Autumn

There are burgers, and then there are burgers that demand a pile of napkins and absolutely no attempt at eating gracefully ... These Pork, Nduja & Fennel Meatballs with Apple & Fennel Rémoulade fall firmly into the latter category. I've combined juicy pork mince with fiery nduja paste, fennel seeds, garlic and ground coriander to make meatballs that are packed with flavour. They're baked in the oven until beautifully golden, then tucked into soft burger buns with a generous

Golden, buttery puff pastry topped with creamy French cheese, savoury salami, sweet quince cheese and fragrant thyme. A little French-inspired kitchen improvisation that turned out rather well ... When the Fridge Has Other Plans You know those moments when you have a perfectly good idea for something to cook, only to discover that the fridge hasn't quite got the memo? ... This was one of those moments. The original plan involved bacon and Brie, which sounded rather lovely. E

There are certain things that mark the changing of the seasons for me. The smell in the air of the first fires in the grate. The hedgerows turning from green to gold. The sudden appearance of enormous pumpkins ... And, perhaps my favourite of all, the moment one of the neighbours down the road announces on Facebook that her quinces are ready. There is something wonderfully exciting about that little message appearing. The quinces are ready ... And I'm off! Yesterday, howeve

Because when you decide all of the figs need to come off the tree NOW, you immediately acquire a completely different problem: a fig glut ... There are worse problems to have, admittedly. A basket overflowing with fat, ripe figs is a rather beautiful sight. Right up until you realise that there are only so many figs you can eat warm from the tree, only so many you can tuck into a tart, and that the fruit bowl is beginning to look less like an invitation to dinner and more li

Honey-roasted quince, nestled into crisp buttery pastry and baked beneath a silky vanilla custard ... There are some things that are worth taking your time over, and quince is very definitely one of them. These little Honey Roasted Quince Custard Tarts started with a handful of quinces and the idea of roasting them slowly with honey and thyme until they became soft, golden and sticky. Once I had them, putting them into a custard tart seemed almost inevitable. The quince bring

There are some recipes that begin with a plan ... And then there are the ones that happen because you have eight deeply dark, beautifully ripe Victoria plums sitting in the kitchen and absolutely no intention of letting them go to waste ... This was very much the latter. The plums were big, soft and properly ripe — the sort that practically collapse when you cut into them. I wanted to roast them gently and see what happened, so into the oven they went with a splash of orange

Slow-cooked pork shoulder in Somerset cider, with sweet apples, fennel and mustard There are recipes you plan days in advance, and then there are the ones that happen because you've got a pork shoulder in the fridge and a bottle of cider sitting on the worktop. This was one of those. I'd been making chutney, which left me with cider, and suddenly the idea of putting that cider into a slow-cooked pork shoulder seemed far more sensible than drinking it while I decided what to d

Nature's Larder It's about this time of year in Somerset that Bramley apples have a habit of appearing on doorsteps .. less cherry knocking, more apple knocking. You certainly can't walk through a Somerset village at this time of year without tripping over a box of Bramley apples. Left hopefully outside a gate with a little handwritten note inviting you to take a few, they're one of my favourite signs that the seasons are beginning to shift. This hearty potato salad is my wa

A crisp caramel brittle for scattering over ice cream, cakes and puddings. There always seems to be a handful of nuts left in the cupboard. Half a packet of hazelnuts, a few lonely walnuts, the last spoonful of pumpkin seeds. Not quite enough of anything to make a recipe ... but together? They're perfect for nut brittle. This is one of those wonderfully forgiving recipes that changes every time you make it. Use whatever nuts and seeds need using up, provided they roughly fil

A rich no-churn ice cream with toasted brown butter, a splash of bourbon, maple syrup and homemade brittle. There are recipes you set out to make ... and then there are recipes that simply appear because your curiosity gets the better of you. This one began with a pan of butter, not for toast, not for baking. Just because I wanted to watch it transform. As it melted, the butter slowly turned from pale yellow to liquid gold. Tiny milk solids settled on the bottom of the pan

