These are as good as they look. Sticky, not too sweet, spicy and very moreish.
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Real food from scratch
These are as good as they look. Sticky, not too sweet, spicy and very moreish.
Read moreThese pasties are simply gorgeous to eat and well worth the effort. The filling can be made the day before, and the pasties finished off on the day of serving, or make and bake them the day before and reheat before serving.
Read moreA bit of magic is created when the deep floral scent of orange zest, the spicy warmth of thyme and salty tang of olives permeate a leg of lamb. I like the meat cooked to medium-rare going on to medium in parts. If you like it more cooked, adjust the time to suit
Read moreThis dish has a lot of history. I created the recipe for my cookery school La Dolce Vita, which I ran from 1983-1986 because mussels this way represented the good life at the time. I think they still do (easy, cheap, good for you).They appeared in my very first cookbook, All This And More, published in 1986. Gosh, it’s a lifetime ago, but proves the point that great recipes live on!
Read moreThis is one of those OMG cakes (the type that make you suck in your breath and say, “Oh my god”). When still warm, the edges are gorgeously crunchy and the crumb is moist. A day after baking the edges have softened a little but the crumb is even more moist! Use small pears on the point of ripening.
The cake is made using the warming method – mix, heat and stir!
Read moreThe smell of this cooking will take right to the heart of an Italian kitchen. Expect to fall in love!
Read moreHere's a fancy-pants idea for spiced roast beef.
Read moreSucculent tasty beef is a treat, sliced thickly, or more thinly to make it go further.
Read moreThis is scrumptious beyond belief and will tempt non-cabbage eaters to have a taste.
Read moreThe smell of shallots caramelising and the spicy-nutmegy smell of fresh bay as this dish cooks will have you clawing at the oven!
Read moreThis is excellent with Lebanese or other Middle Eastern dishes, and it’s great to load onto flatbreads or into pita breads. Keep it tangy so the beetroot’s natural sweetness doesn’t take over.
Read moreCoating parsnips in parmesan cheese adds a nice little crunchy piquant crust.
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