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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This watermelon salad is crunchy, zingy and everything you want on a hot day. Chilling the watermelon and charred sugar snaps make it even more refreshing so give yourself time to chill them if you can.
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I crave vibrant, zesty food in winter and this soup is just that. The ginger, garlic, lemongrass and thai basil make it reminiscent to a thai green curry.
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There is something incredibly indulgent about artichoke leaves dipped into rich glossy mayo. It is one of those starters that never fails to instill joy at the table.
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There is nothing quite like a good crunchy salad when the sun is shining. Caesar salad is one that works wonderfully for any occasion, whether it be a summer party or a mid-week alfresco or ‘aldesko’ lunch.
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These potatoes are inspired by a potato dish I enjoyed in Greece a few years ago..
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This has become a staple dish recently. It is hearty and healthful in equal measure and has a chilli kick that I find hard to resist. The key here is to invest in good quality ingredients.
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I always feel immense joy when asparagus comes into season. A sure sign that spring has arrived. This butter is a take on the classic beurre blanc but rather than using white wine, it is enriched with champagne. It goes down spectacularly at a dinner party and is a very good excuse to open a bottle of bubbles too.
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I love the colour of this salad. Vibrant enough to bring cheer to even the wintriest of evenings, it is the perfect contender to a February supper. You can prepare the dressing and the leaves ahead of time and toss it all together just before serving. Ruby flecked blood oranges look spectacular in this but regular oranges will do just fine if you cannot get hold of them.
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I love the colours in this dish and it’s often something I’ll cook for a midweek supper for two when I feel like the week needs an injection of joy. I say cook, it’s more of a throw together. The only cooking required is to char the pear but even that takes no time at all.
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I first tried this at a fabulous beach restaurant on a tiny Greek island called Lipsi. Feta is eaten at almost every Greek meal and this warm version is utterly delicious. The salty creamy cheese is wonderful against sweet honey and creamy tahini and filo gives it a gorgeous crunch.
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I love the combination of goats cheese and blackberry. Wonderfully creamy, slightly tangy with a burst of fresh berry juiciness. The pink peppercorns add a subtly fiery kick, as well as a superb colour and these, are a fantastic quick canapé to whip out when you have guests.
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This is one of my favourite things to serve when entertaining. The smell that comes from the cooking prawns it completely mouthwatering and I love surprising guests with the deliciousness of the spicy, sweet raspberry jam with the prawns.
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I love the freshness of this noodle salad. It’s packed full of colour and crunch and completed with a punchy sweet chilli raspberry sauce. The Maravilla Raspberries create the perfect tartness for this sweet chilli sauce as well as a fantastic bright and completely natural colour.
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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.
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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.
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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.
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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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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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There is nothing more comforting than a warm bowl of soup when the weather turns cool and the sun sets earlier and earlier. I love the simplicity of this soup and its one you can probably make with what’s in your cupboard. The hazelnut butter adds a wonderful richness to it but feel free to use almond butter or even peanut if you’ve none to hand. I’ve included instructions on how to make the crispy rosemary. This isn’t a must but it is a delicious addition and really takes very little effort.
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