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Roast harissa pumpkin with jewelled cauliflower couscous and feta

As a rule, by the second half of October, I’d expect to be cooking up all sorts of warming stews and casseroles.  However, this year, as I write this seasonal pumpkin recipe, we’re being blessed with unusually high temperatures and cloudless skies.  According to iPhone weather, it’s a balmy 17°C out there…. Very strange!  So…
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New beginnings – poached quince with bay & star anise

Today marks day 2 of voluntary unemployment; a day of cooking quince and wondering what the hell I've done. Let me explain.  For some time I'd been feeling dissatisfied with work.  I returned to London after a trip to Sumatra and Malaysia in March and felt incredibly miserable.  I'd seen beautiful orangutans in the wild…
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Plum and Marmite frangipane tart

I was talking about Marmite at work and was struck with the idea of using a little Marmite with plum in a frangipane tart. I'd used miso before to add a savoury umami quality to sweet recipes so thought Marmite could work too. And this was a real treat! Over delivered on flavour. Definitely one…
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Lumache with mussels, fennel and dill

This recipe was inspired by one of the courses I had at Rich Table restaurant in San Francisco a couple of weeks ago. I loved the informal vibe of this restaurant with its light airy feel and exposed kitchen. The food was fantastic too. We started with amazing porcini doughnuts with a warm mousse-like raclette…
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Fig & ginger chutney

I love making summer's produce last all year. For the last couple of years I've been making pear chutney with pears from the garden but for some reason this year I barely got any fruit; and the fruit that did grow dropped from the tree early. It must have had something to do with the…
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Spaghetti with n’duja, fresh peas and lemon

I've become much more creative with pasta in recent years.  In the past, I would treat it with far too light a touch, following tried and tested recipes and classic combniations rather than using it as a carrier for all sorts of my own recipes.  Luckily, things have changed. Pasta is such a great vehicle…
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Salt cod croquetas with alioli

What is it about croquetas?  They're such a crowd pleaser!  As you'll know from my last post, I recently catered for a 50th birthday party and cooked up some of these beauties as one of the canapés.  Of all the dishes I served up, the croquetas were the ones that were gobbled up the most…
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Citrus, olive oil & almond cake

This post is about cake.  In particular that one above. I don't bake that often - mainly because I like cake too much and could quite happily finish a whole one off in a day or two.  So, to avoid being the size of a row of terraced houses, I only bake occasionally. I was…
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