Blog

Cavolo Nero Risotto (risottos are not a faff)

I'm right back into risotto making. Some say risottos are boring, but if they're well seasoned, rich with Parmesan and balanced, there's nothing more comforting. Risottos also seem to fill people with a fear of being stuck at the stove for too long, but really, they're not such a faff. You don't need to constantly…
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Tomato and roast garlic galette with fresh goat’s curd

Tomatoes take on a while new lease of life in the summer months.  One of the joys of summer holidays and private cheffing in France and Spain has always been the incredible variety of tomatoes you can find out there.  I love the most gnarly kind, the ones that worked the hardest to survive the…
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Smoked trout, gooseberries and radish

There's much debate on whether fish and fruit should ever be seen on the same plate. And I'd largely agree, that on the whole, it's not a match made in heaven. However, oily and smoked fish tend to have enough richness and oomph of their own that they stand up well to the acidity and…
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Gambas pil pil

Good prawns need very little done to them to make a delicious and quick meal; gambas pil pil is no exception and it takes less than 10 minutes to make. This dish takes me right back to summer holidays in Andalucia.  When I was growing up, we used to holiday on the Costa Del Sol,…
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How To Cook The Perfect Steak

There are just a few secrets to cooking up the perfect steak.  I'm going to share them with you now.  But first, the back story. It was only whilst living in France for a year that I learnt the proper way to cook steaks.  Back in 1996, I spent a fabulous year in the Dordogne…
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Smoked mackerel, orange radish and fennel salad

This is a recipe I come back to time and time again with little changes here and there. It's fresh and summery, vibrant and heroes a few simple key ingredients. The recipe below will serve 4 as a starter or 2 for a light lunch. Ingredients 1 got smoked mackerel, skin and bones removed and…
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Warm spelt & fresh green peas with ricotta, tarragon and lemon

I love the slight bounce to the texture of spelt and its nutty taste. Here I've combined it with summery light flavours and green peas. Serves 2 200g spelt, upearled 3 tbsp olive oil 1 onion, cut into wedges and then the root removed so the petals separate 1 Pinch dried chillies Fresh 160g peas…
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