Bilbao is also a culinary adventure with dishes from the Basque tradition as well as its own Bizkaia region. Here, I write about a very special restaurant we stumbled across out of dumb luck and which I thank the Basque food gods for the delights that we sampled inside.
This easy recipe has a few professional tips for getting maximum flavour from the tomatoes and takes a simple classic up a notch. From salting the tomatoes and letting them rest, to creating a tasty quick dressing and using a flavourful bread for your base, I show you how to create an eye catching treat that will delight you and your guests.
It’s the first week of Wimbledon and strawberries and cream are very much of the moment. This easy no-bake cheesecake lifts these classic flavours to a new level.
This deliciously crisp tart is a fantastic way to enjoy British asparagus which is right in season now. With buttery pastry and vibrant asparagus, topped with nutty, salty pecorino, it’s perfect for a light lunch with a salad or cut up in smaller pieces to serve to guests as a canapé.
An Easter weekend break in Whitstable saw us in the neighbourhood, so we took the opportunity to swing by The Blue Pelican in nearby Deal, Kent. It opened in November 2023 to amazing reviews and, on the night we were there, was clearly already very popular.
This recipe is a great staple to have in your repertoire and it brings the potato to centre stage. The addition of Greek yoghurt and Dijon mustard to the dressing, gives it a lovely savoury tang and layers of flavour added to by the chopped chives.
Delicious and Creamy Coffee Amaretti Ice Cream to Try Right Now: Easy Recipe.
Soft globe artichokes with a vibrant caper, anchovy and lemon vinaigratte.
A foodie bar where the music and flavour are turned up to full volume and are all the better for it.
If you think you don’t like oysters because you have only had them raw, then these scrumptious Crispy Fried Oysters might well make you think again. And it is worth thinking again, as they are a sustainable and abundant source of protein from our UK waters.
Delicately textured and tasting of the sea, they are a delicious crispy, hot treat to enjoy with friends and family.
I have spent the last couple of months experimenting with new dishes which reduce our meat and fish intake and help us to eat more sustainably.
This salad combines the deep flavours of winter beetroot lifted by an orange and dill dressing with nutty roast cauliflower tossed in lemon zest and chilli, nestling on a satisfyingly meaty bed of Puy lentils and fresh mixed British salad leaves.
A smattering of comforting toasted hazelnuts and spoonfuls of garlicy yoghurt and tahini sauce to finish the dish tie all the flavours together.
This deeply dark and dramatic risotto is as black as a November night. There is a silky, rich quality to the risotto and a distinctive but subtle taste which complements the crispy squid. Restaurant style food at home - perfect for a pandemic lockdown.
Autumn is a great time to make the most of sustainably caught British fish. By baking Lemon Thyme in parcels with Sea Bass, wine and butter, you bring out the natural sweetness of the fish.
I am honoured to be continuing my work with @a.mcvicar and @jekkasherbfarm. This award winning family business has just launched their Culinary Herb Boxes and my recipe for this comforting Autumnal Thyme, Taleggio and Red Onion quiche is in this month’s box.
This easy, light lunch adds a cannellini bean puree to a classic bruschetta. I find cannellini beans blend easily to a beautifully smooth consistency and when, infused with roasted garlic and lemon, pair deliciously with the fresh, sweet acidity of ripe tomatoes.
My Raspberry, Thai Basil and Lime Sorbet was created for Jekka’s Herb Farm, a world renowned Chelsea Gold Medal winning herb company. I am proud to say my recipe has been featured as part of their August 2020 Newsletter and blog which focuses on cooking with the wonderful herb basil.
Homemade tortelloni are most definitely a labour of love but are well worth all the extra effort. A bit bigger than meaty tortellini, they are gorgeous soft pillows filled with creamy ricotta and in this case iron rich nettle leaves.
Learn how to make your own pasta dough and enjoy the wonderful soft, silky unctuousness of fresh pasta which makes the extra effort so worthwhile.
