These galettes are quick to make and look and taste spectacular. They showcase the beautiful new season Yorkshire rhubarb with its pink tones and gentle flavour. You can make the frangipane with ground pistachio nuts for a very special occasion. Pistachios are very expensive and so if you want to make a more economical version, use almonds instead and just scatter a few crushed pistachio nuts over the galettes just before baking.Read More
These mushroom and walnut samosas are vegetarian and there is not a deep fat fryer in sight. Instead the unusual, gently spiced, mushroom and walnut filling is wrapped in a double layer of buttered filo pastry and baked in a hot oven. This makes them lighter and less oily than traditional samosas.
This recipe is adapted from a recipe in Meera Sodha’s book Fresh India. I kept faith with the ingredients but halved the quantity and altered the method slightly. These samosas are absolutely delicious!Read More
This is my version of Meera Sodha’s tomato, pistachio and saffron tart which appeared in the Guardian last June. It was made for us over Christmas and we all loved it. The flavours and textures are delicious – there’s a crisp pastry base smothered with a paste of ground nuts and coconut milk flavoured with cumin, coriander and saffron. On top of that sits a layer of tamarind flavoured caramelised onions studded with semi dried tomatoes. My version is vegetarian and not vegan, as Meera’s was. it is scrumptious!Read More
I have just discovered these little bon bon squashes (shown in the photo) make excellent soup. The roasted flesh and skin becomes tender with cooking it liquidises to a texture I can only describe as liquid velvet. Squash teams up so well with sage, chestnuts and toasted pumpkin seeds.Read More
This recipe is my go to basic recipe for granola. It is quick to make and can be varied according to the nuts, seeds and dried fruit you have available. The important thing is to keep the ratio of the ingredients the same.Read More