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| WALNUT AND AMARETTO CAKE. 29/11/14 |
| This is a nice, simple walnut cake my mum makes. It’s also gluten free and can be dairy-free if you leave off the chocolate, or can find vegan chocolate. Read more |
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| GREEN TAGLIATELLE WITH WALNUT PESTO. 29/11/14 |
| If you have the time, this is improved by removing the walnut skins – you can do this by soaking them in boiling water. You can find marjoram at greengrocers or in Waitrose, but if you can’t get hold of it, use more parsley or basil. Read more |
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| WALNUT, COCONUT, CARDAMOM AND CHERRY GRANOLA. 29/11/14 |
| If you prefer your granola on the sweeter side, add more honey. Read more |
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| SQUASH, PANCETTA AND CINNAMON RISOTTO. 22/11/14 |
| With the right weather, and the right wine, a plate of squash risotto can approach a perfect moment. Read more |
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| SPICED SQUASH SOUP WITH SAGE AND CHILLI BUTTER. 22/11/14 |
| Is anything better on a cold wintry day than squash soup? Read more |
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| BAKED POTATO SKINS WITH BONE MARROW AND PARMESAN CRUMBS. 01/11/14 |
| These would be wonderful served with the beef cheeks. They’re quite decadent, but worth every second in the gym. Depending on the size of your potatoes, cooking times will vary, so keep an eye on them. Read more |
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| GINGER CAKE. 01/11/14 |
| This recipe is based on a recipe by my great friend April Bloomfield. It was my favourite when I worked for her in New York and she has now shared the recipe in her wonderful book A Girl and Her Pig, which you certainly wouldn’t regret buying. Read more |
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| KALE, ORANGE AND HAZELNUT SALAD. 01/11/14 |
| This is a great winter salad recipe. Read more |
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| SLOW-COOKED BEEF CHEEKS WITH TOMATO, SPICES AND SAGE. 01/11/14 |
| This is a great do-ahead recipe as it reheats very well. Read more |
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| PIZZOCCHERI WITH FONTINA, CABBAGE AND POTATO. 25/10/14 |
| Transport yourself the slopes with this warming pasta dish. Read more |
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| PASTA BAKE WITH SPINACH, PORCINI AND RICOTTA. 25/10/14 |
| This takes a few moments to assemble but looks brilliant. Use a vegetarian Parmesan to make this suitable for veggies. Read more |
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| VEAL CANNELLONI WITH A QUICK WHITE SAUCE. 25/10/14 |
| I love this white sauce as it takes seconds to whip up, but is full of flavour from the anchovies. Read more |
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| GROUSE WITH ROASTED QUINCE, ROSEMARY, TOAST AND RED WINE. 18/10/14 |
| The sweet and sour nature of quince sits well alongside the sanguinary savouriness of game meat. Read more |
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| BAKED QUINCES STUFFED WITH LAMB MINCE AND FETA. 18/10/14 |
| I ate a version of this in one of my favourite restaurants in the world, the wonderful Ciya Sofrasi in Istanbul. I couldn’t wait to get home to try making it and this is my version. Read more |
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| BAY AND QUINCE POSSET. 18/10/14 |
| A quince posset, flavoured with its natural earthy, citrusy companion, bay. Read more |
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| CRAB RAVIOLI WITH TOMATO AND BASIL. 11/10/14 |
| Make sure you get your dough really thin, otherwise your hard work will go to waste and you’ll end up with something tough and chewy instead of silky and sexy. Read more |
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| MUSSELS FREGOLA. 11/10/14 |
| Fregola is a Sardinian pasta. Sort of pasta, sort of couscous, it’s rolled in the same way as its north African cousin but the grains are then toasted, creating a nutty and unusual taste. Read more |
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| SLOW COOKED SQUID AND PEAS WITH TAGLIATELLE. 11/10/14 |
| Cuttlefish or octopus could also work well in place of the squid in this pasta recipe. Read more |
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| ROASTED CAULIFLOWER WITH CHICKPEAS, GARLIC YOGURT AND ANCHOVIES. 04/10/14 |
| No longer doomed to be baked in cheese sauce, today cauliflower is employed in a fantastically punchy new salad. Read more |
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| ROASTED SQUASH SALAD WITH COBNUTS, WATERCRESS AND RICOTTA. 04/10/14 |
| A tasty, autumnal salad. Read more |
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| AUTUMN PANZANELLA SALAD. 04/10/14 |
| This would also be delicious with chunks of pancetta. Read more |
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| BASIC PIZZA DOUGH. 27/09/14 |
| The key to good pizza is making sure that the oven is as hot as it can possibly get, and that you have either a pizza or bread stone or a hefty baking tray hot and awaiting the arrival of your pizza. Read more |
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| BEEF RAGU AND PEA CALZONE. 27/09/14 |
| This calzone involves just a very simple meat ragù with lots of mozzarella. Read more |
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| PIZZETTE BIANCHE. 27/09/14 |
| Leaving out the tomato sauce means that all the other ingredients on the pizza get a chance to express themselves. Read more |
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| NUTELLA PIZZA. 27/09/14 |
| You have to work quite quickly with these, so you may want to do them one at a time. Read more |
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| FINOCCHIONA AND TOMATO TARTS. 20/09/14 |
| This is inspired by one of my favourite recipes from Tamasin Day-Lewis’s The Art of the Tart. I have slightly adjusted it by using finocchiona, a fennel-spiced Italian salami. You can of course do one big tart if you prefer. Read more |
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| COURGETTE, BASIL AND CAERPHILLY TART. 20/09/14 |
| I recently discovered the deliciousness of melted Caerphilly – it makes simply the best cheese on toast. If you have a cheesemonger near you, it’s definitely worth trying to get some of the aged version. Read more |
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| ROASTED BEETROOT TART WITH THYME, OLIVES AND PARMESAN. 20/09/14 |
| If you can’t find beetroot still with the leaves on, a couple of handfuls of spinach is a worthy alternative. I like to use the pretty pink candy cane beetroots for this recipe, but the deep red ones are also perfect Read more |
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| PRAWN AND SWEETCORN PAKORAS. 13/09/14 |
| Prawn goes beautifully with sweetcorn in this Indian-inspired dish. Read more |
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| CORNBREAD MUFFINS. 13/09/14 |
| These are best still warm or lightly grilled with butter. The addition of paprika makes them wonderfully smoky. Read more |
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| SWEETCORN AND CRAB SOUP WITH CHILLI OIL. 12/09/14 |
| This is my simpler, fresher version of that Chinese dish we all know and love. You can always use leftover shredded chicken if you are unable to get your hands on crab. Read more |
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| TOMATO, RED CHILLI AND RICOTTA RISOTTO. 04/09/14 |
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The rich tomato rice sits beautifully against creamy ricotta in this risotto.
