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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Ribollita is a classic Tuscan soup usually made with stale bread and white beans. I’ve kept this one gluten free and made it all about the butterbeans.
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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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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 has become a staple dish recently. It is hearty and healthful in equal measure and has a chilli kick that I find hard to resist. The key here is to invest in good quality ingredients.
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This is a beautifully simple risotto paired with a vibrant and punchy chive oil. Do not be put off by the idea of infusing your own oil. It is simpler than you think and takes very little time and effort. The base of this risotto comes from leeks. Gentler in flavour than onion, they add a subtle sweetness that works well with the punchy chive oil. Make the chive oil ahead of time if you like. I usually make it the day before to allow time for the flavours to infuse.
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I love the colour of this dish. The pink and red hues of the salmon, blood orange and chilli clash brilliantly, and as they cook, create a vibrant almost tangerine coloured oil. The use of the blood orange zest, juice and slices create an almost jammy texture that keeps the salmon beautifully moist and ensures that the garlic cooks to soft, sweet, caramelised perfection
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Crispy, garlicky, cheesy topped potatoes with a good kick of chilli and aromatic rosemary. Similar to a gratin but perhaps a little lighter owing to the absense of cream. These are crunchy on the top and buttery soft below. Delicious alongside some simple white fish (spoon over any excess chilli garlicky butter over it) or even steamed greens.
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This recipe was originally written for Town & Country.
An elevated version of a childhood favourite these chocolate biscuit slices look super on the table. Made with crushed amaretti biscuits, vibrant pistachios and apricots with a good splash of amaretto they are the
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I love to make a tart. They are always a brilliant addition to a barbecue spread or picnic and very useful for a quick alfresco (or aldesko) lunch. This tart is bursting with flavour and is wonderfully fresh whilst being incredibly satisfying.
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This recipe was originally written for Town & Country UK.
We are in undoubtedly what is a strange and unsettling time. Most of us are spending more time at home and probably more time in our kitchen. I’ve always found cooking incredibly grounding and am turning to comforting bowls of soups and stews and dals
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There is just something better about homemade granola than store bought. Perhaps it is the satisfaction of having made it yourself or perhaps it’s the smell that fills the kitchen as it crisps up in the oven. Homemade just seems more delicious
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This recipe was originally written for Town & Country Uk.
A deeply flavourful and comforting dish perfect with just the right amount of heat. Espelette is a type of pepper grown in the French commune of Espelette in the Pyrénées. Often used in Provencal cooking I love its zippy almost zesty eat. You can find it in most supermarkets and certainly online but if you find yourself short of it feel free to use dried chilli flakes. Any firm white fish is suitable for this stew but I love to use gurnard. Ask your fishmonger to scale and fillet it but keep the skin on as it is incredibly tasty. Enjoy this with a good loaf of sourdough or hot toast.
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I love baked eggs for a brunch dish. Traditionally the eggs are baked in a tomatoey base, sometimes with chickpeas or yogurt. Whilst I love the classic I’ve recently been experimenting with my own take on the classic Turkish dish.
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One of my favourite sides. It goes excellently alongside fish, meat or a tray of roasted vegetables and it is incredibly easy. Feel free to sub hazelnuts for other nuts if you wish. Toasted flaked or chopped almonds go very well too.
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