Prawn khao soi
Khao soi is a noodle broth from northern Thailand. It can also be made with chicken or just vegetables. I have simplified this recipe by using a jar of red curry paste but if you want to make your own…
Pork cheek terrine
You’ll need to start the recipe the day before to allow time to cool and press. You can replace the cheeks with ham hocks if you prefer. Serve the terrine with toasted brioche and finished with balsamic and chive cannellini…
Beetroot terrine with whipped goat’s cheese
You either love or hate beetroot. I’m in the “love it camp” and it’s very good for your blood pressure too. This is a make ahead starter and with the addition of whipped goats cheese (and some edible flowers) it’s…
Chicken butter sauce
I love a good sauce. This one is delicious with fish and of course, chicken. Whenever we have chicken, I save the bones and keep them in the freezer ready for when I need to make stock or sauce As…
Peppercorn sauce
I only ever make this sauce when we have steak because you make it in the same pan in which you cooked the steaks. It can be made while the steaks are resting
James’ Easy Ham & Pea Pasta
This won’t win any competitions for authentic pasta dishes. Our son wanted a pasta recipe that he could make using some everyday ingredients that he’s likely to find in the fridge (and easy to make). We use the inexpensive ham…
Egg Pasta Dough
We have chickens and they lay all different size eggs so my fool proof method of making pasta dough for as many people as you want works every time. It’s all about weighing your ingredients. I allow one egg per…
Goan Cabbage salad
This is so easy to make. I don’t skin the tomatoes because they don’t skin them in Goa so why make extra work for yourself? It’s authentic. In Goa, this salad is served with almost everything, a side to fish,…
Jazzed up rice for your asian dishes
It’s lovely to have perfectly cooked rice but sometimes, it’s great to add another layer of flavour. Here I use vegetables in their raw form for extra nutrition and crunch I use jasmine for this recipe but I’m not precious…
Potato rosti
Play with the flavours of your rosti by adding different herbs. A versatile little side, these are great with my confit duck, just replace the melted butter with 40g of duck fat. They are lovely for breakfast with a poached…