Toasted orzo with spiced bulgur wheat
Toasting the orzo brings out a lovely nutty flavour, add as much or as little harissa as you like. Will…
Meatballs in a rich tomato sauce
Of course you can buy meatballs but it’s always better and less expensive to make your own. As this is…
Spaghetti Carbonara
This certainly isn’t a recipe of my own invention. What I do here is give you all the tricks on…
Jerusalem artichoke risotto
Jerusalem artichokes are available December to March. The joy of this recipe is that you don’t need to peel the…
South American Fish Stew
I often use this recipe to finish up bits of veg. Leek is not a traditional South American ingredient but…
Pan fried cod with runner beans & gratin potatoes
As dish for a special occasion. Read the recipe first to ensure you have everything ready for the final cook…
Slow-cooked Fillet of Beef
This is a very “cheffy” way of cooking beef and it never fails, something you will want to share at…
Beetroot ravioli
There is nothing more satisfying than making your own pasta. The bright pink showing through the thin ravioli adds drama…
Chicken with Shallot & Mustard Herb Sauce
The sweetness of the shallots work well with the chicken.
Fettuccini alfredo
There’s only one word to describe this simple classic pasta dish and that’s unctuous. Invented in Rome using their local…
Proscuitto wrapped & stuffed chicken fillet
I’ve been making a version of this dish since the 1980’s. The stuffing changes all the time so you can…
Quick Goulash
I usually make a goulash with a long slow cook but here I have devised a quick midweek version. Serve…