… it seems fitting that we should serve a “mini” pizza – variety is the spice of life! I give you “Stromboli” . This is a recipe for thos...

… another all time winner for me would be frittata – everyone loves it and it is just as tasty served cold as it is hot. Frittata Se...

… here it is : Serves 4 250g broad beans, fresh or frozen 30g robiola or similar cream cheese * 1 tbsp grated pecorino 4 eggs 3 t...

… then you might like what follows … here's a selection of cicchetti – pronounced chee-keh-tee - for the uninitiated cicchetti are to Ve...

... that is the question! Do whatever suits you – there are some great quality tapenade and pesto products out there. If you're going ...

For those who aren't aware, crostini are small slices of bread, whereas bruschetta gives larger, more rustic slices. In other words, yo...

On reflection, I suppose if I had a “signature” pud it would be tiramisu - but not as you know it – definitely without the coffee! If you d...

Desserts are a risky business for me – did you realise “desserts” is “stressed” backwards! I'm going out on a limb here and have decide...

I always seem to plan my menus in reverse, with ideas for desserts first! There's nothing that will serve you better than a home-made i...

This cake is moist – moist is good but to dress the cake I would make extra “drizzle” to serve with the Gateau a l'Orange. Orange Dri...

Here are a few recipes with, not surprisingly, oranges and lemons! First up, my favourite cake, tried and tested and a flourless recipe – i...

… I hope you enjoy this variation of the original recipe – some might say “if it ain't broke don't fix it” - in the interests of tho...

… Nasi Goreng is Indonesian and began life as a breakfast dish using up leftover rice from the previous evening but has evolved into a popu...

Before I move on to other stuff, here's the next level in fish pie, zhuzing with a mornay sauce - simple and delicious, especially if y...

… a fishcake is a fishcake – boring! It's not true, try this recipe and you will change your mind when you discover how scrumptious the...

… Kedgeree with a twist Here's my version of that old favourite Kedgeree – together with a Rendang curry sauce. It's not compulsor...

… a marinade and a stir fry If, like lots of people you're not fond of fish my answer is zhuzh it! Give this recipe a go, you never...

… and Parmesan Dumplings Use a combination of roasted veggies as a base for this dish – parsnips, carrots, potatoes – whatever your favour...

Traditionally goulash was served with rice or, spatzle (a soft egg noodle). I'm a retro kinda gal - in the 70s, it was with new potat...

  Parmesan Dumplings In a large bowl, mix together 100g (4oz) self raising flour 50g (2oz) vegetarian suet pinch of salt 15g gr...