This salad is full of protein from the chicken and cashew nuts. The chicken breasts are full of flavour, you can marinade the chicken the night before so the flavours intensify. If you are using a julienne you can graze on the middle of the carrots that are left over after grating.
This is a great way to cook sea bream because the fat from the fish melts into the potatoes and makes them taste delicious, as well as giving them a lovely colour and crisp texture. Sea bream is of course best when it is wild but farmed gilt head bream is very good, affordable and easy to get hold of. Have a great week!
I like my apples tart and bright and crisp and loud. Cooked apples are soft and slow and quiet. You could secretly eat cooked apples without anyone knowing. Raw apples are too shouty for that. I like that about raw apples.
Here I am at 35, sitting at my kitchen table most nights, head in hands, as I navigate new platforms and editing software. And it makes me mad as a box of frogs that I can remember some Latin verbs at the drop of a hat, yet excel baffles me. Anyway, onto the recipe.
Cullen skink soup is traditionally made with smoked haddock potatoes onions cream. It is a perfect meal for cold winter day and a great way to use smoked haddock. The soup is nice when there is a little texture left from keeping the smoked haddock and potatoes chunky, so when you blitz it don't do it so much otherwise it will be too smooth. Have a great week!
Believe it or not, avocados are fantastic for making healthy desserts - especially those that involve chocolate! Use them in brownies, chocolate mousse, truffles and cakes to add a wonderful creaminess.
This frangipane tart is all the things you want from a festive tart. It has orange curd and almonds and spices and dried fruit. It's missing marzipan but I daren't chuck that in. I know how shirty some of you get when I become all marzipan-happy.
The sauce was a purée of cavolo nero with lots of spicy green new season's olive oil stirred into it. Well I have to say it was one of the most brilliant pasta sauces I have ever tasted and since eating it, I have made it many many times.
These little cakes are perfect when you want to ginger yourself up on a chilly day. I love the warmth and zing of ginger so I went a bit overboard, adding it to the cake, the filling and the icing. Oh and on top of the icing.
The donuts are best served warm straight out of the oven with warm sauce. If you make the day before, just gently reheat in the oven. You can make the salted caramel sauce a day before and keep it in the fridge. The sauce will go hard, so when you melt it over a gentle heat and spoon off any excess oil that appears.
Nothing but nothing is prepared and it's almost (gasp) December. This has never happened before. At least, if it has, I have blanked it out. I have a few stocking fillers. I have a list of possible gifts to buy. I have a box of Christmas cards and some silver bells to attach to the presents I haven't bought yet. But that's it. What's wrong with me?
When marinaded in warm, smokey spices then oven baked, chicken becomes beautifully soft and is perfect in the rich coconut sauce. This is one of my quick weeknight favourites, and I'm sure it'll become one of yours too.
You may have seen my last takeover of Mummy's writing, anyway, I'm back. She's busy on her phone pretending to work when really I know she's on facebook, looking up people she used to know but didn't like well enough to stay proper friends with. Mothers are funny like that. If I don't like someone I just throw a plastic brick at them. Or bite them. I like to be clear.
Italian sausages are very special as they tend to be made with a combination of fresh pork and cured, so they have the addition of fennel seed, nutmeg and other seasonings. This gives them huge amounts of flavour so they are perfect to use in a pasta sauce.
Rose Gray was so excited about this and asked if we could take one back to the restaurant. Well Francesco being the perfect, generous host lets us pick which squash we would like to take back. As you can imagine we didn't take the smallest one! When we were checking in to Pisa airport the next day we all had hand luggage and an enormous pumpkin, the size of a suitcase.
If you can't lay your hands on any fresh quince but you do have membrillo, you might like to try the sauce in this recipe instead, substituting chicken stock if necessary, and perhaps sharpening with a squeeze of lemon juice.