An absolute classic which can be prepared in just a few minutes. Keep it simple and serve with some crushed new potatoes, braised cabbage or a green salad. It’s essential to clarify the butter which means it won’t burn when…
Jerusalem Artichokes are available during the winter months and into early spring. They have an intense nutty sweet flavour. I don’t peel them as a lot of the flavour is in the skin. The garlic pulp can be used in…
Literal Italian translation is “grated bread”. Flavoured with whatever herb you like it’s delicious to sprinkled on pasta or fish. Works well with basil, rosemary, thyme and parsley. It keeps well in an airtight container stored in a cool cupboard…
Husband wasn’t too excited when I mentioned what I was cooking for dinner, he assumed he would be leaving the table hungry but found it surprisingly filling, full of flavour and would have it again. Thanks to him, I’m sharing…
Many years ago we visited a friend for supper. Not an unusual thing but I have never forgotten the divine simplicity of the starter. Served to share with green salad and a light vinaigrette it was utterly divine. I think…
When made properly, this is a wonderful dish. I usually marinate on a Saturday and cook on Sunday when I have more time and then leave it in the fridge for a couple of days for us to have during…
I have devised this recipe specifically for my BBC Oxford followers. Will the weatherman wanted advice about getting the spicing right and a reasonably easy curry that doesn’t disappoint on flavour. I have kept the ingredient list limited to the…
I never waste chicken skin as it’s delicious crisped up in the oven.
I was selling these by the dozen during lock down. Easily feeds 6 people and can be eaten hot or cold or as they do in the US, in a sandwich!
The paste recipe will make more than you need and it will store in the fridge in an airtight container for up to 5 days or freezes well. Delicious served with my Indian Inspired Runner Bean recipe You could use…