This majestic and intensely fragrant curry, using common store cupboard spices, is very simple and quick to make. Continue reading “Hot and sour fish curry”
Fat cloves of garlic, cooked very slowly in the oven in oil until it softens and slightly caramelises is a foodie treat: perfect mashed into potatoes, mixed with bread dough or eaten just as it is….. Continue reading “Confit garlic: a must-have ingredient!”
An easy fruity shortbread with a hint of spiced citrus and a gentle kick of almond. Continue reading “Spiced apricot & almond shortbread “
This orange and raspberry roulade, filled with vanilla cream and smothered in a orange-flavoured milk ganache, is an indulgent dessert that should hit the spot for any occasion.
A great ingredient for the kitchen, this well flavoured sugar is excellent used when making cakes and biscuits, imparting a subtle aniseed flavour to the finished bake. Continue reading “Star anise sugar”
Melt-in-the-mouth pork belly in a sticky honey and ginger glaze with a hint of chilli heat: what’s not to love? Continue reading “Sticky ginger and soy pork belly”
Well, a sausage roll is for any time of the year, but I quite like to add a few festive flavours around Christmas: chestnuts, dried apricots, Stilton, perhaps a few cranberries: oh, and just a kick of mustard. Continue reading “Christmas stuffing sausage rolls”
Another batch of chocolate truffles, this time with orange and a few drops of Fiori di Sicilia, an intensely fragrant citrus extract, often used in panettone. Continue reading “Spiced chocolate orange truffles”
This modest offering ranks as one of my favourite meat-free dishes: packed with flavour and made in moments, it is very much one of my go-to snacks. Continue reading “Spiced halloumi & hummus pockets”
Light, crispy and chewy, this focaccia is packed with flavour and is ideal torn apart to dip into oil, balamic vinegar or used as the base for a bruschetta. Continue reading “Tomato & pesto focaccia”
Perfect as a gift, to serve with coffee or just to eat as a moment of indulgence, these chocolate truffles are bound to have you coming back for another…. Continue reading “Chocolate and ginger truffles”
An essential accompaniment to any roast – even Christmas lunch – Yorkshire Puddings have a reputation for being very hit and miss in terms of them working. My fool-proof recipe and top tips will guarantee crisp, light and towering puds Continue reading “Perfect & fool-proof Yorkshire Puddings”
This is my take on this classic biscuit: custardy biscuits sandwiched together with a simple custard-flavoured buttercream. A real tea-time treat. Continue reading “Custard Cream biscuits”
The combination of poppy seeds and saffron make a wonderful combination in a cake, but they are fabulous in a bread such as this. Continue reading “Poppy seed and saffron sourdough”
Rose, lemon and pistachio work so well together and my poshing-up of the classic fondant fancies – real, unashamed retro food – gives what I think is a delightful sweet treat. Continue reading “Lemon, pistachio & rose cakes”
Spiced coconut & lime chicken is one of my go-to speedy curries! Easy, warming and very satisfying. Continue reading “Spiced coconut & lime chicken”
Whether served as an accompaniment to a roast, with some slowly cooked sausages or simply eaten by itself with some bread to mop up the cheesy sauce, this gratin is real autumnal comfort food. Continue reading “Butternut squash gratin”
An easy tart using wonderfully sharp autumal apples with a kick of almonds, this is lovely served simply with custard or a dollop of crème fraîche. Continue reading “Apple and almond lattice tart”
Perfect for using up some of the homegrown courgettes, this very speedy soda bread is made and ready to serve within about 45 minutes. Continue reading “Courgette, cheese & chilli soda bread”
Chewy, nutty and oaty, sandwiched together with a peanut butter ganache, these incredibly simple biscuits are certain to be devoured quickly.
This is particularly good timing: our fig tree is currently being generous with its fruit and the technical challenge for Episode 2 of The Great British Bake Off is that classic crowd-dividing biscuit: the fig roll. Continue reading “Fig, rose & pistachio rolls”
With the return of Great British Bake Off, it is the Technical round that interests and excites me the most. This is my tangy take on Episode 1’s Angel Cake slices.
A very seasonal and light sponge cake, celebrating the delighful pairing of apples and blackberries. A tangy blackberry buttercream and fresh blackberries finish off the cake. Continue reading “Apple & blackberry cake (gluten-free)”
These éclairs – with the great flavours of raspberry, lychee and rose – are made with a cheat’s mousse and are topped with raspberry fondant. A sweet treat that is bound to please! Continue reading “Isaphan éclairs: with a cheat’s mousse filling!”
With its light sponge, its generous hint of vanilla and chocolate and its tangy cream cheese and white chocolate vanilla icing, this red velvet cake – with very little food colouring – is seriously good for any occasion. Continue reading “Red velvet cake”
The sweet heat you get from stem ginger works particularly well here in these quirky scones that are simple to make and will brighten up any day! Continue reading “Stem ginger scones”
This sublime dish – great as a starter or to serve with drinks – is a joy to behold and I guarantee that once you start eating these chops you will not want to stop!
