I love mushrooms on toast with buttery juices on a good toasted bread. Sometimes I add cream to the mushrooms and reduce slightly to give a rich sauce. Any mushrooms can be used and my preference is for sliced large portobello mushrooms. For a change from the usual toast I take some sliced...
I find orzo is a delicious alternative to traditional pasta or rice. It is very easy to cook with and any extra can be put into a pot, chilled and frozen. Adding some flavoured oil or pesto gives you a lovely snacking , hot or cold. For a vegetarian option, omit the pancetta and replace with...
Bacon, leek and roasted garlic cannelloni wrapped in Jarlsberg with a rich tomato sauce
18th January 2022
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A different filling for cannelloni and perfect for using any surplus leek leftover from other dishes. If you make extra tomato sauce it can be frozen in pots to use at a later date. Sliced cheeses are perfect for this dish so try replacing the Jarlsberg with Emmental or Gouda.
This recipe uses the concept of a ratatouille to make a filling for red peppers. The lovely meltingly soft flavoursome filling gives a nice contrast to the slightly crispy red pepper. It’s a great recipe for adding your preference of flavour. I used the last couple of tablespoonfuls of...
Sweet potato, spinach and grilled goats cheese warm salad with Parma ham crisps
11th January 2022
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We are just beginning to welcome warmer weather and with that in mind comes the season of salads. In my experience these are sometimes perceived by some as a rabbit food snack! As a great lover of salads myself I am always looking for ideas to tempt even the biggest sceptic. To me, a good salad...
This can be made ahead and keeps well in the fridge covered for up to 2 days. It can also be a lovely canapé for having with drinks on a summer’s evening, by just cutting up into small bite-size squares and having on their own, or on a cocktail stick with olives.