The home for all of our recipes and dishes
My Easy to Make Braised Rice is an ideal accompaniment for meat or fish dishes. Boiled rice is great with a curry or spicy food as it creates a cooling contrast to the vigorous sauce of the dish. But where you have a sauce that is more refined and needs a starchy partner, this is the one to use.
If you haven’t tasted my Sherry Wine Vinegar Chicken before, you might think I’ve gone mad. Cooking a chicken in vinegar, and with all that garlic? It must be awful? Well, you’d be wrong, it’s fantastic!
Learning How To Make a Sourdough Starter is one of the most satisfying kitchen jobs. Watching the starter come to life and knowing there is some great sourdough bread to come. Spring and summer are ideal time to start the process. The warmer air temperature and abundant of natural yeasts helps the process along. Yes, it can go wrong, but with a few simple steps it becomes a lot more reliable.
Raspberry Flapjacks are a great snacking standby. Quick and easy to make, and the kids love them. I prefer to use frozen raspberries as it seems a waste to use fresh. But I also find adding the raspberries frozen stops them breaking up too much when been mixed into the oats. I have also used a little raspberry powder to add a flavour punch to the flapjacks. It not essential but it does add a little extra.
There is nothing better than Real Caramel Sauce served with a dessert. Sure, you can by a readymade caramel sauce, but its often a sweet, unexciting copy of the real thing. And not only is this fantastic as a sauce, but it can also become and ingredient as well in ice creams or baking.
Crispy Chicken Pakora are popular ether as part of a meal, or just on their own. And ideal if you are having friends over or just having a quite night in. Packed with flavour but easy to make.
I will also show you how to make a cheats pakora dip with ingredients you already have at home. I have often heard this referred to as red dip, or Glasgow dip. I guess this might be due to the popularity of a pakora as a snack after a late Saturday night out.
The Dark Chocolate Tart offers a luxurious comfort food experience with a rich chocolate filling in crisp pastry, best served with crème fraiche. Key elements for success include using high-quality chocolate (70%-75% cocoa), a properly prepared pastry shell, and careful technique to achieve a silky texture. Testing baking times is advisable.
These Asian Salmon Samosas are a quick, flavorful twist on the Indian classic. Made with salmon, ginger, garlic, and spices, they feature crispy filo pastry and can be paired with a chili and tomato jam. The samosas can be prepared in advance, ensuring a delightful and fragrant dish.
Making a Blind Baked Tart Shell is not an overly arduous process but following a few basic steps will ensure success. This is quite a long explanation but is worth the effort in reading all the way through.
My Luxurious Walnut and Apricot Tart is a variation on a classic Scottish Ecclefechan Tart. Its quite indulgent, yet easy to make. The addition of vinegar in the filling may seem a little strange, yet it is the perfect foil for the richness of the butter and sugar custard the holds the tart together.
Black Olive Tapenade is a spread that bursts with flavour and originates from the Provence region of France. Using simple ingredients, olives, capers, anchovies and olive oil you can create a spread is right up there in the flavour steaks. The anchovies provide an umami / briny hit to the taste, but not all Tapenade recipes use them.
The Expresso Crème Caramels combine creamy sweetness with a touch of bitterness from perfectly cooked caramel. This dish tests cooking skills while allowing for stress-free preparation ahead of time. Key ingredients include espresso, sugar, milk, cream, and eggs, with careful steps needed for making caramel and custard to achieve a delightful dessert.
Egyptian Dukkha is a mixture of nuts and spices often eaten as a dip with bread moistened with olive oil. But it’s not a one trick pony, it can be used as a crusty coating for grilled fish or try it as a finishing sprinkle on roasted vegetables, soups or hummus.
The name refers to the Arabic term for pounding, and the mix is made by pounding roasted nuts, and spices together in a mora and pestle. It should be in crushed but not powdered form, unlike many spice mixes.
These Garlic and Za’atar Knots are a tear and come again treat. Perfect for a get together and irresistible after the first bite. When you think of feta cheese, a Greek salad of filo pastry pie might come to mind. But I bet you didn’t think it could become a dip!