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Sweet potato, chorizo and red pepper

2 May


Sweet potato, red pepper and chorizo tossed in a simple vinaigrette is a very satisfying combination of ingredients.

I usually serve it as a simple, weekday dinner over couscous, but it also works nicely as a warm salad. Continue reading

Cream of cauliflower soup

5 Mar

cream of cauliflower soup

This cream of cauliflower soup has the silkiest texture. I sometimes omit the cream– replacing it with more milk – and it still comes out rich and smooth.

Horseradish combines beautifully with cauliflower. Along with the lemon juice, it adds a bit of heat and brightness to the mix. Continue reading

Broccoli spread

28 Feb

confit broccoli

I wasn’t sure what to call this broccoli concoction…

It started out as broccoli confit, but I’ve cut so much on the oil that the name no longer fits. I thought of broccamole, but decided the lack of avocados ruled that one out.

Patés are too smooth, dips are for dipping. Which led me to “spread” – so broccoli spread it is.

Whatever the name, it’s very moreish stuff. I serve it as an appetiser on toasted sourdough or crackers. I also eat it with a spoon straight out of the fridge. Continue reading

Cauliflower and white bean stew

20 Feb

Cauliflower and white bean stew

Cauliflower and white bean stew is a one of those no-fuss, mid-week meals I’ve been making for years.

There’s something vaguely Mediterranean about it – Spanish or maybe Greek – which can be played up by adding smoked paprika, or a scattering of crumbled feta. But generally I just make it as below.

It took awhile for the girls to warm to it (courgette has always been a hard sell for some reason), but they eat it happily now. Continue reading

Green beans with toasted almonds and lime

4 Feb

green beans with toasted almonds and lime

I love green beans, and have some great ways of preparing them – flash fried with garlic and chilli, steam-fried with mustard seeds and ginger, or tossed in an Indian-inspired dressing – but these green beans with toasted almonds and lime stands up to any of them.

The idea comes from my friend Debbie, who remembers being served delicious green beans dressed with lime when she was a student in Paris. Continue reading

Squid and fennel salad with croutons

27 Jan

Seafood fennel salad with croutons

Squid and fennel salad has become my go-to dinner party starter. Delicious and a little bit special, you can do nearly all the prep in advance, simply tossing the last few elements together when it is time to serve. Continue reading

Panettone pudding

19 Jan

panettone pudding

I’m not a fan of bread and butter pudding, though I’ve warmed to it somewhat over the years. (As a child, I considered it a personal insult when mum served it for dessert.)

And I’ve never seen the point of panettone – that overrated, inevitably stale and dry-as-dust, identity crisis of a cake-bread, whose packaging is the best thing going for it.

But bring the two together in the form of panettone pudding, and it really is a case of two wrongs making a right… Continue reading