A lovely autumnal salad that works as a starter or a main course, this combines roasted beetroot and blackberries with walnuts and feta, dressed in a pomegranate vinaigrette. Continue reading
Ham with Cumberland sauce is a traditional British recipe dating back to Victorian times and there’s a reason for its staying power. It’s really very good. Continue reading
Phew! It’s been too hot to cook, hasn’t it? We’ve spent the heatwave guzzling gazpacho and snacking on salads. But a sudden influx of (very welcome) visitors made me revisit the fridge for something other than just sticking my head inside and wishing I could climb aboard. So – ta-dah! – please allow me to introduce you to my goat’s cheese and tomato tarts. Continue reading
I’m a huge fan of compound butters, especially when they feature garlic in any form. This bone marrow and roasted garlic butter is sensational with beef, as you might expect, and gives extra oomph to an already well-flavoured sirloin steak. Continue reading
A combination of hot and cold smoked salmon, tumbled with new potatoes, sweet pickled cucumbers and dill, this makes a super summer salad. If you have any leftovers it’s very good in a lunchbox, too. Continue reading
A simple but sybaritic way of eating two seasonal pleasures, Cromer crab and English asparagus, this makes a luxurious two person lunch. Try it while both are plentiful and grab yourself a ciabatta for the toast at the same time. 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
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
Taking inspiration from Italy’s peperonata and caponata, these piquant peppers make a great accompaniment to sirloin, or indeed any, steak. Add chips like my husband does or (my choice) serve with crusty bread to mop up the gorgeous juices. Continue reading