Ten Festive Favourites to Feed a Crowd

 Surely one of the best things about Christmas is having a house full of family and friedns, not just on the big day but in the day before and those more restful days of limbo between Christmas and New Year. I find I...

Posted: 09.12.17 0 Comments

Top Ten Festive Party Favourites

I am that person at a party, desperately following the one tray of vegetarian canapes around, trying to sneak a second mouthful before I get noticed. I can’t count the number of parties I have left a little bleary...

Posted: 30.11.17 2 Comments

How to Make Citrus Gins

Winter is the time for citrus in every shade, from lemon chiffon to saffron mandarins, tangerines, Moro blood oranges, kumquats and tiny key limes. To my delight, I managed to get my hands on some Meyer lemons recently,...

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Antonio Carluccio’s Pennoni Gardiniera

It was with great sadness that I learnt of the passing of Antonio Carluccio last week. An unstoppable force in the world of food, integral to bringing good Italian food to us in the UK, we have a lot to thank him for....

Posted: 17.11.17 0 Comments

Five #BakeForSyria Ideas

This Saturday 18th November sees the second Bake for Syria, a huge street bake sale at Old Spitalfields market. It's an amazing celebration of all things baked to raise money for the humanitarian crisis in Syria. If...

Posted: 14.11.17 0 Comments

Seven Recipes + Five Books for Autumn

My new book has six chapters, as the year unfolds I will be writing about each season, six mini seasons if you like.  Right now we're in Autumn territory. Cold days and dark nights. Crispy ombre leaves under foot and...

Posted: 25.10.17 0 Comments

A Book Launch to Remember

A couple of weeks back we had a party. It was to celebrate the launch of my new book The Modern Cook's Year and it was a good one. We were lucky enough to celebrate in the beautiful rooms upstairs at Brunswick house,...

Posted: 24.10.17 2 Comments

Almond + Smoked Salt Blondies

These blondies are somewhat bottle blonde. Though they don’t have the cocoa or hefty amount of chocolate that a brownie would (which makes them a blondie), I do use muscovado sugar, which turns them a deep dark...

Posted: 10.10.17 1 Comments

Quick Squash Piadinas

If you haven’t come across them before, piadinas are filled Italian flatbreads. These are filled with squash, black olives, chilli and white beans, which add creaminess and substance, and I make a quick basil and...

Posted: 03.10.17 0 Comments

Seven Suppers for Meat Free Week

All my friends, whether or not they are vegetarian, want to eat more simple, seasonal, vegetable-led food. As the number of vegetarians in the UK slowly creeps up, the number of people reducing the amount of meat in...

Posted: 18.09.17 2 Comments