Marley Spoon UK Blog

No tricks, this cheesecake is 100% delicious and secretly guilt-free at the same time. It’s actually | Vegan | Gluten free | Dairy free | Paleo |

Boo! Don’t be scared. We know you’re probably thinking, "help, my baking skills aren’t good enough to tackle a vegan cheesecake”, but let us dial back your fear: you only need 10 simple ingredients for this dessert and because it’s a no-bake cheesecake, there’s no possibility of you burning it. Easy as pie! (Come to think of it, it’s sooooo much easier than a pie!) 

Better yet, this luscious sweet is not only perfect for spooky Halloween eves, but also uses fresh pumpkin guts, making the most of the rich seasonal produce of autumn. We used the aromatic Red Kuri Squash (Hokkaido Pumpkin) because once it’s par-boiled, the skin softens and is perfectly fine to blend up for the cheesecake filling. This saves you the time and energy of peeling and cutting, plus the vitamins in the skin remain preserved. Nourishing and nutrient-dense, the pumpkin is an important supplier of vitamins and minerals plus it’s super low in calories. In short, we love it! 

Recipe | Vegan Pumpkin Cheesecake

Serves 8 

You can choose to use either a large springform pan or small muffin tins as you prefer. (We opted for gorgeous cocotte pots from Le Creuset, because #goals). 

For the cake base you need:

275g dates (pitted) 180g walnuts Pinch sea salt

For the filling you need:

180g cashew nuts Juice of one lemon (2 tablespoons or 30 ml) 80ml coconut milk 3 tablespoons olive oil 1/2 cup maple syrup Pinch sea salt 3/4 teaspoon pumpkin spice DIY: 2 tsp cinnamon, 1 teaspoon ground ginger, 1 teaspoon nutmeg, ½ tsp allspice and ½ tsp ground cloves mix. 1 tablespoon pumpkin puree DIY: halve 1 small Red Kuri squash and remove the seeds. Cut into small-medium pieces and parboil in water for 20 minutes. Drain then puree with a spoonful of the pumpkin water. The removed seeds can be toasted and are a healthy snack between meals.

To garnish (optional): coconut cream walnuts pumpkin spice  Utensils:  blender/food processor springform pan or muffin tin  baking paper cling film

Here we go!

Cover cashews with boiling hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.

In the meantime, add dates to a blender and blend until small bits remain, or it forms a ball. Remove and set aside.

Add walnuts and salt to blender and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.

If using a springform pan, line with parchment paper. If using ramekins or muffin tins, cut parchment paper into circles the size of the base of your ramekins or muffin tins. Also, cut out two long strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set. (For muffin tins, you can also just use cupcake liners.)

Divide crust evenly among ramekins or tins (or springform pan), and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.

Once cashews are soaked and drained, add to blender with remaining filling ingredients and puree until very smooth - 2-3 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavour/sweetness as needed.

Divide filling evenly among the ramekins or tins (or pour into a parchment-lined springform pan). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm - about 4-6 hours, depending on size of dish.

Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them back in the freezer until firm. If using a springform pan, simply pop open and remove cheesecake.

Serve with a touch of coconut whipped cream and brown sugar pecans (optional | recipe links above).

Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature 15-20 minutes before serving for best texture.

Happy Halloween! xx Marley Spoon UK

Hooray, pumpkin season is here! With its unique shape and vibrant, burnt orange colour, pumpkin is the perfect addition to your autumnal dishes. This low-calorie yet extremely filling vegetable is almost completely edible: the seeds, the leaves, the fleshy shell, and even the flowers can all be devoured in different ways. Add cubed pumpkin to Asian curries, use it as a side dish for that healthy orange touch, or fight the flu with a classic ginger and pumpkin soup. Chopping a whole pumpkin up will give your muscles a serious workout, so save some time and get even more vitamins by leaving the skin on before roasting!

5 things you didn’t know about pumpkin

Rich in nutrients, pumpkin is packed full of vitamin A, essential for your eye health.

Consisting of 92% water, there's no need to worry about unnecessary calories.

Raw, greenish pumpkin seeds or pepitas, are rich in omega 3, fibre, protein, magnesium and L-tryptophan. These nutrients are beneficial to the health of your heart, weight, energy, mood and sleep. Wow! 

You can actually extract milk out of dried pumpkin seeds and drink as a healthy alternative to cow or soy milk. Put that in your pumpkin-spiced latte and drink it! 

Rumour has it that because pumpkin seeds are full of zinc they are lovingly referred to as “Viagra for women” as they give you a good boost of testosterone. 

Recipe Roundup | Cook With Marley Spoon 

Celebrate the autumnal taste of pumpkin and squash with these favourite recipes from our test kitchen. 

Want to add these to your Marley Spoon recipe box?  GET STARTED WITH £20 OFF

Rainbow Chard Lasagne with Ricotta & Butternut Squash Available for delivery week of 7 November. 

Squash & Quinoa Chilli with Sheep’s Cheese & Coriander Available for delivery week of 14 November. 

Crispy Baked Coley with Sweet Potato & Butternut Squash One Pot Available for delivery week of 21 November.

