Crab Courgetti with Seeds and Rocket Laura of London

Another 10 minute wonder

Yesterday we had a fab day celebrating the lovely Hishal’s 4th Birthday in East London, it was lovely to see D’s cousins and eat lots of lovely BBQ food by the lovely Yogesh and Veerusha and her cake baking skills are second to none!

I wanted to make something really light and meat-free for dinner, and after such a long drive it had to be quick! So I made myself a little apĂ©ritif of rose, soda and ice and got to work…

A little Apéritif Laura of London
A little ApĂ©ritif – rose wine, soda and ice

As you’ve probably seen from my recent posts, I’m a bit of a fan of my new spiraliser (Zoodle Chef, ÂŁ15 on Amazon) and so I decided to make some ‘pasta’ otherwise known as courgetti. This is where you spiralise courgette and use it as a replacement for spaghetti. If you don’t have a sprialiser, you can just shave the courgette using a peeler and either have it as ‘papardelle’ or use a knife to slice it into thin, ‘pasta’ strips.

Spiralise 5 courgettes
Spiralise 5 courgettes

Once you’ve got the courgette ready this is a pretty fast recipe so get everything laid out and ready to go.


5 Courgettes
2 tins of crab meat
Handful parsley and basil
3-4 tbsp Extra Virgin Olive Oil
2 tbsp cold water
Juice of 1 lemon
400g tin of Cheery tomatoes (or normal tinned tomatoes + handful of fresh cherry tomatoes)
50g pine nuts
Rocket and mixed seeds to decorate

Crab Courgetti with Seeds and Rocket Laura of London
Crab Courgetti with Seeds and Rocket


Spiralise your courgetti and put it in a bowl.

Make the pesto by adding the basil, pine nuts, parsley, water, oil and lemon juice to a blender and let it go for a minute or two

Add the pesto to a saucepan with the tinned cherry tomatoes – this will look a weird colour but don’t worry! Warm it through on quite a low to medium heat. You can add a small teaspoon of honey at this point to offset the acidity of the tomatoes but this isn’t vital.

Add the tinned cherry tomatoes Laura of London
Add the tinned cherry tomatoes

In a separate pan with a lid, put as much of the courgette in as will fit and 2 tbsp of water. Put the lid on and warm it through for a couple of minutes, remove the lid – if it is soft enough, drain it and do the same again with the next batch of courgette – depending on the size of the pan, repeat as necessary until all of the courgette is cooked.

Add the crab to the pesto/tomato sauce mix and season and stir well. Then add the courgetti to the sauce mix and stir/toss and allow it to warm through for a minute or two.

Mix the courgetti with the crab sauce Laura of London
Mix the courgetti with the crab sauce

Serve in warmed bowls with a drizzle of olive oil and a topping of lemon juice, rocket and mixed seeds.

Crab Courgetti with Seeds and Rocket Laura of London
Crab Courgetti with Seeds and Rocket

One Pot Coq au Vin

Here’s a really simple mid-week dinner that packs in the flavour and doesn’t mess up too many pots and pans…



4 whole chicken legs, cut into thighs and drumsticks
2 onions, each cut into 8 wedges
8 garlic cloves, left in their skins
2tbsp extra virgin olive oil, plus more to drizzle
4 rashers smoked streaky bacon, snipped into 3cm pieces
2tbsp tomato puree
For the gravy
200ml (7fl oz) hot chicken stock
200ml (7fl oz) full-bodied red wine
250g chestnut mushrooms, halved
handful flat leaf parsley, roughly chopped
4 medium carrots, peeled and cut into chunky pieces


Preheat the oven to 200°C or 180°C if its a fan oven.

Put the carrots, onions and garlic cloves (still in their skins) into a large roasting tin and put the chicken on top.. Drizzle with some oil, then scatter the bacon over the top. Season and roast for 30 minutes, until the chicken and vegetables are turning golden.

Dissolve the tomato purée in hot chicken stock then stir in the wine. Pour the liquid around the chicken and return to the oven for 30 minutes until rich and saucy.

Nestle the mushrooms in the sauce around the chicken, then roast again for 15 minutes until everything is golden. Season to taste, then scatter with the parsley to serve. Serve with mash or just some nice crusty bread.