A fruity twist on this favourite I love the vibrancy of this cocktail. Go for British raspberries if you can and always choose Maldon sea salt.
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Inspired by a drink I enjoyed at a rather fabulous ocean floating bar whilst on holiday, this cocktail is one of my favourites to enjoy as an aperitif. The smoked salt is the perfect match against sweet amaretto and cranberry and really makes the flavours sing.
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Taking their name from the Italian word ‘nudi’ meaning ‘naked,’ these pillowy soft balls are similar to what one might use as the filling for a ravioli – only they are without the pasta shell and are therefore, naked. I love to serve gnudi in the summer. Blissfully light and full of flavour they make a perfect simple supper or lunch in the garden.
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A twist on the classic margarita, I love the firey kick that Jalapeño brings to this. Look for smoked salt for the rim as it really makes this drink sing.
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Nutty, sweet with a lick of sea salt, this is one of my favourite ice creams to make. Make sure you use a good flakey sea salt. I always use Maldon. You can switch up the almonds and almond butter for other nuts too. Hazelnut and hazelnut butter work well too as does peanut.
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I love the vibrancy of this dish. The lively green always brings a smile to the table as does the fresh and bright asparagus - a true nod to spring.
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Beets can be a divisive subject at the dinner table. They have somewhat marmite charm to them. Some love them. Some loathe them. I have catered for both camps and even with the most perturbed of beetroot eaters have managed to turn them round to enjoying them with this salad. Roasting beets brings out a natural sweetness in them reducing their earthiness whilst still maintaining their flavour.
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I love the colour of this dish. The pink and red hues of the salmon, blood orange and chilli clash brilliantly, and as they cook, create a vibrant almost tangerine coloured oil. The use of the blood orange zest, juice and slices create an almost jammy texture that keeps the salmon beautifully moist and ensures that the garlic cooks to soft, sweet, caramelised perfection
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Cavolo nero, also known as Lacinato kale, is the taller, darker Italian cousin of curly kale. With its dark, dinosaur grooved leaves, it is easily recognisable. Cavolo nero has a rich and earthy taste but is slightly sweeter than regular kale.
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Crispy, garlicky, cheesy topped potatoes with a good kick of chilli and aromatic rosemary. Similar to a gratin but perhaps a little lighter owing to the absense of cream. These are crunchy on the top and buttery soft below. Delicious alongside some simple white fish (spoon over any excess chilli garlicky butter over it) or even steamed greens.
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These are delicious if you fancy something meaty and delicious that’s not meat. I love to serve these alongside some jasmine rice and wok’d vegetables. They make for a delicious side dish too.
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I love the colours in this dish and it’s often something I’ll cook for a midweek supper for two when I feel like the week needs an injection of joy. I say cook, it’s more of a throw together. The only cooking required is to char the pear but even that takes no time at all.
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I always love to bring a gift whenever I am visiting someone be it for a dinner party or even just a cup of tea. A homemade gift feels so much more personal and these Grana Padano shortbreads always go down a treat! They are quick to make and completely delicious. These are savoury shortbread biscuits go and make for a perfect canapé or aperetivo nibble.
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If ever I am hosting a dinner where I know I need to impress this is always a dish I think about. Although the components are simple; squash, mozzarella, blackberries and pesto, there is something so incredibly moreish and delicious about it that I am rarely without ‘oohs’ and ‘ahs’ when serving it. It is plate lickingly good as well as beautiful which is the perfect dinner party material in my book. We often think of juicy tomatoes when using mozzarella but blackberries are the perfect match too, bursting in the mouth with fresh juiciness.
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A true plate licking worthy side dish with crispy potatoes, crunchy roast broccoli and a creamy, smoked garlic yogurt. I love to serve this as a side or even star of the dinner table and the left overs make for wonderful bowlfuls too.
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I love the colour of this dish and I have really enjoyed creating this recipe for Grana Padano as part of my Tastemaker partnership. The earthy green pesto with creamy Grana Padano Riserva is beautiful at this time of year and the crispy sage leaves give a lovely nod to Autumn.
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I first tried this at a fabulous beach restaurant on a tiny Greek island called Lipsi. Feta is eaten at almost every Greek meal and this warm version is utterly delicious. The salty creamy cheese is wonderful against sweet honey and creamy tahini and filo gives it a gorgeous crunch.
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This is one of my favourite things to serve when entertaining. The smell that comes from the cooking prawns it completely mouthwatering and I love surprising guests with the deliciousness of the spicy, sweet raspberry jam with the prawns.
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I love the freshness of this noodle salad. It’s packed full of colour and crunch and completed with a punchy sweet chilli raspberry sauce. The Maravilla Raspberries create the perfect tartness for this sweet chilli sauce as well as a fantastic bright and completely natural colour.
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This is a beautiful canapé to serve at the turning of the seasons. The flavours remind me so much of the coming of Autumn and the colours are beautiful. It is one that always goes down well and a canape I bring out time and time again. Do not be put off by the idea of pickling. Despite sounding seemingly impressive and laborious this is almost a cheats way that is incredibly simple and takes no time at all. Look for British grown Victoria blackberries. They are larger and juicer and perfect for this.
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