All recipes

Triple choc cookies (desperate times call for desperate measures)

In my part of the world flour has become a scarce commodity, and to scratch my baking itch I decided to make a recipe that used buckwheat flour, all that was available for me to buy this week. I found a few recipes and eventually made an amalgam of my own, using as as a…

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Beetroot hummus

Middle age is mostly getting excited about different flavours of hummus. Unknown over 45 year old. Middle age is my demographic – and caramelised onion, chilli and sweet potato are some of my favourite ways to zhush up hummus. Hummus as originally conceived – chick peas, garlic, tahini, salt, lemon and olive oil is a…

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Pumpkin, pecan and pepita muffins: goodness in difficult times

When times are tough we often turn to familiar things that give us comfort and peace. It could be listening to music or walking on the beach at sunset; reading or meditating or praying. For me, cooking is always a haven; I can be creative and nurturing and useful at the same time. All across…

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Luscious lemon bars

When did the lemons learn the same creed as the sun? Pablo Neruda The concept of this recipe, which is a staple in America, but not well known at all in my part of the world, is genius. Two of the most delicious things in the world – shortbread and lemon curd – brought together…

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Raspberry and cream cheese muffins

I used to think raspberry and cream cheese were best combined in a summery cheesecake, but in these muffins, served for brunch on a grey, wintry morning they were perfect companions. I have a number of muffin recipes that I love to bake – blueberry and lemon and pine nut are firm favourites, but this…

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Pumpkin soup with crunchy walnuts and pepitas

To feel safe and warm on a cold wet night, all you really need is soup. Laurie Colwin In my part of the world pumpkin soup is synonymous with winter. Everyone has a favourite recipe and there are almost endless variations that enhance the rich, buttery flavour of pumpkin. My preferred pumpkin variety to use…

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Tarte tatin with rosemary

Stephen Harris, food writer for the London Telegraph, and owner and chef at The Sportsman, an award winning pub-turned-restaurant in Kent, wrote a wonderful article about the origins of tarte Tatin. In the article he says that. “the first time I came across this dish it was given its full name: tarte renversée des demoiselles…

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Roasted pumpkin with fennel and thyme

Pumpkin is probably my most favourite vegetable, for its natural nutty sweetness and capacity to absorb flavour. I love it in soups, curries, as part of a traditional baked dinner slathered with gravy, and roasted with spices and garlic and herbs as in this recipe. In my part of the world there are a number…

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Charred eggplant with capers

“Gleaming skin; a plump elongated shape: the eggplant is a vegetable you’d want to caress with your eyes and fingers, even if you didn’t know its luscious flavor.” ~ Roger Verge I cannot praise the delights of beautifully cooked eggplant more highly. The flesh is creamy and soft, and slightly smoky in flavour. And in…

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Tomato salad with sumac

As a lover of tomatoes I am always looking for different ways to prepare and serve them that will enhance their already beautiful flavour. This recipe is based on one I read in an Ottolenghi cookbook – it used sumac as an ingredient – a spice I have been experimenting with for some time. Sumac…

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