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
Read MoreCrunchy and sweet with a heady dose of ginger and spice this granola is a staple in my house. The smell as it bakes is glorious! I love it sprinkled on yogurt for breakfast or even as a 4 pm snack.
Read MoreThese 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.
Read MoreLockdown 2.0 was the catalyst for these buns. I woke up one morning with a hungry determination to master sourdough cinnamon buns. My sourdough bread was just about there and I thought why not! It took me more than a couple of attempts to reach what I was looking for – a buttery enriched pillowy dough with the complex almost nutty flavor that comes from working with sourdough.
Read MoreCavolo 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.
Read MoreCrispy, garlicky, cheesy topped potatoes with a good kick of chilli and aromatic rosemary. Similar to a gratin but perhaps a little lighter owing to the absense of cream. These are crunchy on the top and buttery soft below. Delicious alongside some simple white fish (spoon over any excess chilli garlicky butter over it) or even steamed greens.
Read MoreThese are delicious if you fancy something meaty and delicious that’s not meat. I love to serve these alongside some jasmine rice and wok’d vegetables. They make for a delicious side dish too.
Read MoreOne of my favourite ways to enjoy sprouts and perfect for if you fancy something a little festive with a twist. I’ve paired this with my sesame marinated salmon but they’re delicious as they are or topped with a fried egg or some pan-fried tofu.
Read MoreI 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.
Read MoreI always love to bring a gift whenever I am visiting someone be it for a dinner party or even just a cup of tea. A homemade gift feels so much more personal and these Grana Padano shortbreads always go down a treat! They are quick to make and completely delicious. These are savoury shortbread biscuits go and make for a perfect canapé or aperetivo nibble.
Read MoreI love the nuttiness of acorn squash, but you could use butternut squash, onion squash or crown prince squash too. Tropea onions are long torpedo-shaped onions traditionally from Italy. When roasted they are beautifully sweet and soft and work wonderfully with the salty creaminess of the Grana Padano Riserva.
Read MoreIf ever I am hosting a dinner where I know I need to impress this is always a dish I think about. Although the components are simple; squash, mozzarella, blackberries and pesto, there is something so incredibly moreish and delicious about it that I am rarely without ‘oohs’ and ‘ahs’ when serving it. It is plate lickingly good as well as beautiful which is the perfect dinner party material in my book. We often think of juicy tomatoes when using mozzarella but blackberries are the perfect match too, bursting in the mouth with fresh juiciness.
Read MoreA true plate licking worthy side dish with crispy potatoes, crunchy roast broccoli and a creamy, smoked garlic yogurt. I love to serve this as a side or even star of the dinner table and the left overs make for wonderful bowlfuls too.
Read MoreI 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.
Read MoreI 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.
Read MoreI’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.
Read MoreI 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.
Read MoreThis 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.
Read MoreI 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.
Read MoreThis is a beautiful canapé to serve at the turning of the seasons. The flavours remind me so much of the coming of Autumn and the colours are beautiful. It is one that always goes down well and a canape I bring out time and time again. Do not be put off by the idea of pickling. Despite sounding seemingly impressive and laborious this is almost a cheats way that is incredibly simple and takes no time at all. Look for British grown Victoria blackberries. They are larger and juicer and perfect for this.
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