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A traditional Italian roast pork joint for a special occasion.
Japanese style barbecued skewers of tuna and babycorn with ponzu sauce
A Sicilian specialty made with chickpea flour. I’ve made my variety using lemon-scented basil flowers from Casanova and Daughters of Covent Garden.
Gorgonzola has quite specific likes – I’ve tried to find good partners for both the dolce and piccante.
It’s a Japanese way to mix sesame sauces in with food – I suspect the reason is because the sauce is so good it can’t help being slipped into all sorts of dishes…
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 and shellfish have an affinity with one another – prawns and crab are known as being particularly good partners…
It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.
A dinner to remember!
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!
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
“Super simple, and very easy 30 Minute American Style Chopped Salad for two with under 10 ingredients.”
‘If you love puddings… Give this simple summer pudding recipe a go!’
‘These artichokes are a real treat! They taste amazing with a beautiful vinaigrette to dip the leaves in. But the best bit is yet to come!’
I found a bunch of super thin asparagus and thought they might go well with linguine. It’s such a simple combination and a great way to enjoy asparagus.
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