Delicately scented but with much depth of flavour, my saffron and roasted garlic bread is a real treat when eaten with good butter and perhaps some cheeses. Continue reading “Saffron and roasted garlic bread”
These very simple muffins give an incredible taste explosion in your mouth: gingery heat, tangy rhubarb and the sweet creamyness of white chocolate. And they are so quick and easy to make. Continue reading “Rhubarb, ginger and white chocolate muffins”
Think onion bhajis in a bread, with a chilli kick, and that will give you the idea behind what I think is a wonderful tear-and-share bread. Continue reading “Spiced onion & chilli bread”
Macarons that have a fruity tang tick every box for me, and if there is a kick of alcohol in the filling then I am all over them! These Peach Bellini macarons are little bites of pure, unadulterated indulgence. Continue reading “Peach Bellini macarons”
I am always sceptical whenever I see “fool-proof” preface anything: this often leads to vastly inferior approximations of what you really want….but this approach to focaccia gives an exceptional bread. Continue reading “Fool-proof focaccia”
Vegan and gluten-free shortbread, topped with luscious dark chocolate & tangy dried strawberries: little bites of melt-in-the-mouth joy! Continue reading “Chocolate strawberry shortbreads: vegan & gluten-free”
This is such an easy, no-bake treat, using mostly ingredients lying around. A real crowd-pleaser, it is packed with goodies such as chocolate pretzels, salted caramel, Kirsch-soaked cherries and the like: very rich (and rightly so!) but moreish. Continue reading “Salted caramel pretzel rocky road”
A tagine, with a warmly spiced, almost perfumed sauce that caresses the meat or vegetables, is a wonderfully comforting dish. This is my verson of a lamb tagine, with a sauce made using pomegranate juice and a simple homemade spice mixture. Continue reading “Moroccan lamb tagine”
Sourdough brownies might sound bizarre but these are a great way to use up sourdough starter that might otherwise get discarded, with the starter adding a subtle tang to the brownies. Certainly everyone who has tasted these has gone back for at least another brownie! Continue reading “sourdough Black Forest brownies!”
Whether made using traditional Danish pastry dough, a shortcut version or, even simpler, commercial puff pastry (the all-butter variety, not the cheap, nasty version made with oil!), these festive treats are sure to hit the spot. Continue reading “Quick and easy festive Danish pastries”
This is my take on the classic panettone: a rich, buttery but oh-so-light sweet bread, adapted from a recipe by Andrea Tortora, using multiple fermentations for THE best flavour. Continue reading “Panettone”
As I am getting to grips with YouTube, I am very much enjoying being filmed as I cook some of my favourite dishes. Continue reading “My YouTube video for my apple, marzipan & mincemeat tart”
The flavour of buttery puff pastry, rich almonds and sharp apples is sublime and they combine to give a fabulously simple, speedy tart. Continue reading “Glazed apple tarts”
This is my roulade take on the classic Tiramisu (one of my favourite desserts) and it has proved very popular whenever I have made it for dinner parties. Continue reading “Tiramisu roulade”
A far cry from the white, bland prawn crackers that have hardly any flavour at all, these ones, made entirely from scratch, are more like those lovely crackers you can get in good Thai restaurants.
A dessert classic with my own twist, this indulgent roulade is a sure-fire hit when served.
Sticky, spicy and packed with flavour, these steamed dumplings are fairly easy to make and always go down a storm. They can be made ahead and frozen, to be steamed straight from the freezer. Continue reading “Pork & prawn jiaozi (spiced steamed dumplings)”
One of several favourite starters in my local Thai restaurant is melt-in-the-mouth glazed chicken wings: smothered in a sticky and dark spicy soy sauce glaze, it ticks every box for me. Continue reading “Spiced soy sauce-glazed chicken wings”
I am not a fan of those carrot cakes that are overly laden with spices, resulting in a cake that tastes almost medicinal. This carrot cake is gently spiced, has a very moist sponge and the most luscious melt-in-the-mouth icing that is slightly sweet with a hint of sharpness.
This is a recipe I am very proud of: I had some smoked mackerel pâté to use up and had that “I wonder if this will work…” moment. Luckily, it does work and it is now one of my go-to dishes for buffets and the like. Continue reading “Smoked mackerel pastry rolls”
I adore filled chocolates, and while there are some stunning chocolate shops out there, it is fun to make your own: not least as you then get to experiment with different fillings. Continue reading “Home-made Baileys chocolates”
This vibrantly coloured dish is one of the simplest I know: made in seconds (if using ready-cooked beetroot), it tastes absolutely wonderful and is a great vehicle eaten with flatbreads. Continue reading “Quick spiced beetroot dip & easy salads”
This is an incredibly simple (dare I say “fool-proof”?) ginger cake with a mixture that is made up in seconds: it is very moist, with a nice gingery kick from both ground ginger and stem ginger. A simple lime drizzle finishes off this cake beautifully. Continue reading “Sticky ginger & lime cake, and my YouTube debut!”