Grilled Broccolini with Salsa Verde
One day I might just write a book called 101 Ways With Greens. These days when we are all at home cooking a little more than we ever possibly imagined, you can never have too…
One day I might just write a book called 101 Ways With Greens. These days when we are all at home cooking a little more than we ever possibly imagined, you can never have too…
IThese days I like to keep home cooking as simple as possible. When the opportunity arises I make double of anything I can to keep or freeze giving me a secret stash of soup, grains…
Unlike roast chicken, for which I have no fewer than twelve favourite recipes, I genuinely thought I had salmon all sewn up. Completely satisfied with my fail safe method of cooking a whole side of…
Oven roasted tomatoes are a flavour bomb of deeply condensed intense sweetness and the secret ingredient in many of my summer grain dishes and salads. They take moments to prep, happily sit in a low…
Roasted figs are a gift of the season and personally my favourite way to celebrate and punctuate the end of summer. I could eat these sweet ruby centred soft gems all day in every iteration…
This is undoubtedly the best use of the liquid left in the bottom of the pickle jar (AKA liquid gold) and makes the smoothest umami tahini sauce I have ever tasted.
Here we are in the middle of April and while my kitchen is screaming Spring, I’m still wearing multiple warm layers and managed to get drenched at least once every day this week. But I’m…
Hot honey is a multi use condiment. Never without a jar lurking somewhere on the top shelf, this is a solid fridge basic.
I get very excited when summer finally arrives, and my weekly pilgrimage to the farmers market instantly becomes more appealing. The options for salads and sides increase dramatically, embracing all the glorious summer flavours and…
Party rice is your VIP guest list in a bowl. My go to party dish for any celebration, this jewelled bowl of delight brightens up any table elevating the regular grain of rice from ordinary…
This smoked mackerel salad was one of the starters for my Popup at Pump Street Bakery, served alongside beetroot carpaccio and Pump Street focaccia. All of our fish on the menu, including arguably the best…
Along with confit garlic these are a staple in my fridge. I use them in dressings, mixed into cooked grains or lentils, or tossed with steamed or roasted vegetables, and as a flavour base for…
As we launch into Spring I am thrilled to let you know that my new season of classes are now available to book on the Building Feasts Shop page.
“I hate tacos”…Said no one ever. Whether it is Meatless Monday or Taco Tuesday, this meal is guaranteed to please any sized crowd. Channelling Southern California, one of my favourite destinations, rather than actual Mexico,…
Sandwiched between the first two Building Feasts Supper Clubs is possibly my most exciting class to date! With BBQ season upon us, come learn to marinade, grill and dress the ...
In a few hours time I will be en route to Chicago. Alone. For a whole four days. I don’t frequently get the opportunity to travel any more without at ...