All in Small Plates and Sides
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.
Soft globe artichokes with a vibrant caper, anchovy and lemon vinaigratte.
If you think you don’t like oysters because you have only had them raw, then these scrumptious Crispy Fried Oysters might well make you think again. And it is worth thinking again, as they are a sustainable and abundant source of protein from our UK waters.
Delicately textured and tasting of the sea, they are a delicious crispy, hot treat to enjoy with friends and family.
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.
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.
This eye catching dish makes the most of wonderful seasonal ingredients like Sea Bream and red endive which give such a welcome splash of colour to dishes at this time of year.
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.
Whether you are having few friends over for drinks or would like some canapes to kick off Christmas dinner in style, these delicious morsels will get your guests taste buds tingling over the holiday period.
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.
The weekend is here and this Catalan Inspired Roast Aubergine Tapas is perfect to accompany a few drinks.
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.
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 plant based Small Plate Supper matches salty hassleback potatoes with garlicky lemon houmous and a tomato and rocket salad with basil oil.
I love the different tastes and breaking open the crispy potatoes to scoop up the houmous with a mouthful of cooling salad in between.
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.
This beautifully simple salad combines a few ingredients to create a lovely light dish ideal for a weekend lunch with family and friends.
Try this salad for an easy weekday supper fix which is ready in 10 minutes. Delicious on it’s own or with griddlled halloumi cheese, tofu or even the last of the weekend roast.
A vitamin rich soup which will feel like an indulgence when you have loaded it with soured cream, bacon bits, spring onions and crispy shallots.
