Chipotle adobo (chilli and tomato marinade)
In need of some chipotle paste I decided to make my own. Instead of just chipotle I went for an "adobo" which is mixed with tomato. This recipe is the perfect balance of hot, sweet and sour and will keep…
Baked onion bhajis
The appeal of these bahjis is that they are oven baked rather than deep fried. They freeze really well and can be reheated from frozen at 180C fan for 15 - 20 minutes. This recipe is medium hot so adjust…
Courgette Curry
In the summer there is always a glut of courgettes in this house. This curry uses them and any other green veg that needs using up in the fridge.
Sweet pickled jalapenos – “Cowboy Candy”
A great way to use up jalapeno peppers. We love this candied version so much that we grow peppers just so I can make the "cowboy candy". I serve them on a cracker smeared with ricotta or cream cheese and…
Lemon verbena panna cotta
You will only be able to make this recipe if you have a lemon verbena plant or know someone who grows it. It's really worth planting if you don't have it as it grows fast and you will have a…
Basque baked cheesecake
Regulars to our pop up events during the summer of 2020 will remember the basque cheesecake I made for the Spanish evenings. Hugely popular and I notice now that many chefs are adding it to their cook books so I…
Rice and stir fried green veg
Enough for 4 as a main course or will serve 6-8 people as a side dish. The butter is optional if you are vegan and if you prefer gluten free, use gluten free soy sauce.
Roast aubergine stuffed with tomato & onion
Easy to prepare in one pan and ready in 45 minutes, perfect for a vegetarian mid week dinner. Toast some of your favourite bread to mop up all the lovely juices.
Fennel and radish slaw
Summer salad using the best of seasonal ingredients. This was included on my takeaway menu during lockdown, a lovely alternative to a traditional slaw. I have suggested cutting the radish by hand however I have found a truffle slicer invaluable…
Chicken liver mousse
So light you can pipe it onto a plate. In the restaurant I served it sandwiched between two pieces of filo pastry or you could pipe it onto pieces of toasted sour dough. Curing salt can be bought on line…