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All the taste of Mexico in one recipe.
This may seem a little over-the-top for a dinner party – but you will certainly make an impression!
A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.
Make the most of watermelon season and the hot weather with a watermelon salad. It’s make a perfect starter – especially for a Mexican meal.
This is a great little appetizing starter. It works best with pears that are just under ripe.
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).
Kohlrabi has a faint taste of coconut. It’s crisp and crunchy, so I thought it would be perfect in an Asian salad.
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.
Celeriac and potatoes have a wonderful affinity, but the real delight of this recipe Cyprus potatos – their nutty taste and texture is perfect in a gratin.
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…
These are possibly the poshest tinned peaches you will ever eat. They’re not only delicious, they’re beautiful.
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
‘So the walk to find cime di rapa was worth it!’
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