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

Slow Cooked Lamb Curry

This slow cooked lamb curry came about because I decided I was the proud owner of far too many spices. I hope it's not just me that has drawers, jars and bags full of various spices. They were of course all originally bought for a specific recipe but some of them get used less often than others; I use a lot of paprika and cumin but not so much caraway or allspice. I've got three different types of dried chilli hanging around (ancho, chipotle, kashmiri) 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

Fennel and Sausage Ragu

I won't lie to you. This is not a dish that's light on calories. But my word it is worth every one of them. My fennel and sausage ragu is exactly what the doctor ordered for mid-February. It's full of good, hearty ingredients and it can't fail to cheer you up from the inside out on a chilly evening. This dish is all about the sausages; the better the sausages you can get your hands on, the better the finished dish. Head to your local farmers' market, 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

Kanelbullar (Swedish Cinnamon Buns)

While in Gothenburg last year I think I had a Kanelbullar every day. When it’s cold and windy outside sinking your teeth into one of these alongside a hot cup of coffee is just perfect. Slightly sticky, full of cinnamon and normally covered with nibbed sugar you can smell them before you see them in the cafés of Sweden. After trying a few different recipes I have come up with my own Kanelbullar recipe; the ideal balance of bread, wholesomeness 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

Chocolate Rolled Oat Biscuits

Part biscuit and part flapjack, these Chocolate Rolled Oat Biscuits are a doddle to make. All mixed in one bowl and baked in one dish; minimum fuss and washing up, maximum baking satisfaction. I like that these biscuits aren’t too sweet and the generous amount of oats used means they are really filling. I’m not sure if they are technically a flapjack or a biscuit though; the lack of honey or golden syrup isn’t very flapjack-y but then the oaty Read more

Chicken, Olive and Artichoke Stew with Risotto

I do like a tin of food. There's something very humble about tinned fruit and vegetables particularly; and I am not one to overlook anything that comes in a can. My favourite canned good of all is the artichoke. That's how this recipe for Chicken, Olive and Artichoke Stew with Risotto came about. Artichokes are very expensive, covered in oil (normally sunflower rather than nice olive oil) and quite small if you buy them chilled or in a jar; but in Read more