Sri Lankan Pumpkin Soup with Crispy Cinnamon Flatbreads Available for delivery week of 28 November. 

Butternut Squash Orecchiette with Walnut Pesto & Crispy Sage Available for delivery week of 5 November 

Squash & Black Bean Quesadillas with Tangy Tomato Salsa Available for delivery week of 12 November 

Chicken & Pumpkin Traybake with Apricot & Parsley Couscous

When you’ve whipped up your delicious pumpkin creation remember to share your pics with us on social media! 

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                                                      GET STARTED WITH £20 OFF

The verdict: we love it! Keep those avocado food trends coming people. Delicious, vibrant and surprisingly simple to make, these avocado burgers are our new FAVE! Make them now and do not wait. 

We do still have some unsettling concerns with this trend. Namely, our biggest question was: how do you eat this thing!? We tried and it’s not easy, but also not as hard as you’d think. You basically need to devise a strategy and then just go for it. Definitely NOT first date material. Our second gripe is the reality that you are literally eating an entire avocado - that’s a whole lot of calories right there. If you’re on the #lchf (low carb high fat) bandwagon then this fad is definitely for you. So go on, ‘av an ‘ava. 

In our version, we opted for a black bean patty as we have a few vegetarians in the team - we used Food 52′s recipe as it’s the perfect blend of wholesome and spicy. If you prefer the paint-by-numbers approach, watch the video below. Go forth and indulge in a little avocado loving. 

RECIPE | Spicy Avocado Bun Burger with Veggie Black Bean Patty

Makes 4 burgers. 

INGREDIENTS

For the burger: 

4 perfectly ripe avocados 2 tomatoes, sliced 1 lime, cut into wedges 4 slices Manchego cheese 4 teaspoons sesame seeds Chilli flakes 

For the black bean patty: 

½ teaspoon of onion powder ½ teaspoon of garlic powder 1 400g can of cooked black beans   ½ teaspoon cumin powder ½ teaspoon smoked paprika Chili powder, to taste Sea salt, pepper, and red pepper flakes, to taste ¼ cup of quick oats ¼ cup of corn  

UTENSILS

A knife A cutting board Blender/food processor  Mixing bowl  Frying pan/griddle pan 

LET’S GET BUSY:

Prep your avocado |  Cut your avocado in half widthwise not lengthwise.  Remove the pit, and gently peel off the skin.  Select the fattest half and cut along the bottom to create a flat surface for the burger to stand on its own.  Use a spoon to gently smooth the outside of the bun (so it looks pretty when you undoubtedly photograph it. Lay the bottom half flat. Drizzle it with a little olive oil, lime juice, salt and pepper around the rim to taste.

Make your burger patties |  Sauté onion and garlic in olive oil on a low heat until golden, soft, and fragrant.  Add 2/3 of the beans and the spices. Stir through.  Add the oats to your blender or food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it's well combined but still has texture.  Transfer to a mixing bowl. Add the last 1/3 of black beans and the corn and mix well with your hands. Season to taste. If the mixture is too mushy to form into patties, add some more oats or bread crumbs.  Shape mixture into four patties. Pan fry them in olive oil until golden on each side While the patties are grilling and once they’ve been flipped, layer a slice of cheese on each one until it melts over the patty.

Build Your Burger |  The toppings are entirely up to you! We opted to layer a thick slice of tomato, the patty with cheese, then topped it with chilli flakes. But go wild! Coriander, lettuce, sauces, mustards, a fried egg, whatever you please - just remember, you don’t need to add the avocado!  When it’s built, pop the lid on and sprinkle some sesame seeds on top. 

Dig in and find the perfect way to eat this without getting messy. Good luck!

SHOW US WHAT YOU GOT!

Made your own avo bun creation or know the secret on how to eat them? Connect with us on Facebook, Instagram or Twitter #marleyspooning. 

Hidden Gems

Chanterelles Burnt yellow in colour to match the turning leaves, chanterelles are fragrant and slightly sweet. Fry them up in butter or add them to a stroganoff or stew, these are a perfect burst of colour.  Japanese varieties A blend of fresh shiitake and enoki provide complex notes to round out an Asian soup or broth. Perfect served with a mix of ginger, seaweed, noodles and topped with bean shoots.  Porcini In dried form, porcini mushrooms give a mature burst of prolonged flavour to a risotto or cream-based dish. Intensely absorbent, they suck up flavour as they become rehydrated in the stock. Chestnut The brown skin of chestnut mushrooms bring more intense taste than their white counterparts. They are particularly popular in the UK at this time of year so go wild!  Portobello Portobello mushrooms, the other, other white meat, are an ideal substitute for steaks and burgers (perfection when stuffed with gooey cheese or herby pesto).

ORDER SEASONAL MUSHROOM RECIPES Try now with £20 of your first recipe box

Get Wild: Facts from the Forest Floor

Did you know? 

Mushrooms are not plants | Mushrooms are seen as a vegetable, but they are so much more. They are in their own kingdom - the kingdom of fungi! 

Mushrooms help you keep control of your weight | As mushrooms are full of fibre, they make you feel fuller faster so you’re less likely to reach for that cheeky snack later. Hello mushrooms, bring on the fit body!

