Hot Smoked Beef Fillet

Sweet and spicy, once smoked this will keep for up to 5 days in the fridge. You don’t need any…

Pea pancakes (you decide the topping)

Once you’ve got the pancakes made you can top them with anything you like. For breakfast/brunch have it with a…

I love cabbage with fatty or rich meat. Don’t discard the dark outer leaves of your cabbage, just devein them…

If you have lemon verbena growing in your garden, using the leaves to flavour the sugar is another great use…

Confit duck was always one of my signature dishes. If you want to make your own confit legs you’ll need…

Put anything that is green in the salad to suit your taste. The anchovies in the dressing add an umami…

There are many different versions from across Persia and the Levant. This one is from Syria with the use of…

Rich, creamy and full of earth flavours. Watch the risotto masterclass video if you’ve never made a risotto before, it…

These beauties are fiddly to make but worth the effort. Watch the video for some assembly tips.

Classic pudding perfect to serve at dinner parties. Serve with vanilla ice cream or extra thick whipped double cream. Always…

Versatile relish to use in the summer months spread on bruschetta, used as a vol au vent filing or canapés.

A great starter if you have vegetarians and fish eaters at the same table. Pile on more of the ricotta…