https://cooklybookly.com/zarskitchen

Zars Kitchen, London (2025)

10/01/2024

HAPPY NEW YEAR to each and every one of you!!

Did you make a New Year’s resolution?

Here are mine: more sleep, more long walks, more music, more books, more family time, more hugs, more laughter, and more LOVE! ❤️

Which brings me to a little announcement…

I wanted to take a moment to let you all know that as much as I love sharing delicious recipes with all of you, I have decided to take a step back and prioritise some other aspects of my life.

Over the next 12 months, I won’t be posting much new content. I want to channel more time into focusing on myself, my family, and exploring new opportunities.

I’m so grateful for the love and support I've received from you guys. It warms my heart to see you recreate my recipes.

I will of course be continuing to follow and be inspired by all your posts, although I may not be as engaged as before, as I attempt a “digital detox”

Thank you to the amazing brands I have had the pleasure of collaborating with. These partnerships have been incredible, and I’m hopeful that we will have opportunities to work together again somehow in the future.

I hope to be sharing more delicious recipes and exciting endeavors again soon but until then, all my recipes can still be found on my website www.zarskitchen.com.

Sending lots of love and as always… Happy cooking!

Love Zar X

31/12/2023

LOBSTER BRIOCHE ROLLS - I mean… is there anything better on New Year’s Eve?… Pure decadence!

This Cornish lobster was so beautifully sweet and meaty… perfect in a warmed brioche bun slathered in creamy spicy Marie Rose style sauce… I added a little lemon zest for zing, dill for freshness and cucumber for crunch… deeeeelish!!!

This lobster was from the gorgeous luxury seafood hamper kindly gifted from .

HAPPY NEW YEAR! 🥳

INGREDIENTS
1 whole small lobster, cooked, deshelled
3 tbsp mayonnaise (I used kewpie brand)
0.5 tbsp ketchup
1 tbsp fresh dill, finely chopped
1 small cucumber, diced fine
0.5 tsp lemon zest, finely chopped
2 tbsp lemon juice
Tabasco/ chilli flakes to taste
Sea salt and ground black pepper
3 brioche rolls, sliced
Handful of lambs lettuce

METHOD
1. Cut the lobster into small bite size pieces and set aside
2. In a small bowl mix together the mayo, ketchup, dill, cucumber, lemon zest, lemon juice and your desired amount of salt, pepper and to***co or chilli flakes. Taste and adjust the seasonings to your liking
3. Add the lobster to the sauce and mix to combine everything together
4. Warm the brioche rolls in the microwave for about 20 seconds, add some labs lettuce and then spoon in the filling
5. Devour immediately!

25/12/2023

Wishing you and your families a Merry Christmas from Hong Kong!! 🎄

Sending lots of love to all of you this Christmas wherever you are in the world. I’m back home my family eating lots of deliciousness of course, but more importantly… enjoying every moment and creating precious memories with the people I love ❤️

Merry Christmas Insta fam!! 🎄
Just want to say thank you for engaging with my content, supporting me and trying my recipes out, it makes me so happy 🙏🏽♥️🙏🏽

Pic from Mum & Dads Xmas Eve party last night… A rare occurrence to show my face on here but I was caught phone in hand, taking food vids and forced to pose with the turkey!

23/12/2023

MASALA COCONUTY CRAB CANAPÉS - the Christmas canapés just keep coming! I think this is one of my best recipe creations yet! I am ecstatic with how these little bites turned out… SO UTTERLY SCRUMPTIOUS!!!

I had some gorgeous Cornish white crabmeat left from my delivery which I mixed into the most addictive coconuty curry sauce.

The sauce here is special… made with a ton of curry leaves, then mustard seeds and cumin seeds mixed with chillis and spices, as well as fresh chopped tomatoes and finished with coconut milk that balances out all the flavours. I served them in crispy puris for some crunch and they were insanely delicious!!

