Jerusalem artichoke soup
Jerusalem Artichokes are available during the winter months and into early spring. They have an intense nutty sweet flavour. I…
Shallot Tart
Many years ago we visited a friend for supper. Not an unusual thing but I have never forgotten the divine…
Chorizo in cider
Another easy chorizo tapas dish. Make sure you serve these with plenty of crusty bread.
Ridiculously Quick Chicken Satay
It’s good to have some recipes up your sleeve that are incredibly easy to make using shortcuts. In this case…
Mushroom Paté or Pureé
A fantastic recipe which can be used in a number of ways. Make a tasty veggie pate or let down…
Turnip & Honey Soup
Move away from all the standard soups and serve your guests something they won’t have had before. The combination of…
Baked onion bhajis
The appeal of these bahjis is that they are oven baked rather than deep fried. They freeze really well and…
Muffaletta
This recipe originates from New Orleans. My version uses focaccia bread and cheddar or Emmental instead of the American Provolone…
Chicken liver mousse
So light you can pipe it onto a plate. In the restaurant I served it sandwiched between two pieces of…
Tomatoes, burrata and pistachio pesto
Everything that is wonderful about the summer. For the restaurant, I only ever made this dish when tomatoes are in…
Salmon rillettets with herb bavarois
The delicacy of confit salmon is a glorious thing. I have used duck fat but you can use olive oil…
Chicken & spinach terrine
Terrines are great to make for a crowd and this one can be made a couple of days in advance.