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
This is a very versatile and easy dip to make. It will last in the fridge for at least a week. Tip If you can’t be bothered to make the labneh (strained yogurt) you can just use the best full … Read More
Pretty as can be, this colourful dip can be part of a mezze, dolloped onto a burger or spooned into a taco. It takes five minutes to prep and can be made a day ahead. TIP Health conscious folk can … Read More
This is a quick and easy recipe to pep up a potato salad, into which you can dip a fat, golden chip or smother onto a burger bun. TIP I use Hellman’s real mayonnaise and the Waitrose nonpareille (literally … Read More
Punchy and unctuous with a silky texture, you can dip fat, golden chips into it, smear it on bread as the base of a sandwich, include it as accompaniment to a chicken shawarma, lamb kebab or roast veg. TIP Pease … Read More
Keeping things simple, easy to produce and ahead of time is becoming more and more inviting in our busy lifestyles. Even the tightest of budgets can afford this lovely starter. It doesn’t require very much smoked salmon and the addition … Read More
Inspired by the uber talented Mr. Wheeler at Stoke Park who put tapenade on the menu as part of an amuse bouche, I noticed a hint of sweetness in it and so I decided to add some honey. There is … Read More
Beetroot is a marvellous vegetable. You can eat spice it up with chili, make chunky or clear soup with dumplings, (a la polonaise) grate it and eat it hot with just the addition of a little salt and lemon juice. … Read More