Leeks, to me, are one of the most underrated vegetables. They are full of valuable prebiotic fibre and oestrogen detoxing sulphur and, cooked well, they become velvety and unctuous, complementing both meat and fish. The recipe below works well with any robust fish or seafood, it’s delicious with chicken or lamb, and even makes a great pasta sauce. (Black bean spaghetti is my new guilty pleasure!)
The Riverford broad beans were too good to wait…
I first tasted this slaw during a trip to Bologna several years ago, and it quickly became one of my favourite side dishes. A perfect accompaniment to fish, chicken or red meat, it works just as well without the olives.
Last year, on Christmas Day, we had the most delicious goose I have ever tasted — with crispy skin and dark, tender flesh you could carve with a knife and fork. This year I can’t resist a repeat run… Continue reading
That nibbly time of year is approaching when I find myself missing those little dainty ‘croustades’ that I used to buy and fill with delicious concoctions in the days before I was gluten free. I’ve been wracking my brains for an alternative and realised I could make little containers with slices of courgette. Continue reading
I invited friends for a casual supper last week and found myself at the last minute wishing I’d thought ahead to make some nibbles to get the evening started. Continue reading
My fishbox arrived again today with two fresh skate wings inside – and a huge piece of cod roe; I really look forward to the day each month when we will have the freshest fish for supper. This evening’s dish was a tad experimental but it got rave reviews from my husband, who is always a willing guinea pig. Here’s how it all came together. Continue reading