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
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
Possibly the world’s crunchiest salad, this employs a technique which gives you super-crisp celery. It’s indescribably good. I’ve combined it here with beautiful blood oranges and black olives for an enlivening winter side dish. It’ll make your taste buds tap dance. Continue reading
King Henry I is said to have died from a surfeit of lampreys. I can’t eel out of the fact that I’m suffering from an overdose of Christmas. Delicious though the mince pies, clotted cream and chocolates were, I’m beginning to look like a galleon in full sail. Continue reading
I’m talking tempura. And fritto misto. And (can’t resist them) fish and chips. Flour, water and/or beer, a pinch of salt and a lot of oil. What? It’s my party and I’ll fry if I want to. Continue reading
After Hallowe’en you could be forgiven if you were sick of the sight of pumpkins, but they give a wonderful autumnal flavour and texture to this spicy main course soup. Continue reading
I usually use this sauce for a Goan fish curry but after the meat-filled excesses of Christmas we were craving something different. So I adapted it to use a slightly frostbitten cauli I had sitting shivering in the fridge for a warming, flavour-packed but vegetarian supper. It would also work well with chunks of roasted pumpkin. Continue reading