Chard gratin A fantastic meal-in-one recipe, which is delicious just as it is, served with a few potatoes. It’s also lovely with good olives cut in half and added to the chard. Or you can add mussels cooked in whi
Squash and Feta Filo Parcels One of our favourite things to serve for our Garden Open café lunches, filled with squash, courgettes, spinach, chard, grated beetroot, fennel, or a mixture of veg. You can make these in batches and f
Primavera Risotto A Venetian classic which always looks as good as it tastes, with the first, tender mini beans, asparagus and mangetouts of the season. For 4–5:About 450g selection of new vegetables, such as aspar
Bay & Rosemary Hasselback Potatoes You can make these with any waxy salad potato, but I love them best with ‘Pink Fir Apples’. Stuffed with herbs they’re tasty and have a good mix of softness and crunch. I love these at any time throug
Basil oil I enjoy making a few bottles of basil oil at this time of year just before the basil goes black with the colder nights. It makes a brilliant present, and gives invaluable summery flavour to autumn and
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 s
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
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 1.4k
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
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 non-dairy)
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 tart
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