Chilli oil
Drizzle on mash, meat, fish, grains, salad or bread. It also works in marinades and dressings. So, just about anything really. Ingredients 250ml extra virgin olive oil 2 dried chillies Method Place...
View ArticleSpring Lamb & Apricot Tagine
Serves 6 First things first: Happy Easter! Now, here’s something savoury to wash down all your chocolate eggs. After much tweaking, we think we’ve achieved a perfect balance of agrodolce with the tangy...
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Chilli, garlic & lemon charred broccoli
Our take on the Baker & Spice faithful that made us re-assess our less than amorous relationship with this very green powerhouse. We think our lemon addition is a must, bringing a hint of tangy...
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A Dickensian Christmas banquet with Tupperware
Want to know how to get through more restaurants in one day than you could in a year? Head to Islington’s disused Victorian sorting office for a December round-up of London food royalty: Hix, The...
View ArticleMash not Smash
On making my faithful old fish pie recipe, it occurred to me that perhaps my mash checklist could be considered more meticulous than most. In my defence, Root was essentially a mashed potato shop. Kind...
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Zesty Fish Pie
In light of the almost sub-zero temperatures, I’ve deviated from the Tortilla plan to a fish pie feast. Because who doesn’t love a (tangy and creamy, chunky and cheesy) fish pie? This recipe feeds 8 –...
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Cranberry sauce with port & orange
‘Tis the season to be jolly… In honour of the impending festivities, I’ve brought you a seasonaly seductive, spiced sauce to dollop on your bird. Makes: 300g (10 dessert spoons) Ingredients 300g...
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Tom’s tasting masterpiece
There are days when I thank the employment Gods for blessing me with a vocation that surrounds me with food, cooking and creativity. This was one of those days. I had the chore of eating my way through...
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Roast butternut & fennel seed
Another faithful Toolkit recipe that’s as impressive at a BBQ or dinner party (a hit at Yotel’s Christmas party!) as it is fridge staple for adding to packed lunch salads and wraps. I’ve even topped it...
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Garam masala & tamarind chicken
Sweet and spicy garam masala and chilli with tangy tamarind do something magical with chicken. It takes a modicum of willpower not to devour the whole dish straight from the pan. Perfect in salads and...
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Zucchini & feta fritters
Bowing to yogi petitions for veggie fritter recipes on a recent Italian yoga retreat, here’s an option which uses the last of the summer’s British courgettes and involves minimal effort. They’re...
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Clare’s spicy nuts
I’ve been a bit of a scrooge with this recipe – it took a lot (!!) of amends to get the sticky, chilli clusters just right. However, I shared with a colleague, then another, and now Clare’s Spicy Nuts...
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Spring lamb with apricots & chilli
Happy Easter! Here’s something savoury to wash down all your chocolate eggs. After much tweaking, I think this tagine has a perfect balance of agrodolce: Tangy, clean lime, coriander and tamarind...
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Prawn, coconut & tamarind curry
A healthy, tangy and creamy curry to help you on your way to summer body. That’s right, curry needn’t be laden with ghee and consumed only in the early hours. In fact, the spices and coconut oil in...
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DIY Christmas gifts
In the wake of Black Friday and Cyber Monday, here are some DIY foodie gifts you can do from the kitchen, mostly. From homemade Almond, orange & cranberry granola in a super stylish Skandi jar to...
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Kale, ricotta & chorizo rosti
Crispy and robust, kale’s a natural bed fellow for rosti. Poached egg and avocado are a match made in heaven with the smokey chorizo, and the chickpea flour make these a gluten-free option packed with...
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Coconut & cumin mung bean thoran
Mung beans can have a bad rep, often associated with flower-powering, free-loving, sixties stoners. This is a little unfair, I feel. When cooked, mung beans are as versatile as a toddlers bowl of penne...
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Bacalao ceviche (Punheta de bacalhau)
In honour of this weekend’s Lisbon trip, I thought it fitting to share a Portuguese salt cod ceviche classic. I claim no credit, this one comes direct from a local, my Lisboa love. Or more...
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