Read more |
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| RAW TOMATOES, ANCHOVY AND MARJORAM PENNE. 04/09/14 |
| A classsic recipe for tomato penne, given depth by anchovies. Read more |
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| TOMATO SALAD WITH SPICY FRIED BREAD AND ALMOND AND GARLIC DRESSING. 04/09/14 |
| The almond sauce is unusual and really tasty in this tomato salad. Read more |
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| PEACH AND PISTACHIO TART. 30/08/14 |
| This peach and pistachio tart is an indulgent, rich, delicious desert. Read more |
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| BEEF KOFTE WITH ROASTED PEACHES. 30/08/14 |
| The combination of intensely spiced meat and fragrant fruit is delicious in this kofte recipe. Read more |
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| PEACH SGROPPINO. 30/08/14 |
| This recipe is a mash-up of a bellini and a crushed-ice "slush puppy" , sometimes called a sgroppino. Read more |
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| TURKISH GAVURDAGI SALAD. 16/08/14 |
| A traditional Turkish salad featuring tomatoes, walnuts, pomegranate molasses and sumac. Read more |
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| GRILLED QUAIL WITH CINNAMON AND POMEGRANATE MOLASSES. 16/08/14 |
| Grilled quail marries perfectly with the sweetness of pomegranate molasses in this Turkish-inspired dish. Read more |
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| BARBECUED YOGURT-MARAINATED LAMB CHOPS. 16/08/14 |
| These delicious Turkish-inspired lamb chops will be the star of your barbecue. Read more |
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| ADANA KOFTE AND GRILLED TURKISH BREADS. 16/08/14 |
| This recipe for adana kofte is best if you leave the mix to marinate overnight. Serrve with the freshly-cooked grilled bread. Read more |
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| AVOCADO MILKSHAKE. 09/08/14 |
| Add vanilla ice cream to to avocado milkshake make this even more decadent. Read more |
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| GRILLED TEQUILA PRAWNS WITH AVOCADO SALSA. 09/08/14 |
| This salsa has lots of punch to it and is the perfect foil to the sweetness in the prawns. Read more |
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| MORCILLA AND POTATO QUESADILLA WITH GUACAMOLE. 09/08/14 |
| If you can’t find morcilla or black pudding, chorizo is just as good for this quesadilla and guacamole recipe. Read more |
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| TORTILLA SOUP WITH AVOCADO. 09/08/14 |
| Tortilla soup is brilliant for adults and children. Read more |
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| RICE-AND-HERB STUFFED TOMATOES. 02/08/14 |
| Read more |
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| GRILLED BUTTERFLIED LEG OF LAMB WITH GRILLED COURGETTES AND SKORDALIA. 02/08/14 |
| I find pressing down hard with a speed peeler produces perfect courgette ribbons for grilling. Read more |
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| FRAPPE. 02/08/14 |
| This is one of those things that tastes so much better when you’re actually in the country of origin, but it’s so omnipresent there that I couldn’t leave it out. Read more |
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| HORIATIKI SALAD. 02/08/14 |
| The Greeks eat extraordinary quantities of feta in their salads and, by heck, so will I. I like a big, chunky salad, but do cut it into small pieces if you prefer. Read more |
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| ROAST FISH PLAKI. 02/08/14 |
| I use gurnard here, but you can use any whole fish, from sea bass to mackerel. The key is oil, and lots of it. Be generous. Read more |
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| CHARENTAIS MELON GRANITA. 26/07/14 |
| A really refreshing and light dessert. Add sugar and lemon to taste. Read more |
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| WATERMELON, STRAWBERRY AND PINK GRAPEFRUIT ICE LOLLIES. 26/07/14 |
|
You’ll need enough ice lolly moulds to freeze a total of around 550ml. You can add a little alcohol to any of these, but they will need to be frozen overnight.
Each fruit recipe makes 550ml, which will be 6-12 lollies depending on the size of your moulds.
Read more |
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| RASPBERRY RIPPLE ICE CREAM AND PISTACHIO SUNDAE. 26/07/14 |
| Everybody loves an ice cream sundae. Read more |
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| BLACKCURRANT AND YOGURT ICE CREAM. 26/07/14 |
| Yogurt is a great ingredient in ice cream, and pairs beautifully with blackcurrants. Read more |
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| SOUPE AU PISTOU. 19/07/14 |
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A classic French summer vegetable soup that is traditionally served with a dollop of pesto.
Read more |
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| PEACH, TOMATO, MOZZARELLA & BASIL SALAD. 19/07/14 |
| Read more |
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| PIEDMONTESE PEPPERS. 19/07/14 |
| An incredibly simple recipe for Piedmont peppers, spiked with anchovy and garnished with basil Read more |
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| POTATO GNOCCHI WITH PESTO, GREEN BEANS AND RICOTTA. 19/07/14 |
|
The key to light gnocchi is to avoid overworking the dough. It’s worth doubling the batch of pesto as it keeps in the fridge for about a week.
Read more |
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| SLOW-COOKED COURGETTES WITH GRILLED SALMON AND RED CHILLI SAUCE RECIPE. 12/07/14 |
| Braised courgettes turn into a well-seasoned, flavourful mush – a brilliant side for salmon. Read more |
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| MOROCCAN BOILED COURGETTE SALAD. 12/07/14 |
| This courgette salad is a wonderful dish that is perfect as part of a mezze-type lunch or as a side with a roast. Read more |
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| COURGETTES FRIES WITH LEMON AND FETA SAUCE. 12/07/14 |
| Feta and courgette are a great match and the acidity of the sauce cuts through the batter perfectly. Read more |
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| MARROW STUFFED WITH LAMB AND PINE NUTS WITH TAHINI. 12/07/14 |
|
Marrows can be a little dull, but are perfect as a vehicle for a great stuffing and sauce.
Read more |
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| FRESH GOAT'S CHEESE WITH SMASHED BROAD BEANS ON TOAST. 05/07/14 |
| A good rule to remember is that if your broad beans are bigger than a 1p coin, you probably should peel them if you want to eat them raw - the skin can be pretty tough. You can make the smashed broad beans the day before. Do use goat's curd instead if you can get hold of it. Read more |
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| CHILLED PEA SOUP WITH FRIED HAM CROQUETTES. 05/07/14 |
| You can make the soup and croquettes the day before and simply fry the croquettes before serving. Read more |
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| BEEF AND SEA BREAM TARTAR WITH CAPERS AND HORSERADISH. 05/07/14 |
| Think of this as a grown-up surf n' turf. If you’re unable to find fresh horseradish, a little horseradish sauce would be fine. Make sure you get the freshest fish you can, and a piece of beef that has been nicely aged. You can do the chopping in advance. Read more |
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| WARM SMOKED MACKEREL WITH PICKLED CUCUMBER. 05/07/14 |
| This quick cucmber salad works beautifully with mackerel, or any fish for that matter. The cucumbers need at least 2 hours in the vinegar so you will need to prepare them in advance. Once you’ve done that, the rest of the dish takes seconds to prepare. Read more |
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| STRAWBERRY AND ELDERFLOWER TRIFLES. 28/06/14 |
|
Read more |
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| STRAWBERRY AND MOSCATO D'ASTI SORBET. 28/06/14 |
| Moscato d’Asti is a sparkling wine from Italy. You could always use prosecco or cava. If you don’t have an ice cream machine, put the mixture in the freezer and stir regularly. Read more |
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| STRAWBERRIES WITH MASCARPONE CREAM AND SPICED SHORTBREAD. 28/06/14 |
| The shortbread and mascarpone cream can be made in advance and assembled just before eating. Shortbread spiced with black pepper and cardamom perfectly complements strawberries. Read more |
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| CLASSIC STRAWBERRY TART. 28/06/14 |
| A traditional dessert that is equally good with raspberries, plums and apricots. Read more |
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| NEW POTATOES AND ASPARAGUS ROASTED IN A BAG. 21/06/14 |
| If you cook potatoes and other ingredients in a bag, or en papillote as our proper French cooks would have us call it, you end up with a fantastically aromatic bundle of goodness. Read more |
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| SALAD NICOISE WITH NEW POTATOES. 21/06/14 |
| I like to cook the potatoes, eggs and beans all in the same pan when I make niçoise salad, but you can do it separately if you prefer. Read more |
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| HOME FRIES WITH FRIED EGG. 21/06/14 |
| This is a brilliant way of using up leftover potatoes. Read more |
