There is little i enjoy more than hosting a dinner party. From table setting to pudding making. I love it all! My golden rule is to make sure that everyone has a drink in their hand and a little bite to eat.
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This 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.
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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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I made these recently for one of my ‘How to Host a Dinner Party’ events at Soho House and they were a huge success. Seeing as it was close to halloween I went for a ‘freak chic’ twist
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There is little not to love. This is a beautiful dish and apart from the pickled rhubarb (requiring more patience than skill) it is incredibly simple. Good ricotta is essential in my eyes so try and get down to your local cheese monger or any good deli.
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One of my favorite things about February is forced rhubarb and I find something somewhat romantic about the way it grows. First outdoors to toughen the stems before being moved into lightless sheds and kept warm. Here it grows fast and tall as it searches longingly for light. It reminds me a little of myself in February – willingly waiting for brighter days. Forced rhubarb is sweeter than the summer crop
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This recipe calls for a kick of chilli and I find the coolness of yogurt works very well. The coriander-almond oil is similar to a pesto but rougher and looser in texture. Coriander is fantastic with the spices but if you aren’t a fan basil or parsley will do.
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When it comes to squash there is little I do not love. I’ve a soft spot for all of them; Butternut – especially with sage, Delicata – sweet and delicate as her name suggests, Gem – small and humble, Onion – wonderfully soft and buttery and very very good spread on toast with a little garlic and black pepper. Needless to say my ‘ode to squash’ could go on
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I love the texture of aubergine, slightly meaty and incredibly satisfying it is a great one for when eating vegetarian or vegan.
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A bright and beautiful winter salad with roasted chestnuts and crunchy almonds. Delicious as a side or by the bowlful.
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A perfect winter warmer with warming spices and a little chilli kick. Crispy sage takes it from simple to sophisticated and is very easy too!
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With the a fragrant spice of cardamom and clove this is is the perfect side dish to a Sunday lunch when you fancy something a little more flavourful than your usual roast spuds. It makes delicious leftovers too.
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Fluffy savoury pancakes with a punchy nutty pesto and cool zesty ricotta finish. Perfect for brunch, lunch or tea.
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A quick and simple zingy cucumber pickle. Perfect as a summer side or relish.
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Sweet 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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