Fresh green asparagus cooked gently with butter, served with some shavings of parmesan. Cook them simply. Don’t overcook; they need to have a bite. They love butter, not too high heat, a squeeze of lemon and some parmesan.
Asparagus risotto with Parmesan crackers. Making a good risotto is tricky: the proportion of liquid to rice; when to add on the add-ons; how to score the precise result between tough grains and a slop bucket; whether to use a wooden spoon or a whisk in the absence of the magical girariso and how much butter it REALLY needs.
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!
Avocado ice cream, dairy free and vegan, made without ice cream maker. For the people who don’t like ice cream, desserts, chocolate, cake, cookies or pudding I have a real treat today: avo ice. Y
Fennel baked with tomatoes and plums - it shows you can do almost anything with fennel. Possibly not boil it, it might be a bit unappetising. But fennel raw is delishhh. Fennel braised is lovely. Grilled. Roasted. Fennel with gorgonzola on pasta – divine.
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...
Oven baked mackerel fillets stuffed with capers and olives. This turned out to be such a fantastic thing that I might give up on my sticky pan-fried fillets and do this whenever I cook mackerel, it’s so good.
These are baked sardine fillets, with garlic, lemon and basil. I’m a bit fussy about sardines – even though I like the taste, like miniature mackerels, with crispy grilled skin – but the bones! The bones! Now the other day my fishmonger had some filleted fresh sardines...
Baked scamorza, aged mozzarella, with grilled garlic bruschetta. Baked scamorza with bruschetta is nothing other than posh Italian cheese on toast.
Beet, horseradish and dill cured salmon, it takes only three days and the taste is unparallelled. Beetroot doesn't do much for the taste but the colour is to die for. Next - pork belly!
Crusty tart with beetroot greens and garlic topping. If you get hold of really new, baby beets with vibrant, tender leaves, use them in salads.
Roasted bone marrow with salty, herby topping is the quintessence of umami. Marrow is ultra-nutritious and needs just 20 minutes’ roasting in a hot oven.
Broccoli and Stilton soup, the easiest and tastiest - and no blender needed. Blended soup is my pet hate, worse than mushy peas or smoothies (though mind: purée - justified; milkshake - okay).
A simple vegetarian dish of brown rice with mushrooms. Brown rice with brown mushrooms is not going to win me any photographic awards, that’s for sure. There’s no denying the fact that it’s brown - completely and utterly.
Calamari rings pan-fried with chorizo and spring onions. Squid is a cinch to cook, it just needs a gutsy flavour to go with it - like chorizo. My view is this is a match made in heaven.
Baked Camembert parcel in cornmeal shortcrust with Cheddar and thyme. It is so tasty, pastry made from scratch and all, that if you don’t try it once in your life, you won’t know you’ve lived. T
My take on chicken Caesar salad has chicken fried in breadcrumbs and the best dressing. Purists and critics might comment that it’s a Chicken Nugget Salad, not Caesar. So be it. Damn tasty. Might be a hit with kids if you stick to that name.
Fresh green salad with sliced chicken, melon and avocado, with feta, seeds and filo crumble. The right combination is the whole secret to a salad: tomatoes and soft cheese, feta and cucumbers, walnuts and apple, anchovies and Parmesan.
Tinned chickpeas dry roasted in a pan, with pancetta, a red pepper and Parmesan shavings. Chickpeas are actually a tasty snack, not difficult to make. They just need a bit of oomph – raid your spice cupboard and anything red or yellow will do.
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.
Classic Caesar with chicken, bacon, Parmesan croutons and anchovy dressing. Anyway – nice and not too anchovy dressing, best ever croutons, meaty fresh lettuce and good quality roast chicken.
Jumbo pasta shells, conchiglioni, stuffed with ground beef and baked with mozzarella and parmesan. There are only so many things you can do with minced meat; and depending on whereabouts you are, the flavourings, additions and textures will change subject to available produce.
Crab salad with spring onions and radishes, served with acocado slices - the classic. The alpha male approach to crab is to grab a live crustacean and plunge it into boiling water, claws waving.
Creamed corn with blue cheese and fresh ripe tomatoes. Creamed corn in fact is now my number one method of cooking corn and that’s how I’ll continue until the end of the summer and beyond – it’s gorgeous.
Curried mussels with saffron and ginger, steamed in light creamy sauce. No, I still don’t like curries. One of the very few dishes that revolt me, out there with mushy peas, kale, barley and any veiny, tendony, gelatinous meat.