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| LAMB CHOPS WITH BROAD BEANS, PEAS AND NEW POTATOES. 21/06/14 |
| This recipe is based on the Italian vegetable stew, vignole. Read more |
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| SQUID, ANCHOVY AND PEAS. 14/06/14 |
| Read more |
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| SQUID BHAJI WITH INDIAN CHOP SALAD. 14/06/14 |
| Read more |
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| CHORIZO-STUFFED GRILLED SQUID WITH ALMOND AIOLI. 14/06/14 |
| You can pan-fry or roast these if you prefer. Read more |
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| QUAIL ROASTED WITH BUTTERMILK, SAGE & LEMON 07/06/14 |
| This is based on the classic Italian dish of pork roasted in milk. The dairy splits into curds and creates an incredible sauce. Read more |
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| SODA BREAD 07/06/14 |
| Soda bread is a brilliant recipe to have up your sleeve - it's the fastest bread around. Read more |
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| ROAST TROUT AND RAW SPRING SALAD WITH BUTTERMILK DRESSING. 07/06/14 |
| If you can’t find fresh peas and broad beans, use frozen and blanch them briefly. If you’ve ever tasted ranch dressing in the US, this will take you right back. Read more |
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| BUTTERMILK PUDDING WITH RASPBERRIES. 07/06/14 |
| A really lovely, delicate way to end your meal. Read more |
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| JAPANESE SHREDDED SALAD WITH ASPARAGUS AND CRISP SHALLOTS. 31/05/14 |
| Read more |
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| RICOTTA-STUFFED CHICKEN WITH ROAST ASPARAGUS. 31/05/14 |
| There are many videos online about how to flatten a chicken; it’s easy to do and you get very crisp skin. Read more |
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| ASPARAGUS KEDGEREE. 31/05/14 |
| Read more |
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| ASPARAGUS WITH TURKISH FRIED EGGS. 31/05/14 |
| This is a brilliant as breakfast, lunch or dinner. Read more |
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| GRAPEFRUIT, CUCUMBER AND LOVAGE SALAD. 24/05/14 |
| This is a really refreshing, light way to start a meal and is a Ballymaloe classic. If you can’t find lovage, you can always use celery leaves instead. Read more |
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| BROWN YEAST BREAD. 24/05/14 |
| This is a Ballymaloe classic. The dough seems extremely wet when you put it in the tin, but fear not, it turns out very well. Read more |
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| BAKED RAINBOW TROUT IN SPINACH SAUCE. 24/05/14 |
| This is a beautifully simple Ballymaloe dish. If you can’t find trout, salmon would be just as good. Read more |
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| ELDERFLOWER JELLY WITH MARINATED STRAWBERRIES. 24/05/14 |
| Add another gelatin leaf if you’d like to be able to turn your jellies out. I like the softer set achieved by setting them in a glass. You can vary the amount of sugar on the strawberries according to how sweet they are. Read more |
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| RAW SMASHED PEAS WITH MOZZARELLA. 17/05/14 |
| A really quick and easy starter or light lunch. When peas are at their best, the only way to enjoy them is raw – they’re surprisingly sweet. Read more |
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| SPRING FATTOUSH WITH PEAS. 17/05/14 |
| This salad looks best if you chop everything into similar-sized chunks. The peas add a wonderful sweetness. You can pretty much use any vegetables you have around – don’t worry if you don’t have everything in the list below – you just want a nice mix of flavours, colours and textures. Read more |
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| MUSSELS WITH TOMATO, LEEKS, PEAS & GOLDEN CROUTONS. 17/05/14 |
| Read more |
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| PORK MEATBALLS, WITH PANCETTA, SHERRY & SLOW-COOKED PEAS. 17/05/14 |
| Blanching the peas first helps to prevent them from going hard. Read more |
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| NORMANDY POT ROAST CHICKEN WITH CIDER AND CREME FRAICHE. 10/05/14 |
| Apples and turnips pair wonderfully with crème fraîche in this homely pot roast Read more |
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| TAGLIATELLE WITH LEMON, CREME FRAICHE AND ROCKET. 10/05/14 |
| I couldn’t write about crème fraîche without including a recipe based on this River Café classic. I’d often rustle this up for staff food when I worked there as it was delicious and takes seconds to make. Nothing could be easier or quicker than this recipe. Make the sauce while the pasta is cooking. Read more |
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| RHUBARB AND CREME FRAICHE GALETTE. 10/05/14 |
| This tart is a riff on rhubarb and custard, and far simpler than it looks. The key to success with this pastry is to not overwork it. I find a food processor the best thing to use. Read more |
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| CAMPANELLE WITH LEEKS AND SAUSAGE. 03/05/14 |
| Campanelle are “little bells”, but you can use any pasta shape here — even spaghetti would be nice. Read more |
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| CLASSIC POACHED LEEKS WITH GRIBICHE. 03/05/14 |
| Read more |
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| CHAR SIU PORK WITH GLAZED LEEKS. 03/05/14 |
| Read more |
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| OXTAIL PHO. 26/04/14 |
| There’s no point only making a few portions of this! Freeze any excess. Read more |
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| COLD SOBA NOODLES WITH SMOKED MACKEREL. 26/04/14 |
| Soba noodles have a pleasant nutty flavour and are delicious cold, as well as hot Read more |
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| PAD THAI. 26/04/14 |
| A good pad thai is light, perfectly balanced and has a great texture.
The key to this is to have the ingredients prepared and ready to go so you can work quickly.
Read more |
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| TAHINI MILK AND PISTACHIO ICE CREAM. 12/04/14 |
| Read more |
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| HERB SALAD WITH PRESERVED LEMON AND CRISPBREAD. 12/04/14 |
| This salad is based on one that I first ate in Lebanon.You might want to check the saltiness of your preserved lemon before you use it – they can vary wildly. Read more |
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| SPRING VEGETABLES WITH SPICED YOGURT AND CHILLI OIL. 12/04/14 |
| This can take a while as you have to boil the veg separately, but you can always do it the day before and refrigerate. Drop it all in boiling water if you prefer to serve it warm. Read more |
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| LAMB SHOULDER ROASTED WITH SPICES AND POMEGRANATE. 12/04/14 |
| Read more |
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| CHINESE PORK LETTUCE CUPS. 05/04/14 |
| A great starter or canapé Read more |
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| MONGOLIAN CRISP LAMB. 05/04/14 |
| Children will love this dish as it is a lot like crisp duck. This takes a few hours to cook, so you need to start it early. You can always do the first stage a day in advance. Read more |
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| GRILLED CAESAR SALAD. 05/04/14 |
| I don’t know who came up with the ridiculous idea of grilling salad, but they should be applauded – it really works, especially with the rich saltiness of a Caesar dressing. Read more |
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| ROAST CHICKEN WITH BRAISED LETTUCE AND PEAS. 05/04/14 |
| The chicken roasting juices are used to add flavour to the peas. Read more |
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| KALE, WALNUT AND POMEGRANATE SALAD. 29/03/14 |
| The pomegranate lends colour and sweetness to this salad. Read more |
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| SQUASH AGRODOLCE WITH LAMB CHOPS. 29/03/14 |
| This is one of my favourite things to do with squash — it really brings the sweetness out. Read more |
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| PURPLE SPROUTING BROCCOLI, ANCHOVY AND PARMESAN PIZZA. 29/03/14 |
| This is a perfect recipe if you don’t have any mozzarella to hand, and the crème fraîche/Parmesan substitute is really delicious and offsets the nutty broccoli perfectly. Read more |
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| GRILLED PORK ESCALOPE WITH LEEKS AND SALSA DI ERBE. 29/03/14 |
| Read more |
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| SHREDDED VEGETABLE SALAD WITH HAM AND MUSTARD. 29/03/14 |
| Read more |
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| MOROCCAN ROAST BIRD WITH HONEY, SPICES AND GRAPES. 15/03/14 |
| Read more |
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| STICKY CHINESE PORK RIBS. 15/03/14 |
| Read more |
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| FRIED SWEET RICOTTA RAVIOLI. 15/03/14 |
| If you've made pasta before, you'll find this seriously impressive dessert a doddle. Read more |
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| PAIN D'EPICES. 15/03/14 |
|
This is the French version of our ginger cake.
