Pear & Parkin Pud

Pear and ginger is one of my favourite flavour combos and this simple 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 … Continue reading Pear & Parkin Pud

Homemade Pasta with Sun-Blushed Tomato Sauce & King Prawns

This dish is extremely tasty and easy to make. The sun-blushed tomatoes are the star of show, packing a rich umami punch in the sauce. If you don’t have a pasta roller, using shop-bought linguini and peeled prawns makes prep effortless, the perfect week-night dinner!   Serving 2, You’ll need… A blender A pasta roller (if making your own) 10-12 large king prawns per person, … Continue reading Homemade Pasta with Sun-Blushed Tomato Sauce & King Prawns

Handmade Fettuccine with Slow-Cooked Lamb Ragu

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 Slow-Cooked Lamb Ragu

Smokey Aubergine Stuffed Squid

  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 and remove the quills from inside the main body. Place them in a dish to marinate … Continue reading Smokey Aubergine Stuffed Squid

Grilled Mackerel Fillets with Flageolet Beans & Samphire

Filleting the mackerel yourself makes eating it all the more rewarding. Of course you can buy it already filleted and I do so when cooking for large numbers but there’s definitely an enjoyable and almost therapeutic element to preparing fish from scratch. You’ll need… 2 mackerel (whole, or 4 fillets) 1 tin of flageolet beans A large handful of samphire 1 punnet mixed cherry tomatoes … Continue reading Grilled Mackerel Fillets with Flageolet Beans & Samphire

Clams with Sea Greens & Courgetti

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 & Courgetti

Poké Bowl

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 unfortunately is hard to come by but it’s worth checking with your fishmonger / asking if you can order some. Otherwise, you can opt for a less traditional cheat-poké bowl and roast or panfry the fish, then flake it over the … Continue reading Poké Bowl

Asian Baked Black Bream

  ‘En papillote’ or ‘al cartoccio’ 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 which is a definite plus! You’ll need… 1 whole black bream 1 fennel … Continue reading Asian Baked Black Bream