Beetroot risotto
It's worth watching the risotto making tutorial if you have never made a risotto before and also for tips on how you can prepare ahead and finish 10 minutes before service. This recipe is enough for 4 people as a…
Chipotle adobo (chilli and tomato marinade)
In need of some chipotle paste I decided to make my own. Instead of just chipotle I went for an "adobo" which is mixed with tomato. This recipe is the perfect balance of hot, sweet and sour and will keep…
Baked onion bhajis
The appeal of these bahjis is that they are oven baked rather than deep fried. They freeze really well and can be reheated from frozen at 180C fan for 15 - 20 minutes. This recipe is medium hot so adjust…
Courgette Curry
In the summer there is always a glut of courgettes in this house. This curry uses them and any other green veg that needs using up in the fridge.
Slow cooked courgettes
Every summer we have a glut of courgettes and I'm always looking for new ways to cook them. This dish does not look pretty however the taste is sublime.
Sweet pickled jalapenos – “Cowboy Candy”
A great way to use up jalapeno peppers. We love this candied version so much that we grow peppers just so I can make the "cowboy candy". I serve them on a cracker smeared with ricotta or cream cheese and…
Basque baked cheesecake
Regulars to our pop up events during the summer of 2020 will remember the basque cheesecake I made for the Spanish evenings. Hugely popular and I notice now that many chefs are adding it to their cook books so I…
Rice and stir fried green veg
Enough for 4 as a main course or will serve 6-8 people as a side dish. The butter is optional if you are vegan and if you prefer gluten free, use gluten free soy sauce.
Whole spice baked rice
This is an amazing recipe and can easily be scaled up using the formula of double the weight of liquid to rice. You can also use the basic idea of this recipe to “freeform” and invent your own versions. Alternative…
Roast aubergine stuffed with tomato & onion
Easy to prepare in one pan and ready in 45 minutes, perfect for a vegetarian mid week dinner. Toast some of your favourite bread to mop up all the lovely juices.