Thank you Sabrina Ghayour for introducing me to a great new dish. In her book, Bazaar, she has this recipe for kale, cabbage and feta kuku. Kuku is an Iranian version of frittata but, as it contains flour and baking powder, it also has a nod towards being a cake. It is great for a…

This is the most cheering winter salad I know as everything except the dill is red or orange. It is a great opportunity to embrace colour. It is delicious served with smoked fish or by itself as a starter. Beetroot and red onion turn it into a more substantial dish. Sumac is crucial to balance…

‘Something as simple as anchovies on toast can be a real treat.’ Mark Hix There are many other treats involving anchovies such as teaspoons of Mark Hix’s ‘anchovy ice-cream’ (anchovy fillets pounded with clotted cream and then frozen) on ‘amuse bouche’ size shapes of puff pastry. The Provençal version of anchovies on toast, anchoide, mixes…

It’s not that I don’t like Christmas cake, I do, but a few pieces are enough. This cake is much lighter and does get eaten. The ingredients can be varied. I even make it in place of a Simnel cake for Easter, replacing half the cherries with finely chopped marzipan. Oven at 160°C. Grease a…

In the summer I grew little fat cucumbers which were delicious peeled and cut into batons. They gave a crunchiness to salads. Now I am buying cucumbers and using them very differently. I am pickling them so they are soft but give flavour. I keep a constant supply in a jar in the fridge. Once…

This is a delight and a revelation. Parsley butter is given more status with its French title, Beurre Maître d’Hôtel, and it’s magic. Try it on steaks, new potatoes or carrots. Mixed with lentils it makes a great dish to serve with pheasant, venison or pork. It is also useful to serve with turkey leftovers.…

Strictly it’s rösti, not rosti, but I think this dish has been around for long enough for us to drop the umlauts. I like the classic, simple version which makes an ideal choice for breakfast when there are no left over potatoes. 2 good sized potatoes, peeled and coarsely grated1 banana shallot, peeled and finely…

This wonderfully refreshing soup started with some rich chicken stock and a few celery stalks. The sorrel on the allotment was still good in mid-November. 1 onion, peeled and choppedOlive oil1 medium potato, peeled and chopped3 celery stalks, slicedChicken stockTwo large spoons Puy (or green) lentilsA handful of sorrel leavesSalt and freshly ground black pepper…

Cooked fennel has been an acquired taste for me. Love it with leeks and fish and now I have this dish which goes equally well with fish, chicken and turkey. We especially enjoy it with turkey escalopes. 2-3 bulbs fennel0.75 litres full fat milk2 tbsp crème fraîche (optional)1 generous pinch nutmeg50g unsalted butter45g plain flour2…

This was such a delicious, easy meal that it was requested again as soon as possible. Happy to oblige! The addition of paneer made what could have been a side dish into a whole meal. There are lots of recipes for Saag Aloo. I like this one for its heavy use of spices – you…