All in Everyday
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.
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.
Delicious and Creamy Coffee Amaretti Ice Cream to Try Right Now: Easy Recipe.
Soft globe artichokes with a vibrant caper, anchovy and lemon vinaigratte.
I have spent the last couple of months experimenting with new dishes which reduce our meat and fish intake and help us to eat more sustainably.
This salad combines the deep flavours of winter beetroot lifted by an orange and dill dressing with nutty roast cauliflower tossed in lemon zest and chilli, nestling on a satisfyingly meaty bed of Puy lentils and fresh mixed British salad leaves.
A smattering of comforting toasted hazelnuts and spoonfuls of garlicy yoghurt and tahini sauce to finish the dish tie all the flavours together.
Autumn is a great time to make the most of sustainably caught British fish. By baking Lemon Thyme in parcels with Sea Bass, wine and butter, you bring out the natural sweetness of the fish.
I am honoured to be continuing my work with @a.mcvicar and @jekkasherbfarm. This award winning family business has just launched their Culinary Herb Boxes and my recipe for this comforting Autumnal Thyme, Taleggio and Red Onion quiche is in this month’s box.
This easy, light lunch adds a cannellini bean puree to a classic bruschetta. I find cannellini beans blend easily to a beautifully smooth consistency and when, infused with roasted garlic and lemon, pair deliciously with the fresh, sweet acidity of ripe tomatoes.
Returning to the kitchen after a fairly nasty bout of the dreaded Corona Virus, I am trying to focus on foods which will help me in my recuperation. These flat breads which are great with healthy soups and salads are light and delicious and ready in around an hour.
Oranges are at their best during the winter months. Their wonderfully, vibrant brightness lends a bit of much needed colour and sweetness to these darker months.
Jump feet first into the season my easy colourful and nutritious Blood Orange, Halloumi and Pomegranate Salad topped with a spicy rose harissa, honey and orange dressing to get those tastebuds tingling.
This make a great supper salad which will boost both your spirits and your health.
This recipe makes a fresh vibrant dinner soup. Lighter than a mid-winter pea soup might be, this suits the early autumn when the days are sometimes still be a bit warmer but the evenings are growing darker and cooler.
This salad is my version of some of the tastes I loved most in France and wanted to recreate at home. It’s especially nice on a hot day when you have time to relax in the garden, perhaps with a cold glass of white wine.
At my local market, here in the South of France, bright yellow baby courgettes caught my eye and formed the basis for an easy summer pasta dish.
I call this Mackerel Potato Salad ‘Moreish’ because there is never any left in my house when I make it. It is a firm favourite with the whole family, especially in this hot weather.
Ideal for summer days when you feel like something tasty and filling but you want to spend as little time in a hot kitchen as possible.
This seared chicken breast which is quickly roasted in a hot oven makes a satisfying supper in a fraction of the time a whole roast bird would take.
Served with summer vegetables lightly braised in butter, white wine, shallots and garlic brings out all of the deliciously subtle flavours which seasonal produce delivers in such abundance.
Enjoy the bounty of summer herbs with this super simple, two ingredient fragrant oil. Great for drizzling over salad, to dip bread in, or for spooning over pasta for a quick week day supper.
Chicken marinated in Indian spices, herbs and yoghurt makes a delicious supper for you and your guests to enjoy this summer barbecue season.
Made with seasonal British greens, broad beans and mint, my ‘Greensamole’ offers a lower food miles alternative to avocado. It’s just as tasty, is low fat, packed full of vitamins and is also great as a dip too.
Discover the unctuous joy of slow cooked fennel and leeks, their flavours beautifully softened with cream. Top with sweet, meaty white Hake for a meal that’s fresh enough for summer but satisfying enough for the rainy days we are currently experiencing.
