This recipe was inspired by Seasonal Kitchen by Marie Claire. It is a tasty salad that goes beautifully with the fish dish below. The ingredients are seasonal yet warming and the colours are vibrant – perfect for […]
Serves 4 1kg / 2lb venison (haunch), diced into 1” cubes 2oz dripping 2 onions, chopped 2 cloves garlic, finely chopped 3 carrots, diced 2oz bacon, diced 1tbs flour (to thicken) ½ pt red wine ½ pt […]
Serves 4 Serve with brown rice or quinoa 1 small butternut squash (700g/1lb 9oz) 100g red onion, roughly chopped 100g sprouting broccoli, roughly chopped 2tbs olive oil 1-2 tsp Thai red curry paste (depending on your taste) […]
Serves 4 Preheat oven to 200°C/400°F/gas 6 15g/ ½ oz butter 100g/4oz baby spinach leaves 4 eggs Salt and black pepper 4 tbs double cream 1 tbs parsley, finely chopped * 4 small ramekins Butter each ramekin. […]
You will need a thermometer! 2 pints full milk, preferably organic 1 small natural live yoghurt Bring the milk to the boil in a thick-bottomed pan and gently simmer until it has reduced by a third (to […]
This seasonal soup is adapted from a recipe in the ‘Covent Garden Soup Book’. This is a popular recipe in my cookery demonstrations. The chicken stock is rich in minerals, trace minerals, gelatine, collagen and glycine. The […]
Another very colourful recipe full of Mediterranean flavours and anti-oxidants. For the Salad 3 tin cannellini beans 1 bunch spring onions, finely sliced 1red pepper, chopped into ½cm cubes 1yellow pepper, chopped into ½cm cubes 12 cherry […]
This recipe is taken from ‘Books for Cooks 4’. It was a favourite recipe on the menu at the Fruitmarket Gallery Cafe, the leading ‘art’ cafe in Edinburgh. It is full of colour, flavour and anti-oxidants. Serves […]
I love eating this dish for a leisurely breakfast at the weekend. The runny yolk from the egg complements the haddock. The fish is full of essential omega 3 fats as well as being a good source […]
This was a favourite recipe from the Penny Brohn Cancer Care centre where I worked as Head Chef for a period. The ratio of carbohydrates to protein (3:1) in these biscuits makes them ideal 30 minutes after […]