An elegant salad that can be served as a side dish or appetiser. The sweetness of the rich candied fennel is balanced by the creamy chevre and bitter rocket.
Everyone has a guac recipe but I’ve called this one the ultimate guac recipe for a reason. It brings together traditional methods with a few non-traditional additions. The addition of sumac is vital, it brings a tang that compliments the lime as well as adding a textural element. The recipe also uses a combination of black and pink peppercorns, the pink peppercorns bring a fruity flavour as well as subtle heat.
This recipe brings a classic and very simple combination of flavours, fennel seeds, rosemary and orange peel to form a delicious crust on pan-fried salmon to create an elegant salad. The salmon is served alongside a fresh salad of spinach, macadamia nuts and radish with a simple lemon vinaigrette.
These enchiladas pack plenty of punch with classic Mexican flavours and a homemade red enchilada sauce. They make a great, crowd-pleasing mid-week meal and could be a good alternative for those currently doing Veganuary.
Classic cocoa brownies with pecans for added crunch. These are incredibly simple brownies, great for a lazy day of baking. As an alternative to pecans, you could use hazelnuts, chocolate chunks or even pretzel pieces for something different. Best eaten warm while still gooey in the centre.
This is a very simple stew that combines a few ingredients that are very prevalent in Lithuanian and Baltic cooking, beer and honey. The beer making tradition in Lithuania stretches back to the Middle Ages and is typified by home-brewing of farmhouse style ales.
The simplicity and elegance of this soup make it an excellent starter to serve at dinner parties, its visually stunning but doesn’t have the body to be a main dish in itself.
The pork is coated in a dry rub, then basted in a sauce made from beer and vinegar then finished with a sweet and spicy vinegar-based sauce. The sauce is very lightly flavoured, and puts the focus on complimenting the natural rich flavours of the pork.
This is a very traditional tomato relish, similar to the kind your grandmother might submit for the competition at your local fair or show. The only real tweak is the addition of sumac which brings a lightness as well as a slight textural element.
Lentils provencial is a classic french dish, a rich stew of lentils and mushrooms. This dish has been made for centuries and is good comforting home cooking. The major flavours are tomato, basil and tarragon.
It's best served piping hot with chunks of fresh bread.