Homemade Gifts to Post This Christmas

Sending something you have actually made with your own actual hands is a very good way to connect with people you love. It will also make you feel smug, in a Blue Peter badge mixed with Martha Stewart kind of a way. And...

Posted: 01.11.23 7 Comments

CRISPY BUTTERBEANS WITH KALE, PARMESAN AND LEMON

A simple dinner. I eat this with a green salad and, if I am hungry, a slice of bread, toasted and rubbed with a little garlic and drizzled with olive oil. Serves 4 2 tbsp extra virgin olive oil 2 x 400g tins butter...

Posted: 01.09.23 3 Comments

Caramelised Grilled Pineapple with Vanilla Ice Cream

You only need three ingredients: pineapple, honey or brown sugar, and ice cream or yoghurt. Heat the grill to medium-high. Peel the pineapple (or pineapples, if you’re feeding a large crowd) and cut into wedges....

Posted: 28.06.23 0 Comments

Broad bean + green herb shakshuka

My winter favourite of ful medames has been replaced with this, which is better suited to spring. Add a few crushed boiled new potatoes if you want it to be really substantial. Vegans can crumble in 200g of tofu,...

Posted: 07.06.23 0 Comments

Coconut strawberry cardamom smoothie

This smoothie is bliss. It is comforting, refreshing and nourishing all at once. I often find green smoothies or juices a bit hard to handle in the morning. I crave something milky. I first made this drink one summer in...

Posted: 10.05.23 1 Comments

Laura’s herbed quinoa

This quinoa salad works with pretty much all green veg – spinach, broad beans, edamame beans, kale, asparagus… the list goes on, just pick what’s good and in season and swap as you like. Serves 4 2 unwaxed...

Posted: 26.04.23 2 Comments

Katz’s Deli Inspired Tofu Melt

I use an American-style sourdough or rye here, but any bread will do; I like quite a soft crust. The Russian dressing is not mandatory – just a slick of mustard will still make a delicious sandwich. You can just buy...

Posted: 29.03.23 1 Comments

Ricotta and romesco sandwich

I love a sandwich. Why are they so often relegated to lunchtime? As far as I am concerned, they are a meal as worthy of fanfare as any other. In its basic form, a sandwich takes little skill – and that’s the joy of...

Posted: 28.03.23 1 Comments

Tarragon, shallot and cheese tart

Filling and fresh all at once, a slice of this is my dream lunch. I use a mixture of herbs here, about three-quarters soft-flavoured herbs, such as parsley and coriander; the rest tarragon and dill, with their stronger...

Posted: 01.03.23 2 Comments

Celeriac and red wine stew with Cheddar dumplings

Celeriac is a bit of a beast to look at, but looks aren’t everything. Beneath that gnarly, knobbly exterior lies creamy white flesh with a sweet, nutty, super-savoury flavour. We eat it raw, in thin shavings, in...

Posted: 08.02.23 2 Comments