I’ve been working with David Lloyd Clubs for a few years now (time flies!) and we’ve created dozens of brilliant recipes. Here’s a quick video showing some of the highlights.
Theo started doing LIVE cookalongs at the very start of the UK lockdown to help give kids (and parents!) something to do during the Corona Virus isolation period.
Theo says ‘it’s just me, my kids, in my kitchen making a mess, cooking easy simple dinners and trying to have an hour of normality during these, frankly surreal times. Hopefully the kids watching will have some fun, learn a thing or two and maybe, just maybe, the parents will get dinner at the end! This won’t be pretty…’
#KidsCookWithTheo is live every Monday, Wednesday and Friday at 4pm (GMT) with the ingredients needed for each session announced the week before.
I’m so proud to announce that SHARE is now out and available!
The philosophy behind SHARE is all about creating an interactive and exciting dining experience to be ‘shared’ amongst friends and family. SHARE was inspired by the work I do at events where I’ve been creating sharing boards and grazing tables for 10 people to twenty foot long grazing tables for 300 guests.
SHARE is my fourth cookbook, it’s published by Ryland Peters & Small and the extremely talented Mowie Kay did the photography, and my good friend Jean-Cristophe Novelli kindly wrote my foreward.
SHARE is broken down into 10 chapters ranging from Meze, Feast, Ocean, BBQ, Vegan, Sweet and many more; there is literally something for everyone with over 80 recipes and detailed step-by-step guidelines on how to build your own grazing table.
Here’s a few sneaky peaks from the book..
Check out my other books including last years best seller, ‘Orexi! Feasting at the modern Greek table’
Fabulous morning spent cooking my seafood souvlaki with apricot glaze on ITV’s This Morning. Was nice to be back on set!
Check out the link to watch the show.. Click Here.
This beautiful, simple recipe brings new life to the classic dish of chicken kiev, in this instance we’re using a gorgeous piece of cod loin, stuffed with garlic butter, rolled in breadcrumbs and then roasted in the oven.
The secret is to freeze the butter for an hour so it just melts enough to ooze out by the time the fish is cooked. Enjoy at your peril – this will become a favourite!
Full recipe on David Lloyd Blog.
OK, this was developed as a great way to use up all that festive food on Boxing day after gorging yourselves on Turkey over Christmas. However, this is a great quick meal at anytime of the year when you have some leftover chicken or turkey from a roast.. enjoy!
Get the full recipe on the David Lloyd Blog.
This delicious, healthy recipe is a great dish to have in your repertoire; tons of fresh vibrant greens with lashings of wine, olive oil and a touch of butter topped with lean perfectly cooked seabass – all done in one tray!
Visit David Lloyd Blog for the full recipe.
Everyone needs a good roast chicken recipe up their sleeve and this one is a real winner! The trick is to firstly cook the chicken covered in foil to help keep the flesh incredibly moist and succulent, before uncovering and blasting with heat for that irresistible colour and crispy skin.
Check out David Lloyd Clubs blog for more of my exclusive recipes for David Lloyd.
This gorgeous, quick, punchy recipe is perfect for brunch and to kickstart your metabolism! Get the full recipe on the David Lloyd Blog or just kick back and watch the video…
A quick, easy and healthy recipe – an omelette is something you always want up your culinary sleeve! This one comes with shitake mushrooms, feta and spinach and is not only delicious but packs a healthy punch of protein, vitamin D and iron.
Visit David Lloyd Blog here for the full written recipe.
Delicious blackened vegetables marinated in harissa cooked on the BBQ using BigK’s El Cubano restaurant grade charcoal.
Get the full recipe at Big K website.
I was honoured to be invited by National Geographic to speak at their first festival in London and finish with a book signing.
I was also lucky enough to be interviewed by the lovely Katrina Ridley, who I’ve met a couple of times, in the National Geographic Speakers Corner – great day and managed to flog a few books as well 🙂
I’ve had a Cyprus BBQ (and every other Greek I know) for as long as I can remember. As such, I am chuffed to have developed a host of new recipes as part of a video series using the exceptional Cyprus BBQ – it’s all about the rotisserie!
Check out our new video series here.
I’m so pleased to announce a new working relationship with Big K – I’ve been using Big K products for years so was very happy to showcase their products through a bunch of new recipes I’ve developed especially for Big K.
Check out our new video series here.
These delicious homemade beefburgers are flavoured with Indian spices, lots of herbs, chili and taste blooming fantastic. Dressed in a super quick curry mayo this makes a great alternative to your usual BBQ burger.
Cooked on Au Naturale Compressed Applewood briquettes.
Visit BigK website for the full recipe – in the meantime; here’s the video…
Cooking lobster with garlic butter on the rotisserie is a great way to barbecue to evenly cook it and keep it really succulent. This simple and delicious recipe will definitely have you coming back for more.
Visit CyprusBBQ for the full recipe.
Delicious slow-roasted Tamarind pork belly souvla cooked on huge skewers with crispy succulent Zataar chicken thighs, cooked to perfection on a Cyprus Rotisserie BBQ, all served with a fresh vibrant Asian slaw.
Buy your own BBQ quoting THEOCOOKS for free gift here.
This recipe is really about those baby aubergines and the delicious olive oil that is infused with all the aromatics. This dish makes for the perfect brunch, with the added benefit the aubergines will last a couple of weeks submerged in the oil to use on anything else you want!
12 baby aubergines
Handful sea salt
1 bulb garlic
3 strips lemon rind
3 bay leaves
Pinch chilli flakes
Few sprigs of thyme or rosemary
Pinch pink peppercorns
750ml Aloades extra virgin olive oil
Tahini dressing Ingredients:
1 tbsp tahini
1 tbsp yogurt
1 tbsp water
Few drops lemon juice
1 tsp honey
250g Halloumi cheese
Pinch toasted almond flakes
Few basil leaves
4 sundried tomatoes
Preheated oven 160c FAN
Halve the baby aubergines, place in a colander above a bowl and food through a handful of sea salt then leave for 1 hour.
Shake off the salt, place the aubergines on a kitchen towel and dry.
Pour half the olive oil into a roasting tray just big enough to fit the aubergines then scatter in the remaining ingredients for the aubergines (breaking up the cloves from the garlic bulb). Pour over the remaining oil or enough to almost cover the aubergines.
Bake in the oven, uncovered for 1.5 to 2 hours. Leave to cool and place in a sterialised jar.
Mix all the tahini dressing ingredients together and reserve.
Slice the halloumi in inch thick slices, and place onto a hot griddle pan for a minute then turn to do the other side.
To assemble the dish, place a couple of slices of halloumi onto each plate, top with a few aubergines including a drizzle of the olive oil. Squeeze in a couple of sun dried tomatoes and sprinkle over a pinch of almonds and dot the tahini dressing in places. Garnish with a few basil leaves. Serve on flatbreads for a heavier meal.
Have a listen to my first ever podcast with the lovely Gilly Smith for one of Delicious Magazines ‘How to cook like…’ series.
Listen to the sizzle and spits of me cooking two recipes from my new book Orexi and chatting all things Greek, family and few laughs for good measure…