Let’s Spring into Summer
[…] May 7th at 7.30pm when I will walk you through my favourite mains and fresh sides for those who love to share meals with others. I will be including my […]
[…] May 7th at 7.30pm when I will walk you through my favourite mains and fresh sides for those who love to share meals with others. I will be including my […]
[…] May at 12 noon when I will walk you through my favourite mains and fresh sides for those who love to share meals with others. I will be including my […]
[…] salad fatigue – grill your leaves. Grilling lettuce should not be overlooked. Burnishing the exposed sides of your lettuce wedges with momentary contact on a searing hot pan, intensifies their already […]
[…] and roast them with some whole garlic cloves and aromatics. Keep two halves for delicious sides to just about any protein, mixed in with your favourite grain, or as part […]
[…] in to eights) Place in your roasting tin cut side down and drizzle on both sides with the olive oil and season with the salt and Aleppo pepper. Roast for […]
[…] form burgers in your hands Seal patties in 2 batches on medium heat on both sides until slightly crisp. Transfer to baking sheet and cook a further 15 minutes until […]
[…] make sure you don’t eat them all before you use them on your salads and sides. If you are using confit garlic oil, feel free to smoosh a few of […]
[…] regained their position on the accessible book shelves, and the old classic sauces, condiments and sides reminiscent of Connecticut in August have pride of place at any meal. Case in […]
[…] the thyme sprigs Season salmon well with salt (I use Malden) and pepper on both sides and place on top of the aromatics. Arrange the rest of the sliced citrus […]
[…] between them as they will puff and spread as they cook. Brush the top and sides lightly with beaten egg and sprinkle with sesame seeds, if using. Bake for 15-18 […]
[…] 170C (325F). Turn your baking tin upside down, and cover the base and all four sides with foil (dull/non stick side facing down). Lift off and turn over tin and […]
[…] great at room temperature, and a perfect crowd pleaser. With it, there are numerous options for sides. Alas, despite getting all my ducks in a row on the food front, the […]
[…] seabass, hake or salmon Herb butter Pat the fish fillets dry and season on both sides with salt and pepper. Smear 1 tsp of the herb butter onto the flesh […]
[…] so make sure your pan is big enough to allow for this). When the foam subsides it will reveal a walnut coloured caramel colour with the solids at the bottom […]
[…] hold the round cake base comfortably with strips of parchment across the bottom and the sides making sure that the paper extends at least 10cm from the base Lay the […]
[…] 45-60 minutes, until the flesh is super soft, the skins are blistered and the cut sides will be very caramelised. Scoop out all the bright orange flesh and separate […]