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Homemade Rhubarb Gin
The G&T dates back to the British East India Company in the 1700s. My rhubarb gin gives the classic a rosy, homemade twist.
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Salad with Fried Halloumi
Romaine, rocket, corn, tomato and cucumber topped with pan-fried halloumi, crisp outside and springy within.
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Panna Cotta with Raspberry Jelly
Silky cream panna cotta with a splash of Cointreau, topped with raspberry jelly. Light enough to serve after a big meal, and made ahead.
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Hummus with a Surprising Ingredient
A classic hummus with one unexpected addition that deepens the flavour, you’ll have to guess what it is.
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San Francisco Cioppino
Born when Italian immigrants in San Francisco stewed the catch of the day in tomato. Clams, mussels, shrimp, squid and scallops: easy to make and packed with flavour.
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Celery Soup
Easy to make, healthy and budget friendly. A smooth celery soup finished with crumbled blue cheese and a drizzle of olive oil.
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Homemade Quince Paste
First served to us in Singapore by my Spanish amiga, on a cracker with manchego. Roasted quince turns sweet and floral, pure pleasure with well-cured cheeses.
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Mustard Pickles
A tribute to the women in my family who made preserves out of necessity. Open a jar in the depths of winter and a bit of summer shines through.
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Garlic Scapes Hummus
A seasonal twist on hummus made with curly garlic scapes in place of raw garlic, milder and greener.
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Orange Jelly Slices
The jiggly dessert of childhood, grown up. Fresh orange juice set in its own peel and sliced into wedges. Add a splash of vodka or Cointreau if you like.
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Artichoke Pesto
One dish, seven uses. Artichokes, garlic and olive oil blended into a bright green pesto that earns its place in the fridge.
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Leftover Sour Cream Dressing
Coriander, garlic, lime, and hot sauce blended with sour cream you’d otherwise let go to waste, into a dressing worth making on purpose.
