Asparagus and Goat’s Cheese Tart

Asparagus season is a very special time of year. As it’s so fleeting, it’s nice to make the most of it by cooking things that show off this beautiful vegetable. Later in season you find thicker asparagus; these will work too. Slice in half lengthways to preserve the delicacy of the tart and to ensureContinue reading “Asparagus and Goat’s Cheese Tart”

Chorizo, Onion & Cavolo Nero Hash

This is a gorgeous brunch dish that’s quick enough to prepare even if you’re a little the worse for wear, but sophisticated enough to serve for a brunch party. With a sparkling glass of cava, some thickly sliced avocado with lemon and salt, and some really good crusty bread, you’ve got a spectacular late-morning feast.Continue reading “Chorizo, Onion & Cavolo Nero Hash”

Grapefruit and Avocado Salad

Fresh, vibrant and a bit unexpected, this is a dream winter salad. Before you make this, do ensure the avocado is ripe and the grapefruit is sweet. Otherwise, it won’t really work. Feeds 2 Ingredients 1 small head of lettuce, washed, dried and torn into pieces 1 large red grapefruit, segmented (see instructions below) 1Continue reading “Grapefruit and Avocado Salad”

Ham and Gruyère Quiche

Ham and Gruyère is a particularly Christmassy combination. It would be great with a festive salad for a brunch around the Christmas period. Big Christmas gatherings necessitate lots of food, so I am more than happy to pull out my Grandmother’s beautiful – and enormous – quiche dish (Portmeirion c. 1972). She never did portionsContinue reading “Ham and Gruyère Quiche”

French Toast with Blueberry Syrup

For those slower mornings. Use any bread you have lying around – whole wheat bread is good, particularly with the not-too-sweet syrup. Feeds 2 For the blueberry syrup: Combine 200g blueberries, 2 tbsp brown sugar and 2 tbsp water in a saucepan. Add a small splash of maple syrup if you like. Bring to aContinue reading “French Toast with Blueberry Syrup”