Sweet, grassy asparagus and earthy radishes work so well together, raw or cooked. Here I’ve roasted them for a quick but delicious summer salad. It works as a standalone dish for a quick lunch or as a side or a starter. Continue reading
A seasonal twist on a perennial favourite, this Eton Mess sparkles with the springtime tang of rhubarb and is a little lighter than the traditional version, thanks to the addition of some Greek yoghurt. Continue reading
This is one-pot cooking at its best, a light, fragrant braised lamb recipe loaded with spring vegetables and soft herbs. Continue reading
Scotch Woodcock, if you haven’t come across it before, is a Victorian savoury of creamy eggs poured over toast spread with anchovy butter. Just as Welsh Rarebit or Rabbit contains no rabbit, Scotch Woodcock contains no wading birds, which will no doubt come as a relief to many. I’ve paired it here with asparagus for a dish which makes a good starter or light lunch or supper. Continue reading
Light, fruity and spicy, these tangzhong hot cross buns are a pleasure to eat. Split them, toast them and butter them and enjoy them for breakfast, elevenses or an Easter tea. Continue reading
This is inspired by the Spanish tortilla I love so much and although the familiar potato version is wonderful (regardless of the debate over the inclusion of onion and whether or not to put anchovies on the top) this omelette steps up the flavours with wild garlic and chorizo. Continue reading
This is a light, flavourful salad dressing which works particularly well with a crisp Cos lettuce. It takes minutes to make and will keep in the fridge for a couple of days. Continue reading
This is a take on Olia Hercules’ zeleniy borshch, a spring broth that’s fragrant with soft herbs and sharpened with lemony sorrel. It was on the menu at our recent Ukraine fundraiser and I enjoyed it so much I wanted to make it at home. Continue reading
We did it! Our Suffolk Cooks For Ukraine dinner and auction raised an extraordinary £20,000 for the DEC’s Ukraine Appeal and donations are still coming in. An outstanding result, if I say so myself, for two weeks (frenetic) planning and one night in a room full of amazingly generous and compassionate people. Continue reading
Russia’s invasion of Ukraine is creating a humanitarian crisis on a scale unknown in Europe since World War Two. The public response here in the UK has been phenomenal, with vast numbers of people donating money and supplies and organising fundraisers.
I’m one of them. With chefs Nicola Hordern and Maria Elia and fellow writer Tessa Allingham, we’re staging a Suffolk Cooks For Ukraine feast with a charity auction on the night. It’s on March 17 at Chefs’ Whites restaurant at Suffolk New College in Ipswich, for anyone local reading this. Continue reading