Recipes - Page 17 of 51 - The Secret Supper Society

A serving of orange lentil dahl garnished with fresh coriander leaves and bay leaves, plated on a white dish. The dahl appears creamy with visible spices and herbs mixed in.

Coconut Red Lentil Dhal

My journey to making a dhal has been a long one. I have always been put off dhals because it looks like porridge which I also don’t like. I decided to give it a go having never tasted one. This…

A round pastry with a glossy, dark filling dusted with icing sugar sits on a rustic, dark ceramic plate with a swirl of white sauce.

We have a friend in our village who, every year, brings us wonderful fresh figs. Great with cheese, turned into a jam are all great but I wanted something a little more sophisticated for the restaurant but allowing the figs…

A black bowl filled with thinly sliced red onions, placed on a wooden surface.

Lime pickled red onions

Condiment

Once you’ve made this once, you’ll be adding them to salads, meats and cheese sandwiches. I discovered it when making a Greek Salad, all the raw red onion really didn’t agree with me. This tempers the rawness and also makes…

A white plate with two pieces of seasoned, cooked white fish on a bed of green peas, leafy greens, and diced vegetables, garnished with a lemon wedge and served with a light sauce.

Halibut with pancetta, peas & lettuce

Main Course

Halibut isn’t always available and it’s expensive (but not as expensive as steak) so when it’s available, I buy a large piece, portion it up, eat some and freeze the rest. It’s a lovely meaty fish. Take care when cooking…

A large white baking dish filled with stuffed pasta shells topped with melted cheese and green herbs, with a serving spoon inside. In the background, there is a bowl of salad and a bottle of olive oil.

Salmon filled pasta shells with pea sauce

Main Course · Starter

I have served this as a starter in the restaurant and a main course for a family supper.

Barbecue chicken wings covered in a glossy, caramelised sauce, slightly charred, arranged closely together on a foil-lined baking tray.

BBQ Chicken Wings

Main Course · Starter

Loads of recipes to make your own marinade but for a quick, inexpensive midweek dinner using shop bought BBQ sauce makes life so much easier. Serve with baked potato and iceberg lettuce salad

A slice of multigrain bread spread with a salmon pâté sits on a plate next to a bowl of pâté topped with jelly, a butter knife, and slices of fresh radish.

Potted Crab

Lunchbox or Snack · Starter

Some guests who have visited the restaurant many times have said that this is at the top of the list of their favourite starter. When Mary Berry was here filming, she asked for my potted crayfish recipe. She loved the…

Chicken Parmigiana

I have a food memory from my time living in Australia of an amazing chicken and spaghetti dish which was served to loads of hungry (and slightly drunk) people after what was called “The Sunday Session” in Western Australia. Instead…

A roasting dish filled with roasted chicken pieces in a yellow curry sauce, garnished with pineapple chunks, chopped coriander, and sliced red chilli peppers.

Thai braised duck legs with yellow curry

Asian inspired recipes · Main Course

If possible, start this recipe the day before allowing at least 12 – 24 hours to marinate as it makes all the difference to the duck. I have given a recipe for a yellow curry paste, just click on the…

A white bowl with a blue rim filled with a thick, reddish-orange paste or sauce, placed on a wooden surface.

Yellow curry paste

Asian inspired recipes · Sauce

The curry pastes available now in shops (buy from Ocado) are very good but nothing beats making your own. This will store in an airtight container in the fridge for a month or you could freeze it. This will make…