Mushrooms help improve your health | There is scientific evidence that eating mushrooms reduces blood sugar levels and helps prevent insulin resistance. Jam-packed with vitamin D, the fungi play an important role in human health: for healthy bone and cardiovascular disease.

Mushrooms can change people, forever | Psychologists say that when you're an adult, there is little that can still change your inherent personality. In 2011 a study showed that after one dose of toadstools people were more open: for new experiences, creativity, art and emotion, for at least 14 months.

Mushrooms increase the connectivity of the brain | Not that we’d actively recommend this, but a fact nonetheless, poisonous mushrooms, also known as magic mushrooms, create activity in the brain in areas that are not normally connected. We’ll leave it to you whether you opt to eat the toxic variant. 

Prefer to stick to non-toxic variety? Now that we can help with! Order our seasonal and delicious autumn recipes where mushrooms play the hero. 

COOK WITH US

Try now with £20 of your first recipe box 

Beef & Spinach Stroganoff with Carrots & Baby Button Mushrooms Available for delivery week of 3 October. 

Cavolo Nero Quesadillas with Mushroom, Refried Beans & Salsa Available for delivery week of 10 October. 

Chicken Tarragon Broth with Mushrooms & Pearl Barley Available for delivery week of 17 October. 

RECIPE: Baked Thyme Polenta with Creamy Mushroom & Broccoli 

RECIPE: Cheesy Portobello Mushrooms with Lentil One Pot

Fungi-licious!  

In the Marley Spoon test kitchen we’re often drizzling olive oil left and right: we love the fragrant, peppery flavour of a good olive oil, and often it’s all you need to finish a salad, soup or pasta dish. But lately we’ve been wild about coconut oil. And it's no wonder - coconut oil has recently become a highly sought after staple in health food circles for its beneficial fatty acids. It can be used when cooking both sweet and savoury foods alike, and also makes a great vegan substitute for butter. As this oil has a high smoking point, it is perfect for stir-frying, baking and deep-frying. It can also be used as a vegetable oil substitute. The magic of this silky substance! 

At Marley Spoon, we work directly with exciting, ethical producers to bring the very best ingredients to your table. That's why our go-to source for all things coconut is Cocofina! Cocofina brings honest, healthy and quality coconut goodies to the world with no hidden ingredients, additives or preservatives. 

Spice up your weeknight dinners with Marley Spoon & Cocofina! 

Next week, we're sending Cocofina's creamy coconut oil in our recipe boxes to match our Paneer & Cavolo Nero Salad with Coconut-Lime Dressing & Naan. Simply click this link to sign up or visit your account and add this recipe to your box for delivery week commencing 26 September. First time customer? Use the code COCOFINA20 for £20 off your first recipe box. 

ORDER NOW

COOKING TIPS: how to use our favourite healthy fat in your everyday cooking

You may have heard, there are dozens of ways to use coconut oil outside of the kitchen. Lathered onto dry skin to moisturize or as an ingredient in natural deodorant and toothpaste, the list goes on. But we’re interested in its culinary powers. 

We asked Chef Dawn Perry from our culinary team how to sneak coconut oil into our everyday cooking.

There are two kinds of coconut oils you should keep an eye out for: extra-virgin coconut oil and refined, expeller-pressed (nonhydrogenated) coconut oil.

Extra-virgin coconut oil has a fairly strong flavour with mildly tropical notes. Its mellow sweetness allows for naturally sweet ingredients to shine, such as softened onions and caramelized root vegetables. No wonder it’s especially good in desserts, smoothies and other sugary delights. Coconut oil is a terrific dairy-free substitute for butter in desserts, muffins, cakes and no-bake pie crusts.

We also love refined expeller-pressed coconut oil for a higher smoke point. To sauté veggies and crisp rice, to sear chicken at high heat for a golden-brown bubbling skin, to fry Thai curry paste before adding coconut milk. In all cases, it performs excellently so you’ll no longer have to worry about burning your oil (goodbye oxidized black-speckled olive oil!) next time you’re sizzling over a high flame. Our favourite combinations perfectly paired with coconut oil include greens such as bok choy, snow peas, broccoli and okra, delicate curries and thick lentil or veggie stews. We find that coconut oil is less slick than other fats, and has a lighter mouth-feel than vegetable oil. While refined coconut oil is fairly discreet, you’ll still want to avoid it in certain dishes where it might overpower the other flavours.

So, next time you’re cooking, why not give coconut oil a try - the addictive, nutty aftertaste, faintly tropical but mostly warming, is reason enough (can you tell we're just shy of eating it straight up from the spoon?). 

Tell us Shivi, how would you best describe your personal style of cooking? I am all about simple recipes that deliver maximum flavour.  I love food with colour and boldness.

What/who was your earliest cooking influence? Watching my Pa in the kitchen. I remember he always had this passion for cooking and for experimenting with flavours.

And now, where does your inspiration come from? My Caribbean heritage inspires a lot of the colour and flavours I use in my food. I was born in Trinidad, before moving to New York, the English countryside and London. It has meant that my first love, Caribbean food, has also been taken on a journey, which continues to this day.

