Roast Squash With Mozzarella, Sage Pesto, And Blackberries
If ever I am hosting a dinner where I know I need to impress this is always a dish I think about. Although the components are simple; squash, mozzarella, blackberries and pesto, there is something so incredibly moreish and delicious about it that I am rarely without ‘oohs’ and ‘ahs’ when serving it. It is plate lickingly good as well as beautiful which is the perfect dinner party material in my book. We often think of juicy tomatoes when using mozzarella but blackberries are the perfect match too, bursting in the mouth with fresh juiciness.
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Crispy Potatoes And Purple Sprouting Broccoli With Smoked Garlic Yogurt
A true plate licking worthy side dish with crispy potatoes, crunchy roast broccoli and a creamy, smoked garlic yogurt. I love to serve this as a side or even star of the dinner table and the left overs make for wonderful bowlfuls too.
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Beetroot, Raspberry & Labneh Salad
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
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Ricotta stuffed courgette flowers with hazelnuts, honey and mint
Courgette flowers filled with ricotta and lemon zest. Loosely battered then deep fried and finished with a drizzle of honey, chopped hazelnuts and torn mint.
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Simple flatbreads with a spiced garlic and mint butter.
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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Sesame, Ginger and Peanut Slaw
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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Fava Bean and dill dip
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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Roasted butternut squash, hazelnut, seedy salad with pomegranate and crispy rosemary
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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Rainbow roast tomato, mozzarella salad with basil and pine nut oil.
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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Charred herby gem lettuce with lemon and macadamia
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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Charred asparagus with a broad bean and radish salsa
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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A glass of rosé and a summer salad
I have always been one of those that jumps when the weather turns warmer. I’ll throw off my socks and pull out my sandals and summer frocks with glee ignoring any persistently unpredictable English weather with a brisk determination for cheese and rosé in the garden.
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Sesame harissa roast carrots with tahini
Bright in colour and bold in flavour this dish is a sure way to bring a smile to the table. The key is to invest in quality harissa and tahini. I like Belazu who take incredible care in sourcing the best of the best.
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Spiced floppy carrot and almond dip
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, quails egg salad
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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Wild garlic and almond pesto
There 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.
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Blood orange and radicchio salad
January 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
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Baked leeks with butter, thyme and hazelnuts
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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Spiced winter slaw with almonds and pecans
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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Roasted radicchio, chicory and grape tray with balsamic vinegar, blue cheese and chopped nuts.
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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