This is a stunning, rich, flavoursome curry, made slightly more robust by adding chunks of cooked potato and some green beans. It can be made without the added vegetables but this way saves me making a vegetable side dish. It works just as well made with lamb. Ingredients: 800g stewing beef, cut into…
Firstly, I apologise for the rubbish photo- it was so good that all the bread got eaten before I’d taken a decent photo. I’ll let you have the beef madras recipe another day. This bread dough is very quick to make and is just as delicious without the peshwari element, however the filling makes it…
This gorgeous cake is a twist on a traditional lemon drizzle cake. It behaves really well, providing you don’t overdo the Pimms- otherwise it will go soggy. It’s the perfect summer picnic cake. Ingredients 225 g unsalted butter 200 g caster sugar 4 eggs, beaten 225 g self-raisin flour Finely grated zest and freshly squeezed…
This is a delicious vegetarian/ vegan curry. It’s very filling and has a really rich flavour thanks to the thick curry paste that is the base for the sauce. It’s also very economical which is always a bonus. Serves 4 Ingredients: 2 tbsp coconut oil 1 small onion, chopped 1 clove garlic, chopped…
There’s such an abundance of wild garlic around at the moment, it’s lovely to see it and it also makes a great free addition to spring meals in the form of pesto. Easy to make from store cupboard ingredients, it goes so well with pasta or withanything else that takes your fancy. Ingredients:…
I’ve based this recipe on a paleo bar that I picked up at a supermarket checkout a few weeks back. The price tag alone made me decide to make my own version and these are the result. They should keep for a good week or so in the fridge but I bet they…
This recipe is based on one I found online but I’ve altered the recipe slightly and put my own choice of fruit and nuts into it. I prefer not to cook the dried fruit as I find it goes too tough and chewy, so I add it after the granola has baked. Ingredients:…
Now in my book this is the perfect winter warmer. It’s a great big pan full of comfort and makes a really hearty lunch. Add as little or as much cheese as you like and play around with toppings- I’ve suggested a few but chilli flakes or a sprinkle of cayenne will give it…
This is a fabulously warming soup for an autumn day. I’ve called it a chowder style soup because a traditional chowder has a creamy base, but I find that a bit too rich. I find the potato gives it a lovely creamy texture and so it doesn’t need the dairy element, but feel free to add…
This is a great way of getting your vegetable intake up. The turmeric and nutmeg add a lovely flavour- feel free to leave the parsley out if you don’t like it. On that note, flat leaf parsley has a much milder flavour than curly leaf and is a good way to get used to the taste….
This recipe was whipped from a Waitrose magazine that my mum gave me, I’ve altered it very slightly to serve 4 people. It’s a gorgeous seasonal recipe making the most of the figs that are currently in the shops. It makes a fantastic lunch or a light supper, and looks very impressive on…
This is a beautiful autumn dish. It works best with autumn squash, although butternut can be used but it gives a slightly sweeter flavour. The goats cheese is optional for those who don’t like it. Ingredients 2 autumn squash (not butternut) – approximately grapefruit size Rapeseed oil 500g washed spinach 1 tbsp butter whole…
