Actually - I cant take credit for that - my boyfriend did. Easy name to remember and all, but somehow forgot and they are Green in a environmentally friendly way too.

http://www.green-pan.com/cookware/intro.asp

So many of you have been asking about whether this series of cook yourself thin is getting a book. Unfortunately not this series, but the very first series has one, which i co wrote with the other girls and I have just released my own book Kitchen magic which you can get off Amazon.

So the deal is, if we get another series we will be getting another book for sure, so I am praying to the Gods of Channel 4 commissioning. I hope you do too. xxxxx

Hi Guys once again thanks a million for all the encouragement. I have to say in reply to one comment about the 1 cal sprays that I am really anti them. They are a processed product, (just look at the labeling) and contain a tiny amount of natural ingredients, so please guys do not be suckered into buying them. They are also really rubbish to cook with not giving nearly enough lubrication. To save money you can buy a clear plastic spray bottle from a place like Muji or the spray bottle we used in the show were from Gill Wing kitchen supplies, but you can get a whole array of them of places like amazon. Just type in pump oil sprays. The pans are driving me nuts. I cannot remember where they are from. The TV peeps at Tiger aspect keep saying Le creuset, (thats what I have at home BTW) and Im sure they are not, but I will get back to you with this I promise. Will write a new post soon. Have been doing This morning, photo shoots, helping host Taste Festivals awards ceremony and it was the CYT wrap party all this week and am totally whacked.xxxx

…well its only blooming started hasn’t it!  Thank you to all of you that have sent me messages on facebook and twitter. Its really interesting hearing your stories. I think its so poigniant  that so many of you can relate to what were trying to do. Eat deelish food and be able to drop some pounds. All the recipes have been tried and tested to death and I even lost weight writing and testing them so if thats not proof enough I don’t know what is? I’ve learnt so many interesting things, like that a home cooked version of something is generally 100 cals less than a ready meal or takeaway as you are able to monitor what goes into it. So there is the drive we should all need to be cooking from scratch as much as we can.

I would love to hear what you all think of the new format too. Anyway, I really hope your enjoying it.

Masses of love

Gizzix

…this week, my episodes in which I am judging with the beautiful Lucy Taylor from Top table are airing. So check out iron chef, on channel 4 at 5pm.

Also, I can officially announce now that I have just finished filming the new series of Cook yourself thin, which I am now presenting on my own. It airs on channel 4 in June and I saw a cut of it today and it looks awesome. Really 60s and bloody hilarious. I hope you all enjoy it.

xx

Just wanted to say a massive thanks to all of you who have been supporting me over the last few weeks since the book came out. It’s doing brilliantly thanks to you all. I can tell you all now that I am in the midst of filming a new show (my own show) for channel 4 as we speak hence the radio silence. I stop shooting at the beginning of May and will be back to my usual bloggy self, but at the mo I am shooting all day and writing recipes and testing them all night. Its a problem I am happy to have and feel like the luckiest girl in the universe.

Iron chef starts in a couple of weeks and I think my week is at the beginning of May so keep a look out.

Big Love and peace out!

Gizzixxxx

So onto the next thing, the crab claws. I debated about what to do with them. I toyed with doing a modern twist on a classic by making a twist on cocktail sauce and serve some Avocado and little Gems, then I swayed towards making a beautiful salad with the whole crab claws, some endive and grapefruit, but I finally went in with making a proper Singapore Chilli crab, which is always a bummer to do with whole crabs at home. So with the thinking that crab claws would make the whole thing a load easier and that I just love making anything you can cook from start to finish in 10 minutes, I chose that.

Singapore Chili crab

Serves 2 hungry people as a main or 4 as a starter or part of an Asian feast

1 banana shallot or 1/2 an onion

4 cloves garlic

2 red chillies, (I like it hot though so you may prefer 1 -2 or simply deseed them

a small knob ginger

2 tablespoons groundnut oil

200ml Passata

100ml water

1 tablespoon tomato puree

1 tablespoon rice wine vinager

2 tablespoons light Soy sauce

2 tablespoon golden caster sugar

salt and peper

8-10 prepared crab claws

Place the shallot or onion, garlic, chilli and ginger into a food processor and blitz for about 30 seconds or until it becomes a paste.

Heat the oil in a wok until it starts to shimmer, then gently pour the paste into the pan. Keep stirfrying for about 5 minutes or until all the liquid has come out of the paste and its beginning to gently go golden brown.

Add in the passata, water and tomato puree and cook for 2-3 minutes or until  the sauce has thickened and is looking really rich. Add the vinegar, soy, sugar, salt and pepper and taste. Finally stir the crab claws in and cook for 2-3 minutes or until the whole dish is piping hot. Serve with steamed rice and make sure you eat with your hands.

So my favourite Fishery, fish for thought, (www.fishforthought.co.uk) sent me a surprise package last week on the protence that I cam up with some cool recipes to demonstrate quite how fantastic the produce is. Fish for thought are my heros, basically because they fish the freshest Cornish fish and dispatch it to you that day to guarentee its freshness. I have never seen fresher fish anywhere. The first batch of fish I ever got from them were in full blown rigamortis, glossy eyed and clean scented glory and they have never failed to impress since.

They sent me some fresh white crab meat, some crab claws, (how retro, but brilliant), 6 of the most beautiful hand dived scallops I had ever seen and and 2 sea bream that had been filleted. I put the feelers out on twitter and consulted my friend Tom, chef at Trinity and got to work.

So I decided to make the best of my crab by turning them into crab cakes. I have cooked many a crab cake in my time, Maryland style, classic style with potato and I particulary love Nigella’ Asian ones with Sake and wasabi, but I wanted to combine all my knowledge of the crab cake and make the best. So here is it…

The BEST blooming crab cake in the world

250g fresh, cooked and picked white crab meat

1-2 spring onions, finely chopped, (not sliced)

50g fresh white breadcrumbs

1 tablespoon mayonnaise

1 free range egg yolk

1 tablespoon Worcestershire sauce

6-8 dashes of Tabasco

1 teaspoon mustard

zest and juice 1/2 lemon

1 tablespoon freshly chopped parsley

salt and pepper

Olive oil, for frying

For the mayonnaise

2 tablespoons good quality mayonnaise, make fresh if you can be bothered

1 teaspoon chipotle chilli in adobo sauce

a squeeze of lime juice

limes to serve

Mix all the ingredients together, bar the oil in a mixing bowl, then shape into small patties about 3cm x 2cm.

Heat the oil in a frying pan then fry the crab cakes for 2-3 minutes on each side in batches until golden.

To make the mayonnaise mix together the mayo, chipotle and lime juice together. Serve immediately with lime wedges.

So the book is launched - aaahhhhh! Had the best party thanks to the lovely Guys at Sketch! It was a rock and roll tea party with the most amazing finger sandwiches, scones with clotted cream and cakes. The blueberry macaroons were INSANE!!! Had the best night with all my friends and family and got to thank all the people who have been so supportive in my career. I really hope you guys like it.

To check the shenanigans out and hear more about my book check this out…

Book launch

The best cookery show in the World has finally hit our fare shores and yours truly is one of the Judges. Was in glasgow on and off for the last two weeks filming and it was one of the best experiences I have EVER had. Will fill you in when I know the TX date, but it should be on very soon…