Recipes

Chickpea Chorizo Fritters

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These perfect little snacks are packed full of flavour. The smokiness of the chorizo works wonderfully with the toasted spices.

Chilli Cheese Sablés

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Sablé is the French word for ‘sand’ and is a biscuit – almost like shortbread. It has the most delicious, crumbly texture which should only be baked until light golden brown.

Whole Stuffed Fish

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This is an ancient recipe of stuffing a whole fish with spices, sealing it in an earthenware pot, burying it in the ground and covering it with natural heat fermenters. I have had to change the recipe slightly to replicate this style of cooking for the modern day. Perfect for a dinner party. You can click here to see how to make it.

Best Lamb Curry Ever!

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Every time I make this curry I always get asked what I added and how I made it, so I thought I would write it down and add it to my recipe collection. This is a great recipe to really turn up the heat, or if you prefer to keep it milder then add a little coconut cream at the end.

Orange & Cinnamon Brioche

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Brioche is an enriched sweet bread often eaten at special occasions in France. This is a recipe for a 1kg loaf but you can make these into small individual brioches if you like, and add any sweet spices such as nutmeg, cloves and even saffron.

Basic White Loaf

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Every keen baker needs a good go-to basic white loaf recipe, and this is mine.

Sweet & Sour Lentils with Roasted Aubergine

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These lentils get their unique sweet and sour flavour from tamarind. Known as the ‘date of India’ it has both a sticky sweetness and also a tangy sourness. The aubergines are slightly crispy and add a beautiful texture against the silky lentils.

Cardamom Spiced Fudge

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I love making my own fudge, and they make the perfect gift. You can taste the love in each and every piece.

Coriander Sesame Crusted Tuna

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This recipe has a sort of Japanese feel with a touch of spice. Encrusting the tuna steak with spiced sesame is a wonderful way to add texture and flavour, and I like serving it with some cooling cucumber with a mustard soy dressing. 

Roast Duck with Ginger & Plum

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For this recipe I’ve borrowed flavours from China. It’s really simple yet impressive so great if you have someone coming round for dinner. I like to serve it with some fragrant sautéed pak choi.

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