Spinach, Blueberry & Cucumber Cous Cous with Lemon Hummus

 Today the sun shone, sun cream was rife and the ice tray in the freezer is empty. Tonight I craved a summer salad, something that didn't take more than twenty minutes to put together and had a sweet, fresh edge. May I present my discovery. 


Serves 2-3

150g Cous Cous
250ml hot vegetable stock
100g blueberries
½ cucumber, peeled and cut into rounds
50g young leaf spinach
1 tbsp. olive oil
Zest of 2 lemons
1 tin chick peas, drained
4 tbsp. tahini
2 cloves garlic, peeled
Juice of 2 lemons
2-3 tbsp. cold water


1 / Drain the chickpeas and rinse under cold water. Empty into a food processor with the tahini, garlic, lemon juice, salt and water. Whiz to a smooth paste, adding a little water until you reach your desired consistency. Set aside while you make the salad.

2/ Toast the cous cous by simply putting a heavy based frying pan on the heat and add the cous cous. Toss them around the pan until they start to turn golden, about 4-5 minutes. Remove from the heat and add the hot stock. There will be steam and fury. Leave the cous cous to soak up the liquid off the heat for a few minutes, stirring once or twice to ensure the stock is evenly distributed.

3/ Empty the cous cous into a bowl and the spinach leaves, cucumber, lemon zest and blueberries (keeping back a few blueberries and lemon zest for garnish). Add the olive oil and combine well. Empty onto a plate and top with the reserved blueberries and lemon zest.

4/ Serve your fresh salad with a bowlful of hummus.


Fuggle Antics Pop Up with Wiston Estate Sparkling Wine

Saturday 24th May 2014


Thyme Brioche & Salted Butter
Crab, Shallot, Bacon & Wild Garlic Tarts
 Watercress Salad
Slow braised Ham Hock
Courgette & White bean fritters
 Roast Tomatoes
Spring onion & almond pesto
Sweet coffee pops
Rhubarb and Custard Cake Salted pistachio crumb Yoghurt ice cream
Coffee & Chocolate

My first solo pop up in conjunction with Wiston Estate Wines happened a week or so ago. Sixteen people, a glorious regency style flat overlooking the sea and a four course menu. 

It was a success! The condensed milk & coffee pops and elderflower syrup jars were my highlights. My guests were diverse and gorgeous, the sparkling wine was exceptional and it made me want to do a regular thing!