What I Ate Sunday

Today has been a really productive and non-stressful day and for the first time in what seems like forever, the sun was out. I woke up at around 07:15 but didn’t bother to get up until 08:30 due to having lots of snuggles of felines, a large white woof and a beardy man times. I left the bearded one in bed and made an epic smoothie, which subsequently I spoiled him with in bed.

This is a banana, mango, spinach, peanut butter and raw cacao powder smoothie. It tastes like a peanut butter and banana milkshake.

WP_20140216_002 WP_20140216_003

That did me for the whole morning because it was so filling, however on return from our 6k walk with Bailey Woof I was getting a tad hungry so I made a wholemeal spinach and pasta “cheesy” bake with a cucumber and tomato side salad.

WP_20140216_005

A little while after this we hit the gym where we lifted some seriously heavy shit. I needed a protein hit after that so when we got home I rustled up some cashew nut cheese on some wholemeal sweet onion crackers.  (I’ll be posting a recipe for this soon.)

WP_20140216_006 WP_20140216_007

For dinner Mykey made a kale, bean, mushroom, spinach and breaded tofu stir fry which totally hit the spot.

WP_20140216_008

So there you have it. Simply, tasty and healthy vegan food. 🙂

Super Secret Scrambled Tofu Recipe: The Best You’ll Ever Have!!!!

I think people are a bit lost when it comes to tofu. It’s this white squishy block which doesn’t taste like anything. I saw an episode of Come Dine With Me once and a vegan guy on there served his dinner guests raw tofu and avocado. What the hell was he thinking? YUCK!

The number one rule is flavouring: herbs, spices and marinades are the best but sauces, bread crumbs and oils can also be great too.

On Facebook I’m constantly raving about how amazing Mykey’s scrambled tofu is, so I finally caught him in the act on Sunday morning and took some pictures.

 

IMG_1531

First let’s get these ingredients down:

  • A large handful of fresh baby leaf spinach (frozen is far too watery.)
  • 6 large button mushrooms
  • Tumeric
  • Black salt (not essential but will make the tofu smell and taste more like egg.)
  • Terriyaki sauce
  • 1 pack of chilled firm tofu (not silken)
  • A dash of oil
  • Wholemeal sourdough bread to serve
  • Nutritional yeast

 

Method:

Heat the dash of oil in a frying pan.

IMG_1535 IMG_1539

 

Slice your mushrooms and place into the pan, stirring every minute or so.

IMG_1534 IMG_1536 IMG_1540 IMG_1545

In the meantime, drain your tofu over the sink.

IMG_1532 IMG_1533

When the mushrooms have begun to soften, add the tofu by squeezing it through your hands so it crumbles. Break any extra bits up with your mixing spoon.

IMG_1546 IMG_1548 IMG_1549

Now add about a tablespoon of powdered turmeric, a glug of teriyaki sauce, two tablespoons of nutritional yeast and two pinches of black salt and mix together.

IMG_1551 IMG_1553 IMG_1557 IMG_1561 IMG_1562 IMG_1563 IMG_1564

Add your spinach and mix in until wilted.

IMG_1566 IMG_1568 IMG_1572

Now you can turn off the heat whilst you wait for you bread to toast.

IMG_1565 IMG_1573

Spread generously with vegan butter, add tofu and then get it all in your face, with ketchup.

IMG_1579 IMG_1576 IMG_1575

IMG_1541

 

Oh and be careful, other’s in your house may want some too! 😛

Creamy Chic Pea Salad

This is a leaner version of a creamy chicken salad, especially if you can get reduced fat vegan mayonnaise. I used to really enjoy creamy foods before I went vegan, so it was great news to me that this can be achieved with lower fat, high protein and by not harming any animals. What a result ay?

Ingredients:

* Two romaine lettuces.

* Fresh or tinned pineapple cut into triangles.

* Half a jar of reduced fat, egg free mayonnaise. (If you can get garlic mayo, even better.)

* Fresh or dried parsley, chopped finely.

* A large handful of walnuts

* A can of chic peas or 300g of sprouted chic peas.

Method:

Rinse the chic peas under the cold tap

20130715_173646

Add the mayonniase

20130715_173748

Combine together with a spoon or a fork and add in the parsley.

