Boxty potato pancakes are a traditionally Irish recipe and they come with a great little rhyme that we were taught when growing up: ‘Boxty on the griddle, boxty on the pan, if you can’t bake boxty, sure you’ll never get a man.’ The traditional recipe varies from region to region, but they all use grated raw potato. This is the version that my family makes and they are great with a full Irish breakfast, or I also serve them with pan-fried mackerel and a light salad.
Whenever I visit Paris, one of the first things I always order is a 'crêpe avec jambon et fromage'. This recipe is my little twist on that – it makes vibrant green pancakes that are really nice as a brunch or lunch dish. Ham hock is a cheap and tasty alternative to prime slices of ham.
When my girlfriend Sofie was growing up, her grandparents had one of the most amazing vegetable gardens in Sweden, with wild strawberries, and big, bushy apple trees. Huge rhubarb bushes still spring up every year and the last time we visited I made this creamy panna cotta, which is a wonderful way to enjoy some of the summer’s finest rhubarb.
Roasted squash produces wonderful soups with a velvety consistency when blitzed smooth. The addition of coconut milk adds a creamy and exotic flavour, but if you don’t want to use it, you could replace with vegetable stock. This is a warming soup, ideal in autumn and winter. Serves between four and six people.