Recipes - Page 47 of 51 - The Secret Supper Society

A close-up of a glass jar filled with sliced pickled jalapeños in brine, showing seeds and pepper rings. The jar sits on a dark wooden surface.

Sweet pickled jalapenos – “Cowboy Candy”

A great way to use up jalapeno peppers. We love this candied version so much that we grow peppers just so I can make the “cowboy candy”. I serve them on a cracker smeared with ricotta or cream cheese and…

Lemon verbena panna cotta

Dessert

You will only be able to make this recipe if you have a lemon verbena plant or know someone who grows it. It’s really worth planting if you don’t have it as it grows fast and you will have a…

A metal pan filled with cooked noodles, large prawns, chopped tomatoes, and garnished with fresh herbs, sits on a wooden table.

Prawn fideua

Main Course · Spanish inspired recipes

A fideua is the pasta equivalent of a paella. The same as a paella, it’s best cooked in a wide shallow pan and same as a paella, once all the stock has evaporated there will be a lovely crispy crust…

A bowl of cooked chicken strips with red onions and red peppers, served in a blue bowl with tongs. Grated cheese and tortillas are visible nearby on a wooden table.

Chicken fajita

Main Course · South American inspired recipes

I love self assembly family meals. Plonk everything on the table and let your friends and family build their own fajita.

A round, rustic cheesecake with a deeply browned, cracked top sits on a white plate. One large wedge is missing, revealing the creamy interior. The dessert is on a wooden surface.

Basque baked cheesecake

Dessert · Spanish inspired recipes

Regulars to our pop up events during the summer of 2020 will remember the basque cheesecake I made for the Spanish evenings. Hugely popular and I notice now that many chefs are adding it to their cook books so I…

A white oval plate with steamed white rice topped with green vegetables, including sprouting broccoli, mangetout, and courgette, garnished with sliced spring onions and red chilli flakes. A serving spoon rests on the plate.

Rice and stir fried green veg

Main Course · Side Dish

Enough for 4 as a main course or will serve 6-8 people as a side dish. The butter is optional if you are vegan and if you prefer gluten free, use gluten free soy sauce.

Four images: hands opening a fresh fig; a plate with a prosciutto-wrapped and cheese-stuffed fig on salad leaves and edible flowers; a chef plating many dishes; a close-up of the cheese-stuffed, prosciutto-wrapped baked fig on salad leaves.

Fig baked with Prosciutto & blue cheese

This has been a “go to” starter for many years. If your figs are very small, you could use 2 for a starter but 1 is usually enough as it’s quite a rich dish. I know there are a lot…

Four images: top left shows herbs and chopped onions in a saucepan; top right shows rice being rinsed with water in a sieve; bottom left shows rice being stirred into the saucepan; bottom right shows greaseproof paper being cut with scissors.

Whole spice baked rice

Side Dish

This is an amazing recipe and can easily be scaled up using the formula of double the weight of liquid to rice. You can also use the basic idea of this recipe to “freeform” and invent your own versions. Alternative…

A roasted aubergine half topped with creamy yoghurt sauce, chopped fresh herbs, red pepper flakes, and a drizzle of oil, served on a white plate with a knife and fork on a wooden table.

Roast aubergine stuffed with tomato & onion

Main Course

Easy to prepare in one pan and ready in 45 minutes, perfect for a vegetarian mid week dinner. Toast some of your favourite bread to mop up all the lovely juices.

Candied Walnuts

I always keep a jar of these ready to add to a cheese board or a dessert. They keep in a Kilner jar or similar airtight container for up to 6 weeks. In the recipe I use dessert wine for…