If there is one thing the Americans know how to do, it’s how to make great cheesecakes. The mixture here is like a sweetened quiche filling, which is slightly denser and less fluffy than the classic...
Thursday, November 21, 2013
Coconut Pancakes With Mango Slices And Lime Syrup
This makes the most brilliant breakfast or brunch, and rings the changes if you are in a rut of making the same old plain crêpes with lemon or maple syrup. It’s important to leave the batter to relax...
Apple Crumble
Who does not love crumble? By combining both fruit purée and chunks, and sweet, chewy dried cranberries, I’m creating layers of texture and interest beneath a beautiful crunchy granola topping. Don’t...
Tuesday, November 19, 2013
Chicken and Autumn Vegetables Pie
I’ve always loved serving individual pies. It instantly elevates a casual family dish into something a bit smarter, but without really increasing the work. The twist here is that the lids are cooked...
Slow Cooked Spicy Lamb
I love cooking with lamb shanks because the longer you leave them, the better they taste. Three hours may seem a long time, but trust me, once you see the way the meat falls off the bone, you’ll...
Monday, November 18, 2013
Miso Salmon
Miso is a salty paste made from fermented rice or soya beans and is traditional in Japanese cooking. It gives rich and sumptuous flavour to this spicy broth. Poaching is a lovely, delicate way of...
Sunday, November 17, 2013
Bacon, Pea and Goat's Cheese Frittata
Don’t limit yourself to cheese or ham when filling an omelette. This open Italian version is a meal in itself, and because it is finished under the grill, doesn’t involve any awkward folding or flipping....
Pasta With Tomatoes, Anchovies And Chillies
Pasta and tomato sauce has become a midweek standby in every home. In this classic Italian dish, we are taking that basic sauce to another level by adding a few store cupboard staples –...
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