For those of you that follow me on Instagram, you know that I love cooking dishes from scratch, especially curries. However, sometimes it’s great to have a tasty shortcut. I used monkfish as that’s what I had in the freezer…
I love cabbage with fatty or rich meat. Don’t discard the dark outer leaves of your cabbage, just devein them of the tough middle bit as they add colour to the finished dish
If you have lemon verbena growing in your garden, using the leaves to flavour the sugar is another great use of this delicious plant.
Confit duck was always one of my signature dishes. If you want to make your own confit legs you’ll need to start this dish a couple of days in advance to allow time to brine the duck and cook it…
Put anything that is green in the salad to suit your taste. The anchovies in the dressing add an umami hit but can be left out for vegetarians.
There are many different versions from across Persia and the Levant. This one is from Syria with the use of Aleppo chilli which you can buy online and in some supermarkets. It’s worth seeking it out as it has a…
Rich, creamy and full of earth flavours. Watch the risotto masterclass video if you’ve never made a risotto before, it will help you with tips and technique. Serves 6 as a starter or 4 as a main course.
These beauties are fiddly to make but worth the effort. Watch the video for some assembly tips.
Classic pudding perfect to serve at dinner parties. Serve with vanilla ice cream or extra thick whipped double cream. Always better made one or two days in advance Requires 8 dariole moulds
Versatile relish to use in the summer months spread on bruschetta, used as a vol au vent filing or canapés.