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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.
Recipes
Wild Mushroom Risotto
Humming with a baseline of dried porcini, this features a contrast of chewy mushrooms and creamy rice that never fails to impress. To keep this risotto on the lighter side don’t stir in the butter and cheese before serving, and pass the Parmigiano garnish around for those who want it.
Recipes
Crunchy Chicken With Smoked Mozzarella
Pounded chicken breasts are lavished with freshly grated Parmesan, crunchy panko crumbs, fresh tomato sauce and oozy smoked mozzarella.
Recipes
Whole-Wheat Fusilli with Shrimp and Arugula Pesto
This version of pesto is made from Italian flat-leaf parsley instead of classic basil. Whole-wheat pasta is sneakily hidden by the sauce, while freshly seared shrimp add body to the dish. Cooking tip: Sear the shrimp, then transfer the cooked pasta to the pan and toss with the pesto and…