Recipes - Page 15 of 51 - The Secret Supper Society

A dark plate with a roasted aubergine half topped with chopped spring onions, red chilli, and herbs, served alongside a fresh green salad.

Gochujang Glazed Aubergine

Spicy vegan starter. Prepare ahead to the end of roasting then reheat under the grill before serving.

A hand uses chopsticks to pick up a bite of sliced steak and rice from a bowl filled with white rice, sesame seeds, sliced steak, fresh greens, and microgreens.

Japanese style beef fillet with Japanese rice

Buy the best meat you can afford as this dish is served rare. Make sure you let the meat rest before you slice it too. I used Musenmai Japanese rice as this doesn’t need rinsing but it you have normal…

Pecan Tuile

Dessert

You can use an alternative to pecans to suit whatever dessert you are making. These will keep for a couple of days in an airtight container between pieces of baking parchment.

A close-up of a flatbread topped with mixed leaves, sliced red onions, grilled meat pieces, and an orange spread, ready to be wrapped.

Lamb Koftas with Pickled Red Onion & Harissa Yoghurt

Main Course · North African inspired recipes

Serve these with flatbreads and salad. Makes 8 koftas, enough for 4 people.

A square slice of chocolate cake topped with a scoop of vanilla ice cream and a fresh mint leaf, served on a dark ceramic plate with a rustic wooden background.

Chocolate marquise

Dessert

An impressive luxurious dessert to serve at special occasions. To get the best effect, I set mine in a 30x20cm tray lined with cling film, but you can make it in a terrine dish if you prefer. I used to…

A white plate with two breaded cutlets and a lemon wedge, beside a bowl of roast potatoes, broccoli, peas, and greens on a wooden table.

Pork Schnitzel with Sauté Vegetables

Main Course

Pork fillet is healthy piece of meat, no fat, very tender and doesn’t need to cook for too long. In addition to that, with this recipe, one fillet will feed 4 people. Use whatever veg you like for the accompaniment…

Pasta pie

Main Course

A great dish to make with children, no sharp knives, easy to make and their sense of achievement when it comes out the oven will be enormous. There are certainly easier ways to make pasta, tomato and cheese but this…

A glass dessert dish filled with creamy panna cotta, topped with diced fruit, a crunchy garnish, and a small green sprig, placed on a dark plate with a spoon beside it.

Parsnip panna cotta with parsnip crisps & apple

Starter

This is one of those dishes that my children would call “fancy schmancy”. We served it as a pre starter, a great way to impress your guests. This recipe will make enough for 4 as a starter or 8 as…

Barbecued ribs covered in sauce, partially wrapped in aluminium foil, served on metal trays on a wooden table. The ribs appear juicy and well-cooked, ready to be eaten.

Spicy baby back ribs

American inspired recipes · Main Course

The secret for really delicious ribs is to cook them in oven until they are melting away from the bone. You can then finish either on the BBQ or in the oven. You can use shop bought BBQ sauce or…

Four photos show the stages of making a prawn casserole: sautéing onions in butter, a bowl of orange sauce, prawns in a creamy sauce in a baking dish, and the finished baked prawn casserole with a golden top.

Baked Prawn Risotto

British inspired recipes · Main Course

This recipe is hugely sentimental to me and there’s a lovely foodie story to accompany. When James (our now 20 year old son) was two and a half and at nursery for a couple of mornings a week, the children…