this is a recipe I created for a bread company that combines the sweetness of the creamy peas with the savoury crunchy sourdough and lots of parmesan, lemon and a dash of balsamic..brilliant as a snack or light lunch
Serves 2 or one hungry person
2 slices sourdough
2 cups of defrosted frozen petit pois (they don’t need cooking)
Half a medium lemon, juice and zest
2 tablespoons of olive oil
Small sprig of chives (chopped)
Pea shoots (optional)
Salt and pepper to taste and balsamic vinegar (I always use Belazu)
Place the peas, one tablespoon of the olive oil, the chopped chives, lemon juice and zest with salt and pepper in a food processor or you can use a stick blender and pulse till it’s a rough purée, but if you prefer it smooth continue to purée till smooth. Set aside.
Heat a large frying pan, drizzle the bread with the rest olive oil and toast on either side till brown and crisp and sprinkle with a little salt.
Spread the pea mixture onto the bread, then shave parmesan over the top, sprinkle with pea shoots and finish with drips of balsamic vinegar and serve.
Slice the pears into thin slices. On a medium heat melt a tablespoon of the butter and gently sauté the pear slices till tender, how long will depend on how ripe they are, transfer to a plate.
Pour the honey, vanilla and a tablespoon of butter into the pan and gently cook till the honey is frothing for a few minutes. Meanwhile toast the bread and butter it. Spread the ricotta on the bread (about quarter of an inch thick) and lay the pears on top. Spoon the hot honey over the top and sprinkle with the toasted walnuts. Serve straight away.
These smoked salmon tartines are loaded with flavour; they are made with tangy pink pickled eggs and capers with a big sprinkle of fresh chopped chives on crunchy toasted sourdough. I love them for brunch, lunch and they’re perfect on a picnic.
If you like smoked salmon and cream cheese bagels, this tartine recipe is based on that but really ramped up flavour and texture wise. I made these last night for a dinner party, and they went down really well. They are a great combo of tangy sweet savoury crunchy and creamy. I replaced the smoked salmon with slices of avocado for one of my veggie friends who doesn’t eat fish and she really loved it. You need to make the pickled cucumber and pink pickled onions in advance, the methods are below and in my recipe archive, and they are beyond easy. I really can’t wait to make them again, I really love them and they are perfect for a date night. Continue reading →
Kedgeree is one of those quintessentially British dishes, dating back to the 1800’s, that’s easier to make than you think plus I’ve made it even easier. It’s a lovely mixture of creamy eggs, fish and rice with the gentle perfume of Indian spices. My version is inspired by a recipe by the cook Roxy Beaujolais which uses salmon instead of smoked haddock. It’s perfect for a light Christmas Eve supper, or as a New Years Eve supper bearing in mind it only takes about twenty minutes to cook. It’s also perfect for dinner for two. Continue reading →
This recipe is a great way of making a fairly expensive ingredient go a long way, and anyway, what could be nicer than crab with chilli and lime on crunchy bread with avocado and pickled cucumber? The perfect combo of flavours and textures. The lime is the perfect match for crab and is slightly more subtle than if I used a lemon, which you can do if you prefer. It’s a great starter to any dinner, just multiply it by the number of guests.
This recipe is my favourite brunch. I love the combo of crunchy and creamy and sweet and savoury. But more interestingly, rosemary is, according to the centenarians in the Italian town of Acciaroli, the secret to a long life. They should know, they have 300 of them out of a population of 2000.
250g of baby plum tomatoes
3 tablespoons of olive oil
1 tablespoon of sherry vinegar
2 teaspoons maple syrup
A small sprig of Rosemary
A small sprig of parsley very finely chopped
2 slices of sourdough bread
Salt and pepper to taste