Recipes

First, put a saucepan of water on a high heat and add in a good pinch of salt. Bring the water up to the boil, then add in the new potatoes. Boil for them 15-20 minutes until they are tender. While the potatoes are cooking, make the dressing.

Mix together the walnut oil or the extra-virgin olive oil, whichever you're using, the sherry vinegar, the Dijon mustard, and some salt and freshly ground black pepper to season. Once the potatoes are cooked, cut them in half or quarters while they are still hot and drizzle some of the dressing over the top and set them aside.

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Put the fresh or frozen blueberries, whichever you are using, the lemon juice and the agave syrup or honey, whichever you're using, in a liquidiser and whizz until fine. Then push the mixture through a sieve and serve over vanilla ice cream, or pour a teaspoon or two into the bottom of a glass of bubbly!

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OK, so the blueberries in this recipe are baked, which means a bit of their powerful antioxidant properties will be lost, but having said that, this baked cheesecake is still completely divine and well worth whipping up.

Put the digestive biscuits in a food processor and blend them until they are quite fine. Alternatively, place them in a plastic bag and bash them with a rolling pin to break them up. Mix the crushed biscuits with the melted butter and tip the mixture into the prepared tin. Press the biscuit mixture down into the base of the tin to form an even base layer.

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Simply whizz up the fresh or frozen blueberries, whichever you're using, the strawberries, the bananas, the natural yoghurt, the orange juice and the agave syrup or the honey, whichever you're using, in a blender or food processor and serve the smoothie on its own or over ice.

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Place the fresh or frozen blueberries, whichever you're using, and the lemon juice in a liquidiser and whizz for a few minutes until the mixture is very smooth. Then push it through a sieve and set it aside.

To make the syrup, put the water and the sugar in a saucepan on a medium heat. Stir it just until the sugar has dissolved, then bring to the boil, boil for 1 minute, then remove the saucepan from the heat and set it aside.

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This recipe was inspired by something that Isaac and I ate in a great restaurant called Kampa Park in Prague.

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The bisque can be made and stored in the fridge for up to 24 hours. It can also be frozen for up to three months.

Put the butter in a saucepan on a medium heat, allow it to melt, and when it is foaming, add the finely chopped shallots and the crushed garlic. Season with salt and freshly ground black pepper and cover with a butter wrapper, if you have one, or some greaseproof paper, and a lid. Turn the heat down to low and cook gently to sweat the shallots. This should take about 7-8 minutes.

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Cut the prawns in half lengthways through the shell. Place a large frying pan or a wok on a high heat. When it's really hot, add in the olive oil, then the prawns, and cook them for 3-4 minutes until the shells turn light golden.

Then add in the finely chopped garlic, the finely chopped chilli and season to taste with salt and freshly ground black pepper. Fry until the prawns are cooked and the garlic is golden. Tip into a wide serving dish and scatter over the chopped coriander.

Cut the lemon into wedges and serve with the prawns.

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Preheat the oven to 180°C, 350°F, Gas 4. Line the base of a 23cm (9in) spring form tin and brush a little sunflower oil around the inside. Crack the eggs into a bowl along with the natural yoghurt, the sunflower oil and the lemon zest and the lemon juice. Whisk together to mix well, then stir in the plain flour, the caster sugar, the fine polenta, the baking powder and the pinch of salt.

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Add the sunflower oil to a large casserole dish or a tagine dish, and place it over a medium heat. Add the finely chopped onions and the finely grated garlic, and cook, stirring occasionally, for about 10 minutes until they are cooked through and translucent. Add the freshly ground black pepper, the paprika, the ground ginger, the ground turmeric, the ground cinnamon and the salt, stir and cook for a further two minutes.

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