I have warped a blameless biscuit into a Hallowe’en horror. With apologies to Edvard Munch (apt name) and to Germans, Austrians and Swiss everywhere, I present … my Screaming Skull Cookies. Continue reading
Screaming Skull Cookies
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Lamb Kebabs with Chimichurri and Smoky Hummus
While we’re still in autumn, and hopefully while the weather is still good enough to light a barbecue, give this a go. The juicy lamb kebabs with herby, spicy chimichurri salsa are fabulous with the smoky hummus. All you need on the side is a leafy salad and some warmed flatbreads. Continue reading
Spiced Plum and Blackberry Crumble
This wonderfully warming, autumnal crumble is very adaptable: I love the combination of plum and blackberries with the spices and hazelnuts, but you can use plums alone, or swap them for blackberry and apple, or just apples.
And it has one big advantage: you make the filling and topping a day or more ahead and bring them together just before you want to eat, giving you more time to spend with family and friends. And we all need a bit of that after the past 18 months.
Venison Cacciatore
We’re officially in autumn now the equinox has passed (did you see that amazing full moon?) so comfort food is back on the menu. This venison cacciatore is robust in flavour but still light enough to please those who are clinging to summer by their fingertips, i.e. me. Continue reading
Pork and Greengage Skewers
Think of these pork and greengage skewers as a sort of Suffolk souvlaki … the tenderest meat, seasoned with citrus and oregano, combined with the sweet/tart juiciness of the plums. They’re almost self-saucing. Continue reading
Plum Lovely Recipes
I’ve got a new recipe in development featuring greengages, but while I perfect it (hopefully before the wasps get them), here’s a reminder of some of the other plum and autumn fruit recipes you could be cooking. Continue reading
Scallops with Black Pudding and a Tomato and Pernod Sauce
I know, Scallops with Black Pudding and a Tomato and Pernod Sauce is a long-winded title for a simple dish but my word, it tastes good. The flavours really complement one another. And it is at least descriptive. Continue reading
Basics: Roasted Tomato Sauce
My roasted tomato sauce is very straightforward but it gets maximum flavour out of British tomatoes, especially when the summer’s been as sunless as this one. And it’s very versatile – turn it into a soup, toss it into pasta, use it as a base for other sauces, add it to stews and risottos and chillis. Continue reading
Stuffed Lemon Sole with Fresh Tomato Sauce
Smaller flatfish such as lemon sole, dabs and flounder are vastly underrated compared to their posher cousins and usually very good value for money. Their flesh is delicately flavoured and best suits a simple treatment. I like them lightly seasoned and floured, then fried in brown butter, with a good squeeze of lemon juice and a scattering of parsley. Real fast food. But they adapt well to being stuffed and rolled. Continue reading
Nectarine Galette
This nectarine galette is another very summery dessert, easy to make and even easier to scoff. I served it to guests recently and it vanished in a matter of minutes. Continue reading