Toad in the hole
On a cold winters night nothing beats a great toad in the hole. There are loads of variations that you can do to this dish, adding herbs or onions but for this recipe I am keeping it simple the way…
Beetroot Ricotta with Smoked Salmon on Rye bread
A great starter if you have vegetarians and fish eaters at the same table. Pile on more of the ricotta and leave off the salmon for the vegetarians.
Katsu Curry
A traditional Japanese Katsu often uses pork but we prefer chicken. Can be served as a curry with rice or we love to have it in bao buns with the sauce drizzled over the top of the chicken. We love…
Mustard & parsley marinated roast chicken
You don’t need to save roasting a chicken for Sunday. We love this recipe midweek. The chicken is so juicy and flavoursome that we serve it with some green veg or in the summer, just with salad. If you are…
Red wine sauce
You can prepare this sauce well ahead of time and gently reheat it when it’s time to serve
Pistachio friands
Deceptively easy little cakes which are lovely served as a dessert when they are still warm with some ice cream on the side. The addition or rosewater is optional, you could also try orange blossom essence
Herb Popovers
An unusual treat for breakfast or brunch when topped with creamy scrambled eggs. This makes approx 12, any that you don’t eat can be frozen and then reheated in a hot oven straight from frozen in about 5 minutes. Feel…
Sweetcorn with a miso & sweet chilli glaze
Serve as a side with your favourite BBQ dishes or simply finish under the grill. Absolutely delicious umami hit from the miso and the sugar enhances the sweetness of the corn.
Jerk Chicken Tray Bake
Anything that can be cooked in one pan is a winner for a quick mid week meal.
Kale Crisps
Quick and easy to make, they keep for up to a month in an airtight container and perfect served with drinks. If you like Chinese crispy seaweed, you’ll love these.