Who do you cook for? Everyone! If I am not hosting a supper club, I guarantee I will have family or friends over to try out some new dishes on them. I usually cook every night of the week.

What's your philosophy when it comes to weeknight cooking? Weeknight cooking for me is all about throwing together a delicious, flavoursome meal with the least amount of effort. I love adding different spices and herbs to everyday ‘basics’ - whether it's a generous pinch of cayenne pepper to an omelette, or cumin to sweet potatoes - simple touches that can make a fun twist to your meals.

What are some of your kitchen staples? I'm obsessed with my lime squeezer. I use a lot of lime in my kitchen and always seeing that bright pop of green from the squeezer gives me a bit of pep in my step too! I also love herbs and spices: cumin, cayenne pepper and fresh thyme are always close by.

You use a lot of beautiful, fresh, tropical fruits in your recipes; are there any important things we should know when using fruit in more substantial dishes? I treat fruit as I would any other ingredient in my food, to enhance flavour, texture and colour with wonderful results. It's a great thing to experiment with, but just remember that if you are adding any juicy fruits to dishes, add them last minute otherwise it could mean your final dish is a bit soggy.

Favourite comfort food? I love making spaghetti Bolognese – but with a twist – goat mince and some subtle Caribbean spicing.

Do you listen to music when you cook? Yes! I used to be a songwriter in a previous life so it's still in me. I am all about the eclectic mix – a bit of old-school calypso, some Chopin, Muse, Rihanna.  Anything and everything.  And I will mostly be singing along to it too.

You've got a fairly recent addition to the family - a little baby boy. Do you have a philosophy about feeding kids, cooking for little ones, getting kids involved in cooking? I am learning as I go, but I’d love to raise my son to eat what my husband and I are eating, rather than making a separate ’special' meal for him. Enjoy the process of cooking (as well as the eating of it), understanding the importance of good quality ingredients and eating colourful produce, are all ideals that I’d like him to learn. That’s the goal in any case.

Besides being a successful chef, an author, a wife and a mum, what's your hidden superpower? Doggie Doo-Dar (as in a dog poop radar)! (laughs) I have an innate honing mechanism, an ability to avoid any and all doggie doo that is naughtily left on the streets!

Finally, what's your ultimate hangover cure? Eggs braised, "sunny-side up", in scotch bonnet tomato and coriander sauce, with the works – peppers, onion, and served with avocado.  And BACON. There must always be BACON.  

Well, we can't argue with that! Drooool.  

Want to try Shivi’s recipes for yourself?

Until the 7th October, you can select dishes created exclusively for Marley Spoon by Shivi Ramoutar as part of your recipe box. Simply click here to view our menu, sign up and order. If it’s your first time cooking with Marley Spoon use the promo code CookCaribbean to receive £20 off the cost of your box!

Baked Sea Bream with Black Bean & Mango Salsa. Recipe by Shivi Ramoutar for Marley Spoon. Order here by the 26th September and we’ll deliver the tasty recipe and fresh ingredients to your doorstep.

Shivi, who has been dubbed a “Caribbean food supremo” has created a series of limited edition recipes exclusively for Marley Spoon that will be available to order from 12th September – 7th October. 

Inspired by her Caribbean roots, Shivi's recipes will bring a punch of spice, colour and fun to Marley Spoon boxes as Autumn approaches, featuring seasonal ingredients such as butternut squash, corn on the cob and sea bream.

“Marley Spoon’s philosophy of not just eating together, but cooking together too, is very much at the heart of the Caribbean kitchen.  Their ethos on simple but exciting mid-week meals using quality ingredients is an idea that I strongly support." - Shivi Ramoutar

ORDER HERE

Shivi's Recipes for Marley Spoon 

Adobo Chicken with Corn & Charred Pineapple Rice  Available for delivery week of 19th September. 

Baked Sea Bream with Black Bean Mango Salsa  Available for delivery week of 26th September. 

Curried Cauliflower Soup with Lime Croutons  Available for delivery week of 3rd October. 

Spiced Pork Chops with Roasted Veg & Gremolata  Available for delivery week of 10th October. 

About Shivi Ramoutar

Shivi burst on to the scene in 2013 competing on Masterchef UK. Since then, she has spread her tropical delights across the UK, from numerous restaurant takeovers to her well-loved Lime supper club and the launch of her bestselling cookbook Caribbean Modern: Recipes from the Rum Islands.

Born in Trinidad, before moving to New York, the English countryside and London, Shivi's journey continues to inspire her cooking. Shivi twists classic Caribbean dishes and ingredients from her childhood into her own vibrant, fresh and easy-to-make delights. Her recipes are a wonderful melting pot of flavours: fresh and zingy, exciting and exotic, and satisfyingly homely and hearty. 

Get Cooking with £20 off* 

Shivi Ramoutar's recipes will be delivered with high quality, seasonal ingredients in exact quantities – meaning weeknight dinner just got easier!

Marley Spoon’s ‘Fiercest Women in Food’ series kicked off in May with guest chef, Olia Hercules. More exciting chef collaborations will be announced over the coming year.

