Fearne Cotton

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I had the amazing Fearne Cotton join me in the kitchen for a Fast Food recipe and I heard about her new podcast "Happy Place" and some great new vegan restaurants that she rates.  I will also 100% be trying out her own go-to recipe with a sweet miso dressing.  

To download Fearne's podcast Happy Place click here.


The recipe for the fried coconut noodles is below:

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Greens & Fried Coconut Soba Noodles

This is a recipe that just makes me feel good by just thinking about it!  So many interesting, fresh flavours and it looks beautiful.  I have added in kale and broccoli but one of them would be enough or mange tout and edamame beans would also be great.  This dish is all about the dressing and fried coconut so as long as you have those two you are on to a winner.  I used soba noodles which are made from buckwheat flour (gluten-free) but rice noodles work perfectly well.


Serves 2


200g broccoli

3 handfuls of kale

Handful of sprouts (optional)

bunch of Thai basil, roughly chopped (optional)

2 pickled beetroot/red cabbage, sliced

2 tbsp toasted sesame seed oil

1 spring onion, finely chopped

200g dried soba noodles

For the fried coconut:

90g fresh coconut, roughly chopped into slices 

1 tbsp coconut oil (optional) or sunflower 

1-2 garlic cloves, finely chopped 

Sea salt and black pepper

For the Asian dressing:

1/2 tsp mashed garlic (about 1/2 a clove)

3 tbsp sunflower oil

2 tbsp toasted sesame seed oil

4 tbsp Japanese rice vinegar

2 tbsp soya sauce (I used tamari)

Zest of 2 lime and the juice of 1

1 heaped tbsp grated ginger (about a large thumb)

1 tsp maple syrup

Preheat the oven to 170 degrees.  While this heats, in a small bowl add all the ingredients together for the dressing.  Taste to check the seasoning and put to one side.  This dressing lasts for 3 days in the fridge.

Now line a baking tray with baking parchment and add in the kale removing any of the tough stalks. Drizzle over 2 tbsp toasted sesame oil, salt and pepper mixing it all together so that the leaves are evenly coated and place in the oven for 4 minutes to crisp up a little.  Remove and leave the tray to one side.

For the crispy coconut, set a frying pan to a medium to high heat and add a tablespoon of coconut oil.  After a minute add the sliced coconut and let this warm up for 1 minute before adding in the chopped garlic and seasoning.  The coconut will begin to go golden and a little crispy quite quickly.  When most of it has a slight crisp remove from the heat.

Now put a large saucepan of water of water to boil.  Trim the broccoli into even sized chunks and add to the boiling water cooking for 4 minutes.  Use tongs or a sieve to fish out the broccoli and bring the water to the boil again adding in the soba noodles.  Follow the packet instructions but they should be done in about 4 minutes.  Drain and run through cold running water which will stop the noodles from sticking together.  Divide these between two serving bowls and pour over some of the dressing.  I like to plate it up in little sections with the broccoli next to the noodles, followed by the sliced pickled beetroot.  Then finish with the sprouts, spring onion, herbs and drizzle the dressing all over.  This is SO good!


Nina Parker