This Italian Sausage Kale and Tortellini Soup is hearty, comforting and apparently capable of converting kale sceptics ... There are some recipes that receive a warm reception when they arrive at the table. This was not one of them ... When I announced that dinner was Italian Sausage, Kale & Tortellini Soup, my husband looked deeply suspicious. He has long suspected that many of my recipes are simply elaborate vehicles for getting more kale onto the table ... To be fair, he i

My eldest is home from university for the summer, which means I'm back in vegetarian cooking mode. Like most students, she's become remarkably adept at surviving on whatever happens to be available, but there are still a few home comforts she looks forward to when she comes back. This creamy garlic mushroom pappardelle is one of them. The funny thing is that while she loves the rich, savoury flavour mushrooms bring to a dish, she isn't keen on their texture. So every time I m

If you love the cosy flavours of autumn, this apple custard tart will quickly become your go-to dessert. Imagine sweet, juicy apple slices nestled in a smooth, creamy vanilla custard, all resting on a buttery, crumbly crust. It’s a treat that combines the best of textures and tastes, perfect for sharing with friends or indulging in a quiet moment at home. Just a quick tip before you start: make sure your tart bakes on a level shelf in the oven, unlike my last effort which res

My daughter is home from Uni and there is just not enough time this weekend to cook everything I want to make for her this weekend. So, where to start? ... I always say this is the home of the messy sandwich and I know she absolutely loves them, and wanting to pack as much flavour in as possible, I knew this Peruvian roast chicken sandwich with a creamy sour cream green sauce would be perfect. It’s a messy, flavourful meal that’s easy to prepare and packed with bold tastes

Ever been told off by your kid for missing Taco Tuesday? Well, that happened here. My little boy gave me the side-eye last night because I skipped making White Chicken Chilli Tacos on Tuesday. So, I’m embracing the new tradition: Tardy Taco Tuesday —because sometimes, good food just can’t wait. These soft tacos are loaded with a hearty white bean chilli and gooey Monterey Jack cheese, then baked until crispy and melty. If you love tacos but want something a little different,

I in no way claim this to be an authentic white chicken chilli recipe, but it's one that I've adapted over time to create a really hearty, flavour packed dish. To give this chilli it's deep flavourful base, I like to start by roasting a whole small chicken, then cook the onions, garlic and pickled chillies in the chicken drippings to give the base a really rich and flavourful depth. The added combination of spices, tomatillo salsa and pickled chillies adds a smoky, tangy kic

Braised red cabbage is a classic side dish that always makes an appearance around this time of year in our house. Its natural sweetness and tangy notes balance beautifully with rich, savoury meats like pork belly. Why Braised Red Cabbage Works So Well Red cabbage has a firm texture and a slightly bitter edge when raw. Braising softens the cabbage and allows it to absorb the flavors of butter, sugar, port, and vinegar. The sweetness from the brown sugar and grated apple cuts t

Generally for me, nothing beats a goof tiramisu as the ultimate coffee-flavoured dessert, in fact my love with tiramisu is a well known thing, I've even got a dedicated Tiramisu shelf in my fridge, but just recently I've started a little side dalliance with this creamy Expresso Martini Mousse heaven-ness. It’s creamy, rich, and has just the right kick of espresso and chocolate to make your taste buds dance. Plus, it’s a breeze to whip up, making it one of those quick easy p

On those chilly autumn days, nothing beats the warmth of a serving of Creamy Bacon and Red Onion Potato Gratin. It’s not just food; it’s a feeling of cosiness, bringing together family and friends around the table. With layers of soft potatoes, crispy bacon, and a rich creamy, cheesy sauce, this dish offers comfort in every bite. Creamy Bacon and Red Onion Potato Gratin - The Recipe Ingredients 1 kg potatoes, thinly sliced 2 tbsp unsalted butter 180 g bacon lardons 1 red onio

As autumn leaves drift and the air gets chillier, the pumpkin spice lattes firmly take over their seasonal annual reign, but perhaps controversially I will never be convinced that pumpkin spice has any place in my latte. I believe another comforting flavour deserves your attention: spiced apple juice donut cake! This apple juice donut cake is more than a treat; it’s an experience. Each moist bite bursts with the tangy sweetness of apple juice, perfectly matched with warm