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”
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”
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)”
Stilton, shallots and balsamic vinegar are great bed-fellows, and they come together beautifully in this savoury cheesecake in which creaminess, sharpness, sweetness and sourness all come into play. Continue reading “Stilton cheesecake with balsamic & honey roasted shallots”
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!”
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!
These are very simple and tasty savoury biscuits that are an ideal vehicle for a gutsy dip, eaten with a cheese and chutney, or munched on just as they are. Continue reading “The simplest cheese, caraway & walnut biscuits”
A savoury variation of my lemongrass and ginger canelés, these are essentially pesto canelés, and are fantastic as light canapés when served warm. They have a thin exterior crust with a soft interior, bursting with flavour.
There are few greater pleasures than the evocative smell of bread as it bakes, followed by eating warm bread that has been spread liberally with good quality butter: simplicity at its very best!
This post is about the basic, but nonetheless majestic bread loaf, made with commercial yeast, along with simple variations. I dip into pre-ferments as a great way to add even better depth of flavour to bread and I also give recipe links for classics such as focaccia.
My detailed post on sourdough bread, focusing on making and maintaining a sourdough starter, as well as how to make an excellent sourdough loaf with variations, can be found here.