Move away from all the standard soups and serve your guests something they won’t have had before. The combination of turnip and honey is delicious and the addition or morel mushrooms makes this a luxurious little pre starter or starter…
I love this dish at any time of year, a great dish to make to share with friends it can be made the day before and simply reheated. Serve with plenty of crusty bread and the leftovers reheat well.
Important to use cooking chorizo, works well as a tapas dish or canapé. Alternatively try the cider cooked chorizo recipe. You’ll need a shallow pan or small frying pan which has a lid.
A great to make with left over roast chicken, if you don’t have any leftovers, simply roast two legs at 200C for 40 minutes. I used thyme, sage and parsley but you could also use rosemary, marjoram or oregano -…
A delightful dish for a special occasion. The millefeuille can be prepared up to 3 hours before you need them and the sauce can also be made ahead of time. Guinea fowl can be found in many supermarkets or order…
A very straight forward recipe which doesn’t involve frying off the aubergines separately, simply coked in one pan the secret is to have the oil at a low temperature and stew the veg. I chose not to add courgette to…
These keep for at least a week in an airtight container. The same method can be applied to carrots, beetroots and any root veg, I particularly love Jerusalem artichoke. As well as delicious on their own with drinks I often…
A variation of the classic with a little bit of added heat and flavour. It’s cheaper if you buy a whole broccoli head and cauliflower but I’ve put weights to enable the nutrition calculation. This will be enough for 8…
Invented at The Savoy Hotel in the 1920’s for the writer and critic Arnold Bennett. Many recipes have a sauce like hollandaise or bechamel but I have tried to make this version slightly healthier without loosing the unctuous texture. Traditionally…
We usually have Ramen on a Monday using up any proteins left over from the weekend. Ramen traditionally uses a pork broth but I prefer chicken. The better the stock the better the ramen so it’s really worth making your…