Spaghetti with beans and tomatoes This is originally a River Café recipe that I make all the time for supper when the beans and tomatoes are abundant and utterly delicious. Pick the beans snappy and small rather than la
Lemon Soufflé An extremely lemony mousse – tart and delicious – at its best when citrus is fresh and plentiful as it is right now in the early months of the year. You can also make this with blo
citrus fruit salad Ideally, make this with super-nutritious blood oranges, but if they're not available, use the best standard oranges, such as Navels. It's healthy and delicious.serves 4 4 blood oranges 2 p
spinach, sorrel and pine nuts tart There are plenty of summer tarts that are best eaten warm, but this one is also good cold. I love the combination of spinach and sorrel, but spinach also works well on its own.serves 6-8 300g s
classic onion tart This is the most delicious tart. It has more onions than usual – and lots and lots of nutmeg.serves 6-8 For the pastry: 180g flour Pinch of salt 50g lard 50g butter 1 tablespoon grated Parme
beetroot and mint falafel with super-nutritious tzatziki Falafels are usually fried, or even deep-fried, but these are baked in the oven for a lighter, less calorific version. Ideal served with our super-nutritious tzatziki, some pitta and plenty of salad.
Teresa’s fresh cottage pie There are a million recipes for cottage pie, but of all I’ve tried, this is the best – a recipe from Teresa Wallace, who has given me huge help, reading and commenting on every recipe in this book.
smoked haddock and beetroot gratin serves 6 600g beetroot (we used mixed colours) 2 tbsp oil Salt and pepper 200g finely chopped leek 425ml full fat milk (or almond milk) 500g undyed smoked haddock 50g butter (or set
sauté of red brussels sprouts with almonds recipe Sautéed with a dash of vinegar, these amazing crimson Brussels sprouts keep their colour.for 6 750g/2lbs small red Brussels sprouts 50g/2oz whole almonds, cut in half lengthwise and toasted 30
seville orange marmalade recipe The best marmalade is quite chunkily cut and not too sweet, like the old-fashioned Oxford type. This recipe makes a delicious, deep-amber coloured marmalade. for about 3.5kg of marmalade 1.4kg
parsnip balls with chilli recipe A light alternative to dumplings, these parsnip balls are ideal for serving on their own with tzatziki, or on top of Hungarian paprakash or Venison casserole. I use an almost identical recipe
coffee, meringue and ice cream cake I was first given this incredible pudding by a friend, Tam Lawson, 20 years ago and I’ve made it for pretty much every Christmas since. I’ve never across anyone (apart from those who are n
prune and armagnac tart A brilliant winter tart for serving with a spoon of crème fraîche or vanilla ice-cream. You can make it in a few weeks to eat over Christmas, or if you have more time now, this is a good
chicken and leek pie The pastry for this is wonderfully flaky and light, almost like a digestive biscuit. You can put it over the top of anything, but it’s particularly good with chicken, tarragon and leeks. In cold
andrew’s fish pie with rosti topping An old friend Andrew Wallace’s gentle fish pie, with a light breadcrumb topping. Serve with buttered broccoli. serves 6 800ml milk 3 bay leaves 600g fresh haddock fillets 300g u
roasted tomato soup serves 6 as a main course, 8 as a starter 1kg ripe tomatoes 2 roughly chopped fennel bulbs (about 400g) 2 large quartered onions 3 tbsp cold-pressed rapeseed oil 3 crushed garlic cloves2 tbsp (ab
