Travel the world from your kitchen with these exotic recipes
All you need to transport your senses to unreachable lands is the appropriate combination of spices and inspiring recipes. Here
Courgette three ways with roasted yellow pepper sauce and tomato confit salad
I’m interested in dishes that actually showcase a vegetable as the hero of the dish, and compose the plate in as structured and creative way as any other meat-based dish.
Roasted partridge with chanterelles, sautéed cabbage, pancetta and quince
It’s fully my ambition to eat plenty of local game this season. Sometimes I manage it, sometimes I don’t. But then I also had a fresh batch of quince purée sitting in the fridge, so that was motivation enough. I found my way to the nearby village of Walsham le Willows to get a partridge. The majority of partridges you will get during the game season are red-legged partridges, which originally hail from France. It’s a ground bird, so never mind all the rot about a partridge in a pear tree.
Squash risotto with chestnuts, sage and pancetta
For me, this dish is absolutely Autumn on a plate. And I don’t mean drizzly-wet getting-darker miserable Autumn, I mean zingy wow red and gold beautiful flavoursome Autumn. It is my absolute favourite risotto of all time, and for years it’s always been the thing I looked forward to enjoying between the period of Halloween and Christmas. It’s not hyperbole. Everyone I’ve made this dish for has had their eyes light up as they took their third or fourth mouthful and continued to get new…
The lightest potato gnocchi with Binham Blue cheese sauce
I made the mistake of serving a gnocchi starter twice in a row for dinner parties with a certain group of friends. I’d forgotten that I’d done it for them already, but they certainly hadn’t. Ever since, they refer to the prospect of coming round for dinner as ‘coming round for gnocchi’. Considering I have found myself with a reputation for repeating it, it’s actually not something I make that often. It’s probably time I tried something a bit more fancy with it - gnocchi with herbs, or…
Beetroots in beer batter with horseradish cream
Beetroot has a pretty long season, but it’s at its best right now, so it would be a shame not to have at least one dish to celebrate it. If you never graduated beyond the awful vinegar-soaked pre-cooked version that was most of our introduction to this vegetable, then you might not fully appreciate the rounded and earthy flavour of fresh beetroot. When cooked properly and simply, it’s an absolute joy. And not only that, but it has ridiculous nutritional value. The greens that come on the…
Roasted butternut squash soup with pancetta, chestnuts and sage
One of my go-to homemade soups - through the year to be honest but especially now - is butternut squash soup. And it's as simple as anything. Shallot. Peeled and chunked squash. Water. Cook. Blitz. Season. And, as simple as that is, it is tasty and satisfying. The trick is only using enough liquid to cover the squash when blending, so you get a nice thick soup. But I often do soups as a starter for dinner parties, and the aim then is to take a simple soup and make something a little bit…
Pan-fried duck breast, confit duck leg, duck liver ravioli with a Madeira sauce
This dish is my ultimate celebration of duck. The star on the plate is the duck leg confit, which is the best tasting duck you will get. If you can get a whole duck with the giblets included, then the duck liver is great for the ravioli that goes with it. When I made it this week, sadly, all I could get was a duck without, so I simply used some trimmings from the carcass for the ravioli. It was fine, but you miss the contrast in the flavours that way ...
Gnocchi with chestnut mushrooms, fresh chilli and parmesan
Although there are lots of wild mushrooms that will look fancy, quite a few of them can’t really match the flavour of some nice chestnut mushrooms that you’ll find at most supermarkets.