Recipes
Recipes that have been passed down through family or friends or collect on my cullinary journeys.
Frozen Pea Risotto with Rocket
A vibrant store-cupboard risotto using frozen peas blended into a sweet purée, finished with rocket and Parmesan.
Read morePrawn Tacos with Zesty Lime Dressing
Street food-style tacos ready in under 15 minutes, with Cajun king prawns, a crunchy slaw and a zesty lime yogurt dressing.
Read moreBBQ Chicken Flatbreads
Quick, versatile flatbreads topped with spiced chicken, BBQ sauce and melted mozzarella.
Read moreBeef Stroganoff
An easy homemade lighter beef stroganoff — a firm family favourite, perfect with rice or noodles.
Read moreChicken Korma
A lighter version of the traditional Indian chicken korma — golden, creamy and aromatic, but with fewer calories than the takeaway.
Read moreGarlic Potato Bubbles
Crispy garlic potato bubbles — small mashed-potato balls seasoned with garlic and pepper, then deep-fried golden. Great as a snack or side with a dipping sauce.
Read moreMilk Bar Pie
Momofuku Milk Bar’s famous pie (originally Crack Pie) — a slightly salty oatmeal cookie crust filled with a gooey, buttery, custard-like filling. Makes two 25cm pies.
Storage: wrap in cling film and keep for up to 5 days in the fridge or up to 1 month in the freezer.
Read moreSpanish Chicken One Pot
Juicy chicken, spicy chorizo and tender vegetables with seasoned rice — all cooked in one pan with the oven doing most of the work.
Read moreRaspberry Tiramisu
Nigel Slater’s deeply chilled, fruity, creamy, boozy summer take on tiramisu — sponge fingers soaked in orange juice and fino sherry, layered with mashed raspberries and mascarpone, finished with whipped cream and more fresh berries.
You can eat this tiramisu within an hour or two of making it, but it is far better if you give it an overnight stay in the fridge before adding the final top layer of cream and extra fruit. The longer the sponge has to soften with the fruit and boozy juice, and the layers have to combine, the better.
Read moreMushroom Wellington
A vegan spin on the classic beef Wellington — portobello mushrooms with caramelised onions, wilted spinach and Dijon mustard wrapped in flaky puff pastry.
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