These griddled flatbreads are one of my favourite things for entertaining. Its the griddle marks that make them look so good.
Read MoreThis rich tomatoey chicken dish is perfect for Autumn suppers. It’s one of those dishes that doesn’t need much to accompany it either. A simple green salad or good loaf of bread will do.
Read MoreThese crispy sprouts make for a wonderful side at winter dinner party.
Read MoreThis is just the sort of food I crave in October. Warming and comforting with a good dose of zing. This is often Friday nights supper when we fancy something a little special without too much effort but it makes for a wonderful dinner party dish too.
Read MoreI have been making this for years. It is a recipe that brings with it the taste of summer whatever the weather. Anchovy and chilli are an iconic duo in my opinion and add a wonderful hit of umami flavour to the crunchy breadcrumbs.
Read MoreThere is something incredibly indulgent about artichoke leaves dipped into rich glossy mayo. It is one of those starters that never fails to instill joy at the table.
Read MoreThere is something about a roast chicken that instantly soothes. I am always happy whenever dining at a friend’s to be informed that they are ‘just roasting a chicken and throwing together a salad’.
Read MoreThis is a wonderful dish for a summer party that manages to be both light and indulgent at the same time.
Read MoreThese potatoes are a staple dinner party dish of mine. I often serve them with just a squeeze of lemon but they are wonderful with this zippy herby oil - a lazy take on a salsa verde. I love seabass with this and the fillets make for a wonderful dinner party dish too.
Read MoreThis is one of my favourite summer puddings. Apricots come alive when baked in my opinion and a hint of vanilla and rosemary do wonders in bringing out their flavour.
Read MoreThis is an incredibly simple pasta dish that relies primarily on store cupboard ingredients. Originating from Naples in the 20th century, the name is often believed to have derived from the word "puttana"…
Read MoreThese potatoes are inspired by a potato dish I enjoyed in Greece a few years ago..
Read MoreThis is one of my favourite summer puddings. A take on an Eton mess but with the influence of Italian Amaretto.
Read MoreI adore rosé season. Truth be told I drink rosé all year round but it is always a joy to drink it during summer when the weather is warm and the garden is flourishing. This is one of my favourite things to enjoy alongside rosé.
Read MoreI always feel immense joy when asparagus comes into season. A sure sign that spring has arrived. This butter is a take on the classic beurre blanc but rather than using white wine, it is enriched with champagne. It goes down spectacularly at a dinner party and is a very good excuse to open a bottle of bubbles too.
Read MoreYou cannot go wrong when serving a Tarte Tatin for pudding. I am yet to meet a person that does not ‘ooh’ and ‘ahh’ at the sound of it. I add a little fresh thyme to mine for a delicate aromatic flavour. Serve this with good quality crème Fraiche or vanilla ice cream.
Read MoreA chicken pie is just the thing for a dinner party in February in my opinion. Wholesome, warming and guaranteed to please.
Read MoreI love the colour of this salad. Vibrant enough to bring cheer to even the wintriest of evenings, it is the perfect contender to a February supper. You can prepare the dressing and the leaves ahead of time and toss it all together just before serving. Ruby flecked blood oranges look spectacular in this but regular oranges will do just fine if you cannot get hold of them.
Read MoreThis is one of my favourite things to make when the weather turns cooler. The sauce is glossy and rich and full of the good stuff. I love the depth of flavour that the Grana Padano Riserva brings to this, almost nutty and umami. Go for smoked garlic if you can, otherwise regular will do. This is such a quick recipe to prepare and perfect for a midweek meal.
Read MoreThis is one of my favourite things to make when figs are in season. The squishier they are the better. I love a splash of booze in this and use Cointreau or amaretto but you could use any sweet liqueur or add a little orange juice if you liked too. The best thing about this is that there is no need to roll the pastry, just press it in and up the pan. If it looks rustic you’re doing it right!
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