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.
All in Vegetarian & Plant Based
Tomato Bruschetta with a Lemon and Basil Dressing
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.
Strawberries and Cream No Bake Cheesecake
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.
Asparagus and Pecorino Tart
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.
Globe Artichokes with Caper and Anchovy Vinaigrette
Soft globe artichokes with a vibrant caper, anchovy and lemon vinaigratte.
Warm Winter Vegetable Salad
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.
Thyme, Taleggio and Red Onion Tart
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.
White Bean Puree, Tomato and Mixed Leaf Bruschetta
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.
Jekka's Thai Basil Sorbet
My Raspberry, Thai Basil and Lime Sorbet was created for Jekka’s Herb Farm, a world renowned Chelsea Gold Medal winning herb company. I am proud to say my recipe has been featured as part of their August 2020 Newsletter and blog which focuses on cooking with the wonderful herb basil.
Ricotta and Nettle Tortelloni with Lemon, Basil and Garlic Pesto
Homemade tortelloni are most definitely a labour of love but are well worth all the extra effort. A bit bigger than meaty tortellini, they are gorgeous soft pillows filled with creamy ricotta and in this case iron rich nettle leaves.
Garlic Butter and Coriander Flat Breads
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.
Pea and Courgette Soup
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.
Apple and Blackberry Cake
This cake is unashamedly simple and seasonal. It is just about the sweet butter, the soft gentle flavour of the pears and the delicate aroma of the figs and almonds. Pure autumnal indulgence.
Catalan Inspired Roast Aubergine Tapas
The weekend is here and this Catalan Inspired Roast Aubergine Tapas is perfect to accompany a few drinks.
Glazed Sweet Cherry Galette
This sumptuous, sticky galette is a wonderful way to savour the last of the dark, sweet summer cherries before the seasons change.
Chilled Cardamom Rice Pudding with Honey Apricots
A cooling and indulgent summer pudding which is light enough for warmer weather but still feels like a treat.
Small Plate Supper
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.
Home Made Summer Basil Oil
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.
'Greensamole' and Poached Eggs on Toast
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.