Smoked haddock gratin, a lovely winter warmer. I used smoked warehou, and added artichoke hearts for extra piquancy.

Smoked haddock gratin

Smoked haddock gratin, a lovely winter warmer. I used smoked warehou, and added artichoke hearts for extra piquancy.

Thai beef salad. I make this with fillet steak instead of rump, brown sugar instead of palm sugar (since my supermarket doesn't stock the latter), and cashews instead of peanuts. I also leave out the onion, and serve with rice. I imagine this would be extra delicious with the meat barbequed.

Thai beef salad

Thai beef salad. I make this with fillet steak instead of rump, brown sugar instead of palm sugar (since my supermarket doesn't stock the latter), and cashews instead of peanuts. I also leave out the onion, and serve with rice. I imagine this would be extra delicious with the meat barbequed.

Yes I know, eggplant, and it is a bit fiddly to make, but the combination of flavours is lovely.

Baked aubergine stuffed with roast pumpkin, feta & walnut with minted courgettes

Yes I know, eggplant, and it is a bit fiddly to make, but the combination of flavours is lovely.

My Persian Feast: Ghormeh-Sabzi - Persian Herb Stew - قورمه‌ سبزی

My Persian Feast: Ghormeh-Sabzi - Persian Herb Stew - قورمه‌ سبزی

I'm glad I found the chipotle because it gives the chili a wonderfully smoky. authentic flavour. It happily simmered for a couple of hours with the lid half on without any need for extra fluid. The avocado salsa is a lovely contrast.

Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa

I'm glad I found the chipotle because it gives the chili a wonderfully smoky. authentic flavour. It happily simmered for a couple of hours with the lid half on without any need for extra fluid. The avocado salsa is a lovely contrast.

Chicken stuffed with goat's cheese, tarragon, chili and lemon zest, wrapped with prosciutto and baked. Beautifully moist and flavoursome. Served with sauteed courgettes and cherry tomatoes.

Chicken stuffed with goat’s cheese & tarragon

Chicken stuffed with goat's cheese, tarragon, chili and lemon zest, wrapped with prosciutto and baked. Beautifully moist and flavoursome. Served with sauteed courgettes and cherry tomatoes.

Rhubarb and blueberry mascarpone trifle: the tartness of the rhubarb and orange is refreshing in the middle of summer. But the mascarpone layer was sweeter than I remember it being last time I made this, so I might try making it with less sugar next time, or leaving the sugar out altogether. Nevertheless, it goes down well with both adults and children.

Rhubarb and blueberry mascarpone trifle: the tartness of the rhubarb and orange is refreshing in the middle of summer. But the mascarpone layer was sweeter than I remember it being last time I made this, so I might try making it with less sugar next time, or leaving the sugar out altogether. Nevertheless, it goes down well with both adults and children.

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