Read more |
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| SQUASH, FETA AND BULGUR KIBBE. 08/03/14 |
| These can sometimes turn out a little fragile, but always delicious. Read more |
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| PEARL BARLEY, PORCINI AND TALEGGIO BAKE. 08/03/14 |
| Read more |
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| CRAB AND CHORIZO FRIED BROWN RICE. 08/03/14 |
| Though this dish is usually the perfect receptacle for using leftovers, I’ve decided to make a deluxe version using crab. If you have brown meat, stir that in too. Sriracha is a tangy (and fairly fierce) Thai chili sauce. Read more |
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| CAULIFLOWER AND QUINOA TABBOULEH. 08/03/14 |
| I prefer not too cook quinoa for too long as I really like a little crunch. Read more |
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| KOREAN FRIED CHICKEN. 28/02/14 |
| Read more |
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| KOREAN STEAK & CHIPS. 28/02/14 |
| This needs to marinate overnight, but it's worth the wait. You can find gochujang and tenjang at speciality Asian stores or online. Read more |
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| JAPCHAE. 28/02/14 |
| The most authentic way of making this is to fry all the ingredients separately and then combine them at the end, but I think that perhaps life is a bit short for all that. If you have any other vegetables at the bottom of your fridge, feel free to include them too. Glass noodles can be found at all Asian supermarkets. Read more |
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| KOREAN JEON. 28/02/14 |
| Spring onions or kimchi — a concoction of fermented vegetables available in Asian food stores and supermarkets — are the most popular additions to these pancakes. Read more |
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| ORANGE, POLENTA & OLIVE OIL CAKE. 22/02/14 |
| The oil provides the richness, while the polenta provides the texture and the oranges give it a fragrant sweetness. A super, very pretty cake. This is gluten and dairy-free. Read more |
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| TORTA DE ACEITE. 22/02/14 |
| These crunchy and fennel-fragrant biscuits are surprisingly easy to recreate at home. Read more |
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| CLASSIC FOCACCIA. 22/02/14 |
| Read more |
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| CARROT, PARSNIP & OLIVE OIL CAKE. 22/02/14 |
| This cake even uses olive oil in the icing – it’s surprisingly delicious. I like to mix carrot and parsnip, but you can use one or the other if you want. Read more |
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| MUSSEL, FENNEL & TOMATO SPAGHETTI WITH PANGRATTATO. 15/02/14 |
| Read more |
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| MOULES FRITES. 15/02/14 |
| Fry the chips twice for extra crispness, and add double cream to the mussels if you like them a bit more decadent. Read more |
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| MUSSEL & BARLEY SEAFOOD SALAD. 15/02/14 |
| Read more |
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| QUICK ITALIAN MUSSEL & FISH STEW. 15/02/14 |
| Read more |
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| HARIRA. 08/02/14 |
| This soup needs a few hours’ cooking to be at its best, but it’s worth it. If you can persuade your butcher to give you some bones, they are wonderful thrown in during cooking. Read more |
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| THE BEST PORK BURRITO. 08/02/14 |
| This recipe is easy to make - and even easier to eat! Read more |
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| VEAL ALLA MILANESE. 08/02/14 |
| Veal alla milanese is another great family dinner – you only need to use 75g of veal per person, but it feels like a lot more. Read more |
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| STICKY TOFFEE PUDDING. 31/01/14 |
| Although it takes a moment longer, I like to put half the toffee sauce on the bottom of the pudding – there’s no point making this pudding if you’re going to be half-hearted about it! Read more |
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| JAM ROLY POLY. 31/01/14 |
| Read more |
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| ORANGE & LEMON ST CLEMENTS STEAMED SPONGE PUDDING. 31/01/14 |
| Read more |
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| ALOO GOBI. 24/01/14 |
| One of the easiest and quickest curries out there. Read more |
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| RAW CAULIFLOWER SALAD WITH HAZELNUTS AND PARMESAN. 24/01/14 |
| This dish is wonderful served with thinly sliced Italian salami. Read more |
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| QUICK CAULIFLOWER CHEESE. 24/01/14 |
| The classic version of this dish is pretty close to perfection, but I’ve just made it a little quicker to make and given it a really good salty kick with anchovy. Read more |
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| CAULIFLOWER, SAFFRON, SULTANAS & PINE NUTS WITH GRILLED FISH. 24/01/14 |
| This suits any type of fish, but is particularly good with oily fish such as mackerel or sardines or a white fish such as cod or sea bass. It can also be stirred though pasta. Read more |
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| CARROT PICKLE. 09/01/14 |
| This is a brilliant accompaniment for rice and curries. Read more |
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| MANGO CHUTNEY. 09/01/14 |
| My mango chutney is fresh and zingy, rather than sweet and cloying. Read more |
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| BRITISH KIMCHI. 09/01/14 |
| My British kimchi, or “Brit-chi”, uses red cabbage, watercress and pears. Read more |
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| TURKISH-STYLE FERMENTED TURNIPS. 09/01/14 |
| It is typical to add a little beetroot to transform these boring coloured vegetables into a glorious vivid pink colour. These need to be left two weeks before eating in order for them to ferment. Read more |
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| BHINDI BHAJI. 04/01/14 |
| Read more |
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| VENISON BIRYANI. 04/01/14 |
| Read more |
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| DUCK AND POTATO MASSAMAN. 04/01/14 |
| This is based on the curries made by the Muslims (or “massamans”) of southern Thailand; it uses the aromatic spices found in Indian, Malay and Indonesian cuisine as well as the fresh fruits and roots of mainstream Thai cooking. It may seem like a bit of a hassle to make your own massaman paste (though you can use the pre-made stuff if you want), but you will definitely taste the difference. You will need to precook your duck for this. This would be further improved, dare I say it, by making your own coconut milk! Read more |
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| LENTIL AND VEGETABLE SAMBAR. 04/01/14 |
| You can use shop-bought garam masala, but home-made is of course much better. Any vegetables work in this dish, such as aubergine, sweetcorn, but I thought I’d go the wintry, root-vegetable route. Read more |
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| SCALLOP CARPACCIO WITH FENNEL AND POMEGRANATE. 30/12/13 |
| Make sure you get the freshest scallops for this dish, and slice them thinly. Read more |
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| OSSOBUCCO ALLA MILANESE. 30/12/13 |
| You can use thick pieces of veal shin if whole ones are hard to find. Read more |
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| CROQUEMBOUCHE. 30/12/13 |
| This is the ultimate way to finish a celebratory meal and is also so much easier to make than you might expect. The caramel is the only tricky bit - watch your fingers! Read more |
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| MIDDLE EASTERN CHRISTMAS STUFFING. 14/12/13 |
| Read more |
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| NUTMEG-ROASTED TURKEY AND BRANDY GRAVY. 14/12/13 |
| Read more |
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| DEVILS ON HORSEBACK SALAD. 14/12/13 |
| My devil's salad uses those pancetta-wrapped prunes so beloved at Christmas time. I like to stuff the prunes with pickled pear to give them extra crunch and flavour. Read more |
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| THE ULTIMATE CHRISTMAS SIDES. 14/12/13 |
| Lemony roast potatoes, brussels sprouts and squash & sage mash. Read more |
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| CHOCOLATE CAKE WITH HONEYCOMB. 14/12/13 |
| A decadent mix of soft chocolate cake, honeycomb, creme fraiche and pistachios. Read more |
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| CHRISTMAS PALMIERS. 06/12/13 |
| You can flavour these with anything you want, sweet or savoury. Mince pie ingredients would be Christmassy; but this recipe is more versatile. Shop-bought puff pastry makes these a doddle: place the rolls in the freezer and simply slice off the palmiers and throw them in the oven 15 minutes before people arrive. Read more |
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| WILD MUSHROOM ARANCINI. 06/12/13 |
| Shape the risotto into balls and freeze so all you need to do is coat them and fry them when guests arrive. For a vegetarian version, use vegetable stock and vegetarian Parmesan-style cheese. Read more |
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| SPINACH AND CHEESE BOREKS. 06/12/13 |
| These can be kept raw in the freezer, ready for when people turn up. Puff pastry is fine too if you don’t want the faff of filo. They’ll just be slightly less delicate. Read more |
