Shared Kitchen

Sticky Chicky Wings

These are as good as they look. Sticky, not too sweet, spicy and very moreish.

These 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.

Roast Leg of Lamb with Olives & Orange

A 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

Mussels al la Dolce Vita

This 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!

Upside-down Gingerbread Cake with Pears

This 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!

Pumpkin Gratin

The smell of this cooking will take right to the heart of an Italian kitchen. Expect to fall in love!

Spiced Beef Sandwich

Here's a fancy-pants idea for spiced roast beef.

Roasted Spiced Beef Rib Eye

Succulent tasty beef is a treat, sliced thickly, or more thinly to make it go further.

Roasted Cabbage Wedges with Chilli Flakes

This is scrumptious beyond belief and will tempt non-cabbage eaters to have a taste.

Roasted Potatoes & Shallots with Fresh Bay

The smell of shallots caramelising and the spicy-nutmegy smell of fresh bay as this dish cooks will have you clawing at the oven!

Beetroot Salad with Dukkah

This 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.

Crispy Parmesan Parsnips

Coating parsnips in parmesan cheese adds a nice little crunchy piquant crust.