Asparagus, pea and rocket risotto

  My boyfriend’s parents went to Florence recently and bought me the ultimate foodie gift… a truffle gift set! It included truffle-infused olive oil, truffle dressing, mushroom and truffle sauce and truffle parmesan cream, the latter of which I used liberally in this recipe. If you can find some, I highly recommend you try it…

Simple sautéed asparagus with a lemon and caper dressing

Asparagus is best served simply. It has such a gorgeous flavour that it needs very little to bring it to life. A glug of oil, a good grind of salt and pepper, a squeeze of lemon and some parmesan shavings are more than enough to impress with this veggie. I’ve suggested a lemon and caper…

Smokey baked beans

I first had homemade baked beans at my favourite little brunch spot in Canterbury, called the Refectory Kitchen. I would go pretty often with friends from uni and always loved the rustic, chunky baked beans they served alongside the full fry up. My housemate and I then borrowed the concept and began trying and testing…

Salsa verde

I LOVE salsa verde. It’s tangy, sharp and packed full of flavour and can be batch-made on a Sunday, ready for the week ahead. I take every opportunity to dollop it on top of my dinner, but it works best with lamb, chicken, white fish, roasted veggies, halloumi and green salads. I even like to…

Salted caramel flapjacks

Who doesn’t love a salted caramel flapjack? These little squares of joy are sticky, sweet and slightly salty and are the perfect afternoon treat for the Easter weekend. They can be made with butter or coconut oil and honey or maple syrup making them vegan friendly and completely delicious. They’re a fab bake for kids…

Fruit-infused water

I’ve never been very good at drinking enough water. As a kid I remember being pulled to one side throughout the day by members of my family or the mums at my play dates and encouraged to drink a glass of water and I hated it. Unless reminded, I would go the entire day without…

What’s in season – March

Cooking seasonally is a really great way to cook. Seasonal produce is fresher, tastes better and offers more nutritional value than out of season fruit and veg, plus is often cheaper to buy as it’s more readily available. It’s also far more environmentally friendly as it supports local farming and produce and minimises transportation. And if that…

Charred spring onion and sweet potato salad

I spend most of my Sunday afternoons in the kitchen, recipe testing and prepping my meals for the week ahead. I like to make a whole load of salads to keep in the fridge so I can pick and choose throughout the week and don’t spend a fortune on ready made bits and pieces in London….

Spring onion focaccia

This is one for the weekend. Proving bread does take a while, but this recipe isn’t too complicated and can be whipped up much faster than you think. Make the dough on a Sunday morning, have a coffee or meet a friend as it proves and it will be ready by lunchtime. Perfect for dipping…

Beetroot, grapefruit and goats cheese salad

This salad is loosely based on a dish my boyfriend and I had at Michel Roux’s michelin star restaurant in Parliament Square. We had a 7 course tasting menu there for my birthday and the beetroot and goats cheese dish was one of my favourites. It was of course far more refined than this recipe…

Chocolate energy balls

These are the perfect snack to make on a Sunday, ready for the week ahead. They’re rich, gooey and completely delicious and a great pick-me-up treat for that 4 o’clock energy slump. I often take some into work with me so I can snack happy with a nice cup of tea! Ingredients 50g oats 50g cashews…

Cauliflower and chickpea curry

I’m not great with chilli in a dish and often find my eyes watering and lips tingling when I tuck into a supposedly ‘mild’ curry. It’s a point of contention within my family, as my parents both love the stuff, and as a result we rarely eat curries at home. When we do, my plate…