2017 was unquestionably the year of the Negroni; it was hard to walk past a bar in London last summer and not see it listed as one of the cocktails on offer. Invented, as the story goes, for Count Negroni in 1919 when he asked the barman to make him a stronger version of his…
Category: Recipes
Roasted Celeriac & Parsnip Soup
Celeriac is a wonderful veg and alternative to potato, and thankfully these days its readily available. It also makes for a wonderful velouté or soup. In this instance, I have roasted it with parsnips before adding both vegetables to chicken stock and blitzing them to form a thick and velvety smooth soup. (If I had…
Twice Cooked Mushroom Gnocchi
So easy and quick, it is a perfect dish when you don’t really want to cook or you’re late in from work and just want to crash on the sofa with the TV and your Netflix account. It’s also really versatile, try adding some chopped tenderstem broccoli just before the mushrooms. Ingredients (for 2)…
Truffled Cauliflower Cheese
Macaroni cheese might be all the rage, – though I don’t know why, after the first few mouthfuls it becomes samey, claggy and dull – but what about the far more British equivalent: the lighter and infinitely versatile cauliflower cheese? School dinners are always a quick way to put people off a dish and have…
Stuffed Mushrooms
This is one of the easiest full flavoured dishes to cook individually are great as dinner party starter or two of them as a weekday dinner with a side salad. And it takes no more than 30 minutes to make. Ingredients for 2 4 large Field Mushrooms or Portobello Mushrooms 1 Onion – diced…
Drunk Apple and Blackberry Pie
Given winter is a time for hearty puddings and desserts, I thought I’d share a recipe for a fruit pie in this series of wintry dishes. The particular delight about this pie is that it’s made using the gin infused leftover flavourings of one of the most perfect winter drinks: apple and blackberry gin. The…