Anchovy braised vegetable medley, Provençal style aubergine, courgette and mushrooms gently cooked in anchovy sauce with garlic and a touch of lemon.
Scones made with grated raw apple and cheddar cheese. So this is a quick, rewarding, minimum effort recipe for apple cheese scones. They spread, rather than rise skywards, which seems to be the effect of cheese content in pastry.
Raw asparagus salad with lemon and olive oil dressing. This is a simple salad and of course you can choose not to bother with the peeling, but it makes for a good contrast of textures. The dressing marinates the asparagus a bit and the Parmesan complements them nicely. As fresh green shoots as you can get – and it’s spring by the mouthful!
Savoury breakfast muffins with bacon, apple and cheese. I adopted this recipe from Nigel Slater who uses ham in his muffins. Say what you will, bacon always wins over ham at breakfast time and these things are meant for breakfast.
Baked figs can be a starter, a dessert or a full lunch or brunch dish, with a bit of nice bread. Trim them and cut a cross in each to about halfway down the fruit. Put them on a baking tray and drizzle with the oil, balsamic and honey. Bake for about 10 minutes...
Banana fried with bacon and a drizzle of maple syrup, a great breakfast on its own or on a toasted slice of sourdough. Let’s be honest: this is not a major culinary discovery. It’s not a new umami, raw fish, salted caramel or cooking things in Coca-Cola.
Banana bran muffins with raisins and cinnamon - perfect for breakfast. Most pastries can be frozen when baked and just cool and they will be good as fresh after an hour on the kitchen top. The only problem is they can never, ever win with the competition from a bacon butty…
Buckwheat banana fritters for delicious (and gluten free) breakfast. Smashed bananas in buckwheat pancake batter, and a drizzle of honey is a must!
Blueberry muffins. The best. The easiest. By all means use frozen berries in the bleak mid-winter. Better that than paying extortionate price of bluebs imported from Darkest Peru. And frozen ones are very well-behaved: they stir nicely into the mix, don’t go mushy like raspberries and retain their shapes.
Broad bean and smashed pea bruschetta with herbs and garlic and a drizzle of olive oil is a starter, lunch or appetiser to kill for. And new beans need just 5 minutes to cook!
Bucatini pasta with creamy Alfredo sauce, peas and spinach. Bucatini is thick spaghetti-like pasta shape and it goes well with Alfredo sauce, a sprinkling of Parrmesan and a handful of peas..
Austrian Buchteln, baked jam-filled doughnuts, pull-apart breakfast treats. Some special Sundays my Austrian grandmother would fluff up the dough, butter a tin, find a jar of plum preserve in the larder and magic them out of the oven an hour or so later.
Bulgur wheat salad with spicy chorizo and vibrant green runner beans. Lunch or dinner, just add a dollop of yoghurt, fresh mint and dill for perfect Middle Eastern – Spanish fusion.
Butter beans and chorizo dish with crispy Parmesan topping, a little heat from a chilli and saltiness from anchovy. A dish fit for a king and it’s ready in half an hour.
Light and moist scones with buttermilk and raisin, cut into triangles. You can replace buttermilk with yoghurt – but I’d strongly encourage giving a go as it makes for a nice crust and very moist crumb. These are a bit more cakey than the ordinary scones.
Caramelised fennel slices sautéed in a pan with maple syrup and white balsamic vinegar. The best way of cooking fennel, it makes an exquisite side dish, or a lovely starter served with a chunk of crusty bread.
Fresh chanterelles sautéed in a little butter, piled on thick slices of toasted bread, make lunch, starter or a snack fit for gods. Scottish or French chanterelles, sunny yellow wild mushrooms, are autumn’s best.
Cheddar cheese and chive scones, delightful warm from the oven, are made with wholemeal flour and diced Cheddar. The go-to savoury scone option.
Cheddar and spring onion torpedo rolls. So we’re talking here about a cheese sandwich ready baked – cheesy bread. I dare you not to devour one of those torpedoes straight from the oven. I dare you to keep them in the house longer than a couple of days.
An omelette is such a lovely dish and can take on such different forms that it’s easy to forget it’s just egg. Spinach omelette. Ham and cheese. Just cheese. Chorizo and beans. Throw in some peppers and potatoes and you have a tortilla.
Sweetcorn tart with cheese topping on a crusty, cheesy base of pizza dough. Vegetarian and gorgeous, for lunch or dinner. Shop bough dough is OKAY.
Sweet triple cherry buns - with jam, dried and glace cherries. The dough is gorgeous. My grandmother used to make this type of dough, stretch it, focaccia style, into the bottom of a large baking tray, then put fresh soft fruit on top and cover the lot in crumble.
Buttery cornmeal muffins with glace cherries, gluten free but wholly satisfying. Crunchy around the edges, and the jewelled glace cherries intersperse the rich yellow cornmeal crumb.
