Pumpkin Pie

My best pumpkin pie yet!

Chilli Rellenos (Padron)

Minature chilli rellenos made with padron peppers.

Chipotles en Adobo

All the taste of Mexico in one recipe.

Panna Cotta Cake

Dad’s amazing chocolate panna cotta cake.

Tosi Gorgonzola Canapés , Ice Cream, Burgers and Wardorf Salads

This may seem a little over-the-top for a dinner party – but you will certainly make an impression!

A Simple Sharer of Asparagus with Butter and Lemon

Most cooks agree that when you have an amazing ingredient it is best to prepare it as simply as possible. And they are not wrong: this must be the very best way to eat asparagus. Steamed and presented in a big stack to share. Butter, salt and lemon are optional extras…

Asparagus Mini Wellingtons

These are outrageously delicious. Serve warm as an hors d’oeuvre.

Steak Haché, Sauce au Poivre et Frites

Leo and his partner took Mr and Mrs WDC to Brasserie Zédel. As so many people have commented, the highlight is the steak haché. Here’s my version.

Spinach, Tofu, Avocado

This recipe is all about tofu and how well it partners avocado, spinach, sesame and ponzu dressing. I’ve been rather fastidious in presentation – but don’t let that put you off. Just try the combo, however its presented.

Crispy Roast Pork Belly

This is the style of pork that you see hanging from the windows of Cantonese restaurants.

Strawberry Flan

This is based on an Erdbeer-Biskuit-Kuchen recipe from a German fruit flan cookbook. I was given the book during a recent trip to Germany by our hosts during ‘Kaffee und Kuchen’ (traditional coffee and cake social just after lunch).

A Cake for Easter

Inspired by the ricotta tarts made in Naples at Easter.

Rhubarb Crumble – Deconstructed

Rhubarb is brilliant – it’s got a silly name, it’s vegetable that tastes like fruit, and its pink! My ‘deconstructed’ crumble keeps the shape and the beautiful colour of the rhubarb and transforms a homely pud into a something special.

Roast Haunch of Venison with Roast Vegetables

Venison is a rich, lean, healthy and very tasty meat. A small haunch cooks very quickly and is a great alternative to beef.

Biscotti Eight Ways

I made eight flavours of biscotti as Christmas gifts. A bit mad, but lots of fun. The photo shows the hazelnut, orange and chocolate, and chocolate and chocolate flavour – the rest were eaten!



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