Horseradish Celeriac Remoulade

I used to really dislike horseradish, I just didn’t understand why you would want to eat something that makes you pull a face similar to the one you would pull if someone trod on your foot. I had tried it before and had decided to avoid it at all costs from then on; until I ate some by accident in a mini Yorkshire pudding covered with rare roast beef and everything changed. If you’re like me and you’re also on Team Horseradish then you must Read more

Sticky Soy Chard

Chard has such a fantastic earthy flavour and I love using it in all sorts of dishes. I used Swiss chard for this recipe but the rainbow variety would work just as well and look fantastic. My Sticky Soy Chard came about because I wanted to treat the chard exactly as I would treat bok choi; covering it in a savoury, sticky glaze. The chard plant itself does have a habit of getting a bit of mud stuck in the leaves so make sure you give it a good wash Read more

Double Chocolate and Orange Cookies

After double, these cookies could only be improved by making them triple; perhaps a drizzle or dunk of white chocolate on each. As they stand however, my Double Chocolate and Orange Cookies are just splendid as they are. Especially straight from the oven. The smell as they bake is hard to beat. I like to use dark chocolate when making cookies as sweet as these because I think it adds some welcome bitterness. When it comes to rolling the cookies, for Read more

Orange and Rosemary Martini

I'll stick a herb in pretty much anything and adding or infusing herbs in drinks or cocktails is always delicious. My Orange and Rosemary Martini is particularly excellent for two reasons: first, it uses those fantastic big oranges that you can get at this time of year and second, that faint hint of rosemary is so distinctive it makes for a really refreshing martini. It looks inviting, it's easy to make and the flavours take the edge of a plain martini Read more

Three Easy Soup Toppings with New Covent Garden Soup

I like to look forward to my lunches; whether I’m using up some leftovers to make a quick salad, sticking all sorts of ingredients in a sandwich or slurping on soup. Sometimes it can be very tempting to just grab the quickest thing in the kitchen but if I do that I am invariably disappointed at lunch time. So say hello to my three easy soup toppings which can all be made in less than five minutes, using ingredients you probably already have and Read more

Vegetarian Fish and Chips (with Halloumi)

This is, probably, one of my absolute favourite meals I have ever made. Not only does it look glorious (excuse self-praising) but it is absolutely delicious. A vegetarian fish and chips if you will; a real rival to that classic seaside dish using halloumi instead of fish. With my recipe there is no crispy batter, however, the outside of the halloumi gets all crispy and wonderful so you really don’t miss it. Plus, as there’s no deep fat frying Read more

Lime, Thyme and Quince Gin Cocktail

I made my quince gin as a way to use some of those delicious fuzzy fruits that grow in the garden. The gin has come out a wonderful, pale canary yellow colour and makes a divine gin and tonic. It is in fact so delicious that it deserved a mix up of its own, something to complement the quince’s distinctive flavour. I love using herbs in drinks and puddings and I wanted to add a botanical twang to this drink. A Lime, Thyme and Quince Gin Cocktail Read more

Balsamic Roasted Vegetables and Lemon and Black Pepper Cod with Birds Eye

When I'm thinking of ways to treat myself in the middle of the week I like to try and make my life as easy as possible. I prefer to make things where everything is cooked together, or use the same tools. For example I would always try to steam any vegetables over potatoes or pasta that I'm cooking, or if I'm roasting something I try to put everything in the oven. That's what this meal is all about; grabbing a few bits and bobs from around the kitchen Read more

Quince Gin

Having put quinces through their baking paces (adding them to crumbles or baking them with honey) I wanted to see how else I could use them. Steeping them with gin seemed like a logical step; the unique flavour of quince I thought would work really well. I set about making some quince gin and I made a little film about it too! It’s the first film I’ve made and I have a new YouTube channel too, check it out below! You will need: 750g quinces, Read more

Bramley Apple and Nut Flapjacks

I live in a village and on first appearances it has all the qualities of somewhere straight out of Call The Midwife. Actually living there is quite different; people don't know each others names, good luck trying to get them to take your bins in for you and there's so much material competition it's like a car forecourt out there. Of course there are exceptions; one of which is the white house on the corner. They have a Bramley apple tree and although Read more