I love the colour of this dish. I’ve served it up on toasts but you can enjoy the beetroot as a dip or even as dolloped onto a salad. The dukkah is a great way to finish up any odds and ends of nuts and seeds and spices you’ve got lying around. I’ve given quantities below but feel free to
Read MoreA perfect snack to nibble on I love to serve these to my dinner party guests before sitting down for supper. If you are a patient person I do recommend peeling the chickpeas.
Read MoreThis 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.
Read MoreA 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.
Read MoreAsparagus 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.
Read MoreThis recipe was originally written for Town & Country UK.
Asparagus season is fleeting so my advice is to eat as much of it as you can whilst the season is high. This is a simple salad that takes little time to prepare. Use good aged Parmesan if you can.
Read MoreScallops need little fuss in my opinion. I like to pan fry them in butter and serve them with something zesty. In this case I use a lemon, caper, parsley butter. Capers and butter are a match made in heaven and lemon and fish have been coupled for centuries.
Read MoreI love the colour of this dish. It’s a perfect one to get your veg in whilst keeping the plate exciting. I love to make this when entertaining and usually roast the veg ahead of time
Read Morelove the colour of a delicata squash – bright yellowy orange flesh with a dramatic green and yellow striped skin. When roasted the flesh becomes slightly sweet and the skin rich and nutty.
Read MoreThis is a beautifully bright starter that is a sure way to impress your dinner guests. Making full use of the broccoli the stalk is steamed before being blitzed into a creamy herby puree.
Read MoreFluffy savoury pancakes with a punchy nutty pesto and cool zesty ricotta finish. Perfect for brunch, lunch or tea.
Read MoreA quick and simple zingy cucumber pickle. Perfect as a summer side or relish.
Read MoreSweet roasted radishes with slightly caramelised asparagus. A wonderfully colourful spring time salad. Delicious as a starter or accompaniment to a main.
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