Semifreddo means half cold in Italian and this simple dessert is a cross between a frozen mousse and an ice-cream. In this version I swirl through deep maroon plum puree and scatter in crumbled amaretti biscuits. I first made a version of this plum amaretti...
This refreshing salad with watermelon, halloumi, coriander leaf and toasted coriander seeds is the perfect thing to eat in a heat wave I’ve recently returned from a retreat chef job in Sicily, where afternoon snacking on watermelon was a daily treat. Watermelon...
Aubergine Skewers with Peanut Sauce & Quinoa a dish inspired by Indonesian Satay This dish is inspired by satay, an Indonesian dish consisting of grilled skewered meat – often chicken, served on skewers with a rich peanut sauce. If satay is on the menu I...
How to make sweetcorn ribs – the latest food trend. I serve mine with miso butter Sweetcorn ribs, as a concept have been around for a while now, although I’m not sure who is to credit for this amazing idea. In season sweetcorn is fantastic at the best of...
Roasted vegetable & chickpea salad with a smokey paprika dressing. A colourful salad with sweet potato, pepper and cauliflower to feed a crowd. I originally shared a version of this recipe in April 2014. I have made it many many times since, but only just had the...
Enjoy a freekeh salad with roasted beets & radish, quick pickled onion & blackberries, to celebrate the end of summer foraged blackberries and to explore a tonne of flavours and textures in one bowl. A couple of summers back I created this vibrant freekeh...
