Ready in a week - perfect for christmas parties or presents.
Just what you'll want to eat on a cold day.
This has a rich gentle flavour.
This is a classic cake - have a slice with your morning tea or coffee.
Like a crisp winter's day.
This dish is amazing. Try it!
I’ve been experimenting with black garlic recently.
This is just amazing.
These are crunchy around the edges and chewy in the middle.
Incredibly rich and decadent.
A vegetarian version.
A white pizza, topped with thin slices of potato.
A hit of summer deliciousness from Suzanne Goin.
Apparently this should be drunk when “feeling particularly snooty”.
I love picky food like this.
Thinking of ways to use up lots of oregano?
What to do if you dislike cucumber.
This was a nice way to return to mindful cooking.
Love the reflections.
I’ve made this twice in the past couple of weeks and have really loved it each time.
The violet makes it taste exotic and a little bit special.
This has a wonderfully old fashioned and refined feeling.
Let’s start with a breakfast option - shakshuka. to be fair though, this tomato and egg dish is equally delicious for lunch or supper.
The combination of rich and meltingly tender oxtail combined with the fresh fiery flavour of zhoug (a spiced coriander paste) seemed too good to miss.
This has been my favourite lunch in recent weeks – a slice of buttery toast topped with a spicy chickpea salad, feta and a creamy herb dressing.
This is a simple but clever recipe that relies on a handful of rice being added to the soup to add some bulk and create a silky texture, rather than potato which would have diluted the bean flavour.
This has complex spicy flavours but is not too filling, which gives you every excuse you need to serve it with crusty bread slathered with butter or toasted bread rubbed with garlic and drizzled with olive oil.