DINNER PARTY

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Roasted Fennel on Whipped Ricotta with Agrodolce - Brooke Kelly Nutrition

Something magical happens to fennel when you roast it with plenty of olive oil until it's so tender, sweet and caramelised. Great as is or just that little bit better on a bed of whipped lemony ricotta, that's topped with the fronds (use it all!) and the most delicious Agro Dolce (translating to ‘sweet-and-sour sauce’ in Italian) bursting with currants and pine nuts. Mop it up with some warmed focaccia and you got yourself an excellent side or share plate for your next intimate gathering.

a white plate topped with rice and vegetables

Sage Dressing

Pumpkin Roasted

Aleppo Pepper

Vegetable Stock Cubes

Buffalo Mozzarella

Warm Salad

Roast Pumpkin, Mozzarella & Buckwheat with Crispy Sage Garlic Dressing - Brooke Kelly Nutrition

I'm a firm believer that vegetables are just as worthy of being the main dish - especially when you've got thick wedges of pumpkin, roasted with Aleppo pepper until soft and caramelised, then placed on a bed of perfectly tender buckwheat that's adorned with torn buffalo mozzarella and topped with a hot buttery hazelnut, garlic and crispy sage dressing. This warm salad covers all textural contexts and makes for a great table centrepiece at your next dinner party or meat-free meal.

a white bowl filled with food and garnished with green leafy leaves on top

Moroccan Chicken with Green Olives, Apricots & Saffron - Brooke Kelly Nutrition

Originally I set out to make a Moroccan tagine, however I couldn't find my clay pot...so instead I settled on this stew/tagine hybrid. Whilst it may lack in tradition, it most certainly makes up for in flavour - bursting with juicy sweet apricots, aromatic saffron and just the right amount of saltiness from briney green olives. It's best served up in a big bowl with a mountain of couscous and a dollop of minty yogurt.You may notice this recipe calls for lemon rind in place of the more traditional preserved lemon, for which I prefer as I do find they can get quite bitter the longer you cook them. I've also used bone broth for added gut health benefits, however you could totally use chicken stock here if you desire. An excellent meal-prep or one pot wonder for your next dinner party and I qu

Cooking The Perfect Steak

Canned Butter

Creamy Mash

Fillet Steak

Fillet Steak with Miso Butter Bean Mash & Gremolata - Brooke Kelly Nutrition

Melt-in-your mouth fillet steak on top of a miso butter bean mash that’s finished with a punchy gremolata.I love making mash from legumes! They’re high in protein and make the perfect carrier for umami and buttery goodness without being too rich or heavy. This is a super fun and easy alternative to mashed potatoes and is also full of prebiotic fibre for good gut health.When it comes to cooking the perfect steak, it’s important to let it come down to room temp first before you season it, sear it (in a hot pan), base it, rest it (for at least 5 mins) and then serve it!

a white plate topped with yellow rice and vegetables

Moroccan Lamb Chops with Saffron Rice - Brooke Kelly Nutrition

Sticky glazed Moroccan lamb chops on top of a fragrant saffron rice that’s cooked in chicken bone broth for an added boost of umami and gut health benefits. Topped off with dollops of tahini spiked yogurt, crushed pistachios and loads of herbs...a very moreish dinner party or weeknight dish to add to your repertoire. Adding bone broth to your rice is not only an incredible flavour hack, it’s also high in glutamine which helps to nourish and repair the gut lining. This is the food I love to cook!

a white plate topped with pasta and meat covered in sauce, garnished with parsley

Eggplant Conchiglia with Tahini & Dukkah - Brooke Kelly Nutrition

This is my little twist on ‘Pasta Alla Norma' - Conchiglia is tossed through a tender and juicy Sicilian eggplant sauce with grated parmigiano and a little pasta water until glossy, then served straight from the pan and finished with lashings of tahini, dukkah, extra virgin olive oil and fresh parsley. The meatiness of the eggplant gives ragu vibes without the meat or hours of cooking making it a great dish for the vegetarian folk!

a casserole dish with meat and vegetables in it on a white table cloth

White Asparagus Gratin with Sourdough Crust - Brooke Kelly Nutrition

White asparagus is one of my all time favourite vegetables - it's the perfect mix of tender and sweet, yet is robust enough to hold itself in this healthier parmesan gratin, topped with a crunchy rye sourdough crust. If you can't get your hands on it, don't fear! This recipe calls for jarred white asparagus which you can generally find at any good food providore or grocer, however, do feel free to use good old regular green asparagus. This recipe is slightly lighter than traditional gratin, yet still super cosy and comforting on a cool evening. A perfect excuse to use up that stale bread or whatever veg you have lying around.

a white plate topped with chicken and veggies on top of a black table

Harissa Chicken Traybake with Baby Potatoes, Fennel & Green Olives - Brooke Kelly Nutrition

“CBF to cook (much)”: the mood between ‘I can’ and ‘I can’t' be bothered cooking - common experiences include kitchen disasters, staring blanking into the fridge or death scrolling Uber eats. Thankfully, I’ve come up the perfect one-pan solution… this is my easy peasy harissa marinated chicken traybake with new baby potatoes, caramelised fennel and green olives that's roasted to absolute tender and juicy perfection. It’s big on flavour, multiple-meal friendly and will leave you feeling pretty pleased when you just CBF. Serve it with dollops of creamy tahini yogurt and a mixed leaf salad with a simple vinaigrette if you wish. For an even more succulent chicken, feel free to let your bird marinade in the fridge for up to 24 hours in advance.

a white bowl filled with salad on top of a black table next to a fork

Farro Salad with Roasted Garlic & Thyme Dressing - Brooke Kelly Nutrition

Farro is a grain that's often forgotten which is a real shame as it is both incredibly delicious and nutritious, boasting a high level of low GI prebiotic fibre to feed a healthy gut microbiome. Its nutty texture lends itself perfectly in a salad of finely shaved celery, crunchy green apple, toasted walnuts, radicchio and pecorino, that's drowned in a dressing made from slow roasting garlic and thyme.*Hot tip - soaking your farro overnight helps to improve it's digestibility and shorten the overall cooking time.

a white plate topped with meat and veggies on top of a marble table

Spiced Meatballs

Protein Smoothie Bowl

Spiced Meatballs with Tahini Yogurt, Crispy Chickpeas & Chilli Oil - Brooke Kelly Nutrition

Crowning these spiced meatballs the dinner party deception dish of the century! The meatball and chickpea components can prepped ahead, then served hot on a bed of creamy tahini yogurt that’s topped with pickled onion, herbs and plenty of chilli oil crunch. It's impressive yet free of fuss, allowing you to focus more on social matters. Serve this with a nice shaved fennel salad and you've got yourself a very elegant meal. If you're making the meatballs and chickpeas ahead of time - cover with foil and store in the refrigerator, ready to simply heat back up in a hot oven before serving.