Pretty impressive for 10 minutes' work!Read more
Serve as an accompaniment to a traybake of vegetables, with charred red peppers (bell peppers / capsicums) or eggplant (aubergine), as a spread on top of toasted or char-grilled bread (top with whatever you fancy) or add a blob to a spinach or lentil soup. The possibilities are endless.Read more
This is an exceptional dish, and there’s so many ways you can work it by adding dukkah, pine nuts, fried eggs, pomegranate molasses – or the lot!Read more
This is a rich and succulent dish. I just love the way the chicken sort of collapses when it is ready, falling off the bones into tender morsels. Although it contains potatoes, you can bulk it up with rice or Indian breads.Read more
If you love toasted cheese sandwiches but want to take it up a level – stick an egg in the middle! Yep, croque madame makes no apologies for being extra rich, gooey and drippy, and for being lip-smackingly good, filling and ultra satisfying.Read more
Sometimes the French get it just so right: bread, cheese, ham, all bundled together into the most glorious mouthful.
There are hundreds of versions of this tasty, filling and cheapish snack, and most are good, but this one is the richest of all, stuffed with ham, slathered in mornay sauce and dusted with parmesan, and I think it’s the best I’ve ever had.
Richly flavoured and textured this is the perfect sauce to serve with polenta or wide pasta noodles like pappardelle.Read more
Panko crumbs add a crisp exterior to squares of polenta. Top with your favourite sauce or a tangy salad.Read more
Porcini have a smell of the woods about them …Read more
This is at the peak of perfection when the vegetables are still slightly warm.Read more
Rock the retro with a heady mix of caramelised onions, apricots and almonds.Read more
Turn leftover vegetables and slow-cooked meat into crunchy tasty hash cakes. Scrumptious!Read more