Tomatoes are known for their rich flavour, versatility and nutritional properties. They are high in lycopene, which acts as an antioxidant and protects tissues from the damaging effects of free radicals. Lycopene is mainly released when you cook the tomatoes, even more reason to simmer them down into a classic pasta sauce or better yet, roast them whole on the BBQ.

Tomatoes are at their peak this time of year and come in delightful varieties to suit different dishes. Every type has its own unique characteristics, so knowing the properties of each type of tomato will help you make the most of this summertime gem in a wide range of meals!

Cherry tomatoes

These bite-sized beauties are great when you want a whole, juicy tomato either in a salad or to roast. For a super simple weeknight meal quite literally bursting with flavour, throw them in the oven, preferably under the grill, until their skin starts to blister and their juices will transform into a sauce. Include some torn up bread, feta and oregano to the same dish and cook until the feta is soft and creamy, the tomatoes have burst into a sweet mess, and the bread is a deep golden. Mmmm ... yum! 

Grape tomatoes

Less juicy than cherry tomatoes, their flavour is more concentrated. Try roasting them for a tomato dish that doesn’t require as much liquid. We use grape tomatoes as a great contrast to fattier oils and proteins, such as fried or crispy chicken, bacon or steak. 

Plum tomatoes 

The third tomato in our list named after another type of fruit, you're probably very familiar with plum tomatoes. These ones are best when they break down to become part of a sauce. They are perfect in size and quite uniform in shape so they are our fleshy tomato of choice when it comes to a flavourful, thick and rich sauce base - skin on or off. Hint: they are are also great stuffed with crispy Parmesan, creamy cannellini beans and tender couscous! 

Vine-ripened tomatoes

Also referred to as Campari tomatoes, this variety is noted for its juiciness, high sugar level, and low acidity (plus they look extra special still on the vine)! Vine-ripened tomatoes are deep red and larger than a cherry tomato, but smaller and rounder than a plum tomato. We love to simply slice them and half and roast them with a glug of good quality olive oil, fleur de sel, coarse black pepper and a clove of garlic. 

Heirloom tomatoes

Known as the diamonds of the tomato family, they have the best flavour and flesh-to-juice ratio. Plus they come in all shapes, sizes and colours. There is absolutely nothing that screams summer more than a multi-coloured heirloom tomato salad in red, pink, orange, yellow, green and even streaky purple. Simply slice them up and enjoy them as they are. Don’t forget to season with salt—the key to drawing out a tomato’s delicious sweetness!

As a general rule, be sure to store all of your tomatoes at room temperature to preserve their wonderful texture and flavour. 

Hungry For More? Try Our Tomato Chutney Recipes 

Tomato chutney is one of our secret weapon ingredients that we use whenever we can. It's the perfect sweet and tangy topping for grilled meats, sausages, veggie bakes, pizzas, and more! Here are a few of the lovely ways we use this delish relish (both recipes are available to order for delivery here). 

Feta Bubble & Squeak with Green Veg & Tomato Relish  Available for delivery week of 29th August.  

Cumberland Veggie Sausages with Rosemary Potatoes, Carrot Mash & Tomato Chutney Available for delivery week of 5th September.   

With summer in full swing (kind of), we love nothing more than heading outdoors to BBQ, picnic, feast or frolic. August is all about embracing the long nights and warm weather, preferably over a jug of Pimms and a delicious spread. But seasonal feasting and so much entertaining needn't mean slaving for hours in the kitchen nor resorting to your local chippy.  

This month, we're turning our sights to light and easy summer salads with a delightful Marley Spoon twist. By using just a few fresh, seasonal and interesting ingredients, it's easy to give drab garden salads that much-needed face lift! Here are some of our favourites coming up on the menu.   

Remember, if you let us do the meal planning and shopping for you, you'll have more time to catch some rays!

Fruit

Berries, peaches, watermelon or figs can bring sweet or bitter notes to your leaves, whilst also adding texture as well. Fennel and orange are one of our favourite flavour combinations as the sweet citrus perfectly balances out the aniseed note in the fennel. Other winners include: watermelon, feta and mint; fig, broccoli and red rice; blueberry and avocado; and roasted peach with goat's cheese and puy lentils. 

Roasted Fennel & Orange Salad with Feta & Ciabatta Croutons

Cheese

The perfect ingredient to inspire flavour combinations, we adore goats cheese, feta, lemon-grilled halloumi, buffalo mozzarella and shaved pecorino. Our tip? Begin by selecting your cheese and then build your salad upon that; the texture, taste and endless possibilities of this superstar ingredients make it the perfect jumping off point. 

Grilled Goat's Cheese & Peach with Pine Nuts & Lentils

Grains

Let's make a meal of it! Ditch the notion that salads are only meant to be enjoyed as a side dish when they can rightfully take centre stage on the dinner table. To bulk out our salads and satisfy the hungry masses, we use light and interesting grains such as freekeh, quinoa, wheat berries, pearl barley or giant couscous. Legumes (lentils, chickpeas) also work wonders!  

Coriander & Lemon Chicken with Freekeh Salad & Crispy Chickpeas

Seeds

Small but mighty, you can boost the nutritional value of your salad with these miniature delights. Toss them in raw or lightly toast them for added crunch and a smoky note and added crunch (but careful not to let them burn!). Our go-to seeds include sunflower, pumpkin, sesame (white or black) and chia seeds. You can even go a step further and use spices in seed form such as coriander, fennel or black nigella seeds. 

