It is no secret that chocolate and sea salt are a good match but coffee and sea salt are an excellent pairing too. I try to make one of these smoothies at least twice a week for an energy boost and hit of the good stuff. I say try, it really takes little effort at all. It is quick to prepare and delicious to enjoy.
Read MoreI made this cake for the first time last year as a bit of an experiment. I'd just come back from catering for a yoga retreat where the menu was vegan and had had some great success with a batch of vegan olive oil brownies. So I tweaked the recipe slightly and improvised with the pumpkin.
Read MoreSoft, sweetly spiced plums with a maple crunchy topping. These make a delicious breakfast or pudding.
Read MoreThis recipe was originally written for Town & Country UK.
We are in undoubtedly what is a strange and unsettling time. Most of us are spending more time at home and probably more time in our kitchen. I’ve always found cooking incredibly grounding and am turning to comforting bowls of soups and stews and dals
Read MoreThere is something romantic about the combination of chocolate and orange, even more so when using the ruby flecked blood orange variety (although this works just as well with classic oranges). Sesame brittle gives it that magical touch and a little whipped cream never goes amiss.
Read MoreThis recipe was originally written for Town & Country UK.
This is a foolproof curry recipe that has served me both during last minute dinner parties and solo nights in with Netflix. The recipe makes enough curry paste for 2 curries and I like to freeze half of it on hand for later.
Read MoreBright, colourful and full of crunch. Despite compromising mainly of raw veg this slaw manages to be indulgent at the same time. A good dose of crunchy almonds and toasted pecans give it a note of luxury and the dressing is warming its hints of festive spice (just in case you’re missing it).
Read MoreThis is a beautifully bright starter that is a sure way to impress your dinner guests. Making full use of the broccoli the stalk is steamed before being blitzed into a creamy herby puree.
Read MoreThere is little not to love. This is a beautiful dish and apart from the pickled rhubarb (requiring more patience than skill) it is incredibly simple. Good ricotta is essential in my eyes so try and get down to your local cheese monger or any good deli.
Read MoreOne of my favorite things about February is forced rhubarb and I find something somewhat romantic about the way it grows. First outdoors to toughen the stems before being moved into lightless sheds and kept warm. Here it grows fast and tall as it searches longingly for light. It reminds me a little of myself in February – willingly waiting for brighter days. Forced rhubarb is sweeter than the summer crop
Read MoreThis recipe calls for a kick of chilli and I find the coolness of yogurt works very well. The coriander-almond oil is similar to a pesto but rougher and looser in texture. Coriander is fantastic with the spices but if you aren’t a fan basil or parsley will do.
Read MoreWhen it comes to squash there is little I do not love. I’ve a soft spot for all of them; Butternut – especially with sage, Delicata – sweet and delicate as her name suggests, Gem – small and humble, Onion – wonderfully soft and buttery and very very good spread on toast with a little garlic and black pepper. Needless to say my ‘ode to squash’ could go on
Read MoreI love the texture of aubergine, slightly meaty and incredibly satisfying it is a great one for when eating vegetarian or vegan.
Read MoreA perfect winter warmer with warming spices and a little chilli kick. Crispy sage takes it from simple to sophisticated and is very easy too!
Read MoreWith the a fragrant spice of cardamom and clove this is is the perfect side dish to a Sunday lunch when you fancy something a little more flavourful than your usual roast spuds. It makes delicious leftovers too.
Read MoreGloriously chewy, made with a sweet and creamy almond, honey, caramel these little nests are the perfect addition to the Easter table. Free from gluten, grains and dairy and can also be made vegan by subbing honey for maple syrup.
Read MoreSweet roasted radishes with slightly caramelised asparagus. A wonderfully colourful spring time salad. Delicious as a starter or accompaniment to a main.
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