Today I decided to make some spiced salts to package as gifts. Mostly I use these as finishing salts in a dish to add a punch of flavour, in place of regular salt - it's an easy way to elevate the...
This is seriously the best Lemon Curd, so quick and easy to whip up in the Microwave Limes, when they are in season, are a delicious alternative to lemons.
The word 'tagine' refers not only to the dish itself, but also the unique pot it's cooked in. A traditional tagine dish is made from glazed clay, (which needs to be soaked in water before each use)...
Preserved lemons in salt, are one of the indispensable ingredients of Moroccan cooking. They are simple to prepare, but need to mature in the jar for a couple of months. During this process, the...
Crumble mix is always a staple in my freezer, especially in winter. Make a double batch, divide it into portion sizes, package in zip-lock bags and store in the freezer. Don't forget to to have some...
Strawberries, cream and meringues, are ever so British, and a great dessert standby. Serve them whole and let everyone help themselves to berries and cream. Smash up the meringues, place in...
I have been making this Neil Perry recipe for ages, from his book Good Food. The recipe calls for peas and mint to be added at the end of the cooking time, but my take on it, is to make a puree of...
These wonderful little fruit puddings with a super-fast Creme Anglaise, that can be made in advance, are a real winner to finish a Christmas-themed dinner. I love a traditional Christmas pudding, and...
Nothing says winter like a big bowl of soup. This one is a complete meal in a bowl, perfect for cold winter days. With pasta, chicken and vegetables, it comes together in a flash. Serve with warm...
One question asked in almost every one of my classes over the years has been, which is the best chopping board to use - wood or plastic? followed very closely by, which are the best knives on the...