Returning to the kitchen after a fairly nasty bout of the dreaded Corona Virus, I am trying to focus on foods which will help me in my recuperation. These flat breads which are great with healthy soups and salads are light and delicious and ready in around an hour.
This eye catching dish makes the most of wonderful seasonal ingredients like Sea Bream and red endive which give such a welcome splash of colour to dishes at this time of year.
January can seem like a drab month after the excitement of Christmas and the party season passes.
The good news is, there are plenty of seasonal treats to sample nd I find it’s a great time to focus on home cooking.
This first issue of the Delectish newsletter shines a light on some ideas of how to enjoy rather than endure the beginning of the year.
Happy New Year!!
Oranges are at their best during the winter months. Their wonderfully, vibrant brightness lends a bit of much needed colour and sweetness to these darker months.
Jump feet first into the season my easy colourful and nutritious Blood Orange, Halloumi and Pomegranate Salad topped with a spicy rose harissa, honey and orange dressing to get those tastebuds tingling.
This make a great supper salad which will boost both your spirits and your health.
Whether you are having few friends over for drinks or would like some canapes to kick off Christmas dinner in style, these delicious morsels will get your guests taste buds tingling over the holiday period.
If you have made your Christmas cake and would like to make a grown up showstopper to top it off, my blog on how to recreate this Rockerfeller Centre inspired design could be just what you are looking for.
When the days are cold and the evenings start to feel long, food which is sumptuous, satisfying and full of flavour fits the bill every time.
This twist on a comfort food classic is perfect for a cold weekend when you want to potter about in a warm kitchen cooking a few things that come together to make one big crowd pleasing dish.
This recipe makes a fresh vibrant dinner soup. Lighter than a mid-winter pea soup might be, this suits the early autumn when the days are sometimes still be a bit warmer but the evenings are growing darker and cooler.
This cake is unashamedly simple and seasonal. It is just about the sweet butter, the soft gentle flavour of the pears and the delicate aroma of the figs and almonds. Pure autumnal indulgence.
I love the annual ritual of walking over the fields to gather blackberries in the late summer and early autumn as the seasons turn.
This recipe makes a very sweet, thick, fruit packed jam which is a properly indulgent treat.
The weekend is here and this Catalan Inspired Roast Aubergine Tapas is perfect to accompany a few drinks.
This salad is my version of some of the tastes I loved most in France and wanted to recreate at home. It’s especially nice on a hot day when you have time to relax in the garden, perhaps with a cold glass of white wine.
This sumptuous, sticky galette is a wonderful way to savour the last of the dark, sweet summer cherries before the seasons change.
At my local market, here in the South of France, bright yellow baby courgettes caught my eye and formed the basis for an easy summer pasta dish.
I call this Mackerel Potato Salad ‘Moreish’ because there is never any left in my house when I make it. It is a firm favourite with the whole family, especially in this hot weather.
Ideal for summer days when you feel like something tasty and filling but you want to spend as little time in a hot kitchen as possible.
This seared chicken breast which is quickly roasted in a hot oven makes a satisfying supper in a fraction of the time a whole roast bird would take.
Served with summer vegetables lightly braised in butter, white wine, shallots and garlic brings out all of the deliciously subtle flavours which seasonal produce delivers in such abundance.
A cooling and indulgent summer pudding which is light enough for warmer weather but still feels like a treat.
This salad paints a rainbow with summer produce. I love to add charred cucumber as it gives it a lovely sweet flavour whilst keeping all its juicy texture.
This fresh and vibrant combination works wonderfully as an accompaniment to pan fried steak.
This plant based Small Plate Supper matches salty hassleback potatoes with garlicky lemon houmous and a tomato and rocket salad with basil oil.
I love the different tastes and breaking open the crispy potatoes to scoop up the houmous with a mouthful of cooling salad in between.
Enjoy the bounty of summer herbs with this super simple, two ingredient fragrant oil. Great for drizzling over salad, to dip bread in, or for spooning over pasta for a quick week day supper.