Avocado & Blueberry Salad with Quinoa & Roasted Pumpkin Seeds

Leaves

Don't forget the base of your salad - it's one of the most important parts! Stray from the regular ol' iceberg or cos route and include some peppery rocket, rainbow chard, purple or savoy cabbage, curly kale, mizuna, baby leaves or microgreens. Our rule of thumb? Cabbage and kale work wonders with Asian flavours, rainbow chard and rocket are delightful compliments to rich Italian flavours, and more delicate leaves lend themselves to roast vegetable salads. 

Warm Thai Beef Salad with Savoy Cabbage & Spiced Cashews

Herbs 

Use a medley of different herbs to add a burst of flavour and freshness to your salad. Whether it's basil, mint, dill or tarragon, include both finely chopped and whole leaves for variety and decoration. Our top tip: rub the herb gently between your hands to expel the most amount of flavour out of them (works like a treat in cocktails too - hello, mint mojito!). 

Smoked Salmon Niçoise Salad with Olive & Basil Dressing

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Hungry yet? Add these delicious salads and more to your Marley Spoon recipe box here. First time cooking with us? Use the code SUMMERSALAD for £20 off your first box! 

It's sometimes easy to forget that there are actual people behind every ingredient, recipe or part of your experience when you cook with us, so we wanted to open the doors to our Test Kitchen and shed some light on the Humans Of Marley Spoon! 

In these posts, we'll spotlight key members of our UK team including Marley Spoon chefs, Xenia von Oswald and Liberty Fennell. Plus we’ll highlight guest chefs from our Fiercest Women In Food series, like the upcoming Caribbean culinary queen, Shivi Ramoutar.

If you have any questions or queries about Marley Spoon, drop us a line on social media and ask - we're real people and we're here to answer. 

For now, let us take a sneak peek into the Marley Spoon Test Kitchen where you can begin to meet the Humans Of Marley Spoon.   

Now's the perfect time to fire up the BBQ and head outdoors for some restorative food and fun in the sun! July is #GlobalBBQ month here at Marley Spoon, and we’re bringing you grilling recipes from our team of global chefs in the US, Germany, the Netherlands, and Australia. Don't fret, we haven't forgotten our UK favourites - potato salad, anyone?

From 20th June to 24th July, you can select two BBQ recipes from a different country per week. Plus, we’ve tapped our chefs from all corners of the globe for their BBQ favourites and top tips to make sure that even if a brolly is required, Marley Spoon delivers a little sunshine to your plate.

GET INVOLVED: #GLOBALBBQ DAY!

We've named Saturday 2nd July Global BBQ Day and we encourage you to share your BBQ tips, tricks and pics with us on social media by tagging #GlobalBBQ #MarleySpooning on the day.

OFFER! As a summer treat, use the promo code LETSBBQ here and save £20 on your first box!

Is your mouth watering yet? You can now order a BBQ recipe box featuring these true-blue rippers from our sister market, Australia. Here's what they've thrown on the barbie:

Sumac Grilled Chicken with Sweet Giant Couscous

Baharat Beef Burgers with Garlic Tahini Yoghurt

No BBQ (or sun)? No problem! All of our BBQ recipes can also be cooked indoors on a griddle pan, frying pan or in the oven under the grill.

What places and cuisines inspire your cooking?

I take inspiration from all over Eastern Europe really. I'm Ukrainian originally but I've got an aunt who is Armenian so I grew up with food from the Caucasus - Azerbaijan, Armenia, Georgia. I just recently went to Georgia and the food there really left a lasting impression on me.

What's the style of food in Georgia? It's really special. They have very unique spices that they grow there. Like blue fenugreek which is like the most subtle, amazing garam masala-type spice. It's just one spice but the flavour is very multi-dimensional. Also Georgian produce is so incredible. There are little cows jumping around on mountains and all of the dairy is just amazing. They forage so there's not a lot of processed food. The flavours are so unique and endemic to the country.

Georgian Pork Lavash with Pickled Spiced Carrots. Recipe by Olia Hercules for Marley Spoon. Order here by the 18th June and we'll deliver the tasty recipe and fresh ingredients to your doorstep.

So, apparently the average British person only knows how to cook 9 recipes. Oh no!

Ha ha. Hearing that, what inspires you to try new recipes? People that I meet really. I gain inspiration from travel. Going somewhere. When I travel I try and go to people's houses and not just restaurants. You can't get a better meal than one cooked at home.

I can see on your Instagram that you love fermenting things? I am a fermentation freak. I love anything fermented. I grew up with that and now it's coming back in a big way. But, I didn't realise  growing up that not everyone did this and that people didn't know how to do it and how healthy it was. I think it seems unhealthy because of the salt but once it ferments it becomes so good for you.

Do you get much time to ferment? I've been fermenting a lot recently. Anything from apples to foraged foods. It's tasty, good for you and the best hangover cure ever.

Really? Yeah the salt is amazing. We even drink the broth. Then follow it with a shot of vodka.