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| PORK RILLONS. 06/12/13 |
| A provincial French classic, these are basically confit pork belly. They’re perfect for canapés as you preserve them in their own fat so you can keep them in the fridge for the whole of the festive period, ready to be reheated when guests arrive. Read more |
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| MISSISSIPPI MUD PIE. 24/11/13 |
| Use proper dark cooking chocolate with a high percentage of cocoa solids. Of the supermarket brands, Green & Black’s works for me. Read more |
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| PEANUT BUTTER AND JAM ICE CREAM SANDWICHES. 24/11/13 |
| Read more |
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| KEY LIME PIE POT. 24/11/13 |
| This is my version of the American classic, served in individual pots and without the addition of cloying condensed milk. Read more |
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| APPLE SNOW. 15/11/13 |
| You can use any type of apple here, but you will need to add extra sugar if using cooking apples. Read more |
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| SALTED CARAMEL APPLE CRUMBLE. 15/11/13 |
| Read more |
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| APPLE, CRAB & WATERCRESS SALAD WITH AIOLI. 15/11/13 |
| Read more |
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| CHILLI ROAST PORK BELLY WITH CLOVEY APPLES. 15/11/13 |
| If you don’t have the ribs, you might want to rest the pork on a few sliced onions. Read more |
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| SPICED GAME SAUSAGE ROLLS. 08/11/13 |
| Any game would be good in this, particularly a mix, but I think the stronger tasting varieties such as grouse and pigeon would be particularly delicious. There’s lots of pepper, which makes the rolls satisfyingly fiery. If you want to make smaller ones, just bake for less time. Read more |
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| GAME PIE. 08/11/13 |
| You can use whatever game you have available — pigeon, quail, pheasant and partridge would all be nice here. I like having some meat off the bone and some on the bone — you could even leave a grouse leg sticking out for effect. This pastry is rich and decadent, the perfect match to the leanness of game. Read more |
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| CACCIATORE SAUCE WITH BAKED POLENTA. 08/11/13 |
| Alla cacciatore means ‘‘hunter-style’’ and is often seen on the menus of Italian restaurants. Do include any livers and kidneys as this will only make it more delicious. This would also be fantastic with pasta. Read more |
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| ROASTED PIGEON AND POACHED QUINCE SALAD. 08/11/13 |
| You can use any bird here, but I like the tenderness of pigeon in salad Read more |
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| BEEF TAGINE WITH GREEN OLIVES. 04/11/13 |
| You ideally want to cook this in a tagine very slowly on the stove, but in the absence of that, a large pan is fine. Traditionally you don’t brown the meat, but I often do to give it some extra oomph. Read more |
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| MARINATED OLIVES THREE WAYS. 04/11/13 |
| Read more |
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| MACKEREL ESCABECHE WITH BLACK OLIVES AND FENNEL. 04/11/13 |
| You can use pretty much any kind of oily fish. Read more |
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| GIGOT D'AGNEAU TAPENADE. 04/11/13 |
| Pair this lamb recipe with white beans or dauphinoise potatoes. The tapenade is great on crostini or with white fish. Read more |
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| GNOCCHI A LA ROMANA WITH TOMATO AND BUTTER SAUCE. 25/10/13 |
| A delicious Marcella Hazan-inspired gn occhi recipe that is baked rather than boiled. Read more |
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| ITALIAN SHELLFISH SOUP WITH WHITE BEAN & OLIVE CROSTINI. 25/10/13 |
| This is a classic Marcella Hazan recipe that I like to serve with crostini to make it a bit more substantial. Read more |
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| MARCELLA HAZAN'S APPLE CAKE. 25/10/13 |
| I’ve always thought of Marcella Hazan as more of a savoury person, but the few desserts she does are simple and delicious. I’ve adjusted this slightly by using grappa instead of rum. This is not your average cake, however, it’s almost more like a clafoutis than a sponge. Read more |
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| APPLE & DAMSON CHARLOTTES. 11/10/13 |
| You will need ramekins – or dariole moulds – for this. If using Bramley apples, you will need to use quite a bit more sugar to sweeten them. Replace the rum with any other alcohol, or just use water. You can use blackberries instead of damsons if you want to. Read more |
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| AUTUMN BREAD SALAD WITH SAGE & HAZELNUT DRESSING. 11/10/13 |
| Read more |
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| GRILLED PORK CHOPS WITH SPICY MIGAS. 11/10/13 |
| I’m a huge fan of migas but find that they can sometimes be a bit soggy, so I tend not to soak my bread beforehand as is traditional – I prefer a good crunch. Read more |
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| CHARD AND ONION PANADE. 11/10/13 |
| This is my version of a panade made legendary by Judy Rodgers of the Zuni café in California. I’ve added anchovies as I think it really benefits from a salty kick.
Read more |
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| DANISH RYE BREAD AND BEER PORRIDGE. 11/10/13 |
| This rye bread and beer porridge has a wonderfully rich, complex taste. Read more |
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| THREE SMORREBROD RECIPES. 11/10/13 |
| Smoked-salmon fishcakes and remoulade sauce; cold roast beef, horseradish and raw beetroot; and brown shrimp, baby gem, crème fraîche and dill. Read more |
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| CELERIAC WITH DILL POTATOES AND SHAKEN REDCURRANTS. 04/10/13 |
| This celeriac dish makes for a delicious meal that costs only a few pence to make. Read more |
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| CHICKEN ROASTED WITH CUCUMBER AND LATE SUMMER VEG. 27/09/13 |
| You want everything to be cut into similar-size chunks Read more |
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| CUCUMBER AGUA FRESCA. 27/09/13 |
| Read more |
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| SRI LANKAN CUCUMBER CURRY. 27/09/13 |
| It’s fine to buy the coconut milk, but the home-made version is far better Read more |
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| COD STEAMED WITH SOY AND GINGER WITH SMACKED CUCUMBERS. 27/09/13 |
| Ideally you want to use a bamboo steamer for the fish; otherwise, make a parcel out of greaseproof paper Read more |
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| BLACKBERRY AND PEACH LATE-SUMMER PUDDING. 20/09/13 |
| You can replace the wine with water for a non-alcoholic version, but wine really brings out the best in the blackberries. Read more |
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| BLACKBERRY AND PORT TRIFLE. 20/09/13 |
| Read more |
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| BLACKBERRY AND HAZELNUT CRUMBLE TART. 20/09/13 |
| Read more |
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| SEA BASS WITH TOMATOES, SAMPHIRE & GREEN GODDESS. 13/09/13 |
| Any whole fresh fish would work. Salmon, of course, would be classic. Read more |
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| PEACH MELBA. 13/09/13 |
| Read more |
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| ROAST TOMATO AND BABY GEM SALAD. 13/09/13 |
| Read more |
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| WATERMELON, CUCUMBER & FETA SALAD. 13/09/13 |
| Read more |
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| CARDAMOM & ROSEWATER CAKE WITH YOGHURT AND STRAWBERRIES. 06/09/13 |
| Read more |
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| PURSLANE & YOGHURT SALAD. 06/09/13 |
| This is a very simple but delicious salad. You can find purslane in Greek, Cypriot and Middle Eastern shops but it would work well with lots of different herbs. Read more |
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| TABBOULEH. 06/09/13 |
| To get the best flavour out of herbs slice them, as opposed to chopping them. Just roll them into a tight cigar and use your sharpest knife — don’t be tempted to chuck them into the food processor as it bruises them. Read more |
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| BABA GHANOUSH. 06/09/13 |
| Read more |
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| MOROCCAN EGG, POTATO & GREEN OLIVE PITTA. 06/09/13 |
| Read more |
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| DEEP-FRIED OYSTERS WITH SEAWEED MAYONNAISE. 30/08/13 |
| Read more |
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| HAZELNUT DROP SCONES SANDWICHES WITH RASPBERRIES. 30/08/13 |
| Read more |
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| CRAB, PEA, PURSLANE & SWEET PICKLED CUCUMBER SALAD. 30/08/13 |
| You might find that you have cucumber left over, but it’s pretty versatile and lasts well. Use lamb’s lettuce if you can’t find purslane. Read more |
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| GRILLED LAMB WITH RUNNER BEANS, POTATOES & ANCHOVY BUTTER. 30/08/13 |
| Read more |
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| BEER CAN BARBECUE JERK CHICKEN. 27/08/13 |
|
Read more |
