A gorgeous, punchy garlic and lemon dressing for big shell-on prawns – I get mine from the frozen section at Waitrose. Six each makes a main course, or serve three as a starter. It's heavy on the garlic, so if…
I need to eat more radishes – cooked like this, they're so good. This is my brunch for one, but it would make a side for two (or just double it). I finish mine with crème fraîche and a sprinkle…
Pork fillet cut into medallions and squashed flat cooks in minutes. I salt mine in the morning and leave them uncovered in the fridge so they dry out and caramelise beautifully. I serve it with my 50/50 celeriac and potato…
The inspiration for this dish is a Pad Thai. My own version of Pad Thai uses 16 ingredients and I wanted to come up with something economical as well as quick and easy to make. This will feed 4 hungry…
Macerating the tomatoes for a couple of hours, brings out all their juicy sweetness and the marinade can be used as a dressing. If you can't get hold of burrata, try using buffalo mozzarella. If you can't get hold of…
A classic Spanish sauce which is usually served at room temperature. There are many variations but mine doesn’t have breadcrumbs as I think they are unnecessary and means this sauce is then gluten free. My own personal twist to this…
The famous Vietnamese beef dish which I can only describe as heavenly. I have tweaked the recipe a little and added fresh plums to the salad which add a lovely freshness and an extra layer of sweetness. It gets its…
Sicilian dish featuring the best of summer. Always best made the day before and can be eaten warm or room temperature is preferable. The options to use are endless, stirred through pasta, on a bruschetta, as a starter with bread,…
Beautiful moreish almond morsels. I have found that having them with a cup of tea brings out the hint of clove but eat them anytime!
