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Starter Recipes

Curried Mussels Bruschetta

Brunch is the new breakfast and lunch rolled into one, and is predicted to be the ‘in thing’ for 2015 by food trend experts. It’s informal and is to be …

Honey-glazed Five-spice Wild Duck with Chinese Pancakes and Rhubarb Ketchup

The inspiration for this recipe is Chinese New Year. We are in the middle of winter and also the game season, so why not combine the traditional celebrations with a …

Salt-baked Parsnips with Golden Beetroot and Jersey Milk Curd Cheese

I like to make fresh curd cheese every now and then, so when I do get the offer of some raw Jersey milk I jump at the chance to make …

Butternut Squash and Onion Bhajis

These little numbers are great fun and utterly delicious. I love pumpkin and as expressed in previous posts and in my cookbook, it’s the kind of food I was brought …

Pickled Peach, Green Bean, Feta and Hazelnut Salad

Personally, I am not keen on mixing fruits into salads, and I find the combination of strawberries and watermelon in savoury salads an acquired taste, but having said that, I …

Chilled Cucumber, Yoghurt and Horseradish Soup

This recipe reminds me of lazy hot summer days. It’s refreshing and thirst-quenching. It’s also dead simple to make as it requires no cooking whatsoever, just a bit of chopping, …

Tomato and Red Pepper Gazpacho with Buffalo Mozzarella

You can’t beat a delicious chilled fresh gazpacho. OK, so I know it has been done many times and a few of you might click away from this recipe, but …

Roasted Ruby Beetroot Ricotta with Pan-fried Asparagus and Broad Bean Salad

This recipe celebrates early summer and light eating and it is not only pretty to look at but pretty tasty to eat too! I very much enjoy eating and cooking …

Smoked Prawn Bisque with Tempura Asparagus and Prawns

We buy most of our smoked fish products from the wonderful Pinney’s of Orford. We love the quality of their products and the whole ethos of how they run their …

Bresaola with Salt-baked Parsnips and Parsnip Remoulade

The inspiration and credit for the bresaola in this recipe goes to Diana Henry’s book ‘Salt, Sugar, Smoke’. My good friend Richard Arbon (self-confessed food fanatic, sausage-making lover, best salt …