Gather Food, Flowers & Friends
Strongly emblematic of Asian-American cuisine, handmade dumplings make for a deliciously flavoursome & impressive starter, party snack or meal, and are surprisingly easy (if admittedly not enormously speedy) to make.
Roasting grapes brings out a beautiful, complex richness in their flavours which works perfectly alongside slow cooked pork chops.
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.
With its glossy, colourful top and crisp, flaky base, this tomato tarte tatin is a gorgeous way to elevate a glut of tomatoes into an elegant & eye-catching seasonal showstopper for a summertime feast.
What tastes like a soufflé, makes like a frittata, looks like a rose and is a deliciously summery vegetarian option for dinner or brunch? Ans: Courgette Roses, and I have to admit I’m pretty proud of the recipe.
Nutty, savoury & punchy, parmesan is the perfect accompaniment to sweet, tender garden peas. Bring the two flavours into perfect harmony over pasta with this punchy pea & almond pesto.
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.
Chickpeas on toast has been one of my favourite comfort food dishes ever since I was a teenager. This slightly swankier version of the original would make for a brilliantly bostering brunch or light supper.
New season potatoes are always a treat. As well as being buttery & delicious with a slightly nutty flavour,Continue Reading
One thing I’ve learned over the last few years is that cities are a lot more fun if you avoidContinue Reading
With its gorgeous, more-than-the-sum-of-its-parts flavour and bright, vibrant appearance, this easy sharing-style brunch dish is well worth taking the time to savour.
Grey days call for soup. Soups with nourishing, familiar flavours; soups that aren’t dull but that won’t scare the horsesContinue Reading
