Crispy and crunchy these are not far off from a really good chip. Cut them however you wish (triangles are also popular) but I love to cut them into long chip like pieces and to cover them in a shower of more freshly grated Grana Padano.
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These griddled flatbreads are one of my favourite things for entertaining. Its the griddle marks that make them look so good.
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This rich tomatoey chicken dish is perfect for Autumn suppers. It’s one of those dishes that doesn’t need much to accompany it either. A simple green salad or good loaf of bread will do.
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These crispy sprouts make for a wonderful side at winter dinner party.
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This is just the sort of food I crave in October. Warming and comforting with a good dose of zing. This is often Friday nights supper when we fancy something a little special without too much effort but it makes for a wonderful dinner party dish too.
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I have been making this for years. It is a recipe that brings with it the taste of summer whatever the weather. Anchovy and chilli are an iconic duo in my opinion and add a wonderful hit of umami flavour to the crunchy breadcrumbs.
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There is something incredibly indulgent about artichoke leaves dipped into rich glossy mayo. It is one of those starters that never fails to instill joy at the table.
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There is something about a roast chicken that instantly soothes. I am always happy whenever dining at a friend’s to be informed that they are ‘just roasting a chicken and throwing together a salad’.
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This is a wonderful dish for a summer party that manages to be both light and indulgent at the same time.
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These potatoes are a staple dinner party dish of mine. I often serve them with just a squeeze of lemon but they are wonderful with this zippy herby oil - a lazy take on a salsa verde. I love seabass with this and the fillets make for a wonderful dinner party dish too.
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This is one of my favourite summer puddings. Apricots come alive when baked in my opinion and a hint of vanilla and rosemary do wonders in bringing out their flavour.
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This is an incredibly simple pasta dish that relies primarily on store cupboard ingredients. Originating from Naples in the 20th century, the name is often believed to have derived from the word "puttana"…
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These potatoes are inspired by a potato dish I enjoyed in Greece a few years ago..
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This is one of my favourite summer puddings. A take on an Eton mess but with the influence of Italian Amaretto.
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I adore rosé season. Truth be told I drink rosé all year round but it is always a joy to drink it during summer when the weather is warm and the garden is flourishing. This is one of my favourite things to enjoy alongside rosé.
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I always feel immense joy when asparagus comes into season. A sure sign that spring has arrived. This butter is a take on the classic beurre blanc but rather than using white wine, it is enriched with champagne. It goes down spectacularly at a dinner party and is a very good excuse to open a bottle of bubbles too.
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Purple sprouting broccoli is delicious this time of year. Slightly sweeter than its greener cousin, it has a subtle nuttiness to it that pairs beautifully with the bold flavours of chilli and anchovy. I usually serve this as a side but it makes for a very good starter too. You could even add some mozzarella, or a lovely blob of creamy burrata.
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You cannot go wrong when serving a Tarte Tatin for pudding. I am yet to meet a person that does not ‘ooh’ and ‘ahh’ at the sound of it. I add a little fresh thyme to mine for a delicate aromatic flavour. Serve this with good quality crème Fraiche or vanilla ice cream.
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A chicken pie is just the thing for a dinner party in February in my opinion. Wholesome, warming and guaranteed to please.
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I love the colour of this salad. Vibrant enough to bring cheer to even the wintriest of evenings, it is the perfect contender to a February supper. You can prepare the dressing and the leaves ahead of time and toss it all together just before serving. Ruby flecked blood oranges look spectacular in this but regular oranges will do just fine if you cannot get hold of them.
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