These small pizzas with creamy blue cheese, in-season purple figs and twirls of salty prosciutto are the perfect summertime snack. Hovering happily between savoury and sweet, they are best sliced up and shared with friends over drinks. The recipe comes from Georgia East’s marvellous new cookbook called West Coast Wander which is a celebration of ingredients from this austere but ruggedly beautiful coastline.
This nectarine, blueberry and bourbon pie from Di Bibby’s beautiful new cookbook is all it’s cracked up to be. Nectarines are in full season so…
These small pizzas with creamy blue cheese, in-season purple figs and twirls of salty prosciutto are the perfect summertime snack. Hovering happily between savoury and…
This recipe for vegan lentil and beetroot baked falafels sort of came about by accident last week. I was doing a quick check of what…
This boozy panettone ice-cream bombe Alaska is a showstopper dessert and perfect for the Christmas season. It’s virtually effortless to make with no baking required…
Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian dishes so I felt inspired to do another rendition. It requires making…
On the 3rd of January, I was overjoyed to have been invited to a very special lunch at The Test Kitchen. Luke Dale Roberts had…
