Glass enjoys a taste of summer with lockdown recipes from One&Only chefs

THE One&Only resorts offer sun-soaked luxury escapes for those looking to unwind in style. Due to the current lockdown due to Covid-19 circumstances, we are all unable to travel for pleasure – if at all – so One&Only resorts invite you to enjoy a culinary escape to try their delicious array of summer recipes instead.

Having recently stayed at the One&Only Royal Mirage in Dubai, we enjoyed the best of Middle Eastern cuisine along with refreshing summer dishes that matched the hot weather.

Rah Power Balls.

One&Only Reethi Rah, Maldives: Rah Power Balls

Perfect for: post-workout treats


3 handfuls of finely crushed almonds

2 tablespoons of bee pollen

2 tablespoons of Manuka honey

1 teaspoon of powdered turmeric

1 teaspoon of dried ginger

1 teaspoon of orange zest

3 tablespoons of extra virgin coconut oil


  • Combine all ingredients well and roll into balls.
  • Leave them to chill in the refrigerator for around 60 minutes.
  • Dust the balls with dried berries/organic cocoa powder/shaved coconut/ chia seeds or whatever gets you rocking.

A salad in the making.

One&Only Mandarina, Mexico: Tofu and Tomato Salad

Perfect for: A light lunch


3 sliced tomatoes 

300g cubed tofu

85ml red wine vinegar

20g finely chopped shallots 

170ml olive oil

10 basil leaves

sea salt to taste

pepper to taste


  • Wash and disinfect tomatoes and cut them into slices.
  • Cut the tofu into big cubes and set aside.
  • Wash and disinfect the basil.
  • Make a vinaigrette with red wine vinegar, chopped shallots and salt, and emulsify with olive oil.
  • For plating, first mix and tomatoes and tofu, add the vinaigrette and to finish add the fresh basil and fresh black pepper.

Fish Tacos. 

One&Only Mandarina, Mexico (Opens November 2020): Fish Taco

Perfect for: a taco night


Perfect for: a taco night

1kg white Fish

1/2 a thinly sliced cabbage 

1 sliced purple onion 

1 bunch of cilantro leaves

1 bottle chipotle mayonnaise

2 grated carrots

6 corn tortillas

85ml lemon juice 

85ml white vinegar

Salt to taste

Pepper to taste


  • In a small mason jar, mix the purple onion, cabbage and carrot. Add lemon juice and vinegar. Close the jar and let it marinade for 24 hours in the fridge.
  • Season the fish fajitas and sear in a frying pan with a little olive oil.
  • Make the tacos with corn tortilla, seared fish, pickled salad and chipotle mayonnaise.
  • Finish with some cilantro leaves.

Avocado Margarita.

One&Only Palmilla, Los Cabos: Avocado Margarita

Perfect for: a dinner aperitif 


55ml tequila casa dragones

30ml cointreau

145ml agave syrup

20ml  lemon juice

1/8 Avocado

7ml Spinach juice

a pinch of salt and pepper


  • Shake all the ingredients for 20 seconds, strain and serve in a glass rocks with salt and pepper.
  • To create a mocktail version of the avocado margarita, replace the tequila with water, same quantity.

Green Bean Salad.

One&Only Portonovi, Montenegro: Green Bean Salad (Giorgio Locatelli)

Perfect for: a salad with colour


400g green beans

3 red onions

100g coarse rock salt

3 tbsp shallot dressing

4 tbsp grated Parmigiano Reggiano (some extra grated for garnish)

3 tbsp house dressing

5 tbsp soft vinegar

3 tbsp chopped toasted almond

Salt and pepper


  • Bring the oven to 180 degrees, place the salt in a roasting tray with the onion, and cover with tin foil and cook for 2 hours till soft.
  • While the onions are cooking bring a large pot of salted water to the boil and add the green beans and cook for 3 minutes.
  • Cool them down into icy water until cold, then drain using a colander and set aside.
  • Clean and cut the onion in 2, place them in a tray seasoning with soft vinegar so they keep the colour red and set aside.
  • To make the salad, cut the beans in 1.5 cm long pieces and place in a bowl with the grated parmesan, shallots, vinegar, house vinegar and the inside of the onion cut in small pieces keeping the large ring of the onion.
  • Season the large ring of the onion with house dressing, salt and pepper and place them in the centre of each place as if you are making the shape of a rose.
  • Spoon the beans in the centre and the remaining dressing around the onion and finish with almond and the extra parmesan.

Tilapia Fish Cake.

One&Only Nyungwe House, Rwanda: Tilapia Fish Cake

Perfect for: a taste of the ocean


500g fish (any)

50ml olive oil

150g potatoes

5g salt

10g lemon zest

100g onion chopped

10g parsley

10g coriander

2 eggs

5g sundried tomatoes

5g chili (optional)

tartar sauce



  • Put the potatoes in a pan with enough water to cover and bring to the boil.
  • Simmer until tender then drain and crush set aside.
  • Put fish in the oven and bake at 180 degrees for 10 min.
  • Sauté onion with 50ml olive oil.
  • Mix all the ingredients together and mould except, then chill.
  • To finish, garnish with sundried tomato, micro greens and crispy potato, capers.

Roasted Cauliflower with Chilli Oil

One&Only Mandarina, Mexico: Roasted Cauliflower with Chilli Oil

Perfect for: vegan dining


1 head of washed cauliflower 

100g of cubed butter 

For the chilli oil:

20g guajillo chilli (deseeded)

20g ancho chilli (deseeded)

20g cascabel chilli (deseeded)

450ml canola oil

salt to taste

pepper to taste


  • Toast the chilies in a pan.
  • Add the chilies to a blender with oil, and mix really well.
  • Sear the cauliflower on the grill or in a frying pan, and continue caramelising by adding butter, spraying constantly with low flame to prevent butter from burning.
  • Finish the cauliflower in the oven at 374°F for 25 minutes.
  • Once finished, add more chilli oil and enjoy.

Mexican-style pizza.

One&Only Palmilla, Los Cabos: Mexican pizza

Perfect for: Italy meets Mexico

Dough Ingredients:

250g flour

3.5g fresh yeast

3.5g salt

2.5g sugar

9ml Water

35ml milk

3ml olive oil

½ egg

Topping Ingredients:

1 cup of boiled beans (frijoles)

1 cup of bean paste

2 cups of chorizo (or choice of meat)

2 tbsp/30 ml of olive oil

handful of cilantro


  • Pour water into a large bowl; sprinkle with yeast and let it sit until foamy, and then let it stand for about 5 minutes. 
  • Whisk in sugar, milk, eggs, olive oil and salt. 
  • Add flour and stir until a sticky dough forms. 
  • Mix the dough for 10 minutes until smooth. Cut dough into 95 ml rolls and refrigerate for 4 hours. 
  • Roll out the dough and add 1 cup of pinto beans to the base. 
  • Add 1 cup of mozzarella cheese and top the pizza with boiled beans and 1 cup of chorizo (chorizo can be substituted with any kind of meat). 
  • Cook in the oven for 10-12 minutes at 250°. Once the pizza is ready, add 2 tablespoons of olive oil and fresh cilantro.
  • The best way to tell if the pizza is fully cooked is to look at the bottom of the crust. A golden and crispy crust indicates the pizza is ready.

by Katrina Mirpuri

About The Author

Glass Music Editor

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