Garlic, Chilli & Lemon King Prawn and Salmon Pasta Recipe.

Seafood and pasta is a match made in culinary heaven. I am beyond obsessed with king prawns and it genuinely confuses me as to how and why they are so delicious. (Not to be dramatic or anything but if there was a choice between my friends and an unlimited supply of prawns, then… I guess my birthday would be a very lonely event.)

My favourite thing about pasta is how flexible and fool proof it is. You can take pasta from basic to luxurious or from healthy to indulgent.

I developed this recipe for seafood lovers. It is simple, healthy and tasty. There is no heavy or sugary sauce which allows the salmon and prawns to be the primary flavour of the dish. It is filling and fresh, not to mention quick. A perfect dish for when you want a full flavoured pasta dish without the guilt.


  • Salmon fillet (one per person, skin removed)
  • 6-8 raw king prawns (per person)
  • Low fat margarine (or olive oil)
  • 1 spring onion (chopped)
  • 4 Cherry tomatoes (per person)
  • 2 garlic cloves (crushed)
  • Parsley
  • Lemon juice
  • Red chilli (de seeded, amount dependent on heat preference)
  • Salt
  • Black Pepper
  • Cooked pasta (spaghetti or linguine recommended)


1.     Cut your salmon fillet into equal sized chunks. (Not too small or it will overcook)

2.     Season your salmon and king prawns with some salt and black pepper (If you don’t have raw king prawns, you can use cooked but this makes a big difference to the taste.)

3.     Put some margarine into a frying pan on medium heat and add your spring onion, garlic and chilli. This will become the base to your sauce. Sautee for about 20 seconds.

4.     Add your king prawns followed by your salmon chunks. (These will cook very quickly so make sure you are attentive.)

5.     After a few minutes, once the salmon and king prawns have almost cooked through (not all the way otherwise they will be overcooked by the end), add the chopped cherry tomatoes and stir through gently.

6.      Add some more margarine to the pan and about two tablespoons of lemon juice, and then turn the heat down slightly.

7.     Add a little bit more garlic, some parsley,  salt and pepper and simmer for a couple of minutes until you have a slightly thicker sauce.

8.     Add your hot, cooked pasta to the pan and turn gently so the sauce coats all the pasta. (be careful not to be too heavy-handed as you will break up the salmon)

9.     Serve with some parsley and parmesan sprinkled on top. Enjoy!

I’d love to see how this dish came out for you! Why not post a picture of Instagram or Twitter and tag me @thefooddoll in.

The Food Doll.

Caribbean Vegan Curry Recipe.

I think it’s very easy to hear the word vegan and assume that the dishes may be bland or flavourless.

In the Caribbean, we have a particular type of cuisine called Ital food. Derived from the word vitality, it focuses on natural vegan foods that are bursting with flavour.

One of my favourite vegan dishes to make is a Caribbean Vegan Curry packed with delicious vegetables such as chickpeas, potatoes and tomatoes. This is also a great dish for meal prep as it can be eaten with a range of sides. Not to mention, super easy!

I usually have this with fried plantain, white rice and naan bread. Read below for the full method and ingredient list.

Ingredient List.

  • Chickpeas (1 can)
  • Chopped tomatoes (1 can or fresh equivalent)
  • Scotch bonnet tops (or two tablespoons of scotch bonnet hot sauce)
  • Jamaican sweet pumpkin (optional)
  • One large potato
  • 1 spring onion
  • Half an onion
  • 3 garlic cloves
  • 1 lime
  • Spinach (half a packet)
  • Hot curry powder or mild curry powder
  • Jamaican curry power
  • All purpose seasoning
  • Thyme
  • Black pepper
  • Soy sauce


  • Sweat your diced onion and chopped garlic in a frying pan in a tablespoon of oil on a low heat.
  • Add your cubes potatoes and fry until translucent.
  • Add your spring onion and chopped tomatoes. Turn this onto a high heat until the mixture bubbles then turn down to a low heat.
  • Add the curry powders, all purpose, black pepper, thyme, soy sauce and whole scotch bonnet. Bring this to a high heat also for a few minutes then turn down to low and remove the scotch bonnets.
  • Add your chickpeas and cook for a further 10-15 minutes on a low heat.
  • Add your spinach and squeeze half a lime through the curry.
  • Serve with rice, fried plantain and naan bread.

Let me know how you got on with this recipe by sending me pictures on twitter @thefooddoll or tagging #thefooddoll on Instagram.

The Food Doll.

Thanksgiving Celeb Cookoff. Nicki Minaj vs Draya Michelle.

Every Thanksgiving an array of dishes pour onto our screens, as everyone tries to show just how great their cooking is. Including celebrities who some of us may assume can’t or don’t cook.

This thanksgiving, the internet was not so forgiving and had some interesting words to say about Draya Michelle and Nicki Minaj’s thanksgiving cooking. Both the beauties ran tutorials on their social media showing just how they throw it down in the kitchen.

So who out of these two ladies threw it down the best?

Draya took us through her Mac and cheese with a very her very own ‘unique’ method. 

We see her add melted butter.

Add and mix in cheese.

Top it with a milk and egg mixture.

Before finishing it with more cheese.

The reality star and model also shared her turkey secret with us which was to cook it upside down to retain its juices.

She also showed us her filling which consisted of celery and greens.

The internet was quick to rip into Draya’s interesting methods as show in the tweet below. Draya fired back saying her cooking was fine and that she had been cooking by herself for years.

We also got a sneak peek into the Trinidadian pop star Nicki Minaj’s kitchen, where she served up some West Indian dishes.

She showed us some of the finished products of West Indian style Mac and cheese, fried king fish, oxtail and the cooking process of her curry chicken.

Some viewers were quick to question just how curried her chicken was as it seemed to lack the normal curry yellow/green.

So who won over your culinary heart? Was social media too hard on Draya or did Nicki’s Trini spread give her the edge? I know who’s table I would rather be at this Thanksgiving. 

Tweet me your thoughts @thefooddoll.

The Food Doll.

Is this the Wurst Christmas Advert Ever? Gregg’s Slammed for Depicting Baby Jesus as a Sausage Roll.

This week saw bakery chain Greggs in some oven heat for replacing baby Jesus with their signature sausage roll in a recent nativity advert.
Its decision to use an image showing the three wise men gathered around a sausage roll, has been met with both criticism and humour from Twitter users.

With some slamming the outrage as over sensitive and choosing to see the funny side instead; the image has invoked an array of sausage and pork puns.

Greggs has apologised for any offence caused but will not be pulling the product from its shelves.

The advert for the £24 advent calendar has sparked a debate as to whether Christmas has truly become a commercial festive holiday.

Did you find the advert (as shown above) a mockery of Christianity or an example of lighthearted British humour? Tweet me @thefooddoll
The Food Doll.