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Laksa, tom kha soup and the piña colada are just a few of my favourite coconutty things, and now the coconut is having its moment in fashion I get to scoff it in all manner of stuff from snack bars to juices, which pleases me no end.
Read moreThis is my favourite way to use up precious leftover chicken from a Sunday roast.
Read more‘Cold brew’. I know I know, it sounds a bit hip. Which is probably why I’ve noticed a thing for swigging cold brew coffee straight out of brown glass bottles in the morning round Shoreditch.
Read moreA puff pastry roll kept in the fridge is a great go-to ingredient when you need fast dinner ideas.
Read moreI’ve had more than my fair share of Bloody Mary’s over the years and reckon I’ve given most incarnations a go. I love those that are generous in their spicing, I quite like the ones with grated fresh horseradish (as long as they’re served ice cold), I’m not sure about the tablespoon of red wine one, I don’t like the ones made with chilli vodka, and as far as I’m concerned, jalapeños and pickles have no place in a good BM in my book.
Read morePicnics are a great playground for the cooks imagination. As we swap our sofas and dining tables for the great outdoors, it’s chance to not just take indoor food outside, but to get inventive with ingredients as we have a bit more fun in the sun.
Read moreI love salsas, sauces and dressings I can drizzle on to things or dip things in to. You’ll find some of my favourites here on my site, like Bloody Mary (great with croquettes), coriander salsa (great on salads), rocket and walnut pesto (great on sarnies), and romesco (great with nuggets), and now I have a new one to add to the list; green Caesar, and it’s great on all of the above.
Read moreNope, it’s not just a pun (tenuously) based on these apple crisps being oven baked, but my way of also saying that I’m having a baby.
Read moreI don't make risotto very often, which is perhaps why when I do, I make far too much. But never mind, I think risotto is actually better the next day — not reheated in its same form (actually that ruins it), but turned in to another dish altogether — arancini.
Read moreWe’ve all done it, come back from the food shop with random things you didn’t plan on buying, only later to find yourself wondering “what was I thinking?”.
Read moreAs the weather starts to warm up, salads naturally put in more of a mealtime appearance. But while tasty, I’m rarely content with leaves alone, preferring to add a few grains that can bring texture, make a meal go further and keep me fuller for longer.
Read moreAfter a trip to Whole Foods yesterday I found myself in possession of a couple of pretty yellow courgettes. But what to do with them?
Read moreThe savoury crunchy seeds and spicy tomato jam will keep well in airtight containers for ages, ready for you to go to when you fancy adding a bit of sweet heat or savoury crunch to mealtimes.
Read moreWhat I love about making these is you don’t need to be an expert baker to make frangipane. Being moist, it’s very forgiving to work with and can be cut into dainty slices without the risk of them falling apart.
Read moreMade with super thrifty tinned gooseberries, fragrant elderflower cordial and Cava, these elderflower and gooseberry bellinis are fun and fruity and take no time at all to make.
Read moreI’ve been doing some recipe development work recently and was chuffed when Morrisons got in touch and asked me to think some up for them.
Read moreAs you can probably tell from my twitter feed and recipes, I’m not a member of the no carb crew. In fact, after reading recently that our brains can’t produce serotonin without them I tucked in to a loaf of bread with abandon and rejoiced that carbs it seems, do actually make you happy.
Read moreWe gorged on delicious plates of smoked ricotta, octopus and rich and sticky iberico presa, all licked by the smoke of the coals from which the restaurant gets its name.
Read moreI’d like to say I came up with the idea for these myself, but that’d be a big fat lie. I spied it in Sainsbury’s magazine recently and decided they were just the personal stocking filler I was looking for, ideal to make and give away to friends and family this festive season.
Read moreLeaf through a historical cook book and you’ll find all sorts of strange dishes (deer kidney with dates, anyone?). But there are some gems that we’ve held on to, like shepherds pie, toad in the hole, the roast dinner, and good old fashioned stew and dumplings.
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