Cream of asparagus soup, a wonderfully easy and delicious recipe that screams of spring/early summer with delicate flavours and a silky texture.
Recipes that take between 30 and 45 minutes
Curried cauliflower veloute soup served with turmeric potatoes features classic European techniques and glorious spicy Indian flavours.
Chicken pathia or patia is a spicy, sweet and sour curry that has origins in Persia, but it is now a favourite in British Indian restaurants.
Baked stuffed pasta shells filled with spicy nduja paste, crunchy red peppers and salty goat's cheese cooked in the easiest tomato of sauces.
These Thai tuna fish cakes hit all the right flavour sensations, hot, sour, sweet and salty, and they come with a delicious dipping sauce.
Pork loin steaks with paprika-rich chorizo sausage, butter beans and red peppers roasted in the oven with a sherry vinegar and honey glaze.
Soupe au Pistou is a glorious broth-based vegetable soup from the South of France that is seasoned with pistou, a French version of pesto.
Crispy beer-battered cod fish tacos with a delicious, fresh, and vibrant salsa, along with a silky yoghurt and sour cream coriander sauce.
BBQ tandoori chicken is as close as you will get to real Indian chicken cooked in a tandoor; the fiercely hot temperatures are the secret.
Crispy chicken burger with frisee lettuce, cucumber and the easiest sweet chilli and lime mayonnaise, you'll never buy frozen patties again!
One-pot asparagus and tomato orecchiette pasta with wild garlic is the perfect spring recipe to take advantage of new season ingredients.
Leftover potato and cabbage bake with onion, mustard and eggs is a wonderful way to use up veggies that are so often left after Sunday lunch.
This vegan Pumpkin Curry is inspired by a Burmese recipe, it features the flavours of mint, tamarind and is both quick and easy to cook!
Sweetcorn Relish is my absolute favourite burger topping, making it at home means none of the gloopy nonsense, this is bright and zingy.
Shakshuka with Spanish chorizo sausage in a wonderfully rich tomato sauce with loads of peppers and onions, baked with a couple of eggs.
Chip Shop Chips are a British institution & deep frying homemade chips just like your favourite chippy is very easy, just add salt and vinegar.
Spinach and fennel soup, a gloriously verdant, delicious and silky smooth recipe that adds tarragon to turn up the anise flavour further.
Deep fried camembert with a crispy couscous coating holding in the beautifully melted and unctuous cheese, topped with balsamic-glazed pear.
Easy garlic lemon chicken, classic flavours, and a perfectly cooked, moist chicken breast in a delicious sauce, all cooked on the stovetop.
The Nargis Kebab, the Indian origins of the ever-popular British Scotch egg, my version wraps spiced beef around a jammy yolked boiled egg.