Recipes

Basic White Loaf

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

Warming Hot & Sour Noodle Soup

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This is a hug in a bowl. A thai style soup using all the wonderful tastes of hot, sour, salty and spicy. Need I say more?!…

Hot Smoky Nuts

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I love the flavour combo in this recipe – sweet, sour, salty, hot and smoky. I’ve kept my spice mix pretty basic but you can really mix it up and add in whatever you fancy from your spice pantry.

Chipotle Chicken Sandwich

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This sandwich is insanely delicious. Chipotle chillies and chilli paste can be found everywhere these days, and they are smoked jalapenos so pretty fiery.

Saffron Shortbread

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I think the name of this recipe says everything. Shortbread is truly delicious and if you make it yourself you can really play around with the flavourings. I love to use the delicate aroma and flavour of saffron, but you can use cinnamon, ginger and even lemon. Anything goes!

Roasted Chilli & Carrot Soup

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When chillies are roasted their flavour completely changes, and it is sweet as well as hot.

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.

Quinoa Salad with Roast Squash & Za’atar

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Quinoa is incredible! It’s a complete protein containing all 8 of the essential amino acids your body needs. Perfect for veggies, vegans and those with a gluten allergy, you can eat it hot or cold much like cous cous. Hailed as a super crop it was discovered by the Incas and there are rumoured to be some 1800 varieties.

Lamb Chops with Tamari, Cinnamon & Honey

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As a lover of lamb chops, I’m always thinking of new ways to make them taste delicious. This simple recipe is quick and has an Asian feel to it. 

Lemon Madeleines

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Madeleines are a classic French cake baked in traditional scallop shaped madeleine moulds. They can be tricky to get just right, and when made well they are lighter than air. This recipe was taught to me by a baking expert and it hasn’t failed me yet.

Difficulty

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