This warm salad is ideal for the chillier days of autumn when you don’t need to go straight to root veg winter stews yet but still need a bit of warmth and substance to your dishes.
With its combination of bright flavours, nutty tones and the richness of the ham, it’s a new stalwart for chillier autumn days
Smoked over pinewood to achieve its unusual, brewed-over-campfire taste, lapsang souchong tea is great for infusing a fabulously smoky flavour into foods. Try the technique with these deliciously tender lapsang souchong poached chicken breasts, which are ideal for a light supper with friends.
Deliciously satisfying, richly savoury & almost caramelised from its time in the pan, fried halloumi is great for making all kinds of salads & vegetarian meals a bit more substantial. Case in point, this delicious halloumi & green bean combo, which I expect will swiftly become part of your regular meat-free repertoire.
With sunshine on tap over the last few weeks, I’ve been broadening my BBQ repertoire with new flavour combinations for the grill. One of my best discoveries was this delicious beef kofta burger with crunchy veg; tangy pickles, lemony houmous yogurt & crumbled feta; AKA a full Middle Eastern feast in a bun, and it’s exactly as good as that sounds.
Taking inspiration from the restaurant-style kievs I love so much, and adding a little extra ooziness just because, I recently came up with these very yummy mozzarella, rosemary & chilli breaded chicken cutlets. I would call them Kievs, but that term is somewhat sacrosanct to me, so cutlets it is. Give them a go, I think you’ll love them too.
The unusual way of cooking the courgettes in this light summery salad gives them an incredible flavour & texture, while the zingy dressing offers that genuine, hard-to-put-your-finger-on Italian flavour that you only find in the best trattorias & delicatessens.
I’ve always been a fan of Welsh rarebit toasts – my parents used to occasionally make them for lunch on Saturdays when I was small and I could never understand why they tasted so good. Now that I’m older, I understand that they’re pretty much pure ‘umami’. And I also know now just how good they taste with a cold drink.