Food

Sweet and earthy, always a winning combination. You can leave the egg off , or use bacon lardons instead of chorizo, if you prefer. A great, gooey, savoury-sweet plateful. Serves 2 2 sweet potatoes 3 […]

Ever since I moved to the UK, I’ve come to realise that cabbage has a bad reputation here. The quintessential symbol of bad and smelly Eastern European cuisine, this nutrient-rich brassica is generally named as […]

This is my go-to recipe for a lazy Sunday morning. It’s got everything you could want in a breakfast. I love spicy lamb merguez sausages, but if you can’t find them, replace them with uncured […]

Brownies are one of the easiest cakes to bake – perfect for those times when you just need a chocolaty treat. We’ve added chia seeds into the mix, although we have to admit the butter […]

Serves 4 – 6 This is one of my family favourites, especially for those chilly autumnal evenings. The butterbean, garlic and mascarpone mash that we’ve used to top this pie makes a great alternative to […]

I’m not sure why this much-loved American classic hasn’t hit it off over here in the UK. What’s not to love about mounds of spiced minced beef in a sandwich, topped with one of my […]

Traditionally in Moroccan cooking, carrots are enjoyed on their own, boiled and flavoured with lots of fresh herbs, cumin, paprika and olive oil. When my mother left Fes in northeastern Morocco for Belgium, right after […]

The esteemed French chef Auguste Escoffier claimed to have invented the Peach Melba in the early 1890s at the Savoy Hotel in London, in honour of the Australian soprano Nellie Melba, who was a guest […]

Most Swedes would agree that Midsummer wouldn’t be the same without a proper strawberry sponge cake. Swedish sponge cakes are often made extra juicy by the addition of fruit juice, and in this case I’ve […]

GF VG (if honey not used in cream)   Serves 12 Preparation time: 50 minutes For the crust 175g (6oz) buckwheat flour, plus a little extra for rolling out 85g (3oz) almond flour 115g (4oz) […]

This method of cooking salmon fillets in their own oil, which ensures they emerge from the pan crisp to the point of brittle at the edges while the centre remains succulent and buttery, is on […]

It might seem a hassle to roast the fennel and tomatoes separately, but it does make things easier when you come to assemble this, as each element stays intact and keeps its shape. You can […]