Would love to know in the comments if you try these… X

INGREDIENTS (makes enough for 16 puris)
Cooking oil
1 onion, finely chopped
0.5 tbsp garlic, crushed
0.5 tbsp ginger, minced
1 tsp mustard seeds
15 curry leaves
2 green chilli
2 tomatoes, finely chopped
60ml coconut milk
2 tbsp chopped coriander
Sea salt and freshly ground black pepper
200g white picked crabmeat
SERVE IN: Crispy Puris with Lime

METHOD
1. Place a pan on medium heat with a splash of oil, sauté the onions until golden brown and soft
2. Add the ginger and garlic, mustard seeds, curry leaves and green chillis, sauté for another 2-3 minutes
3. Tip in the chopped tomatoes and coconut milk, stir and continue to cook for 10-15 minutes until the sauce thickens
4. Stir in the fresh coriander and crabmeat, season with salt and pepper, then remove from the heat and allow to cool slightly
5. Serve with crispy puris and a squeeze of lime
6. Enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/masala-crab/
⭐️ OR click link in my bio to go straight to my website!

21/12/2023

SMOKED SALMON BLINIS WITH GARLIC AIOLI - Another seafood canapé created from the seafood leftovers of my LUXURY SEAFOOD PLATTER. See my previous posts if you missed them.

One of the most quintessential canapés in my opinion, you can almost never go wrong serving these up at a party. They look so impressive and are super easy to make and who doesn’t love a smoked salmon canapé?

Rick Stein’s smoked salmon is ranked third in The Telegraph's annual smoked salmon taste test, it’s extra smokey and smoked over smouldering oak, then matured in their Himalayan salt vault for 3 days… amazing!!.

INGREDIENTS (Makes 12)
12 blinis
12 slices smoked salmon
A few spoons of Garlic aioli from a jar
Squeeze of lemon
GARNISH: capers, thinly sliced red onion, finely chopped dill

METHOD
1. Heat the blinis according to packet instructions then spread a teaspoon of garlic aioli on each one
2. Roll each smoked salmon slice into a rose shape and place on top of the blinis
3. Squeeze over the lemon juice and garnish with capers, thinly sliced red onion and sprinkle over some finely chopped dill
4. Serge immediately and enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/smoked-salmon-blinis/
⭐️ OR click link in my bio to go straight to my website!

19/12/2023

FLAKED MACKEREL WITH HORSERADISH & LEMON WRAPPED IN RIBBONED CUCUMBER

I had a bit of seafood leftover from my LUXURY SEAFOOD PLATTER (see my post from Saturday) so I invited a couple of friends over for a seafood super-club treat… this was one of the courses I made.

Mackerel is quite a fishy fish which isn’t to everyone’s liking but made this way it was simply divine. The horseradish and cayenne pepper gave it the perfect heat and the lemon zest and mayo balanced everything so beautifully.

A wonderful party canapé! Serve it on cucumber discs or blinis if you prefer or just as a pâté with crackers… sooooo good!

Would love to know if you try it! X

(Made about 12 large canapés)

INGREDIENTS
3 mackerel fillets
1 large cucumber
2 tbsp horseradish sauce (I used )
2 tbsp mayonnaise
1 tbsp olive oil
1 tsp chives, finely chopped
Pinch of cayenne pepper
Ground black pepper
2 tbsp lemon juice
1 tsp lemon zest, finely chopped

METHOD
1. Flake the mackerel into small fillets
2. Using a vegetable peeler or mandolin, ribbon the cucumber into long strips, set aside
3. Add the flaked mackerel to a bowl and mix in the remaining ingredients (reserve a pinch of lemon zest for garnish) so everything is combined into a paste. Taste and adjust the seasonings to your liking
4. Lay a cucumber strip on a chopping board and place about a tablespoon of the mixture on one end, carefully roll to create a cylinder shape, top with more filling
5. Serve immediately and enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/flaked-mackerel-pate/
⭐️ OR click link in my bio to go straight to my website!

food

18/12/2023

ROASTED GARLICKY BRUSSELS SPROUTS AND AUBERGINE - Sweet caramelised Brussels sprouts and soft fleshy aubergine make a gorgeous side dish for your holiday table… the parmesan and balsamic go beautifully with both and it’s all finished with little bursts of pomegranate perils. Looks gorgeously festive and tastes it too!

Hope you give this one a go… would love to know if you try it. X

1 week till Christmas Day! Time is flying… I’m in Hong Kong with the fam and documenting all the deliciousness… (see my highlight link if you fancy seeing what I’m eating!)

