Pear, Ricotta & Earl Grey Sponge
This takes no more time to make than one of those “shake-a-cake” atrocities, but couldn’t taste more different. The combination of pear and Earl Grey is a personal favourite: elegant, subtly perfumed and intrinsically wintery. The days are so short at the moment that in Winter perhaps more than any other time of year you want bang for buck from your recipes and this delivers exactly that. The end result is somewhere in between a sponge and a cheesecake. There is no need for any icing or further embellishment, just a cup of tea on the side. Feel free to...
Cavolo Nero, Avocado, Soy & Miso Recipe
Something robust and salty to serve with baked oily fish, grilled chicken or beef sirloin perhaps. A welcome jolt of flavour, acidity, and textural contrast. It is not unlike a “massaged” cavolo nero or kale salad, though that name does make me roll my eyes: far too zeitgeisty! Though far less appetising, the word “bruised” is more appropriate. You really need to crush and break down the fibres of the cavolo nero (with the help of the acid and salt content of the dressing) to tenderise it into something delicious. The force and intent required is not one that I...
Devilled Salmon with Fennel & Pineapple Recipe
Something poky and punchy to clear the pipes! As much as I love a roast or a hot soup in the colder months, they need to be interjected from time to time with dishes like this: full of pop and vivacity. Devilling is an old English technique and flavour profile, perhaps best known for eggs but equally good with rich fish such as salmon or crab (this recipe would also work well with the frozen prawns available to buy from LMDC). The devil spices work here as a dry rub to bring the salmon to life. Make sure you use...
Recent Recipes