Lamb Koftas with Pickled Red Onion & Harissa Yoghurt
Serve these with flatbreads and salad. Makes 8 koftas, enough for 4 people.
Chocolate marquise
An impressive luxurious dessert to serve at special occasions. To get the best effect, I set mine in a 30x20cm tray lined with cling film, but you can make it in a terrine dish if you prefer. I used to…
Parsnip panna cotta with parsnip crisps & apple
This is one of those dishes that my children would call "fancy schmancy". We served it as a pre starter, a great way to impress your guests. This recipe will make enough for 4 as a starter or 8 as…
Spicy baby back ribs
The secret for really delicious ribs is to cook them in oven until they are melting away from the bone. You can then finish either on the BBQ or in the oven. You can use shop bought BBQ sauce or…
Bacon Beans
This one is a family favourite in the summer months when there is an abundance of British runner beans (and in our garden). At first sight this recipe may look long winded but as I write each recipe, I will…
Chicken, grape and fennel sauce with braised cabbage
I love grapes and i love using them in ways that you may not usually think of. Lets face it, we drink them to accompany our meal so why not include them in a sauce. In addition to the braised…
Drunken Chicken
Bloomin' awesome! The original recipe for this is from Alvin who featured on Masterchef Australia in 2010 and 2022. I had the recipe from 2010 but in 2022 we can't access the Australian site to get Alvins 2.0 version. I…
Chicken with shallot & morels
This certainly isn't the prettiest dish but it's full of flavour. Dried morel mushrooms are very expensive, the only other fungi more expensive are truffles. If you don't want to use morels this is also lovely with dried ceps. If…
Coconut Red Lentil Dhal
My journey to making a dhal has been a long one. I have always been put off dhals because it looks like porridge which I also don't like. I decided to give it a go having never tasted one. This…
Halibut with pancetta, peas & lettuce
Halibut isn't always available and it's expensive (but not as expensive as steak) so when it's available, I buy a large piece, portion it up, eat some and freeze the rest. It's a lovely meaty fish. Take care when cooking…