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Celeriac Soup
Celeriac, though the ugliest duckling in the brood of ugly ducklings that is root vegetables, has one characteristic that pardons it entirely from its optic misdemeanours – its distinctive flavour....
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Mushroom Orzotto
Risotto is a classic Italian dish and for good reason – it manages to satisfy four out of the five senses to spectacular effect. However, risotto is notorious for being a little laborious, so it can...
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Blackcurrant and Mascarpone Victoria Sponge
Victoria sponge – the quintessential English teatime treat – is, according to tradition, a basic sandwich cake filled with either strawberry or raspberry jam and dusted liberally with icing sugar...
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Open Stuffed Mushroom Toastie
There are so many recipes for stuffed mushrooms in the foodie wilderness – the concept is something of a classic, in all its forms. From chestnuts to ricotta, many different ingredients work a treat...
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Blood Orange and Couscous Salad
The blood orange season is drawing to a close – March will be their last hurrah – though their tart flavour and vibrant colour more than makes up for a rather ephemeral existence. The best way to...
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Honey Cake (lekach)
Honey cake, or lekach, is a dense and sweet cake traditionally consumed by Ashkenazi Jews over the Jewish New Year, Rosh Hashanah. Despite having Middle Eastern roots the flavour of honey cake will...
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Pure Cocoa Hot Chocolate
Sweet, bitter or white, hot chocolate is the ultimate hug in a mug. It is warm, luxurious and, most importantly, contains a rather popular stimulant about which you may or may not have heard....
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Sourdough Pancakes
Sourdough starter is a wonderful thing – I’ve not yet used mine to make bread, but already my nose and mouth have developed an appreciation for all it can convey. Take these pancakes, for instance;...
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Florentines
As their name suggests, Florentines are an Italian “biscuit” that originally hail from Florence, Tuscany. In their most basic form they are essentially a group of nut and cherries set in caramel and...
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Chocolate Orange Mousse
You don’t need me to tell you this, but chocolate and orange make a damn fine couple – formed between them is an enticing middle ground equidistant from sweet, citrus and bitter. Together they possess...
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Carrot and Grape Salad
Easter is one of two times of the year at which it is permissible to ingest, and presumably digest, inordinate amounts of chocolate (the other being Christmas). My last two recipes, Chocolate Orange...
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Hot Cross Bread and Butter Pudding
Excepting the obvious, the most frequently eaten treat at Easter is almost certainly the hot cross bun. Spicy, fruity and soft on top, these sweet buns have become something of a British institution,...
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Vegetable Spring Rolls
Calls for “a Chinese”, in the western Hemisphere at least, are more often than not accompanied by the demand for spring rolls. In Britain the most frequently heard exclamation on the arrival of a chow...
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Lemon Drizzle Cake
As the weather warms up (finally) it’s nice to indulge a little in refreshing flavours. My last recipe, Springtime Minestrone – which came almost a week ago (sorry) – explored spring in vegetable...
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Saag Aloo
Saag Aloo is a North Indian dish usually made using spinach and potato, though ‘saag’ is a term also used to describe other greens, such as mustard leaves. There are many ‘saag’ based dishes across...
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Yaki Udon
Udon are a type of thick white Japanese noodle, made of wheat flour and most commonly used in soup – kake udon – though they have many other applications besides. Yaki udon simply means ‘fried udon’...
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Thai Celeriac Soup
As far as root vegetables go, celeriac performs rather admirably as a base ingredient for soup – its creamy texture makes for a very satisfying spoonful, while its strong flavour pairs favourably with...
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Orzo and Fresh Herb Salad
Shaped like a grain of rice but with the textural qualities of pasta, it’s easy to see why orzo is such a versatile ingredient. Indeed, whether in a casserole, salad or “risotto”, orzo performs...
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Golden Syrup Rice Pudding
Rice pudding is something of a British institution, served up in insipid and stodgy piles in school canteens up and down the land. Yet the inhabitants of these great isles by and large look upon the...
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Syrup Sponge Cake
Syrups (honey included) are a great way of sweetening and flavouring cake. Their viscous nature and generally rich flavour enhances almost any sponge far more than most sugars. Their use is a...
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