Recipe – Apple & Pecan Salad

Apple & Pecan Salad Two of the American South’s favourite ingredients, crisp sweet apples and crunchy pecans, come together in this simple salad that’s a bit like a Southern version of Waldorf salad. I like the way it looks layered, with the apple mixture piled onto a bed of mixed greens, but you can just […]

Recipe – Spungata (Apricot Tart)

Spungata (Ligurian Apricot Tart) This delicious fruit tart, called spungata in Liguria and spongata in neighbouring Emilia-Romagna, is similar to what other Italian regions call crostata. In Liguria it’s often given as a gift when visiting friends and family. Apricots are a common filling, but it’s also made with apples, pears and other fruits; the […]

Recipe – Sticky Rice with Mango

Sticky Rice with Mango I find any dish with sticky rice addictively comforting, especially a dessert. So I adore khao neow mamuang, sticky rice with mango, which is one of Thailand’s most popular desserts. Glutinous (or sticky) rice is the staple grain of north-eastern Thailand and, despite the name, doesn’t contain any gluten, making it […]

Recipe – Fresh Fruit with Spicy Thai Salt

Fresh Fruit with Spicy Thai Salt I was reminded of this classic Thai dish at Viand, when Annita Potter served a simple pre-dessert of pomelo segments alongside a little mound of ground salt, sugar, chilli and kaffir lime. I’ve bought sliced pineapple from Asian grocery stores with a little pod of the salt-sugar-chilli combo, but […]

Recipe – Orange, Almond & Date Salad

Once you discover how easy it is to segment an orange, you’ll be making this simple dessert regularly. Use vivid Persian pistachio slivers instead of almonds if you like (no need to toast them) or add some pitted olives, chopped parsley, olive oil, salt and pepper for a delicious savoury version. This orange salad is […]

Recipe – Pomegranate Sorbet

I love the Italian name for pomegranates – melograno meaning ‘many seeds’ – it’s so appropriate for this jewel-like fruit. I also love this deliciously simple pomegranate sorbetto, with its balanced sweet/sour flavour from the pomegranate juice, lemon and pomegranate molasses. It’s inspired by my friend Giovanni Pilu who also taught me that using glucose […]

Recipe – Lemon & Ginger Rice

This deliciously fresh pilau is a great accompaniment to any Indian dish, especially seafood or poultry. Serves 2-4 as a side dish Ingredients 200g basmati rice 1 lemon, juiced and zested 2 teaspoons finely grated ginger Salt flakes, to taste Pinch ground turmeric 1 teaspoon ghee Tempering Mixture 1 tablespoon ghee ½ teaspoon brown mustard […]

Recipe – Mango Lassi

Sometimes made with buttermilk instead of, or as well as, yoghurt, lassi is a refreshing drink that can be served for breakfast or as a snack at any time. It can be flavoured with pureed fruit such as mango or made in more of a savoury style seasoned with spices like saffron or cumin. Serves […]

Recipe – Caramelised Baked Strawberries

Caramelised Baked Strawberries This easy dessert is inspired by one my friend Janni Kyritsis taught me when we wrote Wild Weed Pie together. Throughout much of the year, strawberries are more about colour than taste. Heating them, especially with a touch of sugar, brings out their natural flavour. Baked strawberries make a simple dessert served […]

Recipe – Saffron Poached Pears

I love the simplicity of these poached pears that Janni Kyritsis taught me to make many years ago. At MG Garage, he served them alongside a delicate cardamom-scented blancmange made with yoghurt – I like them with a scoop of vanilla bean ice cream or dollop of Chantilly cream, or just on their own for […]