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I have fallen totally and utterly in love with Franck Dangereux Pissaldiere since making it in December. Slowly caramelised onions, thyme, olives and anchovies work so beautifully together in this rustic French dish.
I was craving all these flavours as I seem to do so often these days but didn’t have the time to make the dough and let it prove, so I decided to play around with a cheats version and use a baguette.
It worked beautifully. [click to continue…]
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The inspiration behind this recipe came from, as is often the case with me, when I have a glut of a particular vegetable or ingredient after a shoot.
If you are a regular reader of this blog you will know that I love to do fairly fuss free recipes and I adore vegetables. They are so inexpensive and nourishing, if you cook them in new and interesting ways they can take centre stage on your table and have so much potential. You only have to read Ottolenghi’s ‘Plenty’ to know what I mean. [click to continue…]
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By now we all know that its important to let the seasons dictate what we eat, and since we are either in the middle of Autumn or Spring in most parts of the world, I thought I’d do a post about what we should could be eating right now.
The list of fruit and vegetables I have included are to the best of my knowledge whats in season. I base this on some online research and looking back through dozens of magazines. There are also quite a few that are available all year round, and many that overlap into other seasons. [click to continue…]
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I wanted to make this last Easter but things were too busy with my book production back then. Although you can get hot cross buns all year round, it just feels like this recipe is most appropriate around the holiday.
The orange and the chocolate totally make the dish in my humble opinion. The chocolate melts into the custard making it more decadent and luxurious. [click to continue…]
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I was thrilled to be asked to contribute to the April edition of Elle Magazine, and as its Easter they wanted a chocolate cake. I simply had to do the ultimate chocolate cake that I had written about in 2010.
This is what I said about it before: ‘It’s decadent, dark and delicious and may well be the ultimate chocolate cake. It’s baked slowly on a lower temp to deliver a gooey, dense texture that teeters on the edge of ‘brownies-ness’ sending you straight into chocolate heaven. Don’t expect airy, fairy, light and fluffy, this is a solid cake that will easily bowl anyone over’.
The other thing I simply LOVE about this recipe is that its all made by hand. No electric mixer required. Easy.
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