… with Orange Hollandaise. Asparagus, egg and hollandaise – a classic combination. And it is a classic for a reason, it is such a delicious dish. Add in some bacon or smoked salmon and you have a very impressive starter, light lunch or brunch dish.
I will be forever grateful to Deb Perelman of Smitten Kitchen for coining the phrase ‘everyday cake’. This Rhubarb and Strawberry Cake is for when you just want cake. No fuss, you don’t want to impress anyone, just cake to have with a cuppa.
For years I thought Satay was a Chinese dish. This was probably due to the fact that the most exotic food we had growing up was from the local takeaway where they had the skewers as a starter dish!
I have been making various versions of this Creamy Mushroom Pasta ever since I tasted one in the Tannery cookery course a few years ago.
Burrata. I thought I’d never get my hands on it! The lovely people in Iago got some in and kindly let me know. I love my cheese but my level of excitement was bordering on pathetic. I was dying to experiment and this Burrata Strawberry and Watermelon Salad was born.
These easy sausage meatballs came about because I like to make a pasta dish about once a week but I need to vary it so that it doesn’t become boring.
Couscous is a wonderfully convenient store cupboard ingredient. In a matter of minutes you can have a delicious accompaniment for a tasty tagine or other meat dish.
This dish started out as individual Pommes Anna, a traditional French dish of thinly sliced potatoes cooked in a large amount of butter and seasoned simply with salt and pepper.
