These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Featured Recipes

I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.

Shortbread Cookies

The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.

Shrimp and feta with orzo

This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.

Devilled Deep Fried Eggs

This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.

Squash Soup with Wild Mushrooms

Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.

Apple pie with cheddar crust

The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).

Pork with White Beans and Bitter Greens

When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.

August 08, 2018

Fennel and Serrano Ham Salad

August 08, 2018/ Lucy Waverman

Ingredients

¼ cup olive oil
2 tablespoons lemon juice
¼ cup chopped chives
Salt and freshly ground pepper
1 head fennel, cut in half
1 bunch radishes, thinly sliced
6 slices Serrano ham, cut in thick julienne strips
Radish sprouts (if available)
1 cup shaved Manchego cheese

Method

Whisk together oil and lemon juice in a small bowl. Stir in chives and season to taste with salt and pepper. Set aside.

Remove tough core of fennel bulb and discard. Thinly slice fennel and immerse in a bowl of ice water for 10 minutes. Drain and pat dry.

Combine fennel, radishes, ham and radish sprouts in a large bowl and place in the refrigerator until ready to serve.

Drizzle salad with dressing and toss well to combine. Top with shaved Manchego. Serve immediately. Serves 6 to 8.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Fennel and Serrano Ham Salad

Ingredients

Method