Chef Helen Gurnett
Leiths Trained Chef
Private Chef
Stylish Dinners, Canapé Parties, Events
Cooking Lessons
Skills, Confidence, Presentation
If you are over your new year diet with the weather still cold, this recipe is a great excuse to get a few friends and family together. Tuck in, connect and enjoy a mood boost which will set you up to sail through the rest of this gloomiest of months.
This cake is a love letter to sweet British Gala apples and their hedgerow companion the blackberry. They are perfect partners folded into this buttery cake mix along with ground almonds to create a delightfully dense and sticky teatime treat.
Bilbao is also a culinary adventure with dishes from the Basque tradition as well as its own Bizkaia region. Here, I write about a very special restaurant we stumbled across out of dumb luck and which I thank the Basque food gods for the delights that we sampled inside.
This easy recipe has a few professional tips for getting maximum flavour from the tomatoes and takes a simple classic up a notch. From salting the tomatoes and letting them rest, to creating a tasty quick dressing and using a flavourful bread for your base, I show you how to create an eye catching treat that will delight you and your guests.
It’s the first week of Wimbledon and strawberries and cream are very much of the moment. This easy no-bake cheesecake lifts these classic flavours to a new level.
This deliciously crisp tart is a fantastic way to enjoy British asparagus which is right in season now. With buttery pastry and vibrant asparagus, topped with nutty, salty pecorino, it’s perfect for a light lunch with a salad or cut up in smaller pieces to serve to guests as a canapé.
An Easter weekend break in Whitstable saw us in the neighbourhood, so we took the opportunity to swing by The Blue Pelican in nearby Deal, Kent. It opened in November 2023 to amazing reviews and, on the night we were there, was clearly already very popular.
This recipe is a great staple to have in your repertoire and it brings the potato to centre stage. The addition of Greek yoghurt and Dijon mustard to the dressing, gives it a lovely savoury tang and layers of flavour added to by the chopped chives.