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| CARRIBEAN RUM PUNCH. 23/08/13 |
| Read more |
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| GRILLED SWEETCORN, SOUR CREAM, LIME, CHILLI & CORIANDER. 23/08/13 |
| Read more |
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| FRIED BANANAS WITH NUTMEG ICE CREAM. 23/08/13 |
| If you don’t have time to make the nutmeg ice cream yourself, a good substitute is shop-bought vanilla ice cream sprinkled with grated nutmeg. Read more |
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| SWEET POTATO SALAD. 23/08/13 |
| The sweet potatoes for this salad recipe are best cooked in the coals of your barbecue, but an oven will suffice. Read more |
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| CHOPPED BEEF WITH JERSEY ROYALS AND PICKLED CHERRIES. 16/08/13 |
| Read more |
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| RAW SUMMER VEG SALAD WITH MORECOMBE BAY SHRIMP. 16/08/13 |
| An anglicised version of a Thai som tam salad, with an anchovy and hazelnut dressing. You can use whatever summer vegetables you have around. Read more |
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| SAFFRON BREAD WITH BRANDY ICE CREAM AND STRAWBERRIES. 16/08/13 |
| Cornish saffron bread recipe from Anna Hansen, of The Modern Pantry. Also delicious for breakfast. The bread recipe makes two loaves. Read more |
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| CHERRY AND VALPOLICELLA GRANITA. 09/08/13 |
| Read more |
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| CHERRY AND ALMOND PILAF. 09/08/13 |
| This Middle Eastern rice dish is traditionally made with sour cherries, but I like to make it with fresh when they are in season. Read more |
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| CLASSIC CHERRY CLAFOUTIS. 09/08/13 |
| I’ve laced this cherry clafoutis with nutmeg and cardamom for a twist that still lets the cherries take centre stage. Read more |
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| BLACK FOREST GATEAU. 09/08/13 |
| Read more |
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| HOT AND SOUR AUBERGINE CURRY. 02/08/13 |
| A delicious, simple curry that is perfect for vegetarians and vegans. Baby aubergines would be perfect for this dish, but any size is fine. Read more |
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| CAPONATA. 02/08/13 |
| This is one of Sicily’s most famous dishes, great with fish, meat, or mozzarella, or even on its own on toast. Read more |
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| FATTEH. 02/08/13 |
| This layered Damascene dish has loads of things going on and is a little time-consuming to prepare, but it’s worth it. Read more |
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| APRICOT JAM. 26/07/13 |
| This is jam French-style so isn’t too set. The kernels add a lovely, slightly bitter, almond taste. Read more |
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| CHOCOLATE & APRICOT TART. 26/07/13 |
| Read more |
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| APRICOTS POACHED IN WINE WITH BAKED CUSTARD. 26/07/13 |
| Moscato is a fizzy Italian wine that is wonderfully floral. Read more |
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| APRICOT, PINE NUT & ORANGE FLOWER BLOSSOM ICE CREAM. 26/07/13 |
| This is also a great way of using my apricot jam, just swap it for the cooked apricots. Read more |
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| CLASSIC CAIPIRINHA. 19/07/13 |
| You can substitute vodka for cachaça, but if you do then you should call the result a “caipiroska” Read more |
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| BRAZILIAN FLAN WITH GRILLED PINEAPPLE. 19/07/13 |
| Pudim de leite condensado is the Brazilian version of crème caramel, but a little sweeter to suit Brazilian tastes. It’s delicious with pineapple, as the acidity balances the sweetness. Read more |
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| BRAZILIAN SPICY BARBECUED CHICKEN. 19/07/13 |
| Read more |
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| MANGO, TOMATO & AVOCADO SALAD. 19/07/13 |
| This goes beautifully with my Brazilian spicy barbecued chicken. Read more |
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| SUMMER MINESTRONE WITH BACON. 12/07/13 |
| Read more |
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| HOME-CURED BACON. 12/07/13 |
| Saltpetre is a preserving agent that kills bacteria, but it’s quite hard to find. Try convincing your butcher to give you some (you only need a tiny amount), or you can find it on the internet. Curing salt is a fine alternative, but follow the packet instructions as you will need less of it. You will also need a non-metallic container that fits in the fridge. Read more |
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| BACON-WRAPPED RABBIT WITH ARTICHOKES. 12/07/13 |
| You can also use artichokes from a jar here, just add them to the rabbit for the last 10 minutes of cooking. Read more |
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| BACON CROQUETAS. 12/07/13 |
| Read more |
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| GLUTEN-FREE WALNUT BROWNIES. 05/07/13 |
|
Read more |
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| GLUTEN-FREE CHERRY & CUSTARD TART. 05/07/13 |
| Read more |
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| GLUTEN-FREE BACCI DI DONNA. 05/07/13 |
| Read more |
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| GLUTEN-FREE RASPBERRY & POLENTA CAKE. 05/07/13 |
| Read more |
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| BROAD BEAN CHOP SALAD. 28/06/13 |
| If your broad beans are on the large side, blanch them in salted boiling water and pop them out of their skins when cool. If you manage to get hold of smaller ones, I think they are best eaten raw. Read more |
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| BROAD BEAN, YOGURT & MINT SOUP 28/06/13 |
| This is a wonderfully simple and refreshing dish that really showcases the flavours of broad beans. Read more |
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| BROAD BEAN FALAFEL. 28/06/13 |
| If you can’t get hold of this quantity of broad beans, just mix them with tinned chickpeas. Read more |
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| PORK SHOULDER COOKED IN WITH BROAD BEANS, MILK & SAGE. 28/06/13 |
| This is my version of a wonderful Marcella Hazan recipe. Read more |
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| GAZPACHO. 21/06/13 |
| A Spanish favourite, gazpacho is full of healthy vegetables.
I like to think of this as liquid salad! Read more |
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| ZUPPA DI ZUCCHINE. 21/06/13 |
| This is a lovely, clean-tasting soup. Adjusting the amounts of cream and Parmesan will determine its richness. Read more |
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| PAPPA AL POMODORO. 21/06/13 |
| This is my favourite dish to do when I’m feeding lots of people, as it’s easy to make and serve. Some may say this is too solid to count as a soup, but I love it. Read more |
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| SORREL SOUP. 21/06/13 |
| A traditIonal sorrel soup recipe, with potatoes and cream. Read more |
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| BEEF & PEA TAGINE. 14/06/13 |
| This is a really easy recipe as you’re just throwing things in. You can replace the beef with chicken thighs if you like. Read more |
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| RISI E BISI. 14/06/13 |
| A wonderful way of showing off peas and celebrating spring. Make sure you retain the pods of your peas as they are incorporated into this recipe. Read more |
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| SLOW COOKED PEAS WITH TOMATO AND BAKED EGG. 14/06/13 |
| Slow cooked peas with tomatoes and egg, a perfect supper if your cupboards are looking a bit bare. Read more |
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| BROWN SHRIMP AND PEA TAGLIERINI. 14/06/13 |
|
Read more |
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| TOAD IN THE HOLE WITH CHICORY & APPLE SALAD 07/06/13 |
| The trick to this is to make sure you’re working with a really hot oven. Once out of the oven, it’ll deflate almost immediately, but don’t worry, it’ll still taste delicious. Read more |
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| SAUSAGE CONCHIGLIE. 07/06/13 |
| This is one of the easiest pasta sauces I know and I often use it as a fall-back when I don’t have much time but want a substantial meal. Read more |
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| GRILLED POLENTA & SAUSAGE SALAD. 07/06/13 |
| There’s nothing light about this sausage and polenta salad, but it’s wonderfully colourful with lots of different flavours and textures. Read more |
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| SIMPLE CASSOULET. 07/06/13 |
| This is my version of the French classic. Do use confit duck if you can find it, likewise fresh white beans, such as French coco blanc, would be wonderful in this — though you won’t need to soak or precook them. Tinned beans are also fine here. Read more |
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| BEER-BATTERED FISH WITH PINE NUT TARATOR. 31/05/13 |
| Serves 4-6
The addition of beer to this batter makes it a bit more substantial, which suits the lightness of the fish. Although this might seem to be the perfect moment for ketchup, my tarator beats it hands down. Read more |
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| CHOCOLATE, STOUT & GINGER CAKE. 31/05/13 |
| This is my version of Nigella’s classic cake. The addition of ginger gives a deep spiciness that is irresistible. Read more |
