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Roast venison loin with chocolate sauce, as impressive as it is easy to prepare. Amazingly flavoursome, as well as healthy and sustainable.
Venison steaks seared in a hot pan, served with rich red wine sauce made with pan juices. Aged venison is tender so keep the steaks in the fridge for a couple of days in advance.
A very chocolate ice cream, rich and creamy, made without eggs. The challenge for me was to create as chocolatey chocolate ice cream as those chez Glacerie Lambert – and they were very chocolatey indeed.
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.
White chocolate kladdkaka. Swedish 'sticky cake' can be made with white, milk or dark chocolate.
Whole John Dory oven roasted with thyme on a bed of red peppers and tomatoes is a one-pan dish that tastes fabulous.
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.
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.
Yorkshire teacakes, with raisins or currants, toasted and buttered are the best tea time treat. And they are really easy to make.
Yu xiang aubergine, Sichuan stir fry in fiery sauce. With added crunch of almonds and tartness of cranberries, it’s the best aubergine dish ever.
Zimtsterne are German cinnamon and almond star-shaped cookies baked and gifted during Advent and Christmas. Tiny, dainty and naturally gluten-free, they are like an edible sweet snowflake!