20130715_174120

Leave to stand for a few minutes to allow the flavours to mix. In the meantime chop your romaine lettuce using scissors if possible to trim the leaves down to a reasonable size.

20130715_192755

Place the lettuce on a plate, then spoon the creamy mixture on top. Now grab your pineapple and walnuts and sprinkle over the top. How easy was that? Dig in!

20130715_193044 20130715_193037

Clean Eating

The below table explains perfectly how I feel about exercise and what has been working for me for about a year now.

 Clean Eating Pyramid

High intensity cardio:

  • Running/sprinting
  • Interval and circuit training
  • Spinning
  • Mountain biking
  • Fast paced swimming

Strength and core training, Weight Lifting and Plyometric Exercise

  • Yoga and Pilates for strength
  • Core exercises like planks, crunches etc.
  • Weight lifting such as bicep curls, squats, pull-ups, dips, bench press etc.
  • Burpees, mountain climbers, ninja jumps and bear crawls etc.

Clean Eating

  • Whole foods and natural foods to be eaten whilst eliminating processed, in packet foods.
  • Whole grains like brown rice, millet, amaranth, and quinoa are great as unrefined carbohydrates. You should avoid all refined carbohydrates such as white bread and white pasta.
  • The more raw fruit and veg you can eat, the better.
  • Lessen your intake of fat, salt and sugar. This becomes easier when you cut out all processed foods.
  • Eat 5 to 6 small meals a day, keeping your blood sugar steady. (I like 3 meals with 2 large snacks.)
  • Just drink water, smoothies and homemade juices / not from concentrate juices. (Lots and lots of water.)
  • Don’t eat things which are full of growth hormones, adrenaline, mercury, saturated fat, cholesterol and nasty antibiotics. (Meat, fish, shell fish, poultry, game, dairy, eggs etc etc.)
  • Get active. Not only does it decrease fat, strengthen and build muscle, and help you burn more energy at rest, it keeps your heart, lungs, and bones healthy and strong.

In summary, a plant based clean vegan diet will fuel you through the top two tiers. What you eat is 70% of the effort required. Don’t make it a diet, make it a lifestyle change and never look back.

Here’s a typical 2 day’s food:

  Monday Tuesday

Breakfast

Porridge Blueberry pancakes

Post Workout

Protein shake Protein shake

Snack

Nakd Bar Banana and orange

Lunch

Spiced Eggplant-Lentil Salad with Mango Tofu and broccoli stir-fry with rice noodles

Snack

Banana and peanut butter Baby carrots with hummus

Dinner

Kale, avocado, tomato and courgette salad Bean chilli with cauliflower mash

Please feel free to ask any questions!

Koh Samui Salad, Chilli Tofu & Thai Noodles

My sister is not vegan and she is not someone who is easy to please when it comes to food. She wanted to come over for lunch and I racked my brains trying to find something she would eat and that would not spoil my continual healthy eating. I came across this noodle salad in my 15 Minute Meals book. It’s really easy to make and you can serve it hot or cold. I actually served it cold because my sister was late. Haha!

Ingredients out * kettle boiled* medium frying pan, low heat* food processor (bowl blade and fine slicer)

Salad

300 g medium rice or wholewheat noodles

1 clove of garlic

1 thumb sized piece of ginger

6 ripe cherry tomatoes

1 fresh red chilli

1/2 a bunch of fresh basil

3 tsbp of vegan oyster sauce

2 tsbp sesame oil

3 limes

1 bunch of radishes

2 carrots

1/2 a cucumber

1 bulb of fennel

1/2 a white cabbage

1 full pack of vegan prawns (available at Veggie World.)

Garnish

100 g shelled peanuts

2 tbsp sesame oil

1 bunch of fresh mint

1 pack of tofu (any type you like really)

1 tbsp sweet chilli sauce

1 lime

Method

Put the noodles in a pan and cover with boiling water, mixing up regularly to separate.

jixoxhH7IAe_2a49Y7P95ok-QijFnCEf2xBeXtCSDKw,YKjfpfMPwhsx88DMe26sb24__5tVuQm9HZDWNpij9RM

 

In the frying pan, toast the peanuts and sesame seeds with the sesame oil until golden.

