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
Read MoreA 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.
Read MoreI 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.
Read MoreI 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
Read MoreThis 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.
Read MoreA 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.
Read MoreAsparagus 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.
Read MoreA #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.
Read MoreAsparagus 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.
Read MoreThere is something deeply satisfying about foraging one’s own food. For me at least it makes me feel closer to the earth, calmer and incredibly grateful for seasons. Whilst searching for wild mushrooms can be risky (and not something Id advise without proper guidance) hunting for wild garlic is simple and safe.
Read MoreJanuary is cold and grey but her table is not. Like a phoenix from the ashes citrus brings colour back to the kitchen in the form of Meyer lemons, naval oranges, chirpy satsumas and my favourite – blood oranges. The blissful paring of bitter leaves and blood orange is no secret and this salad
Read MoreOne 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.
Read MoreBright, colourful and full of crunch. Despite compromising mainly of raw veg this slaw manages to be indulgent at the same time. A good dose of crunchy almonds and toasted pecans give it a note of luxury and the dressing is warming its hints of festive spice (just in case you’re missing it).
Read MoreThis is a recipe that I think looks beautiful on the roasting tray and hence I usually leave it as so. It also saves on washing up which is a welcome bonus. I love to serve it with a few baskets of good bread along side warmed gently in the oven.
Read MoreThere is little not to love. This is a beautiful dish and apart from the pickled rhubarb (requiring more patience than skill) it is incredibly simple. Good ricotta is essential in my eyes so try and get down to your local cheese monger or any good deli.
Read MoreOne of my favorite things about February is forced rhubarb and I find something somewhat romantic about the way it grows. First outdoors to toughen the stems before being moved into lightless sheds and kept warm. Here it grows fast and tall as it searches longingly for light. It reminds me a little of myself in February – willingly waiting for brighter days. Forced rhubarb is sweeter than the summer crop
Read MoreThis recipe calls for a kick of chilli and I find the coolness of yogurt works very well. The coriander-almond oil is similar to a pesto but rougher and looser in texture. Coriander is fantastic with the spices but if you aren’t a fan basil or parsley will do.
Read MoreI love the texture of aubergine, slightly meaty and incredibly satisfying it is a great one for when eating vegetarian or vegan.
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