The addition of fragrant cumin to the purée gives this dish an extra layer of flavour which is beautifully paired with the scallops. Leave your scallops uncovered in the fridge for a couple of hours before you cook them. Drying…
Having visited a wonderful restaurant in Cornwall where we had a tasting menu made by Chef Dorian Janmaat, I adored his version of a tartare. Here I have recreated the dish using my own recipe. Read the recipe first so…
Make a batch of this and use in pasta dishes, on top of a pizza or freeze what you don't use.
Of course you can buy some good ready made curry paste but nothing beats making your own. It adds more flavour and freshness to the dish. Serve with steamed jasmine rice.
If you prefer a lighter dessert this is the one for you. Make it with apricots in the winter if you prefer using at least 2 apricots per person.
Ratatouille is always better made the day before you need it. It's great eaten at room temperature. Serve as a side dish or use to make a delicious vegetarian lasagna.
You can use shop bought Tikka Masala Paste but a homemade version is always going to be better. Left over paste can be stored in an airtight container for up to 5 days or freeze and defrost before use. This…
You don't need any fancy equipment and you'll love the flavour. Hot smoking is when you cook your ingredient at the same time as smoking and can be served hot or cold. Delicious in a salad, as a vol au…
I came up with this recipe as a vegetarian alternative to my Trout Tartare recipe.
