Hygge, Warm, Wonderful Salad 

This is a cosy, hearty, wholesome, hygge salad. It has the warmth of the roasted sweet potato and salmon. Then, the crunch and freshness of the lemon and pomegranate. Plus its pretty healthy, whilst being satisfying and warm. This is exactly what we need this time of year, as my post Christmas belly is 33% cheese, 33% chocolate  and 33% Baileys.

I have this with one of the nutmeg cheese curls. You might as well pop some candles on, sit on a sheep skin rug, make a fire and a grow a beard, as this is definately ‘hygge’.

The salmon pieces and the sweet potato pieces are the same size, so that it looks nice, the sweet potato and salmon cook roughly the same time and so you can shovel it into your gob easily.


Per person.

Drizzle of rape seed oil

Sprig of rosemary, cut up finely

Salt and pepper

1 piece of salmon, cut into cubes

1/2 sweet potato, cut into cubes

Handful of spinach or rocket

1/2 celery stick, cut up into chunky pieces

1/2 pomegranate


Preheat the oven to 220 deg C.

Drizzle the bottom of an oven proof dish, with just enough oil to cover the bottom, then add the rosemary and salt and pepper. Put this in the oven for 10 minutes.

Whilst, you are waiting for the oil to heat up cut the sweet potato and salmon into cubes, roughly the same size. Then cut the celery, and bash out the pomegranate.

After ten minutes, take the pan of oil out of the oven. Place the cubes of salmon in the middle and skin side down in the oil, so that the skin goes crispy and makes a sizzling noise. The around the outside place the sweet potato, coat the sweet potato in the oil.

Cook for 30 minutes and add to the rest of the ingredients. Then add a squeeze of lemon.



Coconut and Sweet, Sweet Potato Soup

This soup has a bit of a summery feel to it, due to the zesty lime and of course the coconut. It is so cleansing and is a really happy soup. My children love it as well. 

Serves: 4

Cooking time: 30 minutes


Dollop of coconut oil

1 onion finely chopped

2 garlic cloves, finely chopped or crushed

Thumb size piece of ginger, finely chopped

1 lime

3-4 sweet potatoes, peeled and roughly chopped

600 ml vegetable stock or chicken if you like meat

400g can coconut milk

3-4 handfuls of spinach

Can of white kidney beans/ haricot beans

Salt and pepper 


Heat the dollop of coconut oil over a low heat, then add the onions, garlic, ginger and rind from the lime. Stir occasionally for 5 minutes until the onion is softened.

Add the sweet potato and cook for another 5 minutes.

Add the stock, coconut milk, lime juice and season.

Simmer gently for 15 minutes until the potatoes are cooked.

Put in a blender, if you’re serving to children blend the spinach aswell. But if you’re not add the spinach afterwards.

For extra goodness add some white beans of your choice, after blending.