What's your ultimate comfort food? Bread. A beautiful sourdough loaf. And then something to mop up using the bread. There's a Ukrainian salad we make, which is super amazing, with cucumbers, dill, and fresh tomatoes. Then we dress it with a bit of sour cream and salt. It's a really rosy dressing and perfect to mop up with bread.

Want to try Olia's recipes for yourself? Until the 18th June, you can select dishes created exclusively for Marley Spoon by Olia Hercules as part of your recipe box. Simply click here to view our menu, sign up and order. If it's your first time cooking with Marley Spoon use the promo code HERCULES to receive £20 off the cost of your box!

Tamarind & Ginger Trout with Bok Choy & Crispy Garlic. Recipe by Olia Hercules for Marley Spoon. Order here by the 11th June and we'll deliver the tasty recipe and fresh ingredients to your doorstep.

Happy cooking!

What's more, if you share pictures with us on Instagram of your final Olia Hercules & Marley Spoon creations, then you'll go into the running to win a copy of Olia's delicious cookbook, Mamushka. Tasty!  

We're absolutely thrilled that so many of you have already infused some Olia-style-spice in your weeknight cooking, as we've seen from many of the food pics you've shared with us on Facebook, Instagram and Twitter! Don't worry, if you've tagged us, you'll automatically be included in the competition. If not, read the conditions below.

How To Enter: 

Before 18th June, order your Marley Spoon box including one of Olia's recipes, and cook up her dish. Take a photo of your finished creation, post it on Instagram and be sure to tag @marleyspoonuk and #marleyspooning #oliahercules. Photos can be posted until 30th June, when we'll draw the competition. 

First time cooking with Marley Spoon? Order here and use the promo code HERCULES for £20 off your first recipe box!

For now, drool over some of our favourite Mamushka recipe snaps straight from Olia's Instagram account, @oliahercules. 

Recipe by Olia Hercules for Marley Spoon

Serves:  2 Cooking  time:  20‐30 mins

INGREDIENTS

500g  new  potatoes 1  mini  cucumber 2  lamb  steaks 1  jalapeno  chilli 1  garlic  clove 100g  radishes 20g  fresh  mint 1  unwaxed  lemon olive  oil salt     black  pepper

METHOD

Cook  potatoes. Boil a kettle. Slice the potatoes in half and place in a medium saucepan. Cover the potatoes with boiling water and cook for 10mins (until just tender), drain and set aside. Cut the lemon into wedges.

Prep  ingredients Pick a small handful of leaves from the mint and set aside for later. Peel and roughly chop the garlic. Thinly slice the cucumber. Slice the radishes, some into circles and some into quarters ‐ it's fun to mix and match. Roughly chop the chilli.    

Make  dressing Make the dressing using a hand blender to blitz 4tbsp of oil, the mint (including the stalks), chilli, garlic and 1tsp of salt. Use 1/2 of the garlic if you prefer less tang. Your ajika is ready!

Cook  lamb  steaks Heat a griddle pan or medium frying pan on a high heat until hot. Rub the lamb steaks with 2 tbsp of vegetable oil and grill for 3-­5mins on each side for medium rare. Wrap the lamb steaks in foil if you like it more well done and rest for 8mins. Griddle  potatoes Coat the potatoes in the remaining oil and grill on the same griddle pan you've just cooked the steaks on for 5mins or until nicely charred. Toss them in the mint ajika. In a small bowl mix the radish, cucumber, 1 tbsp of olive oil, a squeeze of lemon juice and some salt and pepper.   Serve Slice the lamb very thinly and arrange beautifully on a large plate with the grilled potatoes, radishes and cucumber salad, using the mint leaves as a garnish. Finish with a drizzle of oil and a good squeeze of lemon juice.    

Author of the celebrated cookbook Mamushka, Olia Hercules is our guest chef this month, bringing new ingredients and flavours to weeknight cooking. Combining her Ukrainian heritage with Cypriot, Italian, Moldovan, Lao and Caucasian influences, to name a few, Olia has created a selection of exciting dishes for Marley Spoon.

In Olia's upcoming dish, Tender Lamb Steaks with Mint Ajika Grilled Potatoes, she invites you to create your own ajika to brighten up the dish and lend a delicious flavour to the potatoes and lamb.

So that begs the question, what on earth is ajika anyway? It's actually a Georgian paste simply composed of mint, salt, oil, garlic and green chilli, similar in texture to pesto but with a mintier flavour to perfectly pair a lamb dish. This punchy paste is the ideal condiment to spice up your weeknight dinner. Here's what Olia has to say about it:

"Ajika is a type of paste they have in Georgia that usually involves chilli. You can have all different sorts and levels of spice. The one I am using here is a mint ajika which is just genius because literally all it is is mint, salt, and green chilli. It's beautiful because it keeps its bright green colour and can stay in the fridge for months. It gives it a big pack of flavour and it's a nice alternative to mint jelly or sauce" 

- Olia Hercules

DELICIOUS WAYS TO USE IT

Add a fresh kick to brunch with a spoonful of ajika on top of your poached eggs and avocado, then sprinkle with pomegranate seeds. With some crunchy sourdough toast this is heavenly!

