It’s Chinese New Year tomorrow and Valentine’s Day on Sunday, so of course I’m going to suggest a romantic Asian-inspired menu, right? Well, no. Continue reading
If you’re casting about for a special occasion meal to make, perhaps for Valentine’s Day, you might like to give this a try. Most of the prep can be done the day before, allowing you to spend more time necking champagne – or just necking. Continue reading
Not perhaps the most obvious recipe to offer for the holiday period but a real belly-warmer. It’s one I like to have handy in the freezer, ideal for those days when you want something comforting and a lot more satisfying than defrosting a supermarket pizza.
This one-pot is one of my autumn/winter standbys, in fact I’ve made it so often I can almost do it blindfold and with one hand tied behind my back. It was a bit of a surprise, therefore, to realise I’ve never really shared it with you properly before. Continue reading
I’ve never met a child who didn’t like a sausage pie and this Hallowe’en plait is a cheap and easy addition to a spooktastic table. To be honest, it makes me laugh every time I look at it, so it wouldn’t be out of place at a grown-ups’ supper either. Childish grown-ups, anyway. Continue reading
These mini ham terrines are spiked with cornichons and capers and gosh, they are good. They make perfect individual portions either as a generous starter or, with some crusty bread, salad and pickles, a light lunch or supper. Continue reading
Autumn is nearly upon us and it’s been so unsettled it took the farmer nearly a fortnight to harvest the wheat field at the bottom of our garden. Nonetheless I’m clinging to the end of summer and the hope of more sunshine between the downpours.
If the weather is hot and you don’t want to stand over the stove for too long, or if you’re like me and just can’t face reality, this recipe is perfect. It’s lively with sweet/sour/salt/hot flavours and requires the minimum of cooking. Continue reading
I made some merguez sausages recently – proper ones, with lamb and spices, stuffed into actual sausage skins. They were fabulous. But it occurred to me, brainbox that I am, that most people don’t have the time or inclination to make their own sausages, or indeed possess a sausage stuffer. So this is for you. You’re welcome. Continue reading
Saltimbocca means ‘leap in the mouth’, presumably because it’s so good your tastebuds jump for joy. Like so much Italian food, it’s the simplest of dishes, its impact relying on good ingredients and precise cooking. Continue reading
Pies and tarts and crumbles are wonderful, but rhubarb works brilliantly in savoury recipes too, so I sprang to attention with quivering whiskers when a friend told me she’d used it in a sweet and sour stir-fry. Continue reading