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.
The perfect option for a fuss-free dinner party starter, this gorgeous dip can be made with with smoked salmon or trout and will have all your guests asking for the recipe
Light, fluffy & richly flavoured, these muffins feel very cosy and autumnal and would be ideal for serving up to friends with coffee for brunch or late in the afternoon, or packed up and brought with a thermos of chai tea for a walk at the beach.
When temperatures start to climb, this Roman-style rice salad with tuna, vegetables & hard boiled eggs is my go-to recipe for feeding a crowd. As well as being deliciously full of flavour and easy to prepare, it’s also a handy option for bringing on picnics, walks or long car journeys.
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.
Delicious served alongside grilled meat or fish and buttery baby potatoes, this vibrant, beautifully flavoursome salad is a great way of using up leftover or imperfect strawberries.
Poached gently with cardamon seeds & orange juice, pretty pink rhubarb makes for a beautiful California-meets-English countryside brunch when served with yogurt & granola
Delicious as a fancy antipasti option, confit tomatoes also work beautifully as the star of simple pasta dishes. Their flavour concentrates amazingly as they cook, and they keep their shape really well throughout roasting, making them a bit more elegant than ordinary roasted tomatoes.
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.
Made with grilled Savoy cabbage wedges, herbs & gorse flowers, this lovely colourful salad would be perfect topped with dyed hard-boiled eggs or served alongside your Easter roast.
The weekend is here. Time to potter around in your slippers, read the paper, make drip coffee & finally, finally, letContinue Reading
Everyone says the month after Christmas is the bleakest of the year but I always find it beautiful & prettyContinue Reading
Thrillingly splodged with fat, sweet, juicy fresh blueberries, these light, fluffy scones would be perfect served alongside a pot of fresh coffee for a special weekend breakfast.
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.
