Recipes
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Baked Kūmara with Burnt Butter & Gremolata
Easy to do and easy to eat! Burnt butter and gremolata fancy them up.
Creamy Rice Puddings with Fruits in Cognac Syrup
Dried fruits steeped in Cognac. Utterly delicious.
- Autumn/Fall | Hero Vege | Premium | Winter
Brussels Sprouts with Pine Nuts & Sage
This is scrumptious and can turn non-Brussels sprout eaters into fans: Buttery pine nuts, crispy sage leaves and bacon give the dish loads of savoury flavour.
Honeyed Pears in Pink Syrup
A handful of frozen raspberries added to the hot pear syrup will imbue it with a pretty pink hue as they soften. There’s no honey involved!
- Autumn/Fall | Premium | Salads | Winter
Red Cabbage Salad with Garlicky Vinaigrette
This salad has a lot of personality! Place a bowl of it on the table, and it is hard to take your eyes off it because the colour is striking.
Fried Mushrooms with Curry Leaves
There’s loads of flavour going on, and this is good enough to serve with rice, maybe with wilted spinach or steamed bok choy, as a main.
Apple & Tamarillo Oaty Crisp
Tamarillos are expensive, but here’s a way to make a couple of them go a long way – it’s crunchy, coconutty and tangy.
- Dinner | Main Events | Premium
Pan-fried Chicken Breasts with Lemon Pickle
Cardamom gives this simple pickle an exotic taste. Tucked into the chicken breasts, it adds a surprise fresh, citrussy note.
- Dinner | Main Events | Premium
Panfried Fish with Warm Chickpea Salad
These chickpeas are delicious (who would have thought, just garlic and lime zest!). Topped with fresh fish, they’re even better.
Spicy Eggplant
This is a simple method for preparing spicy eggplant, as the eggplant does not need to be fried before being gently cooked with the spices. It’s richly flavoured and will go with most curry dishes, or serve it with roast lamb or chicken.
- Dinner | Hero Vege | Mid-week Meals | Premium | Winter
Sweet & Sour Red Cabbage with Ginger
This dish is a quick, pared-back version of the classic winter staple, slow-cooked red cabbage with onion, apple, bacon, vinegar and brown sugar. I love it midweek with mash and sausages.
Saffron Pilau
This rich and buttery pilau is based on a recipe from my gracious friend Joyce Westrip’s seminal book Moghul Cooking. It’s more than just a dish of rice, with delicious pops of cardamom and sweet sultanas threaded throughout.
Little Salad
This is called Little Salad because everything is mini, baby or little … you get the idea. Serve with crusty bread, olives, sliced and fried chorizo, that kind of thing.
Pear & Frangipane Tart
This is not a complicated tart to make, as you can use ready-made pastry and whip up the filling in a food processor, yet it looks so impressive!
Winter Borscht
This hearty version of Borscht, almost thick enough to be a stew, is meaty, smoky, and savoury, with fresh notes of apple and lemon to give it a traditional sweet and sour edge.
- Dinner | Main Events | Premium
Salmon Steaks with Lime & Peanut Crust
Tasty, succulent, and so simple to prepare. I like this with broccoli or green beans, tossed with a little ginger and sesame oil.
- Autumn/Fall | Premium | Salads
Roasted Pumpkin, Beetroot & Chickpea Salad with Tahini Sauce
Colourful and healthy, this is a great autumn salad to serve for lunch or with other vegetables.
Baked Ricotta-stuffed Mushrooms on Creamy Polenta
These are the best mushrooms I’ve eaten in simply ages – the savoury umami flavours and tender filling knock them out of the park.
- Autumn/Fall | Dinner | Premium
Greek Stuffed Eggplants
Meaty, cheesy, filling and tasty.
Baked Beans
Proper baked beans – utterly scrumptious.
Chicken & Leek Pies with Cheddar Pastry
Everyone loves a pie. This is a scrumptious one!
Mega Crumble
This dessert has brought my family so much joy – everyone is happy when a crumble is in the oven. But will there be enough? Ta-dah! Bring in the Mega Crumble.
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