Serving 4, you’ll need… 450ml double cream A handful of rosemary (around 5 sprigs) 2 lemons, zest and juice 175g caster sugar Method… Pour the cream into a saucepan with the rosemary and place over a low heat. When steam starts to rise from the cream and small bubbles form around the edge, remove the saucepan from the heat and pour the cream … Continue reading Lemon & Rosemary Ice Cream
Serving 4, you’ll need… 1 kilo small clams A large handful of samphire A large handful of flat leaf parsley, leaves torn 2 cloves of garlic, finely diced 2 red chillies, deseeded and finely diced Roughly 250g of cherry tomatoes, quartered 1 glass of white wine 400g spaghetti Salt and pepper Olive oil Baking parchment Method… Put a baking tray in the oven and … Continue reading Spaghetti Vongole al Cartoccio
Serving 4, you’ll need… 600g any sustainable, chunky, white fish (hake, Pollock, coley) 2 eggs, whisked 1 cup of panko bread crumbs 8 x tortilla wraps 4 spring onions 2 avocados, sliced 2 small heads of cos lettuce, roughly sliced 1-2 red chillies Juice of 1 lime Sriracha sauce Method… Preheat the oven to 200c / 180c fan. Brush a wire rack with oil and … Continue reading Fish Finger Tortillas
Serving 4-6, You’ll need… 400ml water 400g caster sugar juice of 2 lemons 4 dragon fruit Method… Halve the dragon fruit, scoop their vibrant pink flesh into a blender and blitz into a smooth, runny pulp. Pass this through a sieve to remove the larger of the cracked black pips. Now put the sugar in a saucepan and cover with the water and lemon juice, … Continue reading Dragon Fruit Sorbet
This is my ultimate quick and easy pudding that never fails to impress. The perfect after dinner indulgence …or just a chocolatey pick me up to enjoy with your coffee. Serving 10, you’ll need… 200g dark chocolate 100g milk chocolate 300ml double cream 1 small packet of macadamia nuts, roughly chopped, not too small A large knob of butter Large pinch of sea salt Cocoa … Continue reading Macadamia Truffle Shards
Serving 3-4, you’ll need… 1 tsp fresh ginger, grated 1 clove of garlic, crushed 1 green chilli, deseeded & finely sliced a splash of olive oil or spoonful of coconut oil 1 onion, finely sliced 1½ tsp turmeric powder 1 tsp ground cumin 1 tsp ground coriander 1 tsp mustard seeds 1 punnet of yellow cherry tomatoes, cut into quarters 1 tbsp tomato puree 1 tin … Continue reading Sunshine Veg Curry
Serving 4, you’ll need… 1 shop-bought Madeira cake loaf 1-2 mugs of strong black coffee 200ml double cream 100g mascarpone 2 tbsp Marsala The yolks of 2 small eggs 2 tbsp caster sugar Cocoa powder to finish Method… Make a mug or two of strong black coffee and leave aside to cool (pouring it into a large bowl will allow it to cool faster). Stir … Continue reading Quick Tiramisu Pots
Pear and ginger are a great match and this twist on a traditional Parkin loaf makes the perfect Autumnal pudding. You’ll need For the parkin loaf… 10″ loaf tin, greased with butter 100g salted butter 100g soft dark brown sugar 50g black treacle 150g golden syrup 100g self-raising flour 200g small porridge oats 2tsp ground ginger 2tsp ground mixed spice 2 medium eggs 1 tbsp milk … Continue reading Pear & Parkin Pud
This dish is extremely tasty and easy to make, the sun-blushed tomatoes are the star of show! If you don’t have a pasta roller, just use shop-bought linguini for the perfect quick dinner… Serving 2, You’ll need… A blender A pasta roller (if making your own) 16 large king prawns For the fresh pasta… 3 whole large hens eggs 300g ’00’ flour 1 tbsp olive … Continue reading Pasta with Sun-Blushed Tomato Sauce & King Prawns
Serving 4-6 people For the ragu… A ½ leg of lamb, still on the bone, at room temp 300g smoked lardons 2 shallots, finely diced 2 cloves of garlic, crushed 1 large carrot, peeled, cut in half lengthways & sliced into half circles 1 bulb of fennel, roughly diced A generous handful of fresh mint, chopped A bunch of fresh thyme, leaves pulled from the stems … Continue reading Handmade Fettuccine with Lamb Ragu
