Umami Anchovy Vinaigrette
A lot of anchovy hiding happens in my kitchen. I love serving anchovy laden sauces to the unenlightened haters, who simply comment on the delicious unidentifiable flavour of the dish. The aversion, as far as…
A lot of anchovy hiding happens in my kitchen. I love serving anchovy laden sauces to the unenlightened haters, who simply comment on the delicious unidentifiable flavour of the dish. The aversion, as far as…
It’s no secret that I have a vast cookbook collection. It grows monthly with new found friends who live on my shelves and immediately become part of the furniture and the family. And while these…
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…
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…
I love this dressing on summer salads and slaws. I originally made it for the Smoked Mackerel Salad that we served for my first Pump Street Popup.
“Keep it simple” might be the most banded-about phrase in my kitchen. While it is a brilliant lesson for life in general, it’s an especially useful reminder when assembling a dish or a meal. Keeping…
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 ...
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…
I did not grow up in a house with meat. When my parents moved to London for nine months in 1973, my father had just become a vegetarian (herring and his mother's salmon were "honorary…
Another one of my faves in the fridge basics range, this is delicious smothered on cornbread or for frying your eggs as well as melted onto a steak or a simple piece of cod. Make…
I am lured by the sweet and sour flavour combinations and the visual orgy of multiple colourful dishes at traditional Persian feasts. But honestly, when it comes to recreating the dishes of my dreams in…
This week I am not sharing nostalgic moments, stories of family adventures or lists of incomplete tasks, just good simple food, with flavours that sing. I am often asked what I serve on the side. …
The all round vinaigrette with a little tang from the onion, mild acid from the rice vinegar, hit of heat from the mustard and a great pouring consistency. It holds its own with the heavier…
As we catapult our way into shorter days, I like to preserve all the remaining hues of warm sunshine with a little multi-colour action in the kitchen and on our plates. These days you will…
[…] of the oven, or at room temperature as part of a weekend lunch/brunch or summer dinner. Just taste the salmon and goats cheese before adding them to the egg mixture […]
[…] for drinks and nibbles before we sit down, Building Feasts style, and share a delicious dinner and cocktails. Vegetarian options are always available on request. Click on the title above […]