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
Stuffed with mushrooms and given a long, slow braise beef (or ox) cheeks become soft, succulent and packed with flavour. A lip-smacking example of nose to tail eating. Continue reading
My recent freezer forage turned up a lot of home-grown borlotti beans. These speckled beauties are good simply cooked with aromatics and dressed with olive oil, herbs and lemon zest and juice, but they’re even better in this rich tomato sauce. I added spinach because I had a big bag in the fridge, but you can use kale or chard, too. Continue reading
Smoked trout’s delicate flavour and soft texture combines beautifully with crisp fennel and apple in this winter salad. We like it with rye bread as a main course but it works equally well as a starter and it’s elegant enough to serve to guests. Continue reading
Celeriac and smoked haddock blend beautifully in this velvety soup, which can be eaten as a main course or a starter. It’s luxurious but not too heavy. Perfect, I would suggest, for Christmas Eve. Continue reading