recipe

  • gooseberry and vanilla pannacotta

    Gooseberry and vanilla pannacotta

    21st July 2021The Delicate Diner

    This delicious gooseberry and vanilla pannacotta makes the most of this fruit’s short-lived season. Make it today for a tasty summer dessert.

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  • Salmon and lemon linguine pasta recipe

    Salmon with lemon linguine pasta

    14th May 2021The Delicate Diner

    This 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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  • Halloumi and roasted vegetable tart

    Halloumi and roasted vegetable tart recipe

    29th April 2021The Delicate Diner

    A 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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  • Wild garlic and pecorino pesto

    Two ways with wild garlic – a pesto and a butter

    11th April 2021The Delicate Diner

    Wild 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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  • photo of a pie with filling

    British Pie Week: Butternut squash, mushroom and chestnut filo pie recipe

    25th February 2021The Delicate Diner

    This 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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  • Chocolate cake and beer

    Chocolate Bouchart Cake

    17th January 2021The Delicate Diner

    Who 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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  • Roast pheasant with wine

    Old Hall Farm roast pheasant with spiced red cabbage and stuffing

    11th December 2020The Delicate Diner

    Game 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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  • Saffron rice pudding

    Old Hall Farm Norfolk Saffron creamy rice pudding

    28th November 2020The Delicate Diner

    Old 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…

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  • Roasted strawberries & the Brasted’s Bramble

    13th June 2020The Delicate Diner

    I shall let you into my new little secret – an absolute delight and my new guilty pleasure. Roasted strawberries. And I am sharing them here with a beautiful weekend cocktail sent to me by my friends at Brasted’s – their signature Brasted’s Bramble. The roasted strawberries first… I mentioned them to a friend yesterday , and she was surprised, saying that she has never thought of roasting them. “Do,” I replied. “They are amazing.” Not only are they amazing, they are simple and delicious, and such a good way to use up strawberries that are, perhaps, a little bit…

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  • Dark chocolate & sea salt fudge truffles

    27th May 2020The Delicate Diner

    A quick and easy recipe, my dark chocolate and sea salt fudge truffles are perfect for making with children right now. These also make wonderful gifts – wrapped up in a bag and tied with a ribbon – all ready for when lockdown is over and we can visit our families again. INGREDIENTSOne tin condensed milk340g good quality dark chocolate – I use CallebautA dash of vanilla extractMaldon sea saltExtra flavours as desired METHODLine a deep baking tin with parchment paper – it needs to be at least one inch deep and, ideally, rectangular in shape. Empty the condensed milk…

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