Happy Monday peeps! ♥️

INGREDIENTS
Olive oil
1 Aubergine, sliced into 0.5cm rounds
250g Brussels sprouts, trimmed and halved
6 garlic cloves, peeled
Sea salt, ground black pepper, crushed red chilli flakes
1 tbsp balsamic vinegar
Grated parmesan
Handful of pomegranate perils
A few parsley sprigs

METHOD
1. Heat a little olive oil in a frying pan and cook the aubergine in a single layer for a few mins on each side until cooked through and coloured. Alternatively you can air-fry or oven grill the aubergine slices. Once cooked, transfer the aubergine slices to a plate
2. In a heavy based saucepan with some olive oil in medium high heat, add the sprouts cut side down in a single layer. Throw in the garlic and season with salt, pepper and chilli flakes. Cook the sprouts until they start to brown a the bottom then transfer the dish to the oven and roast shaking the pan every 5 mins until the sprouts are tender and cooked to your liking
3. Arrange the aubergine slices around the outer rim of a serving plate overlapping them slightly
4. Fill the middle with all the roasted Brussels sprouts
5. Scatter over the pomegranate, grate over some Parmesan and garnish with parsley
6. Enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/brussels-sprouts-aubergine/
⭐️ OR click link in my bio to go straight to my website!

13/12/2023

SMOKED SALMON, PRESERVED LEMON, DILL & CREAM CHEESE SPREAD

Would you believe me if I told you that you can make this gorj smoked salmon spread in just 10 minutes!??!

Seriously there’s nothing to it.. just pulse the ingredients in the food processor then press into your desired mould and refrigerate till needed. I used a basic plastic fish shaped mould here (available on Amazon) but even a bowl lined with plastic wrap, then turned out once set, would look pretty with those beautiful pink specs of salmon.

The preserved lemon gives deep citrus tones that elevate all the other ingredients soooo beautifully!! It’s the easiest WOW Christmas table centrepiece!

Will share the recipe tomorrow… Happy hump day luvlies ❤️X❤️X

Striking red serving platter and gorgeous mills from the lovely Peugeot (gifted). Link to buy in stories/ highlights.

11/12/2023

CRANBERRY SAUCE WITH PORT & CINNAMON

My X’mas table just isn’t complete without homemade fresh cranberry sauce… it takes JUST 20 MINUTES to make with ONLY 7 BASIC INGREDIENTS!! It tastes so much better than the store bought stuff… so why not give it a go this year?

A combination of fresh (or frozen) cranberries, port, sugar, orange, cinnamon, balsamic vinegar and black pepper gives the perfect tangy, zesty, spiced sauce to go with your turkey!

INGREDIENTS
125g Caster Sugar
80ml Port
300g Cranberries (fresh or frozen)
1 tsp Balsamic Vinegar
1 tsp Cinnamon powder
1 Orange (both the juice and zest)
1/4 tsp Black pepper

METHOD
1. In a small saucepan on medium high heat add the port and sugar and bring to the boil
2. Add the cranberries, balsamic vinegar, cinnamon, orange juice, orange zest and pepper
3. Cook for about 5 minutes for fresh, 10 minutes for frozen, the cranberries should be soft, but still holding their shape slightly, the sauce will thicken as it cools
4. Store in an air tight jar in the fridge for up to 10 days

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/cranberry-sauce-port/
⭐️ OR click link in my bio to go straight to my website!

01/12/2023

LAMB KEBAB BITES - Beautiful minced lamb mixed with ginger, garlic, spices, fresh coriander, chilli and caramelised onions. Rolled into small kebabs and lightly pan fried so they are hot and crisp on the outside and soft on the inside... absolute perfection!!

SAVE for when you need it… perhaps for a Christmas canapé?

