. Add the garlic and chili pepper flakes and cook until fragrant, about 1 minute.
  4. Add the wine and simmer for a few minutes.
  5. Add the tomatoes and oregano and simmer until the sauce thickens, about 10 minutes
  6. Add the shrimp and simmer until cooked, about 2-4 minutes.
  7. Mix in the feta, dill and parsley, season with salt and pepper and serve over the linguine.


The recipe said shrimps but I used prawns and it was perfect! Either will do!

Recipe- (Closet Cooking)

Photos by- Fisayo Longe (




Out of all the recipes I’ve shared with you guys, this is definitely my favourite one and I am pretty sure once you try it out it would be your favourite too!

Calories aside, there is no downside to this meal and it is okay to spoil yourself once in a while. Japanese fried chicken is amazing- the flavour and texture are great and you can’t go wrong with a good recipe. You can serve it with anything really but I prefer it with potato wedges. My friends and I just had it on it’s own but it is also a great starter or snack if you are hosting people at a games night or having friends round to watch a game. You can also serve as a meal and for those of you who have kids, I just might have saved you with this recipe because they will absolutely love it and it doesn’t take long to make.

Everyone can try this out and you will be super pleased with the result (guys too!). Please give it a try and let me know how it turned out for you.



1 pound chicken thighs – boneless skin-on boneless, skin-on cut into 1 in. pieces

1 tablespoon ginger grated

1 clove garlic grated

2 tablespoons soy sauce use tamari to make it gluten-free

1 tablespoon sake

2 teaspoons granulated sugar

1/3 cup potato starch

vegetable oil for frying

lemon for serving




1. Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.


2. Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Put the potato starch in a bowl

3. Add a handful of chicken to the potato starch and toss to coat each piece evenly.


4.Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to a paper towel lined rack. If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it’s a darker color after it’s cooled off once.


5. Before serving, sprinkle a pinch of sea salt on the chicken and serve with lemon, fresh coriander and mild sriracha chilli sauce


 HeyEater Hints & Tips

I know it is not that easy to find potato starch! If you look in your local Japanese store you should be able to find it there and I’m sure a few supermarkets stock it as well (especially in the US). But just incase, you can use cornstarch as a substitute but the texture will be different.

For Sake- You should find this easily but if you really have to, the best substitute will probably be water as the sake is there for the flavor

If you don’t have a heavy bottomed pot, a normal deep pan is fine as long as you have enough oil, a deep fryer will work as well!



Recipe and ideas (

Photos by – Didun Odukale



Baking isn’t really my thing and I honestly look up to people who can create different types of cakes and desserts. I think it’s an amazing skill to have and a very creative one too! I try and “stay in my lane” most times, but I play around with baking from time to time when I want to try something new or just for fun to see how it turns out. Thanks to Annabel Karmel, I found this extremely basic and easy cupcake recipe. If I could make these, then you definitely can too!  They are so quick to make and are a great treat for the whole family to enjoy. This recipe makes about 12 cupcakes. I would love to hear about how they turned out for you, as I was quite impressed with how mine turned out. The only issue was I didn’t make the cases full enough, but they were still super tasty. My personal tip for this one is one most of my readers would probably guess – I left the salt out of the ingredients and they tasted just as good!


  • 110g butter, softened
  • 110g caster sugar
  • 110g plain flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 medium eggs
  • 1 tsp vanilla extract


  1. Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases.
  2. Put the butter and sugar in a bowl and beat until pale and fluffy.
  3. Sift the flour, baking powder and salt into the bowl.
  4. Beat the eggs and vanilla and add to the bowl. Beat until just combined.
  5. Spoon the mixture into the paper cases.
  6. Bake for 18 to 20 minutes until risen, golden and firm to the touch.
  7. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely

Buttercream icing

For plain buttercream, beat 100g butter unti soft, then beat in 100g icing sugar, adding a tablespoon at a time.

For vanilla buttercream, add half a teaspoon of vanilla extract and beat to combine.


