Squash Gratin with Herby Breadcrumbs
Squash gratin with herby breadcrumbs A warming, creamy autumnal dish that can be made with butternut or any other variety of squash. Sage + squash = autumn. Is there a better combo this time of year? Peeling the squash is optional but for butternut I prefer this dish...
Plum & Amaretti Semifreddo
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...
Watermelon, Halloumi & Coriander Salad
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
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...
Thai Red Noodle Broth with Smoked Tofu, Sweet Potato & Bok Choy
Thai Red Noodle Broth with Smoked Tofu, Sweet Potato & Bok Choy I don’t think I’ve shared much in the way of bok choy recipes on my website before, so finally here is gorgeous recipe using this leafy green vegetable from the cabbage family. You can...
Sweetcorn Ribs with Miso Butter
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...
Griddled pear, Castelfranco and burrata salad with yoghurt dressing and toasted buckwheat
Griddled pear, Castelfranco radicchio and burrata salad with yoghurt dressing and toasted buckwheat. It feels like a lifetime ago since I wrote and photographed this recipe. Last February in fact. But, as we all know life has very much changed since then, and that...
Olive Oil Oat Granola
A simple granola made from jumbo oats, olive oil and maple syrup. A versatile base recipe allowing you to get creative with your extras. Does the world really need yet another granola recipe? I mean, I wouldn’t be surprised if every single recipe blog in the...
Roasted Vegetable & Chickpea Salad with a Smokey Paprika Dressing
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...
Trout Tray Bake with New Potatoes, Radish and Watercress Pesto
Trout tray bake with new potatoes, radish and watercress pesto; put everything in one tray and let the oven do the work before topping with a peppery watercress pesto. The food stuff I hate the most in the world is a boiled new potato with papery skin. I know,...
Rhubarb Cordial & Tonic
This simple rhubarb cordial makes a refreshing drink when mixed with tonic water, and if you like, a cheeky shot of gin. Last weekend, I was meant to make my return to the world of hosting supper clubs. I’d found a great new venue and even had my spring menu all...
Pea Risotto with Wild Garlic
Pea risotto with wild garlic, making the most of a box of risotto rice and a bag of frozen peas when not much else is available. Hello, how is everyone doing? I’m not going to use this space to talk about the current Coronavirus pandemic, as so much has been...
Bulghur with Roasted Beetroot, Blood Orange and Kumquats
Bulghur with Roasted Beetroot, Blood Orange and Kumquats. Citrus is just what we need this time of year, a lovely contrast to the grey skies and endless rain. It’s time for my annual blood orange recipe post. As usual I have been eating as many of them as I can,...
Individual cast iron pan baked eggs with beetroot, feta and thyme
Individual cast iron pan baked eggs with beetroot, feta and thyme. Bake this dish in individual cast iron pans, and serve on a board straight to the table with plenty of toast for dunking. 2020 started well. I went out for brunch three times in the first week, and...
Festive Stuffed Butternut Squash with Brussels Sprout Chips Garnish
This festive stuffed butternut squash with cranberries, leeks, buckwheat and orange makes a colourful plant based centre piece fit for any celebration. It’s topped with Brussels sprout chips which are just as good as a garnish as they are for a side dish in...
Miso Butter Roasted Delicata Squash & Tomatoes with Lentils & Sesame
Delicata squash is an autumn farmers market favourite, a bit more tricky to seek out than your regular butternut but worth the hunt, it’s delicious. I don’t think I’ve ever cooked or tried this type of squash before, so picked up a few at Brockley Market last...
Roasted Beets & Radish with Freekeh, Quick Pickled Onion & Blackberries
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...
Mango Bircher with Lime, Greek Yoghurt & Blueberries
For a tropical take on bircher, how’s about adding some mango instead of the more traditional apple, to make this mango bircher with lime, Greek yoghurt & blueberries Earlier this year I watched ex Great British Bake Off champion Nadiya Hussain make a...
Griddled Gem Lettuce with Lemony Caesar Dressing, Giant Crouton & Shaved Parmesan
If you’ve not tried griddled gem lettuce before, then grab your nearest cast iron griddle pan, warm it up on the stove, char your lettuce then serve it with a lemony Caesar dressing, giant crouton and shaved Parmesan. You will not be disappointed. I am most...
Herb Baked Fish with Pea Purée, Samphire & Shoots
Introducing my herb baked fish with pea purée & samphire, served with roasted new potatoes; basically a posh version of fish, chips and mushy peas. Hey blog, it’s been a while. The truth is that in between cooking for multiple retreats, teaching work,...
Kumquat Salsa with Baked Whole Red Mullet
Inspired by one my recent retreat chef trips to Southern Portugal I’ve recreated one of my favourite recent recipes; Kumquat Salsa with Baked Whole Red Mullet. I’ve been incredibly lucky to spend much of the last month working in Portugal, a country that until...
Za’atar Roasted Sweet Potato with Radicchio, Orange & Falafel
Za’atar roasted sweet potato with radicchio, orange & falafel, just a simple ‘throw-it-together’ affair of seasonal ingredients! My toes often make it into the background of my quickly snapped instagram photos, and having spent most of the...
Chocolate Granola with Pistachio & Quinoa Puffs
Chocolate granola with pistachio & quinoa puffs makes a delicious brunch dessert or topping for yoghurt or ice-cream any time of day. Serve with rhubarb and blood orange for a late winter dish. I don’t really get the whole chocolate for breakfast thing....
My Top Ten Winter Recipes
Back in the autumn I started a new tradition of pulling together my favourite recipes from the season in one easy to read blog post. So, here I am again with my ‘top ten winter recipes’. I forget, I think, just how many recipes I’ve created over the...
Romanesco, Beluga Lentil and Rainbow Carrot Salad
A bright and colourful romanesco salad with beluga lentil and rainbow carrots, is just what I need to start off 2019 with a vegetable loaded bang. Happy new year one and all. I thought I’d start off 2019 like I mean to go on and fill it with fruit and...
Pear, Almond & Kale Smoothie
This meal in a glass pear almond kale smoothie is a great way of using up any leftover greens and ticks off a portion of veggies before 9am! Yes, yes, I know it’s December and I’m meant to be blogging Christmas recipes, but ya know this is my 7th year of...
Froothie Optimum 9400 2nd Generation Blender
A review of the new Froothie Optimum 9400 2nd Generation Blender I was first introduced to the Froothie brand and in particular their blenders, when I was approached to become a brand ambassador for them three years ago. Having used professional blenders during my...
Chickpea, Spinach & Paneer Chaat Bowl
This flavourful chickpea, spinach and paneer chaat bowl, Inspired by Indian street food flavours, is quick and simple to make thanks to the addition of frozen Birds Eye* Chickpea and Spinach Mix with lentils and cauliflower. *sponsored by Birds Eye Crispy, crunchy,...