I love a retro classic and Chop Suey is actually an American/Chinese dish where the ingredients are all stir fried together and it’s served with rice or noodles on the side. It’s packed with veg, super healthy and has the delicious Asian flavours that I adore. You can use this recipe loosely as a guide and add other veg you might want to use up in the fridge.
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my mum used to make this traditional English apple dessert on special occasions and according to what I’ve read about it’s history the recipe dates back to the 17th century and was called apple fluff amongst other things. I remember big bowls of it in the larder where I would stick my finger in and scoop up a delicious morsel. It’s light as a feather and you can add a teaspoon of your favourite spice to it if you fancy, to make it more Christmassy. It’s a great alternative to all the rich festive food and works as a light pud all year round.
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if you love lemons this recipe is for you. It’s all store cupboard and really easy. The lemon makes it zingy and the almonds add a nutty crunch. It’s a popular primo in southern Italy and particularly in the summer. If you can get lemons from Sorrento even better, but it’s not essential at all.
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This recipe can be made with a pumpkin or any large squash or several smaller ones like the munchkin pumpkins. The rice recipe is from the Moro cookbook and they use the saffron rice to stuff a butterflied leg of lamb, because it is fragrant and deliciously flavours the meat, but as I don’t really eat meat I thought it would be fantastic as a stuffing for a squash or pumpkin. It also looks amazing as a centre piece on the dinner table, and would be delicious roast potatoes and a salad or any roast. I love it with garlicky yogurt and have just discovered Alpro are doing a vegan Greek yogurt in Morrison’s which is utterly delicious.
Pumpkin ravioli is one of the most delicious things ever and worth the effort. It is a labour of love but the flavours are sublime. The pumpkin is slightly sweet and combines so well with the delicious flavours from the nutmeg and sage. It’s a great starter to a dinner party or as a main meal with a salad and a glass of wine and perfect for a dinner date.
This onion tart is based on the French Pissaladière tart from Nice that is made with pizza dough. It’s delicious for dinner with a crispy green salad. You can put more or less of the onion mixture on depending on your taste. The Niçoise like a lot of onion, I like it both ways…btw if you press on pizza dough below it will take you straight through to the dough recipe.
This pizzetta has it all… parmesan, truffle oil, porcine mushrooms and mozzarella with touch of fresh sweetness from the pea shoots. It’s an Unami fest… They are perfect for a date night or a dinner party as they are super easy to make and really tasty.
I knocked up this store cupboard recipe when I had a cold and wanted to make something that was packed with garlic, chili, ginger and vitamins that would help me get better. A friend eventually came over and tried it and started to make it for her family; she loved it so much she wanted me to share it on the blog. It’s super tasty comfort food. So, here’s the recipe.
I cooked this for a friend of mine the other day and she loved it so much she told me I had to put it on the blog. The combination of flavours is fab with the mushrooms, parmesan and truffle oil… they are a marriage made in heaven.
It’s also really easy as most of the work is in the prep, so once you have done that it’s a doddle. You can get little bottles of truffle oil in supermarkets or online and of course in Italian delis, and before you think it’s too expensive, you can get them from as little as £3.50 and remember a little goes a long way, so it will last you for ages.
This is a perfect dinner party or date night supper and works really well with a crispy salad with my vinaigrette recipe which is also on the blog.
This spaghetti is a proper Tuscan summery delight and my Italian family favourite. It not only is fresh and simple but it has very few ingredients too. It reminds me of summer evenings sitting in our garden as children with a glass of fizzy apple juice pretending it was champagne. This spaghetti can be served with Parmesan, but it traditionally is served without. I love this with a plain salad with my vinaigrette.
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