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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

Winter slaw with poppy seed dressing

15 Jan

winter slaw with poppy seed dressing

With its bright, contrasting colours, and pomegranate seeds twinkling like little gems, winter slaw is a pretty salad.

I can find pomegranate seeds annoying. The amount of fibrous pit you grind through to release the juicy flesh detracts from my eating enjoyment.

But those pits are of no consequence in this crunchy riot of texture and flavour. Continue reading

Celeriac and dill soup

11 Dec

celeriac dill soup

This celeriac and dill soup has a wonderful nutty taste and velvety texture.

I usually stir through a splash of cream at the end, which gives it an added richness, but it’s perfectly nice without it.
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Witches’ fingers

31 Oct

Witches fingers

Witches’ fingers are another standard item on our annual Halloween supper – along with the pumpkin soup with coconut milk, roasted pumpkin seeds and bloodsucking jellies.

I always steam a big heap of green beans to provide a nod in the direction of healthy eating (though I expect Adam and I end up eating most of them).

The original recipe is from Delicious magazine.
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Raspberry meringue roulade

18 Sep

Raspberry meringue roulade

I’ve seen recipes for meringue roulades over the years, but assumed they were well beyond my baking abilities. My efforts to produce a passable Swiss roll were hardly confidence building.

But finding myself with a quantity of egg whites that needed using, I decided to give it a go.

Continue reading