With the smoked mushrooms, blue cheese and hint of tarragon sitting on crisp, buttery puff pastry, these easy tarts are full-on comfort food. Continue reading “Smoked mushroom & Dolcelatte tarts”
I adore poppadoms either with a curry or just to snack on shamelessly, especially if I have with a fiery chutney or two to scoop onto them! Continue reading “Poppadoms from scratch”
Packed with flavour, I return to these gutsy mini tarts frequently for simple snacks, as part of an Afternoon Tea spread or even for a picnic in the garden! Continue reading “Chorizo, Manchego & caramelised onion tartlets”
These very simple chicken wings are packed with flavour, take moments to prepare and will have you coming back for more. Continue reading “Crispy air-fried harissa chicken”
The combination of crispy, sticky, spicy and utterly delicious ticks every box for me. Ingredients such as soy sauce, garlic, ginger, chilli, sesame seeds and panko breadcrumbs combine with the cauliflower to give an exceptional dish. Continue reading “Teriyaki cauliflower “popcorn””
These light blinis (or potato cakes in this case), are so easy, so tasty and so much fun to make! Continue reading “Mustard and dill potato blinis”
Sticky chicken wings and a punchy blue cheese dip: two very compatible bed-fellows that always guarantee foodie happiness. Not to mention very messy fingers! Continue reading “The best sticky BBQ wings with blue cheese dip”
Deliciously simple pan-fried cheese patties, using left-over bread and a few staple ingredients. Continue reading “Kaspressknödel – cheese dumplings”
Generously stuffed Thai-style chicken, coated in a sticky soy and honey glaze, these are great eaten for any occasion: my favourite is devouring them in front of the TV! Continue reading “Thai-style stuffed chicken drumsticks”
Very delicious tarts using practically whatever vegetables you have…..an ideal lunch or light main course. Continue reading “Simple vegetable tarts”
I adore dips, chutneys, relishes and similar accompaniments with all cuisines, so when I first tried the carrot chutney at the wonderful Benares restaurant years ago, I knew I had to try to make it at home. Continue reading “Spiced carrot chutney”
For me, a roast is just as much about all the vegetables and other sides than the centrepiece itself: perhaps more so! And it’s little treats such as pigs in blankets that add even more bursts of pleasure when tucking into a roast.
A rustic recipe, but no less tasty for its homeliness I think, the mixture, using butterbeans as the key protein, is great whether shaped as burgers or into balls as a homage to falafels. Continue reading “Bean burgers & “falafelesques””
Crispy, with a hint of spices and bursting with flavour, these pancake rolls/spring rolls are easy to make. Continue reading “Crispy left-overs pancake rolls (gluten- & dairy-free)”
My bruschetta-inspired tartlets, using wonderful, simple ingredients that are being picked right now in the garden, give a real taste of summer. Continue reading “Fresh tomato & basil tartlets (gluten-free, dairy-free)”
Forget those indifferent vegan “sausage rolls” that were sold by a certain UK high street chain bakery; these rolls are packed with flavour.
I love a dish that uses up whatever there is to hand and this delicious no-waste dish is cooked in the oven with hardly any effort. Continue reading “Paprika-spiced vegetable peel crisps”
These very simple flatbreads are perfect if there is a shortage of traditional flour (which is certainly hard to come by in some shops currently), but they are also great if you can’t have gluten. Continue reading “Harissa chickpea flour flatbreads”
The joys of Har Gow: transluscent steamed dumplings, with a pork and prawn filling. Little bites of sheer pleasure. Continue reading “Coriander glass dim sum”
Tender strips of chicken dipped in spiced buttermilk and then a multi-spiced flour….a very tasty spiced chicken dish! Continue reading “PFC: Philip’s Fried Chicken!”
Light, crisp risotto balls bursting with the flavours of black truffle, garlic and Parmesan, with a melting Fontina cheese centre: terrific little bites. Continue reading “Black truffle arancini”
Fat cloves of garlic, cooked very slowly in the oven in oil until it softens and slightly caramelises is a foodie treat: perfect mashed into potatoes, mixed with bread dough or eaten just as it is….. Continue reading “Confit garlic: a must-have ingredient!”
Well, a sausage roll is for any time of the year, but I quite like to add a few festive flavours around Christmas: chestnuts, dried apricots, Stilton, perhaps a few cranberries: oh, and just a kick of mustard. Continue reading “Christmas stuffing sausage rolls”
This modest offering ranks as one of my favourite meat-free dishes: packed with flavour and made in moments, it is very much one of my go-to snacks. Continue reading “Spiced halloumi & hummus pockets”
Light, crispy and chewy, this focaccia is packed with flavour and is ideal torn apart to dip into oil, balsamic vinegar or used as the base for a bruschetta. Continue reading “Tomato & pesto focaccia”
Roasted squash, smoked chickpeas and gently warming spices give what I think is a lovely autumnal twist on hummus. Continue reading “Smoky butternut squash hummus”
Forget that sludgy beige-grey slop that passes itself off for hummus in the shops. Home-made hummus is infinitely better than any you can buy and it is elevated to spectacular heights when you use smoked chickpeas. Continue reading “Smoked hummus”
Soft, pillowy and slightly sweet, steamed buns are a joy to eat. Perfect for a burger such as a sticky, spiced burger flavoured with lemongrass, ginger, soy sauce and the like. Continue reading “Chinese steamed buns and bao”
This sublime dish – great as a starter or to serve with drinks – is a joy to behold and I guarantee that once you start eating these chops you will not want to stop!
