Spicy cherry tomatoes and eggs
a big hit with friends and a lovely change from the full English. TIPS Use ripe cherry tomatoes of the best quality and organic or at the very least free range eggs. Serves 1 8 cherry tomatoes 2 eggs 1 … Read More
Baked duck eggs with spinach, gruyere, goat’s cheese and cheddar
posted in: RECIPES, Uncategorized
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The ultimate in decadence, this recipe needs very little skill yet for me it is one of the finest breakfasts to serve. I use duck eggs but you can use large organic eggs instead. serves 1 1 duck’s egg large … Read More
Roasted, sun dried and chopped tomato sauce
This sauce takes a little time to make, but the end result is so worth it. TIP Add some chilli flakes for a kick, some raw prawns three minutes before the sauce finishes or pour the sauce over a meatloaf. … Read More
Roasted tomato and chilli sauce
This is one of the most versatile sauces I’ve ever made, not to mention one of the easiest to create. Great with spaghetti and a fine partner to most fish and chicken dishes. Drizzle on omelettes or scrambled eggs. Pour … Read More
Butternut squash soup
Butternut squash is not for everyone and the addition of sweet potato makes this soup a little too sweet for some, but our customers and friends alike have really enjoyed it. TIP Great with a baguette that’s slavered in garlic … Read More
Mini Stilton and Mature Cheddar fondu pots
Experimenting on a nine course British tasting menu to celebrate the imminent coronation, I thought a twist on the cheese course would be fun and more to the point, a huge hit. Well, it with me. TIP If you don’t … Read More
Green Chilli Paste
Mildly spiced, packed with flavour, this versatile paste is wonderful with scrambled eggs, as a marinade on chicken, white fish and spread on cheddar before bubbling under the grill for a wicked toastie. It takes five minutes to put together … Read More
Spicy crab salad with lime and harissa
Simplicity itself, this is a quick, pretty and very satisfying dish which makes an elegant starter for a dinner party. TIP Use only fresh crab. I used half brown and half white but if you have a preference for either … Read More