Candied Walnuts
I always keep a jar of these ready to add to a cheese board or a dessert. They keep in a Kilner jar or similar airtight container for up to 6 weeks. In the recipe I use dessert wine for…
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…
Indian inspired runner beans
I'm always looking for new ways with runner beans as we have a glut on the veg patch from July to September. This side dish would go well with fish
Broad bean, pea and lemon ricotta bruschetta
When broad beans are in season I love to use them as unadulterated as possible. I know its laborious but it really is worth taking the time to slip each bean out of it's little jacket. I use frozen peas…
Chocolate truffle torte
A heavenly chocolate dessert. You don't need a lot which is why I suggest cutting it into 16 pieces. Gluten free and apart from the chocolate, no added sugar. This will keep for a week in an airtight container in…
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 season and using ones that we grow or the best I could find from suppliers. I try and keep the…
Trofie pasta with pesto
I know that this looks like a really simple recipe and it is. It's all about using really good ingredients and taking the time to pound the pesto rather than making it in a machine. I use leaves from a…
Homemade ricotta cheese
Finally, I am ready to share this recipe. This has taken ages to perfect as 1 in 5 attempts to make it failed. I now believe that I have a fool-proof method. Being self taught it was a process of…
“Baked” mash potato
I quite often start the week with baking a load of potatoes ready for quick lunches and for making the most amazing mash potato. This isn't much of a recipe but I feel that it's really worth sharing, it's one…
Pea Risotto
When cooking a risotto I prefer to us a sauteuse pan – this is like a deep frying pan. I find the openness helps with the cooking of the risotto but you can do it in a wide heavy based…