This is my adaptation of a recipe from one of my favourite restaurants, De Kas in Amsterdam. A delicious sweet tomato pickle with a fragrant taste from the spices, it is fantastic on crostini and lovely with bread and cheese,...
This month in kitchen
Seasonal advice from Sarah on what to do in the kitchen this month.
A herb dressing that is wonderful with globe artichokes, chicken, fish, beef or lamb.
For 8-10:
- 1 large bunch flat-leaf parsley
- 1 large bunch mixed herbs (chives, fennel, chervil, coriander and just one...
Serves 4
If you grow your own radishes, try this peppery pasta sauce, particularly when some of the radishes are too big and woolly to be good raw
- About 25 radishes with their leaves
- Salt and black pepper...
Sautéed, these amazing Brussels sprouts keep their crimson colouring.
- 750g/2lbs small red Brussels sprouts
- 59g/2oz whole almonds,cut in half lengthwise and toasted
- Unsalted butter
- ...
Baked Feta is lovely as a starter eaten with pitta or flat bread and a tomato and red onion salad and with a sharp red wine and olive oil dressing.
SERVES 4
- 500g/1lb 2oz organic Feta cheese, cubed...
The best summer pudding recipes use Panettone or brioche, not sliced white bread. You can use any combination of fruit, even gooseberries, but don’t use too many blackcurrants as they will dominate the taste.
SERVES 8-10
...
SERVES 4
- 200g bread for crumbs
- 4 anchovy fillets
- Zest of 1 lemon
- 1 tablespoon grated Parmesan
- 1 beaten egg
- 400g courgettes, cut into sticks approx 7-8cm long...
This is a South African recipe which makes a delicious rich tomato soup. It comes from the Cleopatra’s Mountain Farmhouse in the Drakensberg mountains, the hotel of Richard Poynton, a passionate cook. The ingredients list looks long, but it...
