Salmon Caesar-ish
It’s officially summer and in my world, sunshine calls for salad. This hot smoked salmon nod to a classic Caesar is ideal for the season and substantial enough as a stand alone main course on…
It’s officially summer and in my world, sunshine calls for salad. This hot smoked salmon nod to a classic Caesar is ideal for the season and substantial enough as a stand alone main course on…
This quintessential Scandi inspired sauce is the perfect condiment for gravadlax or smoked salmon and is equally delicious with roast fish, asparagus, artichokes or as a posh substitute for mayo ...
This dressing was originally paired with the grilled gem heart and radicchio salad, but it is basically delicious on just about any salad on these proverbial pages. A summer staple ...
Six summers ago we gave up holidaying in hotels. It all just became too stressful – containing young children in public eating spaces for three meals a day, not having ...
We would love you to join us for the last Building Feasts cooking class of the year.Cook with Building Feasts – Winter Warmers Wednesday November 1st 7.30-9.30pm Come and take ...
I am not ashamed to be a fully paid up member of the avocado toast club. It features as one of my meals multiple times a week for either breakfast, lunch or dinner on top…
We would love you to join us for our next Supper Club on the 24th April, where we will celebrate all the joys of Spring with a feast of colour. Booking ...
It is hard to believe that we are already a month into the short asparagus season and it has taken me until now to post a recipe. Hard to believe, as despite its well known…
I spend a lot of time contemplating what to serve on the side. It seems that these days, when you have a crowd around your table, there are an increasing number of excluded food groups,…
Everyone needs a basic repertoire of dishes that they are comfortable making, regularly. Ideally, we should all be able to assemble a simple plate of food that can be effortlessly executed under duress. These dishes…
I love rhubarb. In any form. Roasted, combined with other fruits, as compote, in cakes and as a savoury side to fish or chicken. In a nutshell, cook it and I will eat it. My…
The nuttiness of freekeh marries perfectly with the sweetness of the roasted beets and salty freshness of the feta, making it a perfect side for roast chicken and fish or ideal on its own for…
A concoction of pure comfort, this combination of barley and chard with a hint of allspice combines two of my favourites - a grain and a braise. Deeply mellow and satisfying in every way, this dish…
Summer 2016 will forever be known as the year of the egg. Since the delivery of my Big Green Egg at the beginning of June, I have somewhat obsessively cooked at least some aspect of…
This sauce is the perfect accompaniment to salmon burgers, smoked, cured or roast fish, as a dressing for a hearty salad or potato salad or as an emergency dip.
In my humble opinion, you can never have too many ways with herbs or sauces in your armoury. It's these tricks that elevates the basic to spectacular. I make a version of this on a…