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Chicory, rocket, clementine & Manchego salad
This delicious combination of ingredients makes a beautiful, colourful and healthy salad. Serves 2 2 heads of chicory, outer leaves removed and core sliced into rounds 5 radishes, sliced into thin...
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Marshmallow chocolate brownies
Marshmallows and a thick, smooth, chocolate topping turn these intensely rich, dark chocolate brownies into something unimaginably decadent! Makes 25 small or 16 large brownies You can use milk...
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Coconut & lime cake
Over the last few days, I’ve been researching new recipes and I wanted to do a traditional cake but using more exotic flavours than, say, a Victoria sponge. So, here it is. A delicious coconut and...
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Mirin-glazed salmon with pickled vegetables
Serves 4 For the pickled vegetables, you want the carrots, cucumber and daikon julienne strips (or matchsticks) to all be roughly the same length – around 5-6cm. 4 x tall, narrow salmon fillets (thin...
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Gruyère and artichoke dip
I got the idea for an artichoke dip from a blog by brilliant Cornwall-based chef Emily Scott. I needed to use up some Gruyère and crème fraiche so I threw them into the mix and the result was...
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Smoked salmon tartare with sour cream and dill
Serves 4 250g smoked salmon, finely chopped ½ red onion, finely chopped 2 tsp capers 2 tsp olive oil ½ lemon, juice only freshly ground black pepper 2 tbsp sour cream 1 tsp chopped fresh dill fresh...
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Potato gnocchi with brown butter, tarragon & hazelnuts
Serves 2 300g Maris Piper potatoes (2-3 medium sized potatoes) 100g plain flour 1 egg, beaten a knob of butter a small handful of toasted, chopped hazelnuts a few sprigs of fresh tarragon, chopped 30g...
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Honey panna cotta with poached rhubarb
Serves 4-5 I included this recipe on the demo menu for the Monmouth Women’s Festival on 12th March, which is during the forced rhubarb season. At this time of year, rhubarb is bright pink, turning an...
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Asparagus mousse with shaved asparagus, spinach & mint
British asparagus season is now in full swing and for the next two months, I’ll be taking full advantage of this utterly delicious ingredient! This light, fresh asparagus mousse makes a very pretty...
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Doughnut heaven
These doughnuts only just stayed on the plate long enough to be photographed. I absolutely love doughnuts. There are few things more pleasurable in life than eating a just-cooked, warm, pillowy,...
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Figs with blue cheese & air-dried ham
A perfect, simple, seasonal starter Serves 4 For this recipe, I use Perl Las blue cheese made by Caws Cenarth Cheese. It’s strong but it’s also incredibly creamy and it melts beautifully. You could...
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Braised shoulder of kid meat
Braised kid meat is delicious served as a main dish with seasonal vegetables and pan juices. Alternatively, it is the ideal starting point for creating other kid meat recipes such as the goat kid...
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Goat kid pastilla
This recipe is for a large pastilla that serves around 8-10 people. To make individual pastillas (that look like small, triangular samosas) go to the bottom of this recipe. I got my kid meat from...
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Apple & blackberry ginger crumble
This recipe is far greater than the sum of its parts! It is utterly delectable and so, so, so easy. Don’t be put off by the bananas. They add a really lovely soft, sweet, caramely flavour to this dish...
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Butternut squash & rosemary lasagne
A simple, seasonal, family-friendly recipe that tastes sensational Serves 6 1 large butternut squash 3 sprigs rosemary, leaves removed and finely chopped 3 cloves garlic, crushed 2 tbsp olive oil 100g...
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Smoked salmon tartare with sour cream and dill
Serves 4 250g smoked salmon, finely chopped ½ red onion, finely chopped 2 tsp capers 2 tsp olive oil ½ lemon, juice only freshly ground black pepper 2 tbsp sour cream 1 tsp chopped fresh dill fresh...
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Potato gnocchi with brown butter, tarragon & hazelnuts
Serves 2 300g Maris Piper potatoes (2-3 medium sized potatoes) 100g plain flour 1 egg, beaten a knob of butter a small handful of toasted, chopped hazelnuts a few sprigs of fresh tarragon, chopped 30g...
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Honey panna cotta with poached rhubarb
Serves 4-5 I included this recipe on the demo menu for the Monmouth Women’s Festival on 12th March, which is during the forced rhubarb season. At this time of year, rhubarb is bright pink, turning an...
View ArticleClik here to view.
Asparagus mousse with shaved asparagus, spinach & mint
British asparagus season is now in full swing and for the next two months, I’ll be taking full advantage of this utterly delicious ingredient! This light, fresh asparagus mousse makes a very pretty...
View ArticleClik here to view.
Doughnut heaven
These doughnuts only just stayed on the plate long enough to be photographed. I absolutely love doughnuts. There are few things more pleasurable in life than eating a just-cooked, warm, pillowy,...
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