My honey harissa lamb shanks is a perfect one-pot summer dish, leaving you more time to entertain while the oven does the hard work for you!
Recipes
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Continue ReadingThis utterly delicious and fresh salad of butternut squash, asparagus and halloumi can be cooked on the barbeque or in the oven.
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Continue ReadingThis pasta dish has fast become one of my most popular recipes and the one that everyone keeps asking me for – and it is also one of the easiest! It almost feels like a cheat to share it here, but with summer days calling for al fresco dining, here it is. Just make sure that your lemons are fresh for that extra zing, and you can use crème fraiche in place of the cream as wished. This lemon linguine pasta recipe is so versatile – serve it on its own with a green salad, with chicken or with roasted…
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Continue ReadingA very delicious and easy halloumi and roasted vegetable tart that uses a vibrant Belazu tapenade and ready-made puff pastry for the base making this an ideal quick dinner for midweek. I roasted my vegetables for extra flavour, adding the asparagus and halloumi towards the end so that they were cooked to perfection. As ever, there are no rules – go for the flavours you like and use the veggies that are lurking in your fridge that need eating. A tomato sauce base would work just as well with this – as would a cheesy sauce! INGREDIENTS (Serves 4 easily)1…
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Continue ReadingWild garlic is the early herald of summer days ahead, that fragrant green leaf that can be freely foraged in woodlands. For me, wild garlic is always the precursor to asparagus, which is proving to be late this year due to the continuing cold weather! Below are two lovely recipes for wild garlic, a pesto and a butter, both of which can be frozen. The pesto is made extra special with the use of walnut-leaf wrapped aged pecorino from The Tuscan Farmshop; they deliver nationwide, so why not treat yourself to this vegetarian-friendly Italian delight! WILD GARLIC & WALNUT-LEAF PECORINO…
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Continue ReadingWith the long Easter weekend approaching, and the rule of six back in place, I asked my friends at Norfolk Gin if they could recommend a cocktail for this weekend. Their suggestion was this delicious iced Norfolk coffee designed by Sue Telford from For the Love of Gin. With temperatures set to be unseasonably warm the next few days, I suggest enjoying the iced Norfolk coffee ahead of the weekend, as well as during! If you like the flavour of Turkish coffee you will love this iced Norfolk version of the coffee classic. Turkish coffee is traditionally served without milk…
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Continue ReadingThis is my easy vegetarian filo pie recipe for those in a hurry. I love the luxury of a pie, but I don’t always want the heaviness that shortcrust or butter pastry can bring. This pie is perfect for an alternative – layers of crisp filo pastry with a delicious filling of the earthy flavours that I love so much, roasted butternut squash, sage, mushrooms, and chestnuts. If you don’t have the exact ingredients, don’t worry – use whatever you have in the fridge, and make the flavours your own. INGREDIENTS (Serves 4)1 packet of filo pastry1 butternut squash, peeled…
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Continue ReadingWho doesn’t love a chocolate cake? For me, it is the ultimate celebration cake, a real treat for high days and holidays. And to be fair, it is the ultimate comfort food as well, so let’s face it, chocolate cake is an all-rounder! Inspired by a recipe in Green & Black’s Chocolate Recipes, I made this luxurious chocolate cake flavoured with Moon Gazer Ale’s Bouchart Norfolk Mild beer. The result was a wonderfully moist, rich, chocolate cake that tastes wonderful on its own but would be just as enjoyable with some whipped cream. As with many cakes, my chocolate Bouchart…
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Continue ReadingGame is well and truly in season right now, so I thought it would be a good time to share my recipe for roast pheasant. Pheasant is high in B vitamins and potassium and is a lean meat. It makes a great alternative to turkey for Christmas dinner. I always cook a brace together – that is, a cock and a hen – and freeze the leftovers for another day. INGREDIENTS (SERVES 4 + LEFTOVERS)A brace of pheasants from Old Hall Farm6 rashers Old Hall Farm unsmoked streaky baconOld Hall Farm rare breed pork sausage meat1 large shallot, slicedA handful…
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Continue ReadingOld Hall Farm in Woodton isn’t just about their rare breed pork and beef – their raw Jersey cream and milk can be used in many ways and I have made the perfect dish for the change in the weather right now – a rice pudding. I think we all have those memories of school rice pudding with a spoonful of jam in the middle and, having fallen out of love with it, I now rate a chilled rice pudding as one of my ultimate desserts. Part of the beauty of the milk from Old Hall Farm is that several…