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Chocolate Bark with Sour Gummies
Dark chocolate spread thin and topped with sour gummies and Pop Rocks, then broken into colourful pieces.
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Chicken Noodle Soup
The easiest soup to make, ready in 20 minutes. Ground chicken or leftover rotisserie chicken with egg noodles, carrot, ginger and garlic.
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Dhal
My first dhal was in Hong Kong in 1998, at an Indian restaurant in Wan Chai. A thick, economical lentil stew and a great introduction to Indian cooking.
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Pumpkin and Cream Cheese Gingersnap Tart
Pumpkin pie isn’t everyone’s favourite, but most enjoy cheesecake. This is the perfect marriage of the two, on a base boosted with gingersnap cookies.
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Crabapple Jelly
Picked from the big crabapple tree in my daughter’s backyard. Just fruit, sugar and water: one of the easiest preserves to make if you’re new to canning.
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Watermelon Baby Carriage
A hollowed watermelon carved into a baby carriage and filled with fresh fruit, with an orange baby, blueberry eyes and orange-slice wheels. A centrepiece that’s the talk of the party.
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cherry shrub syrup
The word shrub is derived from the Arabic word sharab which means to drink. Shrubs were popular in 17th and 18th century Britain and were usually mixed in with rum or brandy. By adding a shrub to a cocktail, it creates depth and complexity.
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Fish Pasta
I don’t usually like leftover fish, but this changed my mind. Inspired by cacio e pepe, with flaked fish and capers, ready as fast as the pasta cooks.