Ajika works perfectly as the spicy base for a lamb flatbread pizza. Layer ajika, red onion, shaved or minced lamb (spiced with cumin), roasted peppers, artichoke or aubergine and feta, then bake. Top with a handful of rocket and a dollop of natural or Greek-style yoghurt.

We all know mint and lamb are a heavenly match, but have you tried this trick with roast chicken? Along with 2 wet garlic cloves and a whole lemon, insert a large spoonful ajika inside the chicken then rub the outside with salt and pepper and roast away for succulent chicken.

OLIA'S EASY MINT AJIKA RECIPE

Serves: 2 Time: 5 minutes Difficulty: easy

Ingredients:

1 green chilli, roughly chopped 1 garlic clove, peeled and roughly chopped 20g fresh mint olive oil salt

Make the Ajika:

Using a hand blender or bullet blender, simply blitz 4tbsp of good quality olive oil, mint (including the stalks), chilli, garlic and 1tsp of salt. Use 1/2 of the garlic if you prefer less bite. Blitz the ingredients until they are all combined to form a lovely sauce. Your ajika is ready! It's as simple as that.

Happy Cooking xx Marley Spoon

For a bit of inspiration to get you moving and grooving, we ventured into our test kitchen -  where our chefs are busy every day creating and testing your Marley Spoon recipes - to find out what music they cook to! It's fortunate that both our chefs, Xenia von Oswald and Liberty Fennell, have similar tastes when it comes to their musical tastes as they spend all day side by side, creating recipes and whipping up dishes.

We've got to say, their musical taste is almost as impeccable as their kitchen skills, so much so that we simply had to create an ultimate playlist of perfect kitchen tracks to cook to. An eclectic mix of current hits, 90s nostalgia and unbeatable classics, this playlist will have you sashaying and sautéing, zesting and twisting, and chopping and popping all over the kitchen.

Warning: just remember to put all knives to the side when you feel the need to break out in song or dance - the rhythm could injure you!

Simply hit play and let the good times roll!

WE WANT TO KNOW! 

Tell us, what are your go-to tunes when cooking? Comment or drop us a line on Facebook, Instagram, Twitter or Spotify and remember to tag #marleyspooning. Or feel free to add your very own favourite track to our playlist.

Happy cooking!

The perfect flavour-packed addition to a quick weeknight meal, pesto is the pantry staple of choice for many of us. No doubt we have a jar or two of it hidden somewhere in the back of our pantry as the emergency/kid-friendly/vegetarian-friendly/can't-be-bothered dinner saviour. 

But did you know it's actually surprisingly easy and cheap to make this tasty topper fresh yourself? So, let the store-bought jar varieties linger a little longer in your pantry because we're going to teach you how to make a perfect pesto from scratch in under five minutes! 

Build On The Basics

The fantastic thing about making your own pesto is that you can stick to the traditional recipe or experiment with other flavour combinations quite easily. In fact, as long as you keep tasting along the way, there's very little that can go wrong. We love classic dishes and are always looking for ways to add a "Marleyfied" flavour to them for that extra jolt of taste and delight.

Leafy base

Traditional: basil   Marleyfied: spinach, kale, coriander, parsley, chard, sorrel

Add some nuts

Traditional: pine nuts Marleyfied: almonds, cashews, walnuts, pepitas (pumpkin seeds), pistachiosNut free: green olives or avocado are fantastic substitutes for nuts as they create that desired creamy texture

Enhance the flavour with salt, pepper and…

Traditional: garlic Marleyfied: sun dried tomatoes, pumpkin, roasted peppers, chilli, honey, onion, paprika, or cumin

A bit cheesy:

Traditional: parmesan Marleyfied: pecorino, manchego, feta, ricotta or even cream cheese. Dairy free: it's also quite possible to leave out the dairy completely if you'd prefer that. You may need to adjust the flavours a bit, however toasted almonds or cashews provide a creamy texture

Liquified:

Always include: olive oil Optional extra: lemon juice Marleyfied: truffle oil, chilli oil

Our Favourite Recipe for Delightful Homemade Pesto Chef | Liberty Fennell

A bunch of fresh basil (40g) 1 clove garlic 50g almonds 1-2 tbsp lemon juice 20g Parmesan 150g spinach 4 tbsp olive oil Season with salt and pepper   

Pick all the basil leaves, discarding the stalks, and place in a large mixing bowl. Add the garlic, almonds, lemon juice, Parmesan, spinach, and olive oil. Season with salt and pepper. Using a hand blender or food processor, blitz the ingredients together until you have a smooth pesto. Check the seasoning and adjust if needed.   

3 quick uses

Spread on toasted ciabatta or add it to poached eggs for a kick of fresh herbs

Dollop a generous spoon on top of a tomato-based soup, like minestrone, gazpacho or chickpea and bread soup. The flavours are perfectly paired.

Pesto puffs - lay out small rounds of puff pastry on a baking tray (the bottom of a mug is a good size to go off). Add a generous teaspoon of pesto to the centre of each round, fold over and bake until golden brown. Puffed!

Happy cooking!  xx Marley Spoon UK