Crispy tobacco onions - they had me at first bite. There weren’t too many bites to follow because the Former Onion Hater took care of most of the bowl. They go best with steak, chops and burgers – but you might just polish them on their own given a chance...
Tomato rice with crispy cheese topping can be made with leftover rice. Spiced up with tomato and chilli, flashed under the grill, ready in 40 minutes even boiled from scratch.
Croquants aux amandes, French almond cookies. To be honest, I’m not entirely sure if these cookies should be crunchy or gooey. ‘Croquant’ suggests the former, meaning precisely that, but I found the ones baked a bit less nicer.
Crunchy cabbage salad with chopped gherkins and vinaigrette dressing. Raw shredded cabbage is better than the best lettuce, and this salad recipe is the absolute go-to garnish for tacos, gyros, summer rolls and all dishes that want for a bit of crunchy flavoursome greenery.
New potatoes, lightly crushed to release the flavour, with sour, spicy and herby topping. Just boil them until tender, serve with plenty of butter and some dill – a must, marriage made in heaven. Tarragon or mint as an alternative.
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.
Easy chocolate brownie, intense and fudgy but unbelievably quick to make. My best to date recipe for brownie is quite intricate, with beating eggs to a fluff and then folding and folding.
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.
Fennel and gorgonzola fettucine - I love pasta. I could eat pasta every day, if it only didn’t contain carbs. Since it does (hell, what other reason it tastes so good?), it’s an occasional treat.
Fennel and orange salad. The best thing about raw fennel is that it’s really a wonderful and versatile background for endless variants. I’ve used orange but any other large citrus fruit will do nicely. Ah well, you can even skip the citrus and just dress it with lemon juice...
Savoury tart with fennel and taleggio filling; a vegetarian version of a classic British pie. My offering to vegetarians who like pies, this is actually better the next day at room temperature, if there’s any left.
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.
Fig confit with fresh fig chunks in madeira syrup, great with cheese or charcuterie. Something with figs but not jam was the objective. Why not jam?
Filo pastry snails with mushroom, spinach and cheese filling. The original recipe for these snails calls for feta cheese. It actually calls for roasted fennel instead of spinach but here I think my improvement has worked – spinach in filo pastry is a classic after all.
Filo wrapped asparagus with Parmesan are a crunchy, golden, irresistible vegetarian snack or appetiser. Asparagus and filo parcels cigars - a must before the asparagus season ends.
Financier cakes, French almond biscuits made with brown butter are deliciously moist, light and tender, quite similar to madeleines and really easy to make.
Classic English fish and chips: crispy chip shop style batter and double cooked chips. I consulted Heston Blumenthal’s recipe for perfect fish and chips in order to produce mine; with the batter sans vodka (we don’t waste spirits in cooking).
Fish pie topped with a crispy layer of sliced potatoes. Use the best fish you can, not just sad offcuts from the bottom of the freezer. The combination of ingredients is anyone’s flight of fancy and I have stuck to the classic selection: haddock fresh, haddock smoked, salmon and prawns.
Five spice duck is an excellent dish. The duck is nice and pink (or so it should be to my liking, feel free to cook it a bit longer) and one good size fillet serves two easily.
Five spice shrimp with greens and crispy noodles. This is different to your usual stir fry: it’s a warm stir fried salad. The crispy noodles are totally optional: you can do soft noodles or no noodles.
Orange and ginger flavoured flapjack, soft and chewy, buttery and slightly sticky. Make it plain as it is, or add a handful of dried fruit or coconut flakes.
Quick refrigerator pickles made with cucumbers, asparagus and carrot slices. There are some quite peculiar myths concerning food and eating that people believe in.
Fondant carrots cooked in a butter and water emulsion, with caraway and cinnamon. This method of cooking carrots is similar to carrots Vichy, but there you start off with carrots in water, brought to the boil and butter added later.
Celeriac fondant is a lovely way of cooking one of the more boring vegetables. Fondant - most often potatoes - are cooked in both butter and liquid. They should be cut in a very fancy way, in a shape of little barrels, then placed in a pan into foaming butter.
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.
Pizza margherita with ham, made in a frying pan, the perfect homemade from scratch. It can be a real treat and not just a takeaway easy option, if you follow a few simple rules.
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.
Roast ham hock with plum sauce. Soak it, boil, it, roast it - just like gammon. It likes mustard and honey, it will be so tender you won't need a carving knife. There's a bit of fat and rind on the hock.
Baby new potatoes, Jersey Royals if you can get them, poached in oil with lemon slices and garlic cloves. It’s almost blasphemous to cook them other than in plenty of water and serve other than with a little butter and salt. But this is absolutely gorgeous and actually brings out the flavour even better. They are not at all greasy.
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 fried chicken marinated in buttermilk. If I was a KFC fan, I’d be really happy with this garlic fried chicken. Of course it’s a southern American classic, but they tend to fry chicken on the bone.
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.
Garlicky runner beans in butter and Parmesan. Nobody likes to admit they were wrong. It’s in human nature I guess – nobody knows their stuff better than we do ours.
General Tso’s chicken with the best hot and sour sauce; a two bowls - one wok wonder. Serve over plain rice or noodles, no sugar added!
Israeli couscous salad with tomatoes, roasted peppers and feta cheese. Couscous is not a plant: it’s processed grain, whacked to shape of tiny or slightly bigger crumbs/lumps.
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.
Jumbo pasta shells stuffed with ricotta and walnuts, baked in tomato sauce. This is not a quick weeknight dish: the pasta shells need to be pre-cooked unless you pour in floods of really watery tomato sauce – which you don’t want to do as drowning the pasta will dilute the filling.
Quick and simple glace cherries recipe: make your own candied fruit. They will last for a couple of weeks in a jar. Joking, of course – they’ll never last that long…
A warm salad of Purple Majesty potatoes, zucchini and radishes. Dark potatoes are fairly common, but the ones I’d had before would turn ordinary white when boiled. Not these beauties! These are perfectly unique. To start with, the skin is almost completely black and while scrubbed, they reveal to have a thin film covering the tuber - like a second skin or, as I like to think, a veil.
Homemade granola, easy and healthy with just the fruit and nut mix you like; only waiting for milk, yoghurt or fresh fruit. Take back control of your breakfast!
Beans and tomatoes, blanched green beans served with sautéed tomatoes cooked with green chilies. A match made in heaven, green beans and tomatoes are for me the classic summery dish.
Green beans with Parmesan cream. The dish makes an elegant side; serve it over rice for a veggie main and throw in slices of cooked chicken for the meat option.
Greengage jelly with chilli and rosemary is a full of flavour, unusual condiment. It’s a cross between greengage chutney and plum jam and it’s perfect with lamb.
Grilled sea bream with balsamic marinade. Whole fish is much more fun – you have to gut it (which smells) and scale it (which covers the WHOLE place in invisible crap), unless you’re boring and ask the fishmonger to do it for you.
Grilled chicken burgers, juicy, crispy and tasty thanks to two secret ingredients: Parmesan and a little pork. The healthier answer to your burger craving!
Grilled skinned Dover sole with caper lemon butter. If turbot is the king of fish, Dover sole surely must be the queen. It’s actually easier to cook than turbot, which is big beast and there’s a quandary how to cook it. With sole there’s no problem – simple grilled is the best...
Quick grilled lamb neck fillet marinated overnight in rosemary, mint and honey. Buy it cheap, cook it quick - beats the pricey lamb chops or steaks.
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