The Wolf Kitchen


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I love a good salad and this one is nice and simple with fresh zesty flavors. Quite light, yet filling. If you don't have watercress, substitute with baby spinach or arugula. 

Salad Ingredients:

  • 2 Fillets of rainbow trout
  • 8 small new potatoes, cut in halves
  • Bunch of watercress
  • Handful of green beans
  • Kalamatta olives, pitted (or other black olives)
  • 1/2 Lemon, sliced

Dressing Ingredients:

  • 1 Small tub of creme fraiche
  • 1/2 Lemon, juiced
  • Small bunch of chives, chopped
  • 2 garlic cloves, crushed
  • Salt and pepper


  1. Preheat the oven to 180 degrees celsius.
  2. Bring a pot of water to boil and cook the green beans for 5min, I like to keep my beans nice and firm. Put to the side once cooked. 
  3. In the same boiling water, place in the baby potatoes and cook for 15min or until soft.  
  4. Meanwhile, slice half the lemon and place on a baking tray lined with baking paper or foil. Place the trout fillets directly on top of the lemon, crack fresh salt and pepper on top and place in the oven for 15min. This should be enough time, but depending on the thickness of the fillet check the middle and if it isn't cooked, place back in the oven for another 5-10min until cooked through. When it comes o
  5. To assemble the salad get a platter or large plate and start layering the watercress, green beans, potatoes, olives, and flake the trout on top. 
  6. For the dressing, combine all the ingredients and generously add to the top of the salad. Add more salt and pepper and serve warm.

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This is a beautiful, colorful autumn / winter salad. I like to use puy lentils as they have more flavor and hold their shape well. If you can't find them, you can substitute for green or brown lentils. 


  • 1 large sweet potato, chopped
  • 1 cup, green puy lentils
  • Bunch of kale
  • Bunch of baby spinach
  • Spanish / red onion, thinly sliced
  • Block of feta
  • Extra virgin olive oil
  • Salt and pepper
  • Pepitas + walnuts to serve


  1. Preheat the oven to 180 degrees celsius. In a baking tray, toss the sweet potato chunks in oil, salt and pepper and cook for 30min or until cooked through and brown.
  2. Cook the lentils on the stove as per the packet instructions.
  3. In a big bowl mix together the cooked sweet potato, cooked lentils, kale, spinach, onion and a small amount of oil. 
  4. To serve add big chunks of feta, walnuts and pepitas. 

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This is quite possibly the easiest, quickest dessert you'll ever make. If you can't find raspberries, use another berry. And if you can't find any that are fresh, use the frozen variety - just make to thaw out before assembling.


  • Pre-bought unsweetened mini pastry shells 
  • 1 fresh vanilla bean, seeds scraped out
  • Punnet of fresh raspberries
  • Tub of mascarpone
  • 1 tbsp honey (optional)


  1. Mix together mascarpone, vanilla bean seeds and honey (optional).
  2. Place the tarts on a serving tray and add a dollop of mascarpone, and a fresh raspberry on top. Serve!

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This is such an easy, no fuss dinner to assemble. LOVE that you only need to use the one baking tray so not much cleaning up. It's all the flavors that marry in the oven that make this dish a winner. 


  • 6-8 Chicken pieces (I prefer the thighs and legs)
  • 1 lemon, quartered
  • Handful of mixed olives, pitted
  • 1 tbsp of capers
  • 6 cloves of garlic
  • Extra virgin olive oil
  • Greens to serve


  1. Preheat oven to 180 degrees celsius. 
  2. Mix all ingredients in one tray and sprinkle olive oil on top to lightly coat all the meat. 
  3. Cook in the oven for 30-40min in the oven until golden brown. Make sure to check half way through and give the whole thing a stir.
  4. Serve with fresh greens.

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Linguine is my favorite type of pasta, but you can swap with your fav variety.


  • 1/2 Packet of linguine
  • 1 Punnet of swiss brown mushrooms, cleaned and sliced
  • 1 leek, thinly sliced
  • 3 gloves of garlic, crushed
  • 1 tbsp dijon mustard
  • 1/4 cup sour cream
  • Salt and pepper
  • 1 tbsp butter


  1. Bring pot of water to boil and cook linguine as per packet instructions.
  2. Heat butter in a large saucepan on medium heat. When the butter starts to bubble add the leek, then saute gently until leek starts to soften. 
  3. Add mushrooms and stir until they are nice and soft.
  4. Add the garlic, dijon mustard, salt and pepper and stir through for a minute. Then add the sour cream and turn the heat down to very low. Stir then let simmer for 5min. 
  5. When the pasta is ready I like to add it straight from the pot and into the pan with a pair of tongs. Don't be afraid to bring some of the pasta water with you as you place the pasta in, this will help everything mix through nicely. Mix all the flavors through then serve with more salt and pepper to taste.