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| GUINEA FOWL WITH BACON, PEAS, PEARL BARLEY & WHEAT BEER. 31/05/13 |
| Read more |
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| COD BAKED IN A BAG WITH ORANGE, THYME & ASPARAGUS. 24/05/13 |
| This is one of the easiest ways of cooking fish and, as long as you don’t overcook it, will produce a juicy, steaming plateful. The combination of orange, thyme and asparagus is sensational. Read more |
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| GRILLED ASPARAGUS WITH DUCK EGGS. 24/05/13 |
| You could also boil or roast the asparagus if you wish, but I adore it when it’s grilled and the dressing can easily stand up to it. The richness of duck eggs makes this dish really special, but don’t worry if you can’t find them. Read more |
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| ASPARAGUS WITH BAGNA CAUDA SAUCE. 24/05/13 |
| Originating from northern Italy, this dish celebrates anchovy and fresh young garlic — two of my favourite things. It is traditionally served with crunchy raw vegetables but it is also great with lightly boiled veg too. The sauce is perfect for anchovy fiends. Read more |
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| ASPARAGUS FRITTATA WITH MARJORAM AND MASCARPONE. 24/05/13 |
| You can use other herbs such as basil or parsley, but marjoram is always the winner with me. Read more |
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| SPANISH TORTILLA. 17/05/13 |
| You really want to make sure you use waxy potatoes in this recipe, as they hold their shape better. The amount of oil might seem a bit shocking, but you pour most of it off – and it really does make a difference to the flavour. People traditionally use a plate to turn the tortilla over, but I often just place the (ovenproof) pan under the grill. Read more |
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| KERALAN ASAPARAGUS & COCONUT THORAN. 09/05/13 |
| Read more |
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| THAI COCONUT FISH CURRY. 09/05/13 |
| Using a pestle and mortar creates a more fragrant paste, but a blender is fine, and a lot easier. Read more |
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| COCONUT & BEETROOT SALAD WITH GRILLED BEEF. 09/05/13 |
| This Sri Lankan-style salad is perfect with grilled beef, though it’s not exactly a traditional accompaniment. It’s very refreshing and the absence of oil makes it pretty healthy. Read more |
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| LAMINGTONS. 09/05/13 |
| A Kiwi classic. Read more |
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| LEMON, RICOTTA & ALMOND CAKE. 03/05/13 |
| Try to use the finest unwaxed lemons you can get you hands on — Amalfi lemons would be wonderful. Read more |
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| RICOTTA HOTCAKES WITH TEA-SOAKED PRUNES. 03/05/13 |
| The prunes are best soaked for at least four hours, so I sometimes put them in the tea the night before Read more |
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| AUBERGINE, RICOTTA & TOMATO RIGATONI. 03/05/13 |
| Aubergine is highly absorbent, so you need to fry it in quite a bit of oil. This really does help to make a wonderfully rich sauce, though, so it is worth it. Read more |
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| RAW SPRING SALAD WITH RICOTTA & LEMON DRESSING. 03/05/13 |
| You can use frozen peas or broad beans if you can’t find fresh ones. You want to use your best olive oil in this, as you can really taste it. Read more |
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| EGG & SPINACH BRIK. 26/04/13 |
| Read more |
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| EGG CURRY. 26/04/13 |
| Read more |
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| RAW FISH DONBURI. 15/04/13 |
| It essential that your fish be as spankingly fresh as possible for this Japanese donburi recipe. Read more |
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| TEMPURA PRAWN DONBURI. 15/04/13 |
| You ideally want to use dashi in the sauce, but it’s quite hard to find, so I’ve included instructions to make a dashi substitute using the prawn shells. I’ve used only prawns in this dish, but you can also batter a few vegetable slices as well – just make sure you cut them finely enough. Read more |
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| JAPANESE WILTED GREENS WITH SESAME. 15/04/13 |
| This is great served alomgside any of my donburi recipes, or on its own on top of a bowl of rice. Read more |
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| OYAKODON - CHICKEN AND EGG DONBURI. 15/04/13 |
| Admittedly, this dish is no oil painting, but it has to be one of the most comforting bowls of food out there and it couldn’t be simpler to make. Read more |
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| CHEAT'S PORTUGESE CUSTARD TARTS. 05/04/13 |
| The trick to this is quite peculiar: you actually need to ruin the puff pastry layers in order to get the desired texture. Read more |
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| THREE WAYS WITH VANILLA ICE CREAM. 05/04/13 |
| Read more |
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| CHOCOLATE & GINGER MICROWAVE CAKE. 05/04/13 |
| You’ll need a microwave oven for this recipe. These cakes are great served with custard. Read more |
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| GYPSY TART. 05/04/13 |
| This is a brilliantly straightforward recipe. The key to it is to not stint on the beating of the milk and sugar: you need it to be really nice and fluffy. Read more |
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| RACK OF LAMB WITH POTATOES DAUPHINOISE. 31/03/13 |
| I like to add a few anchovies to this traditional potato dish to give it more depth. It's seriously rich, so beware!
Read more |
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| LAMB RAAN WITH CHOPPED CAULIFLOWER SALAD. 31/03/13 |
| The lamb here needs to marinate for 24 hours before cooking, so factor that into your plans. Read more |
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| LAMB NECK STEW WITH PEAS AND ANCHOVIES. 31/03/13 |
| I have adapted this dish from Gennaro Contaldo's Easter lamb recipe, which I always make when fresh peas come in.
Read more |
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| MEXICAN LAMB SHOULDER. 31/03/13 |
| This Mexican lamb shoulder recipe is a bit like a classic American pulled pork. I make a kind of coleslaw out of cabbage, fennel and pomegranate dressed with herbs, lemon and olive oil to go with this. Read more |
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| SPAGHETTI CARBONARA. 26/03/13 |
| The key to this is to try to make sure that the sauce is a loose, but rich, texture, and that you stir everything really well together so every strand of pasta is coated, adding enough pasta water to make it silky. Read more |
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| CANDIED BLOOD ORANGE ICE CREAM. 18/03/13 |
| Read more |
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| BLOOD ORANGE CURD. 18/03/13 |
| This is my seasonal alternative to the classic lemon curd. Spread on toast or use in a Victoria sponge. Read more |
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| CHOPPED BLOOD ORANGE SALAD. 18/03/13 |
| There are so many wonderful flavours and textures in this salad that every mouthful tastes different. The creamy mozzarella is beautifully offset by the blood orange. Read more |
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| DEEP-FRIED BLOOD ORANGE SLICES WITH ANCHOVY & ROSEMARY SAUCE. 18/03/13 |
| This may feel like a bit of an odd combination, but there’s something surprisingly delicious about the combination of slightly bitter orange skin and anchovy. Read more |
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| KAHVI, KASHMIRI GREEN CHAI TEA. 11/03/13 |
| Saffron tea is not only delicious, it will make you feel happier on a grey and miserable day.
Read more |
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| SAFFRON, HONEY AND RICOTTA ICE CREAM. 11/03/13 |
| Read more |
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| SAFFRON LOAF CAKE. 11/03/13 |
| Forego the usual addition of yeast and instead make a cake that resembles saffron sponge. Read more |
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| FENNEL AND MONKFISH STEW WITH SAFFRON PICADA. 11/03/13 |
| It may seem like quite a lot of things are going on in this stew, but monkfish and saffron are a match made in heaven. Read more |
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| RHUBARB, STAR ANISE AND ORANGE JELLY. 04/03/13 |
| These rhubarb jellies are a lovely and refreshing way to finish your meal. The flavour of the star anise is very subtle.
Read more |
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| SLOW-COOKED PORK SHOULDER WITH TANGY RHUBARB & RIESLING. 04/03/13 |
| This takes quite a while to cook, but you can always cut it into large chunks to speed up the cooking process. The combination of rich pork and tangy rhubarb works brilliantly. Read more |
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| RHUBARB AND GINGER PICKLE. 04/03/13 |
| Read more |
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| INDIVIDUAL RHUBARB AND VANILLA PUDDINGS. 04/03/13 |
| This is a recipe for those who don't have a steamer, though using one would be preferable. You can also use a microwave, but just make sure you use greaseproof paper instead of tin foil. These are not very easy to turn out, so you can always serve them straight from the ramekins if you prefer.