Kbqso9hYnuQpyIErSIKBUqQP7HYVC-2onUJbU-G-hqY,GscIrXlFFunjFH_FjV9hDv9DM64C_2H3M0Dno5P4_vU 7WWCoPkPswUx_JrzOWWfJaTyJshtSShj_a6GPutxPdE,7QePFvUsBPHhNvzgUaOjLWujEC164FX49Hxc09dh0ek DgwmMsNxjVegIVEnUpvgX9ZD91xr6D4DptTJy4wVXeg,OCEIqsFy6hiWMuB4lMk0PUQfDzYnfS5prTH5OusNw9M

 

Put the peeled garlic, ginger, tomatoes, chilli and the top leafy half of the basil into the processor with the fish sauce, sesame oil and the juice of 3 limes.

aKNOFPordEAUTzTXAR8pcAlizfR9nnmf3QMDkMrpBXs,078uiaFh_Qbym0IIMCg6IQ6qMVHyaormRXNoYDitmnA

 

With the dressing still in the processor, swap to the fine slicer and slice the radishes, trimmed and peeled carrots, cucumber, quartered fennel and white cabbage. Tip it all into a big bowl, scrunch and dress the salad quite roughly with clean hands, then have a taste and tweak the flavours if needed.

Drain the noodles, add to the salad bowl and toss together.

xjBgvS63bWHh-6F5Klq8a2tkR8KonjkuZPcSEunjEkk,vOrdsyTSLLr1mZB6yNM1H8eJh_MF7f74XSvQtSNJD3I

 

Rip off the leafy half of the mint and scatter over the top.

Cut and drain the tofu and fry with the prawns in a little bit of sesame oil and sweet chilli sauce.

CRlVv9ZjW5auUwSc8pV2xnhGPj9XBm6IOCxflhMLWq4,avP2vWSd4j7vP9Y0y9pumD2-pwclcUZyZqFAIKCXvgI D0qeStlKxLG4rr21zV2H-A_0PYhI7iKVSTaQHgt_BXY,0qve_Ugv01EerqcgrIleE78JrcROhMG4UUKc0PlFIXw

 

Place the toasted nuts in your serving bowl.

9PAYjKKDN91iez_SsCG9CWGUiup7oxRPb-3k-63uH5w,_u98CoEIpBb5aHjKLZslPU36ksFKZQNrgeaH_gFYRAc

 

Place warm tofu and prawns into serving bowl and serve….like a boss to a sister who absolutely loved it! 🙂

FZKU3pvwXyCdzzDee-0_ktfXT-mq233R7UWmekJijsI,LC64H_Of2x1c9HZkB_is3RMEdRxFpYeTRUxhKQ3RKnY ou7f1t7CFsWubAA23TOqrVJKVgLpmKcCrl56qD3QbJw,cp7dK1HiuXtUg76-7Lm3HXUUOhmPdfFnuej2Qcv-UEU k-B6RQa5soo_jA0uzPD0hZOqhOuJOx5hlsurzNmpNMM,m9zFfQVGjXtbuy5-arLo_GVNH-vmcoL8_-PlhojykmU SJZjgE1ijCWwL-AwI6KYzKwWZTbN7vNQ2YJDBRpxRVk,E0jzORVFSItIOGOTSMTfrBmlaK90siI-aj_ybJ4zNI4 3HQ01prSM93NkN8wo_42DaqfKVacY05nIhQq5-NLLkQ,ExWx0XxDBTTQeytJdjBo0fm0l74ZCliszR9UiIlhsSM

Chorizo “carbonara” with catalan market salad

I’ve placed the word carbonara in speech marks because on the Jamie Oliver page there is a massive argument about it not really being a carbonara because it doesn’t conform with the traditional Italian perception of that dish. Personally I don’t care what conforms to what norms. I didn’t event this recipe, but what I can tell you is that it was bloody delicious and nutritious.

I fed this to my fussy eating vegan parents, brother, grandmother and little sister and they all very much enjoyed it. It however took me 20 minutes because I had to double the quantity of pasta due to the amount of people I was serving. The recipe below is the quantities for 4 people.

