Miso Sauce
Miso is an umami flavour bomb. Here I give a recipe for a miso sauce which can be stored in the fridge for up to 2 months to use as a marinade for vegetables, fish, poultry or meat. This will…
Tomato salsa
Whip this up in just 10 minutes. Great accompaniment for chilli or with eggs and avocado on toast. I adore sherry vinegar and it's worth adding it to your condiment cupboard, however, white wine vinegar will be fine.
Mushroom paté
Luxurious vegetarian paté with a hint of truffle. Buy the best quality truffle oil you can afford, ideally you want one made with truffle shavings rather than flavouring or a combination of the two.
Baked tomato rice
I wanted to design a quick fix rice dish using up vegetables and a tin of condensed soup. Perfect for children and jazz it up with chilli flakes and whatever herbs you like for a more grown up version.
Wild garlic (or tarragon) mayonnaise
The garlic season is fleeting so the wild garlic can be replaced with tarragon or the young leaves from Jack By The Hedge (see photo). This keeps well in the fridge in an airtight jar/container for up to a week…
Light & Fluffy Bao Buns
You can make these either canape size for parties or larger for a main course stuffed with the Char Siu pork and a drizzle of leftover marinade, your guests will impressed. As steaming takes time, you can cook the buns…
Soy Marinated Eggs (shoyu tamago)
These will keep for a month in the fridge therefore I make a batch to add to ramens on rice dishes. I use Japanese tamari soy sauce as this has the benefit of being gluten free. If you can't get…
Spinach Pasta Dough
This will make enough for 4-6 servings of ravioli or my vegetable stack recipe. If you have dough left over, it can be frozen for up to three months in an airtight container. Can be made a day in advance…
Vegetable Pasta Stack
Use shop bought fresh lasagna sheets if you don't want to make your own pasta. The sauce can be made the day before and reheated. This version is for a main course for 4, reduce the stack to just two…