Read more |
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| CAVOLO NERO PASTA. 25/02/13 |
| You want to use your best olive oil in this cavolo nero pasta dish, it'll be worth the price tag. Read more |
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| CAULIFLOWER, ANCHOVY AND CHILLI CONCHIGLIE. 25/02/13 |
| Read more |
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| FENNEL, TREVISO, PANCETTA & ROSEMARY PASTA. 25/02/13 |
| Read more |
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| PORK RAGU COOKED WITH MILK PASTA. 25/02/13 |
| Read more |
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| VERACRUZ FISH STEW. 28/01/13 |
| A really colourful and healthy fish stew that is brimming with flavour. Read more |
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| FRIED FISH TACOS. 28/01/13 |
| Delicious tacos made from breadcrumbed fish, served with a grilled chilli mayo. Read more |
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| RAW FISH TOSTADA WITH GREEN APPLE SALSA. 28/01/13 |
| A healthy meal which uses citrus juice to "cook" the raw fish. Read more |
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| MATZO BALL SOUP. 22/01/13 |
| A delicious soup with fluffy dumplings that fill you up without overwhelming. The recipe comes from the writer Paul Levy, who claims that his addition of ground almonds produces the lightest and airiest of dumplings. Read more |
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| CHOPPED LIVER. 22/01/13 |
| A flavoursome Jewish chopped liver dish that is low in cost and packed with protein and iron. Read more |
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| LATKE. 22/01/13 |
| These easy-to-make potato pancakes offer a delicious combination of crunchiness and softness. Read more |
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| ORANGE, ALMOND & CINNAMON CAKE. 22/01/13 |
| A wonderfully moist Jewish cake that is also dairy and gluten-free. Read more |
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| SQUID, FENNEL & ORANGE SALAD WITH BLACK PEPPER. 15/01/13 |
| A peppery squid salad with fennel and orange. Read more |
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| CAMBODIAN RAW BEEF SALAD. 15/01/13 |
| An indulgent Cambodian salad that resembles a south-east Asian carpaccio. Read more |
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| SWEET PORK RICE NOODLES WITH SHALLOTS & CHILLI DRESSING. 15/01/13 |
| A versatile and easy pork salad dish that can easily be adapted for vegetarians. Read more |
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| SMOKED MACKEREL PATÉ. 08/01/13 |
| Delicious with toasted brioche, this milk-soaked mackerel paté will convert even those who claim not to like smoked fish. Read more |
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| HOT SMOKED SALMON SALAD. 08/01/13 |
| A hearty salad of hot smoked salmon with potatoes and Greek yoghurt. Read more |
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| SMOKED HADDOCK & COCKLE CHOWDER. 08/01/13 |
| A warming fish broth, perfect for winter. Read more |
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| ROAST FLATTENED CHICKEN WITH ARTICHOKES, LEMON & THYME. 01/01/13 |
| Read more |
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| HAINANESE CHICKEN WITH ASPARAGUS. 01/01/13 |
| This is an interesting dish. The rice and stock are served hot, while the chicken and sauce are served at room temperature. This makes it feel more fun to eat and somehow quite celebratory. Asparagus is not exactly a traditional addition, but I always add them when in season to give a vegetable element to the dish. Read more |
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| YOGHURT-MARINATED CHICKEN WITH PANEER & PEA CURRY. 01/01/13 |
| You want to marinate the chicken for at least two hours, but ideally overnight. Usually paneer is the stand-in for meat, but here I’ve decided to be a bit controversial and pair it with meat.
Read more |
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| GOOSE FAT POTATOES. 15/12/12 |
| Stevie Parle's goose fat potatoes. Classic roasties cooked with garlic and rosemary. Read more |
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| CABBAGE & SMOKED BACON WITH SAGE. 15/12/12 |
| Stevie Parle's cabbage cooked with smokey bacon and sage is a fabulous festive side dish. Read more |
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| CHRISTMAS TURKEY, STUFFING & PORT GRAVY. 15/12/12 |
| Stevie Parle's turkey and pork stuffing, roasted with fennel, onions, garlic & celery. Read more |
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| ORANGE & CLOVE MERINGUE TART. 08/12/12 |
| Stevie Parle's Christmassy meringue tart with spicy cloves and sweet oranges. Read more |
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| PORT-POACHED PEAR, PISTACHIO & CHOCOLATE MESS. 08/12/12 |
| Stevie Parles port-poached pears and pistachio and chocolate mess - a creamy and fruity pud bursting with Christmas flavours. Read more |
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| WARM ORANGES IN SPICED WHISKY WITH VANILLA MASCARPONE. 08/12/12 |
| Stevie Parle's light alternative to Christmas pudding: sweet oranges in spiced whisky with marscarpone. Read more |
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| BAKED VACHERIN MONT D'OR. 01/12/12 |
| Baked vacherin mont d'or, served warm fondue-style with potatoes, ham and cornichons to dip into the rich tangy cheese. Read more |
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| CLASSIC CHEESE SOUFFLÉ. 01/12/12 |
| Stevie Parle's take on a classic cheese soufflé, a simple yet satisfying supper dish. Read more |
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| TORTA DELLA NONNA. 01/12/12 |
| Stevie Parle's torta della nonna, or 'grandmother's cake' is a light, not too sweet dessert cake, perfect served with pudding wine. Read more |
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| TALEGGIO, RADICCHIO & ROSEMARY PIZZA. 01/12/12 |
| A crispy pizza topped with tangy taleggio cheese, spicy radicchio and rosemary. Read more |
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| CARDAMOM & BLACK PEPPER BREAD & BUTTER PUDDING. 24/11/12 |
|
Stevie's take on the humble bread and butter pudding, influenced by the South Indian dish, payasam Read more |
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| BROWN SODA BREAD ROLLS WITH BLACK PUDDING, FRIED EGGS & SPINACH. 24/11/12 |
| Read more |
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| CRAB AND CHILLI FRITTATA WITH SLICED AVOCADO. 24/11/12 |
| Crab frittata with a chilli kick, tempered by cool, creamy avocado. Read more |
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| MIXED SEED PORRIDGE À LA FÄVIKEN. 24/11/12 |
| Bursting with seeds and spice, this recipe is inspired by a dish served at Sweden's Fäviken restaurant. Read more |
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| BREAKFAST POTATO CURRY. 24/11/12 |
| Read more |
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| STEAK & KIDNEY PIE WITH BLACK PEPPER PASTRY. 17/11/12 |
| Stevie Parle's take on a classic steak and kidney pie, with a peppery kick. Read more |
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| FISH PIE. 17/11/12 |
| Stevie Parle's take on a fish pie combining smoked haddock, boiled eggs and mashed potatoes Read more |
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| LEFTOVER CHICKEN & SAUSAGE PIE. 17/11/12 |
| Stevie Parle's chicken and sausage pie, a hearty dish perfect for using up leftovers. Read more |
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| PAPRIKA PORK BELLY WITH PARSLEY OIL & WHITE BEANS. 03/11/12 |
| Stevie Parle's paprika pork belly with parsley oil and white beans, a delicious sunday roast for winter - with a kick. Read more |
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| ROASTED THEN GRILLED PORK BELLY WITH APPLE & CELERIAC REMOULADE. 03/11/12 |
| Stevie Parle's delicious pork belly, a warming sunday roast for winter with fresh apple flavours and a mustard kick. Read more |
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| HOT & SOUR CHINESE RED PORK BELLY WITH CLOVES & STAR ANISE. 03/11/12 |
| Stevie Parle's hot and sour Chinese red pork belly with cloves and star anise, a delicious oriental inspired Sunday roast. Read more |
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| SOUTHERN-STYLE FRIED CHICKEN WITH COLESLAW. 27/10/12 |
| Stevie Parle’s Southern-style fried chicken with coleslaw recipe, a dish inspired by the food of the American Deep South. Read more |
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| BROWN SUGAR FRIED NUTMEG APPLES WITH BOURBON ICE CREAM. 27/10/12 |
| A sweet pudding inspired by the flavours of the American Deep South. Read more |
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| MACARONI CHEESE. 27/10/12 |
| Stevie Parle's take on the classic American dish, mac 'n' cheese. Read more |
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| CORNBREAD. 27/10/12 |
| Stevie Parle's cornbread, inspired by flavours of the American deep south. Read more |
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| CLAMS WITH CHORIZO, WHITE BEANS & ALBARIÑO. 20/10/12 |
| Stevie Parle’s clams with chorizo, white beans and albariño, a dish inspired by Spanish flavours. Read more |
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| PORK TENDERLOIN WRAPPED IN PROSCIUTTO WITH SAVOY CABBAGE & CHESTNUTS. 20/10/12 |
| Stevie Parle's pork tenderloin, wrapped in prosciutto and cooked in marsala wine with buttery savoy cabbage and chestnuts. Read more |
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| PINOT NOIR JELLIES. 20/10/12 |
| Stevie Parle's pinot noir jellies, a pudding for grown-ups. Read more |
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| COQ AU RIESLING. 20/10/12 |
| Stevie Parle's coq au riesling, a twist on the French classic. Read more |
