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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I love the colour of this dish. It’s a perfect one to get your veg in whilst keeping the plate exciting. I love to make this when entertaining and usually roast the veg ahead of time
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A delicious canapé, quick to prepare and happy to sit for a while whilst you touch up your lipstick.
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This recipe was originally written for Town & Country UK.
This is a foolproof curry recipe that has served me both during last minute dinner parties and solo nights in with Netflix. The recipe makes enough curry paste for 2 curries and I like to freeze half of it on hand for later.
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Bright, 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).
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This recipe was originally written for Town & Country UK.
I love the nuttiness of spelt and it is delicious in a risotto. The addition of parsnip means that you get a good dose of vegetables in this risotto (or speltotto). Feel free to use dried rosemary or thyme if you do not have tarragon
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This recipe was originally written for Town & Country UK.
This is a wonderful dinner party dish that doubles up as delicious leftovers too. The white bean mash is zesty and flavourful using three types of herbs.
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love the colour of a delicata squash – bright yellowy orange flesh with a dramatic green and yellow striped skin. When roasted the flesh becomes slightly sweet and the skin rich and nutty.
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There is little i enjoy more than hosting a dinner party. From table setting to pudding making. I love it all! My golden rule is to make sure that everyone has a drink in their hand and a little bite to eat.
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This is a beautifully bright starter that is a sure way to impress your dinner guests. Making full use of the broccoli the stalk is steamed before being blitzed into a creamy herby puree.
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This 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.
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Quince, almonds and a buttery crisp pastry. Three rather wonderful things make up this galette. A generous spread of almond frangipane gives it a good squidgy layer. The pastry is a spelt rough puff and has no shortage of butter. The tart itself is generous
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I made these recently for one of my ‘How to Host a Dinner Party’ events at Soho House and they were a huge success. Seeing as it was close to halloween I went for a ‘freak chic’ twist
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This recipe was originally written for Town & Country UK.
Not quite a summer pudding and not quite a winter crumble I’ve often called this pudding ‘holding onto summer’. Perfect for a weekend lunch or end to a supper party
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When we were children we had a gooseberry bush in the garden. My mother would make countless crumbles, jams, chutney and fools with the tart slightly fuzzy berries and whenever she wasn’t looking we’d eat them straight off the bush. I can never resist buying a punnet when I see them.
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A wonderfully moist cake with zappy gooseberries that pop in your mouth and a zesty undertone of citrus. Very good with coffee or a good cup of tea.
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A wonderfully light take on the usually dense banana bread, this cake has a delightful bounce to it. Entirely dairy, gluten and grain free it caters for almost all. Feel free to add chopped or chips of chocolate chips to the mix for some extra indulgence. I have included hazelnuts in this recipe but chopped almonds or cashews would also go very well.
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There 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.
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This is a crustless tart made with a naturally gluten free almond frangipane. The rhubarb gives it a wonderful sweet tang. I chose to use marmalade for the glaze and if you like a little sharpness you’ll enjoy it immensely.
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One 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
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