Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers
Recipes suitable for vegetarians. Some are completely plant-based, others may include egg and dairy.
THERE IS A NEWER VERSION OF THIS RECIPE HERE There’s no mystery to making light, buttery and melt-in-the-mouth sweet shortcrust pastry at home. So much better then any ready-made pastry in the shops, if you haven’t made it before, you might be surprised how easy it …Read more
Smoky Tomato Chilli Chutney, spicy with a sweet edge, is utterly addictive! Great for using up homegrown tomatoes and/or chillies, its smokiness comes from a generous amount of Spanish paprika. Delicious and versatile, you’ll love it not just with cheese and crackers, but with kebabs, …Read more
My Aloo Gobi with Lentils takes a favourite British Indian restaurant side dish of potatoes and cauliflower and turns it into a main course with the addition of earthy green lentils. Once you’ve built up a supply of spices, you’ll find that cooking delicious Indian-inspired …Read more
Spiced Fruit Sourdough uses my easy, overnight, no-knead bread baking method to create a loaf full of rich flavour. Dried fruits are steeped in honeyed black tea and orange zest and folded into a spiced dough made the night before. Using the soaking liquid in …Read more
Roasted Sweet Potato Hummus is a smoky and spicy alternative to classic hummus. Chunks of sweet potato are roasted with spices such as cumin, coriander and fennel seed before combining with the usual chickpeas, tahini sesame paste and lemon plus a hit of smoked paprika. …Read more
Sometimes, the most unprepossessing store cupboard and frozen ingredients can turn into an unexpected delight. That was the case last week when I created Rice with Peas, Broad Beans, Griddled Artichoke Hearts & Mint. I’d spent a fair bit of time developing my recipes for …Read more
Roasted Onion Sourdough has the wonderful combination of fresh baked bread with roasted onion and a subtle hint of sage. Nutty bits of flaxseed and bulgur wheat give texture, while a blend of rye, malted and white flours give good flavour without the loaf being …Read more
Cinnamon Plum Cake with Hazelnut Crumble Topping is perfect with a cup of tea or coffee. But also makes a lovely hot dessert served with cream, custard or ice-cream. When I was a child, the house next door to my grandma’s had a …Read more
Sourdough Beer Bread is made by simply using beer as the liquid in your sourdough bread dough. Using my no-knead, overnight method produces a well flavoured bread with a hint of beer, a good crust and the classic holey structure of a sourdough. As I …Read more
I love butternut squash. And with a chilly, rainy autumn definitely arrived here in the UK, a warming soup made from this naturally sweet member of the cucurbit family is a welcome sight on many restaurant menus or home dinner table. But I find that …Read more
In this post I share my easy method for wonderful homemade no-knead sourdough bread. Let time do the work of developing gluten by creating a wetter than usual dough and letting it ferment overnight. In the morning, bake in a heavy lidded pot that will …Read more
I’ve never been one for keeping up with trends so I was very slow on the uptake when everyone started going crazy for avocado toast. But, unlike most trends, I think there’s a very sound reason behind this one: the flavour & texture combination is …Read more