Photos by : Didun Odukale




My newfound love for seafood should explain my recent posts. As much as I like to try different things, I also try to find different recipes and ways to create dishes with what I love to eat at that moment. I do this so I can make a certain type of food in different ways.

So for this post, I’d be sharing a nice curry, it is a very simple dish to make but it’s one of those dishes that can easily go very wrong. Although very easy, you must be careful to follow the method to ensure the taste and texture of the curry come out right, as this is very important. I hope you all try out this recipe, it was extremely tasty. My family and I thoroughly enjoyed it.




1 tbs vegetable oil

200g Thai red curry paste

350g large raw, peeled prawns

400ml can light coconut milk

Juice of 1 lime

Lemon juice

1-2 tbsp Thai fish sauce

freshly torn coriander

either a mixture of salmon, sea bass fillet or monkfish fillet

A half of one red, green and yellow bell pepper

1 red chilli pepper

1 green chilli pepper

Diced cucumbers



1.     Heat oil in a large non-stick pan or wok. Season your seafood with some salt, black pepper and lemon juice. Carefully add your fish and prawns and stir well until half way cooked, remove from pan and set aside,

2.     Heat more oil in pan and add the curry paste, coconut milk, lime juice and fish sauce. Add the fish and prawns and stir well to coat in the curry paste.

3.     Add in all your veg (peppers, chilli peppers and cucumber) and then stir all your ingredients together and bring just to the boil


4.     Stir in the coriander then check the seasoning, adding salt and freshly ground black pepper to taste. Serve with plain boiled or coconut rice and garnish with ground coriander.



Photos by : Olatoun  Okunnu Photography


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I was looking through one of my favourite cookbooks and I came across a recipe that I wanted to share with you. You will find that most of the ingredients are the ones you usually keep at home as they are basics used in daily cooking. When I discovered I could make this impressive dish by using just these ingredients below I was very excited to share the recipe with you. I can imagine this being one of the popular dishes to order at a restaurant serving the same type of food, it is very flavourful! I hope you all try this one out, as you will be impressed at how easy it was for you to prepare it. This will be a good one to serve when hosting a dinner party!

Don’t forget share your experience with me.

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450g firm white fillets, such as cod, halibut, haddock or sea bass, skinned

3 tbsp groundnut oil

2tsp salt

3tbsp finely shredded spring onions, to garnish

For the sauce:

1 tbsp groundnut oil

1 ½  tbsp coarsely chopped salted black beans

2 tbsp finely chopped garlic

2tsp finely chopped fresh ginger

1 small onion, chopped

3 fresh green chillies, de-seeded and chopped

225g button mushrooms, sliced

3tbsp finely chopped spring onions

1 tbsp light soy sauce

1 tbsp lemon juice

1tsp sugar

½ tsp salt

1tsp freshly ground black pepper



Step one- Cut the fish fillets into strips and set aside. Heat a wok or large frying pan over a high heat. Add the oil and, when it is very hot and slightly smoking, turn the heat down to medium and add the fish strips.  Fry these gently for about 2 minutes or until they are brown on both sides, taking care not to break them up.  Remove with a slotted spoon and drain in kitchen paper. Drain off most of the oil from the wok, leaving about 1 ½ tablespoons.



Step two- reheat the wok. add the groundnut oil for the sauce plus the black beans, garlic, ginger and onion, and stir-fry for 2 minutes. Then add the chillies, button mushrooms and spring onions and stir-fry for another 3 minutes over high heat.


Step three- Now add the soy sauce, lemon juice, sugar, salt and pepper. Stir-fry for 10 seconds. Return the fish to the wok and gently finish cooking it in the sauce for about 1 minute. Give the mixture a good stir. Garnish with spring onions and serve at once.


Hey Eater Hint’s and Tips

-Don’t worry if you can’t find the salted black beans! I couldn’t find them either so I made it without them. I’m sure if you look around, they are available at some supermarkets, that’s if you want to include them but it tasted just as nice without them.



Photos by: Didun Odukale