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Recipe

Spicy Tomato and Lentil Layer Pie

This is a really tasty vegetarian recipe that can hold its ownn as a main dish, with layers of aubergine, tomatoey lentils and creamy ricotta cheese wrapped in a pastry crust. Don’t worry about leftovers; […]

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Seaweed Broth with Nori Crackers

This broth is a delicious starter to any meal, or when you just feel like a very light lunch or supper. You can add some noodles, rice or tofu if you want a little more […]

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Related Categories: Cookbook Confidential

BREAKFAST SHAKSHUKA

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 […]

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Chicken and Ham Hock PIE with Garlicky Butter Bean and Kale Mash

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 […]

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Related Categories: Cookbook Confidential

Lazy Tamago Bento

Making ‘tamago-yaki‘ – Japanese rolled omelette – the traditional way may seem a little daunting, but here is my fail-proof, super-reduced version that‘s ready in 2 minutes (yes, really!). It was one of the first […]

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TEAR ’N’ SHARE SLOPPY JOE SLIDER BAKE

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 […]

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MATCHA ETON MESS

For an even easier version of this, you can use pre-made meringues, but it’s even more delicious when you make your own. Prepare the Eton mess on the same day while the meringues are super-fresh. […]

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Related Categories: Cookbook Confidential

VEGETABLE FRITTATA

Frittatas are one of the best portable meals. They taste great cold and are so diverse – you can pretty much add what you like. This mixed veg version is perfect as it contains protein, […]

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Madame Wouezna’s Moroccan carrot & green olive salad

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 […]

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Peach Melba with Raspberry Compote & Lemon Shortbread Shards

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 […]

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Midsummer Dream Cake

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 […]

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Fig Tarte Tatin

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) […]

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Related Categories: Cookbook Confidential

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