This is a lovely recipe giving cheer in mid winter. I think of it as a Monday dish as it goes so well with slices of cold roast meat. Any hard winter vegetable could be used – turnips work well in place of kohlrabi – and the herbs can be changed depending on the meat…

Elizabeth David’s recipe for irresistible, roasted almonds is already given but here is a quick alternative, great to offer to unexpected guests. Place a handful or two of cashews into an oven proof dish and add a knob of butter. Put into a hot oven (around 190°C). After just a minute, take out of the…

This is a quick recipe for January inspired by going through kitchen cupboards checking to see what dry ingredients were nearing the end of their ‘use by dates’. 3 leeks, trimmed, halved lengthways and finely sliced across200g kale, stalks removed and torn into small pieces30g butterA few drops of olive oil25g dried barberries (or use…

Christmas 2021 and somehow it didn’t feel Christmassy enough for a turkey or goose but a large free range chicken from Woolley Grange was perfect. Chicken and all the trimmings! My favourite Christmas stuffing is the potato and apple stuffing already given but I wanted something fresher for a chicken. I found this recipe in…

Very excited about this dessert as it’s festive and a great alternative to pumpkin pie for Thanksgiving. Oven at 190°C. Use a 20-21cm diameter fluted pie dish Sweet shortcrust pastry I make mine from: 200g plain flour120g butter1 egg yolk1 tbsp caster sugarpinch saltVery cold water Prepare the pastry and wrap in cling film. Leave…

Tuiles are useful but impressive things to make. They are a boost to a quick dessert of ice cream or poached fruit. I hadn’t made them for ages but, for an impromptu lunch party, they were just the thing. They are a good way to use up a spare egg white left over from making…

Marcus Wareing prepared this dish as a skills test on Masterchef. These challenges are fascinating and this recipe was extra exciting as it not only seemed achievable in the time allowed but just what I would like to eat. This is my interpretation. 8 scallops1 cauliflower4-5 shallots, peeled and very finely choppedButterCurry powder2 slices of…

Butternut squash is the new courgette; easy to grow, versatile and a fixture on the shelves in supermarkets. We have had a bumper crop this year. As well as soups and mashing them with butter, they are great in a tray of roasted vegetables. Plan how long each vegetable takes to cook and keep adding…

I am not fond of ‘wrapped’ fruit or vegetables but, as this recipe leaves the Parma ham loose and crisp, it suits me well. An alternative is to omit the gorgonzola and instead serve the dish with shaved slices of Parmesan cheese scattered on top. Either make a brilliant starter or lunch meal for late…

I love the mindset of Italian cooking; simple but with crucial ingredients. Biscotti are a case in point. Flour, sugar, almonds in their skins, lemon rind and a hint of fennel seeds. Of course you can leave out fennel seeds if you must – and I am not usually the greatest fan – but here…