Happy Friday guys! ♥️

INGREDIENTS (makes about 30)
Cooking oil
1 small onion, finely chopped
400g lamb mince
1 tsp garlic, crushed
1 tsp ginger, chopped fine
1.5 tsp cumin powder
1.5 tsp coriander powder
1.5 tsp chilli powder
1/2 tsp tumeric powder
Small handful fresh coriander, chopped fine
2 small green chillis, chopped fine
2 spring onions, chopped fine
1 egg
1.5 tsp sea salt
SERVE WITH: Lemon wedges

METHOD
1. In a saucepan on medium heat with a little oil, sauté the chopped onion until dark brown and golden, drain on kitchen paper, set aside to cool
2. In a large bowl add all the remaining ingredients and mix well to combine
3. Cover and refrigerate for at least 5 hours or preferably overnight
4. Remove mixture from the fridge, roll into small bite size balls
5. Place a frying pan on medium-high heat, add a splash of oil and once the oil is hot, shallow fry (or air-fry) the kebabs until cooked through. Try to cook them in batches so you don’t overcrowd the pan
6. Drain on kitchen paper and serve immediately with a squeeze of lemon
7. Enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/lamb-kebab-bites/
⭐️ OR click link in my bio to go straight to my website!

29/11/2023

ROASTED SALMON STUFFED WITH CHEESY SPINACH & LEEKS - This was such a decadently stunning dish and only took 30 minutes from start to finish!!.. how amazing is that? I served it with some brown rice stir fried with garlic, onion and kale. So scrumptious even the kids were licking their plates!!

Hope you like this one and give it a go!
Happy hump day! ♥️

INGREDIENTS
Extra virgin olive oil
6 salmon fillets - skin can be off or on
400g spinach
1 leek large, chopped fine
6 garlic cloves chopped fine
50g cream cheese
30g parmesan, finely grated
30g mozzarella, grated
0.5 lemon, juiced
Sea salt and black pepper
Chilli flakes to taste

METHOD
1. Pre-heat oven to 220°C
2. Heat oil in pan on med heat, add leeks and garlic and sauté until soft and translucent
3. Add handfuls of spinach and keep stirring until it all wilts
4. Stir in the cheeses until they melt and combine well with the spinach
5. Season with salt, pepper and chilli flakes to taste, set aside to cool
6. Place the salmon on a clean work surface and with a sharp knife make a slit lengthwise through each fish fillet (without cutting through!) creating a little pocket
7. Fill each pocket with the spinach mixture and place on oven tray
8. Drizzle salmon with a little olive oil, salt and pepper
9. Bake in the oven until cooked through and starting to colour, about 10 minutes
10. Enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/stuffed-salmon/
⭐️ OR click link in my bio to go straight to my website!

salmondinner

07/11/2023

HALLOUMI AND AUBERGINE BAKE WITH A SPICY TOMATO SAUCE - So rich and indulgent this super easy bake comes together in no time at all. The Nduja gives it the perfect spicy kick and the combo of creamy halloumi and meaty aubergine is just delightful! Cook till golden and bubbly and enjoy alongside some crusty sourdough or a crisp green salad.

Hope you enjoy this one, would love to know if you try making it! 😍

INGREDIENTS
Olive oil
1 aubergine, sliced into 0.5cm rounds (you should have around 16 slices)
4 garlic cloves, crushed
4 tbsp Nduja (spicy salami paste) or ‘Ve-du-ja’
1 tin chopped tomatoes (400g)
1 tsp sugar
250g block halloumi, cut into 16 pieces
Sea salt, ground black pepper and crushed red chilli flakes
GARNISH: chopped parsley

METHOD
1. Pre-heat the oven to 180C
2. Heat a little olive oil in a frying pan and cook the aubergine in a single layer for a few mins on each side until cooked through and coloured. Alternatively you can air-fry or oven grill the aubergine slices. Once cooked, transfer the aubergine slices to a plate
3. In the same pan with a little more oil, sauté the garlic for a minute, add the ‘Ve-du-ja’ or Nduja until melted, then tip in the chopped tomatoes and sugar. Bring to a boil, season with salt, pepper and chilli flakes (if needed) then removed from the heat and leave to cool slightly
4. Pour the tomato mixture into a round oven dish, then arrange the aubergine and halloumi slices on top so they overlapping slightly and fill the entire dish in a spiral pattern
5. Drizzle over some olive oil, cover the pan and cook in the oven for 15 mins, once the cooking time is up remove the lid, garnish with parsley and continue to cook for a further 5 min until the halloumi is starting to colour
6. Enjoy hot with crusty bread or a crisp green salad!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/halloumi-aubergine/
⭐️ OR click link in my bio to go straight to my website!

