Recipe

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 […]

This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers and olives bring plenty of salt to the show. Nutritional yeast adds a deep savoury […]

I love to make this for lunch for the family or friends. In France it is quite usual to serve a light brioche with something savoury like cheese, liver pâté or smoked salmon; when we […]

Pan-fried steak SERVES 8 Preparation time none Cooking time see method, plus 10–30 minutes resting 1kg (2lb 4oz) bone-in rib eye steak 1kg (2lb 4oz) bone-in sirloin steak vegetable oil knob of butter sprig of […]

What a delicious way to make the humble tomato side salad the star of the show! The juicy baby tomatoes are refreshing, the curry leaves bring fragrance, the chilli gives the dish a good punch […]

SERVES 4–6 AS A SIDE vegetable oil 3 large or 4 medium aubergines, halved lengthways and cut into 2.5cm-thick half-moons about 2 heaped tablespoons rose harissa, plus extra as desired 4 tablespoons clear honey, plus […]

My gorgeous friend, florist Nikki Tibbles, has the most beautiful house in the country and I have been lucky enough to spend many weekends there, foraging, cooking and sharing suppers together. She makes a big […]

A recipe inspired by socca Niçoise from the South of France. This delicate chickpea flour omelette is a fresh and healthy alternative to a traditional egg one and can be served with a combination of […]

Ian Fleming had a long fascination with diamond smuggling, and his investigation into the illicit trade in 1950s Africa yielded both a well-received non-fiction book, The Diamond Smugglers, and the JamesBond novel Diamonds Are Forever. […]

PREP TIME: 15 MINS | SOAK TIME: 30 MINS | CHILL TIME: 2 HOURS | COOK TIME: 55 MINS This can be served as it is, or with a fruit coulis, chocolate sauce or caramel sauce, or […]

Quite simply, the tastiest, most indulgent cottage pie you will ever eat. Rain is pounding the windows, and a gale is blowing outside. The dog walk can wait while you focus on filling your home with fabulous cooking aromas. The marinated oxtail is ever-so gently braised in the oven so that it falls from the bone, and creamy Duchess potatoes add a layer of extravagance.

THE KITCHEN Cheese of the month – Beauvale Stilton is a winter cheese, and this is the same for Beauvale, a creamy, naturally spreadable Stilton made by traditional Stilton makers Cropwell Bishop in Nottinghamshire. The […]