Aubergines taste their best when roasted to perfection as the flesh becomes soft and luscious. The addition of red split lentils makes this a filling dish for lunch or dinner, the spices and feta adding all the much needed flavour.
Oysters Kilpatrick made with salty smokey bacon and worcestershire sauce, sprinkled on a cooked creamy oyster eaten warm straight from the grill. Paired perfectly with stout or Guinness.
This famous italian loaf includes part wholemeal flour which gives it a soft flavoursome taste. The key to making the perfect focaccia is adding oil to the base of the pan before laying dough on for its second rise, then drizzling again on top whilst hot straight out of the oven. The oil absorbs into the bread and gives it a chewy wet moreish taste and texture.
Broad Beans with Chilli Soy is the perfect dish to have ready on hand in the fridge. Make a batch in advance and eat as you please – as a lunchtime snack, with rice, fish or meat. Also great served as a canapé over drinks.
Hearty winter soup perfect for nights when you need warming up. I’ve added some Indian spices and green chilli to a traditional potato and leek soup to give it a little more fire.
Fresh courgette charred on the griddle pan and doused in chilli, olive oil, lemon, salt and pepper. Serve as a side to meat, in addition to salads or include in wraps and tortillas.
Taking influence from the French and making use of the wonderful ingredient Garlic…
Bacon and Sun-dried Tomato Bagel with Melted Camembert, what a way to start the day! Inspired by New York deli-style bagels, this is best consumed with hot tea or strong coffee. I’ve used camembert, but you can also use brie.
This is a Cretan recipe of Mediterranean flavours and a refreshing break from meat based dishes. Traditionally it is served hot or cold and cut into small bite-sized pieces as a snack, or in a larger portion with yoghurt and fresh salad.