Ebi fry, Japanese style breaded and deep fried shrimp with tonkatsu sauce. Ebi-furai can fortuitously be pronounced ‘ebi fry’ and that’s what it is: shrimp fry. It’s not katsu - I’ve spent some time around various websites featuring katsu, tonkatsu and such, only to find that there is no ebi katsu.
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.
Fried sliced mushrooms, cooked in butter and a little oil, perfect for breakfast. Who will argue that the simplest things are the best? You can add all kinds of seasoning to mushrooms, cheeses and creams; you can roast them or grill them or deep fry them; cook them whole or chop them up; have them raw if that’s what you fancy – but nothing beats crisp and golden slices fried in butter.
Fresh clams cooked with plenty of garlic and white wine. And then – off they go into spaghetti or linguine, or soup or chowder , or just as a splendid dish of little morsels of saltiness with the juices mopped by some good bread.
Garlic mushrooms with parsley - simple and delicious. Mushrooms are an excellent source of protein and fibre. Season them generously and fry them with garlic - so tasty just with a chunk of bread. This is a suggestion for a lovely side dish.
Grilled mussels with savoury breadcrumbs and crumbled black pudding. It’s blood. Mixed with fillers, more often than not cereal of some kind, less often chopped up offal; encased, sausage way, into a length of gut.
Grilled radicchio salad with Parmesan. Radicchio loses its bitterness when attacked with heat, salt and acid so that’s what I’ve done to make it collapse in a delicious heap.
Smoked mackerel and prawn kedgeree. Haddock seems too much of a northern fish to go into a dish of Indian of origin so I’ve replaced it with hot smoked mackerel. Breakfast? I don’t know but it’s an excellent lunch dish and a brilliant starter.
Lamb and feta pastillas with harissa dip. Great way to use leftover roast. Chicken, beef or pork can be happily eaten cold the following day, lamb – not as much, especially fattier cuts like shoulder. So unless you’re hardcore and want to mince them, season and stuff into dumplings or ravioli, this is the way to go.
Leek and potato soup, homemade is the best. Soup is the easiest, cheapest and quickest thing to cook at home. Especially if you are a proponent of Soup With Bits, like me – you won’t need a blender.
Warm salad of poached fish and raw samphire with lemongrass dressing. Samphire, or sea asparagus, is the salty marshland grass and not actually seaweed as some may think.
Moules marinières with cream, fairly standard, but this recipe has a tiny twist. The usual spiel is to cook mussels with wine, take them out and then add cream – what a waste of time. I added the cream beforehand, turned up the heat full whack and threw the shells in...
French onion soup with toasted bread slices loaded with cheese. The best thing to eat on a cold winter’s day is soup. Something so comforting about a good bowl of soup – better than a stew, much better than a salad and it even beats cheese on toast – sometimes. Not that much beats cheese on toast in my view.
Baked oyster mushrooms with garlic and blue cheese. This makes almost a sauce – if you want proper sauce, chop them smaller and add more cream. I like to bake them whole though and pile the unctuous, blue cheesy morsels on top of a perfectly cooked steak.
Padron peppers, pimientos de padron, a Spanish dish of blistered padron style green peppers.
Pan-fried wood pigeon breast fillets with orange caramel. I’m sure wood pigeon is much underrated. You look out of the window into your garden, and on seeing those puffed-up, bolshy bullies on the lawn you don’t think ‘FOOD!’
Pasta with fresh tomatoes, garlic and basil. I love fresh tomatoes with good quality pasta. The question whether you should buy ’fresh’ supermarket pasta is a moot point – buy dry. Good.
Pasta fritta, fried orzo pasta with asparagus, garlic and mint. This really doesn’t require a list of ingredients as the truly essential are three – or two, at a push: cold pasta and fat of some description.
Pasta with crispy capers, bacon and breadcrumbs or pappardelle con pangrattato. Breadcrumbs are an age-old pasta dressing, poor man’s Parmesan. Textures are great here; everything is crispy and crunchy and salty
Pasta with asparagus and lemon butter, served with lots of Parmesan. Three tricks pasta and I’m pleased to announce that this is truly a pasta template, versatile as anything. I give you the pasta with lemon and any veg, plus Parmesan because pasta can’t be without it.
Baked peach with blue cheese and cinnamon crumble. I like a savoury take on a dessert dish. You expect a roasted peach, honey and pillows of whipped cream or mascarpone and here’s blue cheese with its sharp, salty sting.
Penne pasta with chanterelles and pied-de-moutons, and plenty of parmesan. A very simple dish – good ingredients don’t need elaborate processing, and fresh wild mushrooms are as good as it gets.