Poor beetroots don’t get enjoyed nearly enough in my opinion, and sure.. they can be a bit earthy but I love them. My roasted beet salad with caraway seeds, feta, honey and hazelnuts is one of my favourite ways to eat them.
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We have been blessed with the sunshine these past few weeks and I have soaked up as much of it as I can, following the sun (beach towel, book and glass of rosé in hand) as it spots its way around my little garden. Most meals have been enjoyed outside and, wherever I can I’ve spent as much time as I can making them outside too.
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This recipe was originally written for Town & Country UK.
There is nothing more rewarding than making your own bread but it does require a bit of patience. These fluffy flatbreads deliver all the satisfaction of a home baked loaf in less than half the time
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A crunchy, zingy and nutty slaw that certainly hits the spot if you’re after something fresh. I love to serve this alongside any main and often have it as the star of the show for a midweek lunch.
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There’s something incredibly comforting about a risotto and at the moment comfort is something I crave. My pea, feta mint risotto to be bright, light and zesty and is perfect for spring.
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I love using fava beans in recipes as there is no need to soak them. I find them much easier to digest than chickpeas and often use them instead when making hummus’ and dips.
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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 call this a centre stage dish because it really can hold up as star of the show. I love placing vegetables at the heart of the table and for anyone perhaps trying to eat a little less meat this Christmas it makes for a wonderful main course.
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I love the colours of this salad. It is one that never fails to bring sunshine to an autumnal table no matter the weather. I am generous with the seeds and nuts giving it a bit of a richness and crunchy indulgence
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This creamy risotto is perfect for chilly October evenings. To make it extra special use a good bottle of prosecco or champagne over white wine. You’ll use about half for the risotto and can reserve the other half for the chef if you wish.
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A perfect snack to nibble on I love to serve these to my dinner party guests before sitting down for supper. If you are a patient person I do recommend peeling the chickpeas.
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This recipe was originally written for Town & Country UK.
An elevated twist on the classic tomato mozzarella this is a brilliant ‘do ahead’ dinner party (or lunch party dish). Roast your tomatoes and prepare the dressing ahead of time and tear over your mozzarella just before you serve.
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A brilliant way to use up any forgotten, floppy gem lettuces I serve this both hot and cold. The dressing is simple but effective and whilst the macadamia nut is subtle it adds a wonderful creaminess to the dish.
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Asparagus is one of my favourite things about June and whilst it is in season I try to eat as much of it as I can. This is a great one for when you have the barbecue going but it is equally delicious if you just roast the asparagus in the oven.
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This recipe was originally written for Town & Country UK.
Asparagus season is fleeting so my advice is to eat as much of it as you can whilst the season is high. This is a simple salad that takes little time to prepare. Use good aged Parmesan if you can.
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A #zerowaste way to use up any floppy looking carrots and saves them going to waste. The dip makes for a delicious and healthy snack. Pop it in a little Tupperware or jam jar and enjoy it with crackers, oat cakes or chopped veg.
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Asparagus and quails eggs salad. This is wonderfully simple and a lovely one to serve as a starter or alongside a light lunch. It’s a cold salad too so feel free to make it all ahead of time and just finish it with dressing before serving.
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A simple #zerowaste recipe and a very good portal for cheese or peanut butter. These make a wonderful snack. The almonds give them a wonderful crunch and the herbs beautiful flavour. .
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