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 rillettes 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.
Kimchi with grilled mackerel
A quick kimchi recipe that is an accompaniment for lots of dishes. During lockdown it was on our takeaway menu…
Pork cheek terrine
You’ll need to start the recipe the day before to allow time to cool and press. You can replace the…
Beetroot terrine with whipped goat’s cheese
You either love or hate beetroot. I’m in the “love it camp” and it’s very good for your blood pressure…