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Pickled Cucumbers

These cucumbers are immensely popular. Serve with cold meats, pates and terrines, smoked fish, sandwiches, spiced beef and with a sharp and mature cheddar cheese. The pickle keeps well in the fridge, though it does lose its bright green colour. I like to slice the cucumbers and onions really thinly for a more melting and tender result. There will be some of the pickling liquid left after the cucumbers are eaten. I like to save this and use it for sprinkling on thinly sliced onions for an instant pickle.
Recipes • 18 Nov 15

Caramel and Almond Thins

These thin, crisp and delicious biscuits have many different uses. The original recipe comes from Chez Panisse in Berkeley in California. I was lucky enough to spend a month in the kitchens there a few years ago. I tasted these biscuits there and have adjusted the recipe slightly to suit our measurements and ingredients in this part of the world. They can be served with tea and coffee. They are good with ice cream and sorbets. They are fine enough to be served as a petit four. I also serve them with a Blackberry and Apple Fool in the autumn …
Recipes • 18 Nov 15

Almond Meringue and Seasonal Berry Roulade

Devour!
Recipes • 18 Nov 15

Salad of Organic Greens

A great side dish.
Recipes • 18 Nov 15

Pork, Coleslaw and Roasted Potatoes with a Twist

Another wow dish.
Recipes • 18 Nov 15

Lamb and Black Pudding Burgers

Serve with warm crusty bread buns, lettuce, tomato and a side of relish.
Recipes • 18 Nov 15

Buttered Tomatoes with Honey, Orange and Rosemary

So quick!
Recipes • 18 Nov 15

Harissa

I keep a jar of this hot and spiced North African-inspired paste in the fridge most of the time. I find it a really useful condiment for seasoning and marinating and on some occasions for adding a little heat to certain dishes.I use it with grilled lamb, pork and chicken, with oily fish such as salmon and mackerel, on hard boiled eggs and in an omelette, stirred through a mayonnaise as a sauce or through olive oil to make a slightly hot vinaigrette for crisp and cool salad leaves. I use medium hot chillies such as a Cayenne, Jalapeno or …
Recipes • 18 Nov 15

Bramley Apple and Plum Sauce

A great accompaniment for pork.
Recipes • 18 Nov 15

Vanilla Shortbread Biscuits

I like to give myself every chance of success and when I know that I have the correct amount of ingredients in my bowl that is already a good start. Biscuits and pastries are much less forgiving than, say, a slow-cooked stew, so cooking times are also crucial. Here the rules and guidelines really matter and because I think this is such a marvellous recipe, I would really like it to work properly for you so that it might become a most useful part of your repertoire. This biscuit punches above its weight in terms of texture and flavour. It …
Recipes • 18 Nov 15

Swede Turnip Purée with Olive Oil and Parmesan

This flavoursome purée of the inexpensive root couldn't be simpler and is delicious as an accompanying vegetable with lamb, pork or duck.
Food • 30 May 18

Compote of Raspberries with Sweet Geranium

This is a great recipe which can be used all year 'round. I use fresh berries in summer and autumn, and frozen in winter. The geranium leaves for this recipe come from the lemon scented geranium, and they add a highly scented and delicious flavor to the syrup and the fruit. You will find this geranium in a good garden centre and it is well worth having. It can sit outside in a sunny spot in summer and needs to come back in to a sunny windowsill, conservatory or glass house for the winter months. It is immensely useful and …
Recipes • 18 Nov 15

Apple Tart Fine with Chantilly Cream and Buttersco

Serve each tart with cream on top and the sauce on the side.
Recipes • 18 Nov 15

Pan Fried Sea Bass, Tomato and Olive Sauce Vierge,

Gorgeous.
Recipes • 18 Nov 15

Roast Beetroot with Ardsallagh Goat's Cheese and B

Great for when you're entertaining.
Recipes • 18 Nov 15

Soda Focaccia with Red Onions, Olives and Rosemary

Allow to cool slightly before serving.
Recipes • 18 Nov 15

Chicken Tostadas

Tostadas are the best way to use leftovers of the Sunday roast. Whether you have leftovers of chicken, beef, pork or even lamb, tostadas are the way to use it all up. Just shred the meat and keep it covered in the fridge until you're ready to use it. I normally make a quick salsa from scratch, but if you have a shop-bought one you like, by all means use it. Tostadas are an informal affair, perfect for a party, or a family meal. Serve on plates and have loads of serviettes! If you want a vegetarian version, skip the …
Recipes • 18 Nov 15

Buttered Chicken (Arun's Murgh Oudhi)

My version of the ever-popular creamy chicken, Murgh Makhani. We've based this recipe on a dish my father's good friend used to enjoy whilst at college in Lucknow (Oudh). Bizarrely enough, this particular recipe uses cheese for added richness, an ingredient used in more opulent, banqueting dishes the rich Northern Indian Nawabs encouraged their chefs to prepare for them. Fresh cardamoms, creamy sauce, simple cooking... beautiful!
Recipes • 18 Nov 15

Beef Stew Wellington with Parsnip Purée and Spinac

Impress the guests - and yourself.
Recipes • 18 Nov 15

Roots Vindaloo

A wonderfully fragrant sweet, sour type dish from Goa, to the south of India with a distinct peppery perfume. This region's cooking is heavily influenced by the Portuguese, so the Vindaloo is more about vinegar ('vin') and garlic ('alho') than pure hot, heat. The chillies reflect Goa's penchant for a little extra kick. Here's a vegetarian version, every bit delicious as the traditional pork.
Recipes • 18 Nov 15

Grilled Garlic Langoustines

Serve with lemon wedges.
Recipes • 18 Nov 15

Arun's Simple Madras

Serve with mounds of Green Saffron's Indian Basmati rice and spiced banana riata.
Recipes • 18 Nov 15

Chocolate Truffles

Keep in the freezer in an airtight container until ready to enjoy.
Recipes • 18 Nov 15

Chocolate Fondant: Richy Virahsawmy, Today show

Easter Sunday is within site and this one is especially for anyone who has been off chocolate...Serve with ice cream, crème fraîche, strawberries or just a spoon!
Recipes • 22 Mar 16

Pork Pibil with Red Onion Pickle

I always try and make Pork Pibil a day or two in advance as the longer the meat rests in the juices the tastier it gets.
Food • 11 Oct 17
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