If you’re looking for a delicious, aromatic and flavoursome dish made with duck legs to make for dinner, look no further. This simple Braised Duck, Caramelised Shallots with Spiced Barley dish has a tart, sweet flavour with mellow spicing. It’s an ideal meal to serve at this time of year! I’m all for quick and…
simple
Coconut and Spinach Dhal
Do you have a dish in your repertoire that instantly warms and satisfies in the winter months…well this is mine. Coconut & Spinach Dhal: yellow split peas, green or brown lentils, coconut milk, plenty of aromatic spices and heaps of fresh spinach. A dish that only improves the next day. I like to use yellow…
Caramelised Onion Tart
Caramelised Onion Tart My first blog post of 2022! With plenty of food still to use up from Christmas I thought I’d kick off with a recipe utilising just store cupboard ingredients. Caramelised Onion Tart, simple as it is, ticks all the boxes on flavour. Buttery, sweet onions cooked slowly with a few cloves of…
Fermented Green Tomatoes
The inevitable part of growing your own tomatoes is that you’ll find yourself with unripe green fruit at the end of summer. If like me you’re not a chutney lover than why not try Fermented Green Tomatoes! Fermented Green Tomatoes are unripe tomatoes that have been preserved in a mildly salty brine. With a pleasantly…
How to make Water Kefir
When it comes to good health, nowadays it’s all about a happy, heathy gut. Studies confirm the vital role our gut bacteria plays in our overall well-being, from weight control to brain health and our immune system. All in all, the best way to improve our gut health is by what we eat and drink. …
Charred Vegetables with Tonnato Sauce
Ever heard of Vittelo Tonnato? It’s a dish from Northern Italy, very popular in ’80’s. Consisting of a creamy mayonnaise-like sauce flavoured with tuna and anchovies, served with cold sliced veal. It may sound odd to you but this combination works tremendously well. The dish was born thanks to a particularly creative chef who wanted…
Panna cotta with Rosehip Coulis
Panna cotta is possibly the most delicate of all desserts, an extremely fragile mound of cream and milk, occasionally dusted with vanilla, and set with the merest amount of gelatine to just hold its form. The main ingredient is of course cream, so don’t use anything less than the best, a good organic double cream…
Elderberry Poached Pears
I love to forage as autumn arrives, it’s not just about finding free food, I feel a real connection with nature. Our ancestors foraged for almost all of their food, but this fell by the way side with the agricultural revolution. However in the last decade, foraging has made a big comeback. No longer a…
Catalan-Style Sardines
I first devoured a dish similar to this some years ago in the Costa Brava; I’ve endeavoured to emulate it since. Tried and tested, I think I’ve now mastered the recipe. Fresh sardines, coated in flour and shallow fried until they’re just cooked through to preserve them. Then marinated in a tasty, piquant tomato sauce. …
Spaghetti with Lemon, Asparagus and a Golden Yolk
This pasta dish is fresh, zesty, zingy and super tasty! With asparagus at their absolute best in the month of May, combined with lemon, Parmesan and a golden yolk is just the sort of easy, quick and appetising meal I like. It really couldn’t be more simple to make yet tastes amazing. Spaghetti or spaghettini…
