- Main Courses ·
Summertime Fennel Mussels
Summer holiday food doesn't get better than sourcing local mussels and cooking them simply, Provençale style, in a pot of aromatics that is just begging to be mopped up with crusty bread.
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- Salads ·
Baby Cucumber Salad with Olives, Pine Nuts and Tomato Dressing
This salad is a riff on the ingredients of a Greek salad but without the feta. Baby cucumbers are so cute and crunchy and the tomato dressing is inspired by the juice I love to mop up at the bottom…
- Cheese Platters ·
Buffalo Mozzarella with Nectarines, Honey and Petals
This is a whimsical dish that looks as pretty as it tastes. Serve it after a meal instead of the cheese course or dessert, or just make it because it tastes lush and looks divine.
- Salads ·
Radish, Pea and Rocket Salad
The French know how to make the best of the humble radish, serving them simply with butter and sea salt. Their peppery crunch and pink brightness make for a great salad addition and a few sweet peas thrown in are…
- Appetisers ·
Sesame Carrots with Mandarin Juice
Carrots will never be boring again if you roast them, spice them and dress them this way, with a squeeze of fresh mandarin or a juicy orange.
Charred Corn with Maple Butter
When I was ten, we travelled to Greece and it was the first time I had corn grilled over the coals, from a street vendor in Athens. I remember that first taste of sweet, chewy, charcoaled sweetcorn and the delight…