Pink peppercorn raita
250g Greek Yoghurt ½ tsp cumin speeds, dry roasted 1 tsp pink peppercorn, lightly crushed 2 tbsp fresh coriander, finely chopped 2 tbsp fresh mint, finely chopped a squeeze of lemon 2 pinches of sea salt
Sushi style rice
Furikake seasoning can be found in most supermarkets however, toasted sesame seeds can be used instead with some crumbled nori sheets. Use this recipe to make a Poke Bowl or Sushi.
Chocolate & Pastis Creams
Indulgent dessert with a hint of aniseed, quick and simple to make. In the early days of the Supperclub, I used to make a trio of chocolate desserts. One was this pastis cream along with strawberries dipped in chocolate and…
Pasta primavera
Invented in New York City in the mid 1970's a dish using any fresh spring and summer vegetables lightly braised in stock and finished with pasta, a perfect midweek meat free dish.
Crumbed aubergine
Works well as a starter or a side dish. They can made ahead of time and reheated in the oven.
Onion & goat’s cheese tart
You can use shop bought onion marmalade or make your own using the recipe below. I have included blackberries in the recipe for when they are in season, they are optional Serve this tart as starter or a main with…
Wedge salad with ranch dressing
A gorgeous crisp salad that can easily be served as a starter or an accompaniment. I serve it as a course at our Woodland Suppers and it’s always gone down well. TOP TIP: If you want really crisp salad leaves, soaking…
Spice Baked Cauliflower
I usually grind up 4-6 times the spice requirement and store in a jar so that I can make this dish very quickly. If you don't want to make the spice mix, you can buy baharat seasoning from most large supermarkets…
Herby harissa couscous salad
This can accompany fish, chicken, meatballs, the list is endless. I like to serve it warm but it can be made in advance and stored in the fridge until needed. The simplicity always amazes me, prepare it in the bowl…
Dauphinoise (or terrine) Potatoes
Thomas Keller is the inspiration for this incredible way to serve potatoes for a special occasion when you want to impress. I have been making these in the restaurant for many years. You can get all the hard work done…