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
You’ll need… 4 small whole squid 1 medium aubergine A handful of heritage tomatoes A generous bunch of rainbow chard, or any similar leafy green A knob of butter Olive oil 2 lemons Toasted pumpkin seeds Sumac Salt & Pepper Method… Give your squid a quick rinse out under the tap. Place them in a dish to marinate with some olive oil, a generous … Continue reading Smokey Aubergine Stuffed Squid
Serving 2, you’ll need… 2 whole mackerel 1 tin of flageolet beans A large handful of samphire 1 punnet mixed cherry tomatoes A few sprigs of basil A handful of parsley 1 lemon 1 clove of garlic Olive oil Salt & Pepper To fillet your mackerel… With the fish lying on its side, score two angled lines – the first one just behind the … Continue reading Grilled Mackerel Fillets with Flageolet Beans & Samphire
Goat is a delicious, less fatty alternative to lamb. The Moroccan spice mix and preserved lemons in this tagine perfectly balance out the goaty aromas for an all round winning feast. Serving 2, you’ll need… 500g diced goat, off the bone (if you can’t get hold of goat lamb is fine) A large handful of new potatoes 1 fennel bulb, sliced ½ a head of Spring cabbage, … Continue reading Goat Tagine
This dish is a vegetable packed take on the traditional spaghetti vongole. I’ve used sea greens for their saltiness and crunchy texture and courgetti as a quick alternative to pasta. When buying clams, save time and ask the fish monger to scrub them for you, this way you just need to give them a quick rinse before cooking. Make sure to discard any clams that remain closed … Continue reading Clams with Sea Greens & Courgette
The Hawaiian hit Poké is quick and easy to prepare at home, making a fresh and filling summer dinner. It’s advisable to use sushi-grade fish which you can ask your fishmonger for. Otherwise, you can opt for a less traditional cheat-poké bowl and roast or panfry the fish, then flake it over the rice. You’ll need… 1 fillet of salmon or tuna (sushi grade) 1 avocado 3 … Continue reading Poké Bowl
‘En papillote’ is my favourite method of cooking fish. Sealing everything up in a parcel allows the flavours to infuse, steaming the fish so it doesn’t dry out; instead the flesh is incredibly fragrant and juicy. There’s also minimal prep involved because it works best to leave the fish whole. You’ll need… 1 whole black bream 1 fennel bulb 1 large beetroot (any colour) … Continue reading Asian Baked Black Bream
You’ll need… 2 duck eggs 1 small pot of full fat yoghurt 1 bunch of dill, roughly chopped 1 tsp rose-infused Harissa paste (normal Harissa paste will also do) A knob of salted butter plus extra for toast A generous pinch of sumac Salt & pepper A thick slice of sourdough bread Method… Turn on the grill and put a pan of water … Continue reading Harissa Poached Eggs
