Lemon Tart, Meringue, Mock Boysenberry Coulis, Berries
This was devised as the dessert for our California Dreamin’ 2, Supper Club.
Black Cherry Sachertorte
A classic chocolate torte, but I’ve used black cherry conserve instead of apricot jam – when you add a big swirl of whipped cream – it becomes a Black Forest gateaux Sachertorte!
Lemon Curd Cupcakes
These were inspired by a jar of Classic Lemon Curd, by Scarlett & Mustard from Liberty.
I was surprised by the beautiful colours of this dish. It made me pine for the Mediterranean sun.
Chicken Cordon Bleu
We didn’t eat Chicken Kiev when we were growing up – we had cordon bleu instead. They’re a lot easier than a Kiev but just as tasty. Great for kids.
Cinnamon Apple Pie
With an abundance of apples being harvested, what better way to use your bounty than with this autumnal cinnamon apple pie.
Pesto alla Genovese
I’ve gone out guns blazing to try to find the perfect recipe for pesto. Well, it may not be perfect, but without a trip to Genoa, it’s the closest I’ll ever get to eating an authentic pesto alla Genovese…
Trenette with Skate, Capers and Tomato
Skate is a hugely under-valued fish. We love it here. It’s also great for kids as it doesn’t have hard fish bones. I’ve been working on techniques using the distinctive texture of the flesh which reminds me of soft, subtle elvers. Here the fillets are teased into strands and fried – it works a treat with pasta.
Sardinian Gnocchi with Broccoli
This is Peter’s favourite dish from his childhood. It’s a simple and delicious pasta dish to suit every palate.
Tropical Fruit Salad
We spent August Bank Holiday at the BBC Good Food Feast at Hampton Court. I came away with three things; an idea for cooking peppers in pasta (inspired by Antonio Carluccio’s live demonstration), a taste for biltong, and a star fruit. Here’s what I did with the star fruit.
Tuna and Sweetcorn Enchilada
Tuna and sweetcorn is a popular and versatile combination. We see it used in pasta sauces, on baked potatoes, in sandwiches and even on top of pizzas. It therefore seems entirely reasonable that it would make a good filling for enchiladas. Indeed it does – very good.
Rosé Poached Peaches with Pistachio Gelato
These are possibly the poshest tinned peaches you will ever eat. They’re not only delicious, they’re beautiful.
These were trending a while back, but they were made famous long ago by Peter Gordon at Kopapa in Covent Garden London (now closed). I had them there and thought them a bit gloopy (sorry Peter/Turkey). My version is a Turkish-style poached egg on toast. Absolutely my favourite way to eat eggs at the moment.
Seasonal Summer Salad with Grilled Halloumi
Beans, courgettes and sweetcorn all in season – here’s a great pasta salad that combines all three with grilled halloumi.
Roast Vegetables with Halibut
This is one of those dishes I just knocked-up and then thought, I should post this, it’s really good.