Spring Recipes

This version differs from the How to Eat original, only inasmuch as it is a slightly more time-saving take on it. This dish is perfect…Read on

As with all stews, this is even better made in advance and reheated; for me, this only makes things easier. We have even more simple…Read on

You do need to serve this lamb salad warm rather than cold (a bit of fat provides flavoursome lubrication at anything above room temperature;…Read on

While you can make it with pesto from a jar, the difference when you use the "fresh" stuff in a tub that you can find in chiller cabinets…Read on

No one does lamb cutlets better than the Italians and this recipe, which comes to me by way of the great Anna Del Conte, is a case…Read on

This is one of my favourite salads. Ideal at any time of year but perfect in Spring-time. Browse even more Spring menu ideas including…Read on

I know that I am often regarded as somewhat odd for cooking entire meals just for myself, alone. I wouldn't think of apologising.…Read on

This recipe uses bottled fresh pomegranate juice to encourage the strawberries to ooze out their fragrant summery juices. If you're…Read on

I love the tangy fire of Thai cooking; I love equally the traditional English partnership of lamb with redcurrant and mint. I just…Read on

This recipe does involve a lot of fiddly preparation, but what it creates is addictive; every mouthful repays the effort a hundredfold.…Read on

The joy of these, particularly, is that they are wonderful eaten cold as well, their pink juiciness trapped within their eggy parmesan…Read on

I have never really thought of myself as a person who could wrap, fold or fiddle about with food or felt that way inclined. But you…Read on

I seem to remember that when I lived in Florence this pasta - with the cream, the peas, the ham - went under the name "alla Medici".…Read on

Since it's easy to buy chicken breast ready-cooked, that's what I generally use, but obviously if you've got a leftover chicken in…Read on

This is my version of after dinner mints: dispense with dessert and bring out a plate of minty breathed chocolate cookies with coffee…Read on

This bulgar wheat salad is loosely based on tabbouleh, only using coriander in place of the parsley, lime in place of the lemon and…Read on

Think hamburger, Middle-Eastern style. And if this isn't enough of a come-on, think again. I am mad for these pitta-sandwiches smeared…Read on

I like my salmon almost sushi-coral and cooked for two minutes a side, but if you want yours less pink, then cook for three to four…Read on

The sauce borrows from the idea of tsatsiki and all those Middle-Eastern yoghurt salads - it is a cool, pungent accompaniment to the…Read on

‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination…Read on

I love the sort of dinner that you cook without any special effort but without sacrificing gratification. That's the thing really:…Read on

This is another one of those salads that my husband doesn't notice is a salad and that we eat fairly often at home. Now that I can…Read on

Although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu. St Agur out of a…Read on

There is just something about home-made strawberry ice cream: it's the taste of blue skies, of sun on your shoulders; an idealised…Read on

I love the bouncy sweetness of scallops and, although you might think the equal sweetness of the peas would be too much alongside,…Read on

This cake is not too dissimilar to a typical Victoria sponge and referred to as Pound Cake across the pond. The recipe was passed…Read on