Food The Bite:

Hemsley & Hemsley

Aside from the creativity of it all, another big reason to cook at home is the health factor. That being said, tracking down nutritious, yummy recipes, especially in the face of dietary restrictions, can be a challenge. UK-based sisters Melissa and Jasmine Hemsley of Hemsley + Hemsley get it — and they’re filling that void with whole-food-packed dishes, free from common sensitivity triggers and potential food ills like gluten, refined carbohydrates and more. And while they’re at it, they’re building something of a wholesome food empire in the process, having penned two cookbooks, The Art of Eating Well” and “Good + Simple“, launching a TV show, “Eating Well with Hemsley + Hemsley” and starting a cafe at Selfridges, “Hemsley + Hemsley”. More about their philosophy behind the food right here — plus their recipe for Green Goddess Noodle Salad. It’s a great choice for Sunday-dinners-turn-weekday-packed-lunches.

Hemsley & Hemsley

NAME: Melissa and Jasmine Hemsley

PROFESSION: Nourishing cooks with books! Now with our own all-day cafe, Hemsley  + Hemsley at Selfridges and TV series, “Eating Well With Hemsley + Hemsley”.

FOOD PHILOSOPHY? We believe in simple, wholesome, home-cooked food. Our recipes are free from gluten, grains, refined sugar and hydrogenated vegetable oils; instead we concentrate on embracing a variety of natural, nutrient-dense ingredients.

A LITTLE ABOUT THE RECIPE YOU’RE SHARING WITH US? This vibrant salad is a great way to pack a whole host of nourishing greens into one dish.

Mel: Lemons, bone broth, sea salt
Jaz: Butter, eggs, extra virgin olive oil

Mel: If in doubt, put an egg on it, or Sriracha (we make our own)
Jas: Kimchi with everything!

Hemsley & Hemsley
Hemsley & Hemsley

Mel: Classic FM
Jas: ’80s pop classics

BIGGEST SINGLE INFLUENCE ON YOUR COOKING STYLE? Our Filipina mum. She cooked intuitively based on what was in the fridgeand we picked that up — definitely where our frugal streak comes from.

Mel: Cheese — really strong cheddar cheese
Jas: A paradise bar (chocolate-covered coconut bar from our first book, “The Art Of Eating Well“)

Mel: Stews and curries
Jas: Dessert! (Can you see a theme here?…)

Mel: Newman Arms in Fitzrovia, London
Jas: Sea Containers at Mondrian London and Umu for fancy Japanese for special occasions

Mel: If we’re going off what I last ate, then I’m an egg with a perfectly runny yolk!
Jas: Something fruity. My hair is usually wild, so…a pineapple!

Green Goddess Noodle Salad

Melissa and Jasmine Hemsley


Serves 4


  • 10oz buckwheat (soba) noodles
  • 1 tablespoon extra-virgin olive oil
  • 10oz broccoli florets or purple sprouting broccoli, asparagus or green beans
  • 1 medium green cabbage or bok choy, leaves finely shredded
  • 1 medium fennel bulb, finely sliced
  • 1 cucumber, halved lengthwise, seeds scooped out with a spoon and flesh chopped
  • 4 spring onions, finely sliced
  • 1 large ripe avocado, sliced
  • 2 handfuls of fresh greens (such as watercress, baby spinach, sliced lettuce or leftover cooked
  • kale)
  • 1 small handful of nuts (such as cashew nuts, peanuts or almonds) or seeds (such as sesame,
  • sunflower or poppy seeds)
  • 4 large handfuls of fresh herbs (such as cilantro, mint or basil, or a mixture), roughly chopped


  • Grated zest and juice of 2 limes or 1 lemon
  • 2 tablespoons toasted sesame oil
  • 5 tablespoons extra-virgin olive oil
  • 1 garlic clove, grated
  • 1½ -inch piece of fresh root ginger (unpeeled if organic), finely grated
  • 2 teaspoons tamari
  • A pinch of cayenne pepper or chili flakes (optional)
  • Sea salt and black pepper



1. Cook the buckwheat noodles in a large pan of boiling water according to the packet instructions (about 7 minutes). Use two forks to tease the noodles apart during the first minute of cooking.

2. When they are tender, drain and rinse under cold water for 15 seconds. Drain again and then toss in the EVOO in a large serving bowl to stop the noodles sticking together. Set aside.

3. Using the same pan, after a quick rinse, steam the broccoli (or other vegetable), covered with a lid, in 4 tablespoons of boiling water for 4 minutes until tender.

4. Whisk all the dressing ingredients together in a bowl or shake in a jam jar with the lid on. Season to taste with salt and pepper, then drain.

5. Add the raw vegetables, spring onions and avocado to the noodles with the greens and steamed broccoli. Pour over the dressing and mix everything together. Top with the nuts or seeds, toasted in a dry pan for a minute if you like, and the fresh herbs.

*A sesame, ginger and lime dressing and some nutty buckwheat noodles tie this salad together. It is the perfect dish to make on a Sunday night for supper, giving you leftovers to keep in the fridge and use for a packed lunch the following day. Pile everything into a glass jar – the dressing at the bottom and the avocado slices and leaves on top so they’re not crushed, then add the lid and take to go!

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