The combined flavour of salty, spiced bacon, creamy goats’ cheese and buttery pastry is hard to beat and these are fast becoming one of my “go to” savoury bites. Continue reading “Bacon and goats’ cheese cruffins”
Very simple and immensely satisfying – both to make and eat – these Thai fish cakes never last long in my house. And nor should they…. Continue reading “Thai fish cakes”
Tender, spiced chicken pieces in soft flat breads, bursting with lettuce, red onion and a tangy yoghurt dressing, these are incredibly easy to make and are so tasty. Continue reading “Spiced tandoori chicken wraps”
Crisp, spicy and bursting with flavour, pakoras are a joy to eat. They are also very easy and as customisable as you want. Continue reading “Aubergine & onion pakoras with roasted cumin salt”
Sweetbreads might be one of those “love them or hate them” foods, but pan-fried and finished with a lemony butter sauce, served with caramelised onions, they are a real treat. Continue reading “Pan-fried sweetbreads in a lemon, garlic & caper sauce”
A far cry from the white, bland prawn crackers that have hardly any flavour at all, these ones, made entirely from scratch, are more like those lovely crackers you can get in good Thai restaurants.
Shatteringly crisp, melt-in-the-mouth and with a gentle curry kick, these chicken skin shards – think spiced pork crackling – are so easy to make and are insanely moreish.
Sticky, spicy and packed with flavour, these steamed dumplings are fairly easy to make and always go down a storm. They can be made ahead and frozen, to be steamed straight from the freezer. Continue reading “Pork & prawn jiaozi (spiced steamed dumplings)”
One of several favourite starters in my local Thai restaurant is melt-in-the-mouth glazed chicken wings: smothered in a sticky and dark spicy soy sauce glaze, it ticks every box for me. Continue reading “Spiced soy sauce-glazed chicken wings”
This is a recipe I am very proud of: I had some smoked mackerel pâté to use up and had that “I wonder if this will work…” moment. Luckily, it does work and it is now one of my go-to dishes for buffets and the like. Continue reading “Smoked mackerel pastry rolls”
Shatteringly crisp smoky batter with beautifully soft courgettes within, this is a seriously tasty snack. It only needs to be mounded generously on a plate with a gutsy dip such as an aoili or a chilli relish before getting tucked into with ice cold drinks….. Continue reading “Deep-fried spiced courgettes”
Freshly made scones with cream and home-made curd or jam is one of life’s best food pleasures. But savoury scones are also very exciting both to make and to eat. This post gives a selection of my recipes for both sweet and savoury scones. Continue reading “All about scones: sweet and savoury!”
I made wild mushroom arancini during the quarter-final of Britain’s Best Home Cook, which got great comments from the judges. While that is my favourite arancini flavour, this beetroot version comes very close.
A good sausage roll should bring a smile to one’s face and have a very moreish quality: one should never be enough! A far cry from those mass-produced affairs you can buy from high street chain bakeries that are full of squidgy pink “meat”! Continue reading “Herby sausage rolls”
Brie and bacon: a marriage made in Heaven. These savoury scones, pairing these two wonderful flavours are so simple, so moreish and are so loudly calling out to be made!
I love scotch eggs but I don’t make them often enough. A crisp exterior, a well flavoured sausagemeat with an egg in the centre (runny yolk!) add up to give what I think is a lovely few bites. Continue reading “Quail scotch eggs with black pudding”
Every week can be National Sandwich Week as far as I am concerned! I adore sandwiches and can happily fill up on these any day of the week: for me, the sandwiches are one of the highlights of any Afternoon Tea. Continue reading “National Sandwich Week: a few of my favourite sandwiches”
I loved making my ultimate pie during “pie week” on Britain’s Best Home Cook, and as expected there was much debate among us contestants (as well as among the judges) regarding whether a pie needs a bottom as well as a top…..
Personally, I am in the “I really don’t mind as long as it tastes good” camp! Continue reading “Stilton, pear & piccalilli pork pies”
For me, a sausage roll is truly one of life’s simple culinary pleasures. As long as it has a generous, well-flavoured filling and a crisp, buttery pastry, I can eat one (well, several!) at any time of the day or night. Continue reading “Croissant-wrapped sausage rolls (croissage rolls!)”
I absolutely adore pâtés, whether coarse or smooth, layered or the same all the way through, and a rich chicken liver pâté, with all its flirtations with retro food, is up there as one of my favourite starters.
This is my easy version that is packed full of flavour and always goes down a storm when I make it. Continue reading “The easiest chicken liver pâté”
This two-coloured flavoured focaccia is the result of an idea that came to me after making the bicoloured croissants a while ago. The result is a plain focaccia dough mixed with a tomato and red onion focaccia dough. After all, why not have focaccia with different and clearly defined flavours within? Continue reading “Focaccia bicolore”