Cut this simple pizza into small triangles to serve as a nibble.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
This dish is a composed salad with all the elements served separately. Until you’ve tried pickled fennel you don’t know what you are missing. Leave the fennel in the pickling liquid for up to a week if you’re not using it right away.
You might think you can use any pasta shape to make a dish, but the right shape can really elevate the flavour. This savoury shrimp pasta was ho-hum when my food testers and I made it with penne, but when we switched to orecchiette, a pasta from Puglia, Italy, it was a completely different dish.Read More
This is one of my favourite dishes to serve with grilled chicken. It also works well as part of a vegetarian Indian meal. I would add a chickpea dhal and tomato and onion salad. As a main, serve over steamed rice or red lentils.Read More
My grandmother was born on St. Patrick’s Day in Dublin. She loved a good loaf of bread, not so much the typical Irish soda bread but one made from heavier dough with lots of flavours added in.Read More
One of my best food memories is of a meal I had in Puglia. It was at a winery and we had a simple lunch that began with focaccia studded with tomatoes, the winery’s olive oil, olives and the wonderful Puglian burrata cheese that oozes cream as soon as you cut into it.Read More