 Ingredients

  • For the salad

  • 25 g pine nuts
  • 2 green chicory
  • 2 clementines
  • 100 g baby spinach
  • 4 sprigs of fresh mint
  • 45 g vegan cheese
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon agave nectar
  • For the pasta

  • 320 g wholemeal dried penne
  • 70 g vegan chorizo (My parents live in the middle of nowhere so I had to improvise and use Redwoods sausages with lots of chilli.)
  • ½–1 fresh red chilli
  • 2 teaspoons of dried rosemary
  • olive oil
  • 4 cloves of garlic
  • 2 heaped tablespoons vegan soya yoghurt
  • juice of ½ a lemon

Method

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat

START COOKING

Toast the pine nuts in the frying pan for a few minutes, tossing often

IMAG0321

Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions

IMAG0323

• Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl. Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves. Shave over a tiny bit of vegan cheese and scatter with the hot nuts.

IMAG0322 IMAG0325

In a cup, make your dressing with the vinegar, extra virgin olive oil and agave nectar, then season to taste and put aside.

IMAG0327

Finely slice the sausages or chorizo, chilli and rosemary and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden.

IMAG0324 IMAG0328

Place the lemon juice, soya yoghurt and remaining finely grated vegan cheese together in a food processor and blend until it looks like the below image. I also added some nutritional yeast for extra cheeseyness.

IMAG0329

Drain the pasta, reserving a cupful of the starchy cooking water. Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste

IMAG0330

Dress and toss the salad, then serve with the pasta

IMAG0331 IMAG0332 IMAG0333

Then me and my Mummy went out for a walk to burn off the extra calories! (Approx 600 per serving which is fine if you are training or if you are not trying to lose weight. Otherwise do what I did and have loads of salad and only a little bit of the pasta.)

IMAG0337

Sausage gnocchi with warm spring greens & bean salad

I started this on Facebook, but I wanted all you guys here to see it too.

I was off sick from work for a little while so I sat and watched Jamie’s 15 minute meals because his recipes are often easy to veganise. I then set myself a challenge to veganise every recipe in the book that goes along with the series and do it all in under 15 minutes.

This particular recipe was what I made the very first time that Mykey came over for dinner. I had to modify the recipe slightly because he is allergic to hazelnuts and soya yoghurt and I didn’t have any kale. It was also the first time he tried gnocchi so I took a bit of a risk and it went down an absolute treat. I’d even be tempted to say it was exquisitely delicious….. oh whoops! I just did! 🙂

Ingredients:

* 4 vegan sausages. (I used Fry’s because I think they are the best and hold their shape very well.)

* 2 teaspoons of fennel seeds.

* 2 teaspoons of dried rosemary.

* 125 ml of red wine (I used a merlot from Co-Op.)

* 200 g tenderstem broccoli

* 700 g passata

* 400 g gnocchi

* pack of vegan bacon. ( I used Redwoods.)

* olive oil

* 40 g walnuts

* 1 teaspoon of maple syrup

* 200 g fine green beans

* 300 g spring greens

* 1 1/2 teaspoons of red wine vinegar

Ingredients out • Kettle boiled • Large casserole pan, high heat • Small frying pan, high heat • Large lidded pan, high heat

START COOKING
Cut the sausage into chunks and place in the casserole pan with the fennel seeds and rosemary.

20130112_144524

Finely slice the bacon, put into the small frying pan with 1 teaspoon of olive oil and the walnuts and cook until golden, then add the maple syrup and remove from the heat.

20130112_144517

Line the beans up and cut off the stalks, then put them into the large pan, cover with boiling salted water and the lid.

Cook for 4 minutes, then add the greens, tearing up any larger leaves.

20130112_145545

Pour the wine into the sausage pan and let it bubble away while you check on the beans and greens.

20130112_145541

If done, use a slotted spoon to transfer them to a colander to drain, leaving the pan of water on the heat.

Tear the broccoli tips into the sausage pan, then slice and add the stalks, along with the passata.

20130112_150210

Add the gnocchi to the pan of water the greens were cooked in and pop the lid on.

20130112_150112

Mix the olive oil, vinegar and a pinch of salt and pepper in a serving bowl, tip in the drained greens and toss to coat, then scatter over the crispy nuts and bacon.

20130112_150418 20130112_150711

When the gnocchi have been floating for a couple of minutes, drain them and toss with the sauce.

