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Recipes

Spiced Devils On Horseback

These sweet, crunchy morsels can be made ahead and reheated in the oven.

Recipes

White Lentil Risotto

Recipes

Rhubarb, Apple And Maple Pan Crumble

This is a crumble you can make any night of the week and it’s filled with good nutrient-packed stuff and natural coconut sugar, so you can eat it with a smile. Any orchard fruit or stone fruit would work well here. I like plums and pears in autumn and apricots…

Recipes

Honey And White Miso Aubergines

This recipe is everything an aubergine should be, soft and buttery on the inside, and burnished and just crisp on the outside. The miso paste that is generously spread on top is a fanfare of flavour. I serve this with brown sushi rice, which I buy in a Japanese supermarket…

Recipes

Roasted Coconut, Lime And Tamarind Curry

The squash, fennel seeds and tamarind in this recipe come together to make a vibrant curry, and the toasted maple and lime coconut is the crowning glory (and a great little treat for snacking on in its own right too). If you are in a real rush you could use pre-cooked…

Recipes

Avocado, Tahini And Olive Smash Flatbreads

I often double this recipe and serve it in bowls with homemade tortilla chips, to make an amazing snack for a crowd.

Recipes

Green Pea And Coconut Soup

For a really speedy soup the pan you use is important; a small deep saucepan will mean your soup won’t come to a simmer quickly, so I suggest a deep, wide saucepan. Cast iron is ideal as it conducts the heat evenly, so even though you are cooking quickly, it’s…

Recipes

Tartine’s Peanut Butter Cookies Recipe

Rich, densely flavourful cookies.

Recipes

Seafood Gumbo

Gumbo demands a firm, white-flesh ocean fish. Monkfish works particularly well as it can handle a little overcooking. If you are able to find wild white shrimp, they’re worth the extra money.  …

Recipes

Grilled Albacore Tuna with Fennel-Olive Relish

Albacore are small tuna with light pink flesh. You can substitute yellowfin tuna cut into 1 1⁄2″-thick steaks. A tuna “loin” is a larger cut of meat from a whole tuna.

Recipes

Swordfish Baked on Saffron Peppers

Like tuna, swordfish dries out if cooked right through. It’s best served medium-rare to medium. To check for this, insert the tip of a paring knife into the middle of the fish. If it feels lukewarm, it’s done.

Recipes

Best Scrambled Egg & Smoked Salmon Toasties

When making scramble, it’s worth splurging on organic eggs, especially if they come from chickens raised in a small flock.

Recipes

Easy Lobster “Boil” on the Grill

You could serve cocktail sauce and aioli with this dish, but nothing beats dipping the seafood into the liquid it was cooked in, a heavenly emulsion of wine, butter and briny shellfish juices. If you don’t have a big enough pan, buy a large foil one.

Recipes

Tahini Salmon with Zucchini “Noodles”

Lemony tahini sauce plays the perfect foil to rich salmon, while zucchini ribbons, quickly sautéed with garlic and chili, are a fun way to enjoy this verdant vegetable.

Recipes

Cassoulet

Swapping smoked turkey thigh for the bacon and using turkey-meat sausages will give you a leaner dish. To further lighten it up, do not top with the breadcrumbs.