02/11/2023

FIG, BRIE AND CHORIZO SALAD - A vibrant and delish salad combining sweet, savoury, and tangy elements that will make your taste buds dance!!..

Created using leftovers from my recent fig, Brie and ham toastie…. Sweet juicy luscious figs go so well with the creamy indulgent Brie which is just cut up into small pieces and scattered throughout the salad. To add a kick of savoury and spice, thin slices of smoky chorizo give a lovely contrast in texture to the softness of the figs and brie.

Served on a bed of mixed baby leaf greens, creating a fresh, crisp base along with a dressing of drizzled olive oil and sticky balsamic vinegar which adds a tangy note that brings everything together!

INGREDIENTS
100g baby leaf greens
100g Brie cheese
2 fresh figs
1 roasted red pepper from a jar, drained and patted dry
30g sliced chorizo
Drizzle of olive oil
Drizzle of balsamic vinegar (or a sticky fig or balsamic glaze)
Sea salt and freshly ground black pepper

METHOD
1. Cut the Brie, figs and roasted red pepper into bite size pieces
2. Tip the salad leaves onto a serving plate or board, scatter over the Brie, figs and roasted red pepper
3. Dot the sliced chorizo evenly throughout the salad
4. Finish with a drizzle of olive oil, balsamic and season with sea salt and fresh ground black pepper
5. Enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/fig-brie-salad/
⭐️ OR click link in my bio to go straight to my website!

31/10/2023

CRISPY PUMPKIN GNOCCHI WITH BROWN BUTTER, GARLIC, ONIONS AND PINE NUTS

Happy Halloween!! 🎃 👻 Hope you’re all having a spooktacular day! If you need some Halloween dinner inspo check my stories for my what was on my “Spookilicious Table” last year!

Here’s a recipe I made a while ago with a stash of pumpkin gnocchi I had in the freezer… it was such a treat to have homemade gnocchi but this would work beautifully with store bought unflavoured gnocchi too. Such a simple way to enjoy gnocchi with a little garlic, onions and pine nuts.

Would love to know if you try it.
Don’t forget to SAVE for when you want to try! ♥️

INGREDIENTS
500g pumpkin gnocchi (recipe on my website) or any store bought gnocchi, cooked
Olive oil
70g butter
1 onion, chopped fine
4 garlic cloves, minced
35g pine nuts
Sea salt and fresh ground black pepper
Small handful chopped fresh parsley

METHOD
1. Add a little oil to a sauté pan on med-high heat and cook the gnocchi until golden all over, transfer to a plate
2. In the same sauté pan melt the butter, add the onions and garlic, cook for a couple of minutes until soft
3. Add in the pine nuts, salt and pepper and cook for 2 minutes until golden
4. Turn the heat to low and add back all the gnocchi and the parsley, stir gently to combine
5. Serve immediately and enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/brown-butter-gnocchi/
⭐️ OR click link in my bio to go straight to my website!

22/10/2023

MELTY BRIE, FIG & HAM TOASTIE - JUST DIVINE… what a combo… crispy golden sourdough with sweet fresh figs, melty oozy Brie and salty French torched ham… this was INHALED!!!

Hope you get to try it! Enjoy! ♥️

INGREDIENTS
2 slice’s sourdough
4 tbsp butter, softened
100g Brie cheese, sliced into 4
80g sliced ham
1 fresh fig sliced into 8

METHOD
1. Butter the sourdough slices on one side, add the Brie, followed by the fig slices then the ham, close up the sandwich
2. Melt the remaining butter in a frying pan over medium low heat
3. Add the sandwich (cheese side down) and toast for a couple of minutes until golden and the cheese has started to melt
4. Flip the sandwich onto the other side and toast until done
5. Serve and enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/brie-toastie/
⭐️ OR click link in my bio to go straight to my website!

21/10/2023

MEZCAL PRAWN COCKTAIL BOARD - This Prawn cocktail served family style on a chopping board in big lettuce cups was such a hit! So much easier and more fun than a classic prawn cocktail. My twisted Bloody Mary inspired cocktail sauce using Mezcal (the Godfather of tequila)… specifically gives this one an extra smokey hit. I had some Bloody Mary salt gifted from which gave the cocktail sauce the perfect seasoning too!

