Three Favourite Ways with Blackberries

There is a generosity to autumn that isn’t equalled by any other season. The colours match the falling leaves, the warm glowing oranges of squash, the sweetshop jewel colours of beetroots and the subtle earth tones of...

Posted: 09.09.20 0 Comments

Parsnip, butter bean and blackberry traybake

This is a tray full of all that is good about autumn: honey and mustard roast parsnips, cold-weather herbs, butter beans that char and crisp, and blackberries that burst and dye the pale parsnips a deep purple in the...

Posted: 03.09.20 1 Comments

Lunches worth working from home for

With the uncertainty of the last few months has come a change: millions more of us are working from home. Whilst this comes with challenges, one of the biggest upsides for me has been having a little flexibility when it...

Posted: 21.07.20 0 Comments

Melon, tomato and mozzarella with two chillies

This is perfect for a hot day; it’s cooling and invigorating all at once. This offbeat salad uses one of my new discoveries in the kitchen: pickled red peppers. You can buy them jarred, ranging from mild to hot. I go...

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The Perfect Socially Distanced Picnic

Picnics are a big part of how we normally eat in the summer. Sometimes long and lavish weekend affairs when we have something to celebrate, but more often than not, they’re about a simple supper taken to the park on a...

Posted: 15.07.20 0 Comments

Sunny egg muffins

If there is a recipe that makes more of an egg, I am yet to find it: a whole egg hidden inside a muffin, the yolk still runny. These are based on a muffin I ate at a brilliant bakery in the Mission District of San...

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What to feed a vegetarian at a BBQ (part II)

One of the most popular articles on my site last year was addressing a question I get asked a lot: what to feed vegetarians at a barbecue I remember years ago taking a block of halloumi to a party so I knew there...

Posted: 08.07.20 1 Comments

Grilled Caesar salad with crispy chickpeas and tahini dressing

A childhood spent in America meant a lot of Caesar salads: the clean crunch of Cos lettuce, the serious hit of flavour from the garlic-kissed dressing, the burnished golden brown of a crouton. This Caesar is a bit...

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Rosado de verano

I’ve spent many summers sipping this super-summery drink on grassy verges in Barcelona. The Spanish call this super-relaxed streetside drinking ‘botellón’ – everyone brings a bottle, glasses and some ice and...

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Buttery aubergines with toasted couscous

This is a perfect recipe for a crowd and works brilliantly on the barbecue rather than the grill if you like. One thing to ensure here is that your aubergines are buttery and soft; raw aubergine has to be one of...

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