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Salmon stir fried with ginger, lemon and palm sugar served with green veg. I was a bit worried that my nice bit of salmon I had my mind set on this time would disintegrate. So I had to watch that bit of the documentary again. How did they do it? Below's how – just leave it alone for a while, then turn and that’s it.
Toasted crunchy oats with summer fruit compote, perfect for breakfast. I call it ‘fruit compote’ but it most probably is a completely wrong term technically.
Roasted summer vegetables with couscous, with dressing made from the juices of vegetables marinated in harissa, honey and spice mix.
Sweet potatoes baked in foil, topped with tahini butter are a fabulous fiesta of flavours. Recipe adapted from NY Times Cooking.
Salmon and sweet potato baked in tahini sauce is a quick and easy, delicious supper with flavours inspired by Sami Tamimi and Yotam Ottolenghi’s recipes.
Thai beef salad made with finely sliced seared bavette steak, aka flank or skirt steak. Perfectly flavoursome beef on a bed of crunchy vegetables, with classic Thai dressing makes a delightful dish.
Thai fish stir fry with mushrooms, beans and noodles, with cod or other firm white fish. The secret is to marinate it well, cook it on medium heat and handle it with care.
Whole grilled trout, with Thai style marinade, oven or barbecue-ready. Asian flavours of ginger, chilli and coriander go well with trout's meaty flesh.
Tomato and chickpea tray bake with chunks of feta roasting upon the vegetables, spiced and sweet with honey and chilli dressing.
Tomato and fig salad with crumbled blue cheese and balsamic dressing. Sweet figs, ripe tomatoes with a salty tang of blue cheese make up an incredible burst of flavours.
Tomato nun, la religieuse de tomate, is an exquisite appetiser of cold, uncooked tomato stuffed with pesto-flavoured burrata cheese.
Black treacle rye bread with seeds, sultanas, barley and oats, is rustic and easy to make. A gorgeous, knobbly loaf from Nigel Slater's recipe.
Tuna tartare with chopped gherkins, red onion and a splash of soya sauce. ‘Tartare’, contrary to popular beliefs, originally meant a dish served with tartar sauce. I am fond of the popular belief relating the origins to the Tartar people of Central Asia...
Twice roasted beetroots with figs and pomegranate seeds. Crimson central – this is a dish of red, red and more red, suitable for the season of flaming gold on tree branches and misty mornings.
Rose veal topside with simple salty and sweet glaze, roasted to medium rare. It needs only 15 minutes per pound in the oven after a 20 minute blast at high heat.
Vegetable egg fried rice, the best homemade takeaway. Fried rice is a freewheeling recipe: anything you fancy goes. Those tiny dried shrimp - gorgeous. Just scallions and beansprouts - why not?
Velvet fish and asparagus stir fry with garlic and ginger sauce. Velveting, or marinating the fish in egg white, wine and corn flour keeps it wonderfully juicy in this unusual Chinese dish.
Roast venison loin with chocolate sauce, as impressive as it is easy to prepare. Amazingly flavoursome, as well as healthy and sustainable.
Watermelon and feta salad is the simplest summery perfection, the salty-sweet combo in the most refreshing form. Whole or half a watermelon is really easy to prepare and much better value than prepacked tubs.
Watermelon granita with no added sugar makes a fantastic dessert when served with a scoop of ice cream. Plus, instructions how to cube a watermelon.
Oven baked whole brill with basil and miso. Whole trimmed brill, fresh basil, lime slices and miso paste make an easy and exquisite dinner, with one small brill per individual portion.
Whole John Dory oven roasted with thyme on a bed of red peppers and tomatoes is a one-pan dish that tastes fabulous.
Whole roasted sea bass with lemon, dill and coriander. Whole roast fish is very easy to cook. Just stuff a few sprigs of herb into the cavity. Season the scored skin with whatever your fancy dictates you: oriental spices and lemongrass, a bit of balsamic, or just lemon.
Wholemeal sugar-free ricotta cake with honey and poppy seeds. This cake doesn’t require much lobbying as it has many virtues: wholemeal cake! sugar-free! with poppy or chia seeds for crunch!
Wholemeal seeded sourdough loaf baked in a Dutch oven. It’s a very very decent loaf of bread, crusty all right, with open crumb as they say on expert forums - that’s air bubbles to you and me.
Wild rice with sautéed king oyster mushrooms is an exquisite treat of earthy flavours, chewy textures and a burst of nutritional values. It doesn’t taste like rice – because it isn’t rice.
Bread leavened with wild yeast water made from fermented dried figs. Pure magic. Possibly the most organic, natural and fascinating way of creating food. It’s no longer fermentation – it’s alchemy.
Vibrant winter rainbow salad with red and green cabbage, red and white onions, herbs and vinaigrette dressing.
Yaki onigiri, grilled Japanese rice balls glazed with miso and stuffed with pickles. They taste like cooked sushi and are considerably easier to make, with just a cookie cutter.
Zingy carrot salad with raw grated carrots, chilli, ginger and soured cream. Raw carrots have to be exceptionally good for me to crunch one for a snack.