Crab butter with Thai chilli flavour, fantastic spread on toast or fresh bread. Chili crab butter is easy to make and can be served as a dip or sandwich spread.
Braided chocolate brioche, not too sweet and perfect for breakfast. The braided bread is quite a challenge for me, the messy baker. I’m absolutely no good at tidy shaping. My challahs invariably have one end thicker than the other. Spacing of cookies suffers in giant quadruples melded together. And I am a lousy cake decorator
Christmas Stollen with homemade marzipan. Stollen tastes absolutely divine when still warm from the oven but it keeps very well. The German Christmas bread symbolised baby Jesus swaddled in clothing
Savoury muffins with sweetcorn and bacon, with plain flour and polenta in the mix. A little bit like old fashioned corn fritters except baked into muffin shapes. The recipe comes from Dan Lepard’s ‘Short and Sweet’.
Crispy pork mince, kidney beans and Romaine lettuce salad with mixed toasted seeds. Caramelised pork crumbs are the best thing since crispy bacon!
Crispy popping chickpeas and roasted red peppers, spiced with chilli flakes and fennel seeds, with butter or olive oil in the vegan version. It’s your new favourite dish!
Cured duck breast meat, tonnes of umami flavour produced over three days with just salt and sugar. Homemade prosciutto, and it’s lean and healthy if you discard the skin.
Cured salmon, homemade gravlax, flavoured with fennel, caraway and lemon zest. Three minutes work, four days wait and you have an astonishing party starter or a sandwich filling. Good value too, obviously.
Danish bagel wheels, savoury pastry pinwheels with sesame, poppy and almonds. A savoury twist on raisin wheels, these pastries are made the easy way: the laminating process, usually so troublesome, is shortened here by maturing the dough in the fridge for a couple of days.
Danish pastries with jam and raisin wheels - brushed with lemon icing. Just about the best thing ever – laminated dough. On average I bet people don’t realise that it’s actually simple bread dough enriched with butter.
Shortbread bars with date, orange and cinnamon filling. Sadly - this won't be about All Bar One, speed dating or trendy wine places. Shame, I know, but then I don't know much about speed dating, in fact haven't dated much at all recently.
Easy Danish dough, homemade apple and raspberry filling. So what you are supposed to do is simply mix the butter a bit with yeasty flour and some liquid, leave it in the fridge and then roll out once or twice.
Feta saganaki with caramelised figs. Saganaki is a Greek dish of anything cooked and served in a small skillet, cheese saganaki the most popular.
Feta cheese, roasted grapes and crunchy walnuts is a perfect combination of juicy, sweet, crunchy and salty. I roast grapes like I like to roast summer berries when so plentiful they get a little tired: sprinkled with very little sugar and blasted with big brief heat.
Courgette flowers (fiori di zuccha) in light batter, shallow fried in olive oil with a touch of mint inside each blossom. It’s pan-fried poetry!
Galettes made with buckwheat flour (gluten-free), with a classic topping of ham, cheese and a few spinach leaves. Galettes are pancakes – only better. The hardcore version has them fried only on one side, toppings put on top (as you would with toppings), and the sides only nonchalantly folded over.
Latkes with roasted apple topping, crispy fried shredded potato pancakes traditionally eaten for Jewish Hanukkah. I like to make one giant latke for brunch, topped with crème fraiche and tart roasted apples.
Focaccia with olive oil, fresh grapes and crumbled blue cheese. I am not quite sure why grapes are not popular as cake ingredients. All summer berries, cherries, stone fruit and apples get to play, jumping into soft sponge, orderly marching onto tarts, drowning in runny clafoutis and sweating gently underneath crumbles
Greek lamb, spinach and feta filo pastry pie, using leftover roast lamb, is better than the original roast.
Halloumi burgers with roasted pepper, aubergine and onion. I love the cheese. Gorgeously rubbery, gooey but not dissolving, tasting of nothing much at all, it must be the mother of processed cheese. I bet the founders of Kraft Foods were Cypriots.
Hasselback chorizo stuffed with halloumi chunks is an upscale, deconstructed hot dog and completely irresistible. This is your guilty food pleasure turned into a proper meal!
Cinnamon honey buns glazed with butter and honey, made from sourdough. Sure enough, honey buns recipes galore out there. And the most interesting fact about them is that they seem to be much valued prison currency and I’m not using any slang here.
Hot cross buns with raisins, dried apricots and citrus peel. Based on Dan Lepard's recipe, these are the nicest hot cross buns for Good Friday and Easter Sunday breakfast.
Crab salad two ways, white crab meat and sweetcorn layered with creamy brown crab meat salad base. Use fresh dressed crab meat and bake corn on the cob for the best crab salad ever.
Lettuce and bacon salad with smoky dressing and crumbled blue cheese. To be honest, anything with blue cheese crumbled onto it has to be good, that’s the inherent quality of blue cheese.
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