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Chicken Sautéed With Tarragon and Spring Vegetables

Chicken Sautéed With Tarragon and Spring Vegetables
This method of sautéing chicken before cooking it in wine and stock can be found all across Europe. Here however, I’ve settled for a recipe that firmly nods to France, recalling my time living in the Dordogne in the 1990s. During that year, I developed a friendship with Suzette, a frisky octogenarian, who would always…
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Zuni café style roast chicken & bread salad

Zuni café style roast chicken & bread salad
A trip to San Francisco wouldn’t be complete without a meal at Zuni café to sample their roastchicken and bread salad. The famous salad delivers tender juicy pieces of chicken sitting on a bed ofroasted chunks of bread, soaked in chicken juices and a delicious dressing punctuated with currantsand pine and bitter and peppery salad…
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Fennel, Lemon & Mint Spaghetti

Fennel, Lemon & Mint Spaghetti
This is a one-pot pasta that’s so quick and easy you’ll be amazed! Use a wide shallow casserole pot for this recipe to not only ensure that the pasta fits but that there’s enough evaporation to produce the right sauce consistency.  I will be demonstrating this on 11th March 2021 at 4.30pm as part of…
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Warm purple carrots with anise, pomegranate molasses & goat’s cheese

Warm purple carrots with anise, pomegranate molasses & goat’s cheese
Anis is a brilliant partner for sweet earthy carrots. Add some goat's cheese and pomegranate molasses to the mix and you have a perfect balance of salt and sweet that will keep you coming back from more.  You can, of course, use orange carrots in place of purple! Ingredients 25g butter4 purple carrots, peeled and…
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Golden beetroot baked risotto with Wensleydale, sage and lemon

Golden beetroot baked risotto with Wensleydale, sage and lemon
If you’re short on time, baking risottos is a great way to give you an extra 20 minutes to do your other jobs as opposed to being chained to the stove adding stock one ladle at a time. This British take on the classic dish offers a refreshing change and gives you something different to…
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Roast celeriac agrodolce

Roast celeriac agrodolce
Over the past few months, I’ve regularly been roasting lovely dry squashes and then covering in a delicious sweet and sour (agrodolce) marinade to make a wonderful side dish or starter course.  Here’ I’ve adapted that recipe for celeriac which I think works equally well. Ingredients Serves 4 as a side dish 1 large celeriac…
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Creamed kale & leek gratin

Creamed kale & leek gratin
I just love creamed spinach and other green leaves; the leaves become wonderfully silky and so comforting combined with a creamy sauce. This method does, of course, add a heap of fat to otherwise calorie free leaves. However, befitting of the winter months, this dish will stoke your internal fire needed to get through the…
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Roast Brussels sprouts with maple syrup, walnuts, orange & stilton

Roast Brussels sprouts with maple syrup, walnuts, orange & stilton
We all have memories of fouls smelling overcooked sprouts but cook them properly, and a sprout is a wonderful thing!  Here, maple syrup balances any bitterness in the sprouts whilst orange zest, walnuts and Stilton bring a lovely touch of seasonality to the recipe. This simple recipe is delicious served hot as a side dish…
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Buffalo Cauliflower

Buffalo Cauliflower
There’s something incredibly comforting and a little bit naughty about dipping crispy deep-fried cauliflower florets into rich salty blue cheese & buttery chilli sauces. Apart from the cauliflower, there really is nothing healthy about this recipe; but the occasional indulgence is absolutely fine in my book! And at this time of year, when the clocks…
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