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I 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 moreThere used to be a little dim sum shop in my home city that I liked going to after work sometimes. I was young and too self conscious to eat on my own in restaurants, so I’d drag whoever I could get to come with me from the office and order a basket of the spicy beef dumplings and scoff them down, trying to remember to share 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 moreChocolate, pecans and caramel layered up together and finished with a little sprinkle of salt.
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 morePicking up on ingredients in dishes when I’m out and about and figuring out what’s in them and how their tastes fit together, banking them in my head for future reference when I’m in my kitchen at home. But there are times when try as I might, I haven’t the foggiest what the flavours are that I’m tasting — like the first time I ate the Mexican pibil.
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 moreMuch cheaper than a spiralizer, less washing up than a food processor, and safer than oh-so-dangerous feeling mandolin. Said peeler will set you back just a few quid, and if you can’t find one in your local supermarket or kitchen shop, try eBay or Amazon. But enough of my sales pitch.
Read moreI live in a multicultural corner of south London with jerk shops aplenty, where plantains are sold at little grocers on the high street and we have more than our fair share of chicken shops. Jamaican vibes and crispy chicken is a big thing round these parts, so I decided it was time I shared my version of crispy chicken perfection.
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.
Read moreWith the nights drawing in and my commute feeling ever longer, it’s more and more important to get a bank of fast and cockle warming recipes I can turn to when time in the kitchen is limited.
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