It is important to note that this recipe is not shy on calories. There's cheese, double cream, lashings of olive oil, layers of pasta and plenty of veg. My green summer vegetable lasagne is quicker to make than a traditional lasagne (there's no baking) and you can use the sauce with any pasta if you so choose. I like to think that all that green veg negates the calories and I happily ploughed through a whole plate of this. Bear in mind, I am very Green Summer Vegetable Lasagne
It is important to note that this recipe is not shy on calories. There's cheese, double cream, lashings of olive oil, layers of pasta and plenty of veg. My green summer vegetable lasagne is quicker to make than a traditional lasagne (there's no baking) and you can use the sauce with any pasta if you so choose. I like to think that all that green veg negates the calories and I happily ploughed through a whole plate of this. Bear in mind, I am very 
Minimum fuss and maximum results were the name of the game with my most recent dessert. Another hot day, the last thing I needed was to be baking pastry, so I didn’t, but made a tart nonetheless. My Strawberry and Peanut Tart makes use of a few sneaky kitchen shortcuts to make a delicious and impressive pudding. A chocolate and peanut base smothered with cream and stacked high with fresh fruit it almost seemed a shame to cut into it. But, you know, 
When there's strawberries in the house that's how I know it's summer. I never eat them out of season; I feel like it's worth the wait to abstain from eating strawberries for nine or ten months of the year and then gorge on them from late May until they disappear again. Mostly I just eat them as they are but sometimes I like to make something a little more interesting. This Strawberry, Basil and Shortbread Mess is exactly that. Something that doesn't 
It was one of those days where I wanted something simple but interesting. A dish which would take a few minutes to make and take plenty of time to enjoy eating it. I tried something similar to this artichoke and red pepper gratin when in France last year and have wanted to have a go at making it myself for ages. It's a perfect recipe for a rainy Sunday afternoon and although made from a few simple ingredients is so much more than the sum of its parts.
Slicing open a blood orange has an air of anticipation about it. Will it be intense purple almost throughout, have a few red stripes or actually be mostly orange? Whichever colour you end up with they all have the same fantastic flavour. I love cooking with blood oranges; adding a splash to a cocktail or baking them into something delicious. This recipe for blood orange posset was something I had never tried before and I couldn't believe how easy 
I made some enchiladas a few weeks ago and added one chipotle chilli for four people. You couldn’t taste it at all; there was a little bit of smoky flavour but no chilli heat; it wasn’t the end of the world, they were still very tasty. When I made this Smoky Chipotle Tomato Soup I added one chilli again, this time for two people, and it was probably the hottest thing I have ever eaten. It’s amazing how different two chillies that look just the 
I tried making a traditional Yule Log a few years ago. It was somewhat stressful. Apart from the fact that my butter is never warm enough and I always lose patience and mix it up anyway and deal with the consequential sponge that turns up the whole process is fraught with danger. The rolling up, unrolling, spreading of cream, re-rolling and hoping for no cracking then furiously patching it up with ganache, chocolate flying all over the place. It's 
This is the first of four recipes aimed at giving you a few new ideas for the next time you’re after pasta for dinner. I’m sure I am in the majority of people who eat pasta at least once a week. And why not? It’s a carbohydrate that goes with everything and sometimes is at its best simply served with butter and cheese; because you chose to not because the fridge is empty. Of course. The first of these new pasta recipes is for Creamy Chicken, 
This is only my second pavlova. To me, meringue has always been steeped in mystery and wonder and I found it slightly intimidating. Crispy on the outside, gooey in the middle; is this all really achievable with just two ingredients? Well yes, turns out it is. My two attempts I couldn’t have been more pleased with; previously a summer berry version and this time my Blackberry and Pear Pavlova (which also happens to be all organic) and the pudding 
I can find it hard to know what to give people for gifts. When I’m not sure I normally cook or make something for them instead; it’s personal and I quite enjoy doing it. This is the other recipe that I developed for Kenwood (see crumble here) and I think they look a bit like Brussels sprouts if you stand far enough away (and squint). My recipe for Cranberry and Pistachio Chocolate Truffles is really simple and I find I usually have these ingredients 
