This is a beautiful canapé to serve at the turning of the seasons. The flavours remind me so much of the coming of Autumn and the colours are beautiful. It is one that always goes down well and a canape I bring out time and time again. Do not be put off by the idea of pickling. Despite sounding seemingly impressive and laborious this is almost a cheats way that is incredibly simple and takes no time at all. Look for British grown Victoria blackberries. They are larger and juicer and perfect for this.
I love the joy that a sharing platter brings to a table and this is one that never fails to disappoint. The beetroot and raspberry add a beautiful zippiness to the cool creamy labneh and the vivid colour is always a bit of a showstopper. I like to use Maravilla raspberries for this. Plump and juicy and grown in the UK they are the best
I love a chilled gazpacho in the summer. It is the perfect summer starter and can be made in no time at all. Bung it all in a blender and ta da! I love to serve mine almost as an Aperitivo in small glasses whilst my guests chatter away. I’ve used British Zara strawberries for this which add a beautifully subtle sweetness to this gazpacho
There is something irresistible about the combination of melted cheese and flaky pastry and no better a time to enjoy it than when the weather turns cooler and we’re in need of some comfort. I especially love to serve these mini tartlets around Christmas time as they are perfect for a celebration.
I love fiery salsa and this salsa has a good dose of heat. The strawberry adds a subtle sweetness to the heat that for me creates the perfect salsa. I always use Zara strawberries when making this. They are British grown and full of ripe, juicy flavour. If heat isn’t your thing remove the seeds from the jalapeños before pulsing everything together. I love this with corn chips, crudités, or toasted pita bread and it is delicious on tacos too.
A cake of pure joy. A cake that is perfect for a celebration or simply to bring a bit of sweetness to a midweek tea. I made this for my father’s 60th birthday and it went down a treat. The jam is key here for creating the beautiful marbling as well as those striking pink lines through the sponge.
Chocolate chip cookies are great but giant chocolate chip cookies are better or at least bigger. I made these for my #diningindishes IGTV series during lockdown and they went down a treat.
I’m thrilled to be partnering with Grana Padano as one of their Tastemakers this year. Grana Padano is a delicious hard cheese that originates from the Po River Valley in Northern Italy. It has a beautifully crumbly texture and is one of my favourite ingredients to work with.
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.
I like my brownies to be rich and squidgy which these certainly are. I’ll admit it took me a few attempts to get these just right but I think I’ve done it. As with all brownies the oven temperature is key so keep an eye on them as they bake.
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.
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
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.
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.
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
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
I always feel lucky when I find a bunch of forgotten bananas, spotty skinned and ripe and ready for banana bread. There are few smells as inviting as the smell of a banana loaf rising in the oven and as cakes go its certainly one of the more virtuous ones using no added sugar.
This is one of those recipes that can be made purely with store cupboard ingredients. Bar one red onion and the option of parmesan everything can sit patiently at the back of a cupboard for when a rainy day (or a global pandemic) strikes
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.