20130112_151351

Season to taste and serve in the pan, or on a nice platter if you have such things. I had a plate. Haha!

20130112_151632 20130112_151626

…..and that was what won his heart. 😉

Everyday Chickpea & Quinoa Salad

The British summer is finally upon us and what do you need on a hot summer’s lunchtime or evening? A light, refreshing but filling and healthy salad. I got this recipe from, “Appetite for Reduction.” It is written by the guys who wrote Veganomicon and all the recipes contain less than 450 calories each. So it’s a great book if you’re working on a calorie deficit which you should be if you’re trying to lose weight and body fat.

SAM_0446

Ingredients: Salad

2 big handfuls of quinoa that you have already pre-cooked in boiling water for 20 minutes, drained and allowed to cool. (To make this raw you could use sprouted quinoa.)

1 small red onion, sliced thinly.

1/2 a romaine lettuce, chopped however you like.

1 can of chickpeas, drained and rinsed. (To make this raw you could use sprouted chick peas.)

Ingredients: Dressing

A large handful of cashew nuts. (The non-flavoured or salted kind.)

A large shallot, chopped finely.

A dash of balsamic vinegar.

2 teaspoons of dijon mustard.

1 teaspoon agave nectar

A pinch of sea salt.

Method:

In a large mixing bowl, mix all of the salad ingredients together and leave to one side.

SAM_0440 SAM_0439

Then place the cashews and shallot into a food processor and pulse on and off  to get them chopped up quite finely.

SAM_0441

Add the rest of the dressing ingredients and pulse on and off for a couple of minutes until you have a type of paste to pour on top.

SAM_0442

Then eat your delicious salad which is only 375 calories and has 17g of protein. Get in!

SAM_0448 SAM_0447

Let’s talk about fats baby! Let’s talk about you & me!

Fat gets a really bad rep in the media. Low fat this and low fat that. A  healthy vegan diet is naturally low in fat. We must strive to remember however that fats help in the transportation of certain vitamins around the body, improve skin and hair, insulate and protect your internal organs and especially the fatty acids, help with nervous function and therefore brain power.

If you eat junk food that is laden with fat and do very little exercise, of course you’re going to put on weight. You can also be at risk of heart disease and cancer. However if you eat a small amount of healthy fat each day, you can improve your health, lose/maintain weight and look great.

So what are the fats to avoid?

Chinese takeways or any takeaways for that matter are often deep fried in vegetable oils or lard. An average takeaway can have up to 20 grams of fat. That’s a woman’s entirely RDA. Having a takeaway isn’t forbidden, but it’s probably better to make it more of a rare thing than a regular thing.

Travel Pictures Ltd

100 grams of crisps (a couple of bags)  contains over 30 grams of fat. Don’t even think about going for the low fat versions either. Cut them out altogether. They are nutritionally void, especially if you’re trying to lose weight or stay fit.

Crisps

Fast food burgers and chips are again absolutely full of fat and especially trans and saturated fat which are really bad for your heart and circulatory system.

junk-food

Cakes and sweets are also loaded with unnecessary fat that you don’t need.

junk-food-sm

What are good sources of fat then?

Linseed and flaxseed. I put half a teaspoon in a smoothie or on porridge everyday and it doesn’t taste of anything.

bronze linseed meal c

Now this might surprise you, but leafy green vegetables. They don’t provide huge amounts, but they do have enough Omega 3’s to keep you going. I love kale and spinach and I’ll eat it for both lunch and dinner if I can.

green_veggies

Avocados are quite calorific and that’s because they are full of good fats. As long as you don’t eat like 5 a day, you’ll be fine. I generally have about 3 a week and normally in salad, although I do like making guacamole out of them.

ganze und halbe avocado isoliert auf weiss

Nuts and especially almonds and hazelnuts. They are at their best when they are unsalted and eaten as a snack instead of a bag of crisps.   hazelnutsimages

Good luck guys and make healthy choices.

 

 

 

Saf – Kensington

Mykey and I do occasionally like to splash out on an exquisite meal and our visit to Saf in Kensington ticked all of the boxes. Now situated on the first floor of Wholefoods on Kensington High Street, it’s about 200 metres from the tube station.

