I love this cake, it’s so much more than a cake, it’s a yummy dessert served warm with whipped brandy cream. I decorate the top with cranberries on cocktail sticks (cut in half), and some tufts of rosemary in-between, then a sprinkle of edible glitter – it looks divine!
This dish, pictured top right is from my “Delicious Bundles” Book and is one of many featured in the book that benefit from having a pre-seasoning added to the meat. The flavour is deliciously complex and the slow cooking method gives the whole dish a lovely rich finish.I you can substitute beef with chicken, and red wine for white, and beef stock for chicken- it is all then the same, but if using chicken, the cooking time is less. Enjoy!
This is a recipe I do every year at least 6 weeks before the big day. The flavours have time to mingle and mature. It is s delicious mix of rich fruit, citrus, chocolate and alcohol, a perfect finish for your celebratory feast.
This is always one of my go-to comfort food dishes for the weekend.
Deliciously spiced and creamy chicken, which I serve with a Naan or Paratha and chutneys. I will be demonstrating this at our Saturday Morning Kitchen event on September 24th and serving some tasters too- yum!
A lovely zingy tart that is great all year round. In summer, I top it with a mix of soft seasonal berries, drizzled with a little Creme de Cassis and a heavy dredging of icing sugar. This coats the berries and makes a little sauce, just perfect with this dessert.
You can make 8 individual tarts or make a 9” tart with this mixture
These are simply delicious, and my fridge is never without a tray of them in summer time. I use them in so many ways and they are gorgeous added to dishes like the Summer Daube of Beef, or the Gnocchi with Tomatoes and Courgettes recipes we have posted.
This is my summer version of a classic rich winter dish made with red wine and rich stock. In this recipe, to make it seasonal I have added slow roasted tomatoes and peppers with Herbs de Provence. You can make these in advance; they are delicious additions to salads, rice and pasta dishes, on top of toasted sourdough or ciabatta etc. Recipe can be found above. This was my nod to the fabulous Parisian restaurant Le Grand Colbert, where the final scene from Nancy Myers film “Something’s Gotta Give” was filmed starring Jack Nicholson, Diane Keaton Na Keanau Reeves. We were treated to a feast of classic dishes, including a slow cooked beef in wine, served by amazingly efficient waiters with plenty of attitude. Very French and amusing!
This is the first of 4 recipes from my July Saturday Morning Kitchen which was inspired by the trip I took with my daughter Olivia to Paris. Surprisingly the city was in love with Italian cuisine! This delicious number is my interpretation of a dish we enjoyed in the Dior Flagship Store on the Avenue de Montaigne. It was a wonderful experience, surrounded by plush Dior fabric covered furniture, beautifully dressed tables and trés chic waiting staff.
I know you can buy these off the shelf, however, they are so easy to make and look impressive. I like to use them in the Summer Berry and Lemon Tiramisu, but also on the side with a chilled glass of sweet wine!
This is my summer version of the famous Italian ‘Pick me Up”.
The soft berries and lemon syrup are heavenly. You can make a large one in a pretty glass dish, or individual cute ones for your guests.