Thai green curry with salmon & eggplant
As last nights weather was reminiscent of a balmy night in Thailand, I created a Thai green curry with a twist. I'd picked up some fresh salmon fillets from the market not knowing what the heck I was going to do with them and created this dish with ingredients I had on hand. Such good warm weather food.Thai Green Curry with Eggplant & SalmonServes 4You'll need:

Spring Onion Pancakes
One of my favourite bloggers published a rather special spring onion pancake recipe recently. Those of you that have not tried these tasty snacks at yum cha or the like, do yourself a favour. But as Jess rightly points out, they have to be done right or not at all, so it's probably best to make them yourself.Check out http://www.thatjessho.com//?p=684 for the recipe.And here's my attempt (we devoured them in the tropics with icy cold beer).

Roasted beetroot dip
This is a regular when I entertain. Grill some yummy turkish bread or ciabatta to scoop up the deliciousness. My girls are drawn to the beautiful vibrant colour and eat it by the bucket load, which is fantastic because it's really healthy too.You'll need:3 medium fresh beetroot1 lemon squeezed1/2 cup greek yoghurtSalt & pepper

Stuffed red peppers
There seems to be a million versions of stuffed peppers out there. Previous attempts have always been quite bland but this one is pretty damn tasty and healthy too. This is a great make ahead dish that can be warmed in the oven just before serving.You'll need:2 cups cooked brown rice1 brown onion, finely chopped2 cloves garlic, finely chopped3 bacon rashers, fin

Hedgehog slice
Be warned, these are likely to give you a head rush. In a good way.You'll need:250g unsalted butter300g caster sugar2 eggs, lightly beaten3 tbs good quality dutch cocoa250g digestive or granita biscuits, crushed into chunks160g good quality dark chocolate buttons1 tsp vanilla essence