For an aperitif we had a bourbon cocktail which is described in there menu like this:

Kentucky On My Mind

For those who love to try something different. A very delicate taste of Heaven Hill bourbon mixed with triple sec, fresh apple juice, fresh lemon juice and orange bitters. Served with a slice of dehydrated apple

65380_10151627061370039_778167868_n

It was absolutely delicious and bourbon was of a very high quality and this is coming from someone who normally refuses to drink it because they are a total whiskey snob. (That’ll be me!)

We also had some raw guacamole and crackers whilst we waited for our starters.

Raw Nachos with Guacamole

Hand cut raw potato and courgette nachos served with freshly made guacamole

The guacamole had a very bold feel. You could taste all the individual ingredients. Smooth avocado, crisp lime and a hint of chilli. The nachos were also delicious and they were available to buy from Saf in boxes.

When our starters came we also ordered two large glasses of red wine. It was thick and juicy, just how a red should be.

Malbec, Tizac

Catamarca, Argentina
Cigar box fruit, blackberries with just the right level of tannins are what to expect here.

Mykey had some gyoza and I had some dolmades. (Quite funny seeing as my favourite food is Japanese and his is Italian.)

Spinach & Sorrel Gyoza

Grilled rice pastry dumplings filled with spinach, sorrel and courgettes served with a tamari-sesame vinaigrette

Cheese & Cauliflower Dolmades

£6

Vine leaves stuffed with our signature tarragon cashew cheese, cauliflower rice and fresh herbs, served with lemon-aioli dip and herb oil

11609_10151627060860039_1291149314_n 536214_10151627060865039_1868734969_n

The cashew cheese was to die for. I really need to learn how to make it because they were the best dolmades I have ever eaten. Mykey’s gyozas were smothered in a spiced vinaigrette which gave them a great kick. (Of course I stole a bite. Who wouldn’t?)

For our main courses I went for a raw lasagne and Mykey went for a noodle and tofu dish. Again we both tried each other’s food. The vegetables in Mykey’s dish were cooked to perfection. Not too hard and not too soft and the tofu was crispy on the outside and soft on the inside, just the way it should be. The walnut, almond and sun dried tomato sauce on my lasagne totally blew me away. It really made the whole dish, but didn’t overwhelm the other flavours.

Lo Han Chai

An energizing bowl of rice noodles with tamari marinated shiitake mushroom, sautéed baby spinach, mange tout and courgettes, grilled baby corn, grilled organic Saf brand tofu and water chestnuts

Lasagna Verde

Layers of courgette, marinated spinach, walnut almond and sun-dried tomato bolognese and a cashew and yellow pepper béchamel sauce served with a green herb pesto and side salad

554889_10151627061420039_1948732786_n 408031_10151627060870039_903758836_n 62854_10151627061175039_685203929_n

Dessert is quite often off of the menu for us at normal restaurants, so when we go to a vegan place we have to indulge. We shared ice cream and sorbet and also a Victoria sponge trifle. We spent the whole time we were eating the ice cream and sorbet guessing what the flavours were and we were totally wrong when we asked the server what they were. Haha! I still can’t remember what they were, but they were delicious and very unusual combinations. The Victoria sponge trifle is something that I need to go away and learn how to make. That would win Come Dine With Me it was so good. I sat there making mmmmm noises with each mouthful.

Ice Cream & Sorbet

Three scoops of our signature ice cream and sorbet served with crispy rhubarb biscuits. Please ask your server for daily specials

Victoria Sponge Trifle

Traditional and indulgent British pudding done Saf style, with raw vanilla cream, forest berry coulis, and soft sponge cake pieces

540754_10151627061555039_2066581764_n 533778_10151627061715039_1782787827_n

When we had finished our meal, we had to dash because we had spent too much time getting involved with our food that we were running late for our gig that evening. Luckily eating a majority raw and wholefood meal kept us full of energy the whole night and we didn’t feel sluggish at all as we often do after heavy cooked meals.

At £84 it wasn’t cheap, but we did have absolutely everything on the menu including alcohol. I’ll give Saf a 9/10 only because it was so expensive.The staff were very friendly and knowledgeable. Well and truly recommended.

http://www.safrestaurant.co.uk