INGREDIENTS
24 cooked king prawns (I used shop bought cooked prawns)
12 lettuce cups
80g baby leaf salad
2 avocados, sliced
1 mango, sliced into bite size pieces
GARNISH: 1 tbsp chives, finely chopped

COCKTAIL SAUCE
5 tbsp mayonnaise (I used kewpie)
5 tbsp ketchup
2 tsp worcestershire Sauce
4 tbsp mezcal
Tabasco to taste
2 tbsp lemon juice
1 tbsp chives, finely chopped
0.5 tsp Bloody Mary salt OR a large pinch of celery salt and some freshly ground black pepper

METHOD
1. In a bowl mix together all the ingredients for the cocktail sauce
2. Place the lettuce cups onto a serving board, fill with the baby leaves, avocado slices then drizzle over a little of the sauce and top with mango slices and prawns
3. Drizzle over more of the cocktail sauce, serve any remaining sauce on the side for dipping
4. Garnish with chopped chives and serve immediately
5. Enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/prawn-cocktail-2/
⭐️ OR click link in my bio to go straight to my website!

🍤

20/10/2023

BLACK BEAN STIR-FRY WITH CRISPY NOODLES - If you like a Black Bean Stir Fry you’re going to love this recipe!

This is my copycat version of that umami rich dish. I used venison for a change as it’s in season and it turned out wonderful but typically I make this with beef or chicken. Tender strips of meat, crunchy veggies and a beautifully rich black bean sauce served on a bed of the crispiest air-fried noodles. Yesssss peeps… I air-fried them… see the full recipe below!

Beautifully cooked in my new 37cm wok

INGREDIENTS
CRISPY NOODLES
4 medium egg noodle nests cooked slightly under packet instructions
8 tsp cornflour
Salt to taste

BLACK BEAN VENISON
500g venison or beef sirloin, cut into thin slices against the grain (could use chicken or tofu also)
4 tbsp soya sauce
2 tbsp shaoxing wine or dry sherry
3 tsp cornflour
0.5 tsp sugar
1 tsp black pepper
2 tbsp salted fermented Chinese black beans
Cooking oil
1 onion, cut into strips
1.5 tbsp garlic, crushed
1.5 tbsp ginger, minced
150g tenderstem broccoli, cut into 2” pieces
150g mange tout or sugar snap peas
150g baby corn, halved diagonally
100g green beans, halved diagonally
1 red pepper, cut into strips

METHOD
AIR FRYER CRISPY NOODLES
1. Spread cooked noodles on a tray to dry out
2. Once dried, add cornflour, salt and mix well
3. Divide the noodles into 4 portions
4. Place in a single layer in the air fryer basket and cook on 200C for 15 mins flipping half way

BLACK BEAN VENISON
1. Put the venison/ beef strips into a bowl and add the soya sauce, shaoxing wine, 1 tsp cornflour (reserve the other 2tsp), sugar and black pepper, mix well and leave to marinate in the fridge for at least 30 mins
2. Put black beans into a small bowl, cover with water and leave for 15 mins
3. Then drain and rinse the beans, put them back in a bowl with a splash of water then mash them with a fork slightly
4. Add 2 tbsp cooking oil to a wok on med high heat, add the onion and sauté for a minute, then add in the garlic and ginger, followed by the other vegetables. Stir fry until cooked but still crisp, remove onto a plate
5. In the same wok, add a little more oil and sauté the meat until slightly browning, add the smashed bean mix then return veggies to wok
6. Mix the remaining 2 tsp of cornflour with 4 tbsp of cold water, pour this into the wok and stir until the sauce thickens
7. Serve with the crispy noodles and enjoy immediately!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/black-bean-stir-fry/
⭐️ OR click link in my bio to go straight to my website!

16/10/2023

BAKED TILAPIA WITH CHORIZO IN A GARLICKY TOMATO SAUCE - Throwback to one of my favs…

I love tilapia so much, it’s such a mild and meaty white fish. Those of you who aren’t too hot on cooking fish… this recipe is for you!!... There’s no faffing about with flipping the fish or getting it perfectly cooked because it’s just baked in the oven… all the magic is in the sauce which is just poured on top of the fish before baking.

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/tilapia-chorizo/
⭐️ OR click link in my bio to go straight to my website!
uk

Zars Kitchen