I love this preserve, it has a real zestiness to it and really celebrated the fruits of this season.
A little twist of mine on this French classic using seasonal rhubarb and blood orange, delish!
I love this recipe, and taking the time to make a good stock, forms the core of flavour that makes it simple, but very special.
I love this recipe, the secret is cooking the sauce really well and that touch of sherry and paprika, so yummy!
I love this as a supper dish topped with silken tofu, or pan-fried prawns. I also pair it with the Crispy Duck with Plum Sauce recipe- delish!
The perfect dish for celebrating Chinese New Year- Year of the Wood Dragon on February 10th 2024.
It goes really well with the Asian Green with Noodles dish.
I love this dish, it’s great for a gathering, a canapé topper, and also makes a nice gift. Serve with crusty bread and little salad.
This is a delicious addition to your cheeseboard; it also goes beautifully with cold meats.
I like to mix up the fruit, so often use a combination of figs, apricots and prunes, they are so delicious together.
This recipe makes 4 cakes, and they make lovely gifts for friends and family.
Inspired by my lovely Mum, this recipe takes me back to the days when my curiosity of all things culinary was ignited.
Mum would cook from her Cordon Bleu magazines back in the 70’s and 80’s, this recipe is a take on her Coquilles Saint Jacques. I have gone all out on the ingredients, making it a super occasional treat.