Tomatoes, garlic and shallots cooked confit - slowly in the oven with lots of olive oil and some rosemary which I paired with a quick zesty salad of thinly sliced courgettes tossed with lemon, dill, olive oil and lots of Grana Padano.
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I adore rosé season. Truth be told I drink rosé all year round but it is always a joy to drink it during summer when the weather is warm and the garden is flourishing. This is one of my favourite things to enjoy alongside rosé.
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You cannot go wrong when serving a Tarte Tatin for pudding. I am yet to meet a person that does not ‘ooh’ and ‘ahh’ at the sound of it. I add a little fresh thyme to mine for a delicate aromatic flavour. Serve this with good quality crème Fraiche or vanilla ice cream.
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This is such a delicious dish for autumn. The onion squash, also known as red kuri squash has the most wonderfully soft interior and skin when roasted and makes a fantastic pasta sauce. I used fresh linguine for this from Daylesford Farm which was perfect for this. I’ve finished off with a nutty sage and rosemary browned butter that takes this dish to the next level. Perfect for a dinner party or date night.
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I made this cake for the first time last year as a bit of an experiment. I'd just come back from catering for a yoga retreat where the menu was vegan and had had some great success with a batch of vegan olive oil brownies. So I tweaked the recipe slightly and improvised with the pumpkin.
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Taking their name from the Italian word ‘nudi’ meaning ‘naked,’ these pillowy soft balls are similar to what one might use as the filling for a ravioli – only they are without the pasta shell and are therefore, naked. I love to serve gnudi in the summer. Blissfully light and full of flavour they make a perfect simple supper or lunch in the garden.
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I love the colour of this dish. The pink and red hues of the salmon, blood orange and chilli clash brilliantly, and as they cook, create a vibrant almost tangerine coloured oil. The use of the blood orange zest, juice and slices create an almost jammy texture that keeps the salmon beautifully moist and ensures that the garlic cooks to soft, sweet, caramelised perfection
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These cookies are chocolatey, nutty, and chewy in the centre with a crisp edge. The brown butter gives them a subtle caramel flavour and they are entirely delicious! It took three batches and at least six variations of baking time to work out this recipe.
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Cavolo nero, also known as Lacinato kale, is the taller, darker Italian cousin of curly kale. With its dark, dinosaur grooved leaves, it is easily recognisable. Cavolo nero has a rich and earthy taste but is slightly sweeter than regular kale.
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I love the colour of this dish and I have really enjoyed creating this recipe for Grana Padano as part of my Tastemaker partnership. The earthy green pesto with creamy Grana Padano Riserva is beautiful at this time of year and the crispy sage leaves give a lovely nod to Autumn.
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I’ve been making this carrot cake for years and it is a firm family favourite. It’s beautifully moist with a good dose of cinnamon spice. I let my stand mixer do all the hard work whisking. I have Smeg one and love it. It guarantees completely smooth and irresistibly creamy frosting - that is arguably the best bit of any cake.
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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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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
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This recipe was originally written for Town & Country UK.
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.
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I call this a centre stage dish because it really can hold up as star of the show. I love placing vegetables at the heart of the table and for anyone perhaps trying to eat a little less meat this Christmas it makes for a wonderful main course.
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I’ve used this method of making ice cream for years and swear by it. Even when I was bought an ice cream maker I remained loyal. Gosh knows where that machine is now…probably gathering dust somewhere next to the heart shaped waffle maker (a rather one-hit-wonder valentines impulse buy). For the home cook this is the way to make ice cream! Technically it’s more of a semifreddo but scooped up into a cone or drizzled with chocolate it’s all the same thing really.
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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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