Real Roast Parsnips
Golden, spiced roasted parsnips—crispy outside, tender inside. Make them once and you wont go back!
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Culpeper House
Here Lives A Man with a Pan
Seafood Linguine
This seafood linguine makes a great simple supper. Everywhere you go along the coastline of Italy it will be offered to you in some form or another, perhaps with cozze e vongole (mussels and clams), patelle (limpets) and moscardini (baby octopus), scallops, squid, and/or a combination of all of them.
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Pear and Prune Ketchup
This fruity ketchup tastes great with a cheeseboard at Christmas and it works in turkey sandwiches too.
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Quiche Lorraine
This is my version of a quiche lorraine, the classic French savoury tart.
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Bitta Better Biryani
This vegetarian biryani recipe is one of the best rice dishes you’ll ever try! Made with fragrant basmati rice, caramelized onions, fresh herbs, warm spices, and a touch of saffron, it’s light, flavorful, and absolutely delicious.
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Garlic en papillote
Garlic en papillote (in parchment paper) is a simple and impressive way to prepare sweet, tender, roasted garlic.
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Stuffed Artichokes
Elevate your life with these lemony, cheesy, golden stuffed artichokes. If you’re unsure about artichoke in general, fear not! There’s nothing more satisfying than dunking an artichoke leaf in lemony butter, but imagine having that leaf piled high with cheesy, crispy breadcrumbs! Whether it is served up as a shareable starter or an impressive vegetable, this striking dish is sure to steal the show. Just don’t forget the melted butter!
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Orecchiette San Marzano
Unctuous rich San Marzano / Pomodoro sauce, a subtle warming heat from the chilli and pasta. And on the table within 10 minutes. What more can anyone ask?
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Garlic White Bean Dip
The idea of adding a whole head – or two – of garlic to a dip might scare you, but when cooked, roasted garlic is sweet and mellow. Scoop it up with warm pita, cucumber spears, and carrot sticks….
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Pear & Almond Tarte
A classic French fruit and frangipane tart. Don’t be alarmed at the small amount of Frangipane that you spread on the base – it doesn’t look like much but it will puff up. This recipe can be adapted for peaches, nectarines, plums and apricots.
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