Fiddly things to make and you need plenty of time but worth the effort to wow your guests with this tasty starter. Known as either Malfatti (little rolls of ricotta) or Gnudi (little balls of ricotta), the secret is allowing…
I usually make a goulash with a long slow cook but here I have devised a quick midweek version. Serve with either pasta or rice.
A traditional Greek dessert with set custard wrapped in filo pastry parcels.
This sorbet tastes creamy without added dairy or eggs. Simple to make and delicious added to a dessert. This is easiest made in an ice cream machine with gelato attachment if you have one. I will give instructions on how…
When I’m putting together a restaurant dish it’s important that everything that goes on the plate is there for a reason not just garnish. Confit shallots go with so many things and these look beautiful on a plate as well…
Top tip for this recipe is took the chicken in clarified butter. Clarifying the butter stops it burning.
This curry is my own invention using everything I have learned about Indian cooking. I’m often asked how I decide which cooking oil to use and my rule of thumb is by region. If I’m cooking Mediterranean I use olive…
The photo of this dish doesn’t do it justice! The flavours are sweet, sour and spicy. If you don’t have Chinese black vinegar, replace it with balsamic vinegar.
This dish is really easy to make and tastes just as good cold as hot. This is lovely served with salad but also my potato salad recipe is worth a try This will serve 4 generously or up to 6…
I’ll share the quantities used for the skewers in the photo but your choices of vegetables are totally up to you, aubergine and tomato would work well too. The recipe makes 2 skewers per serving, alternatively make them as a…