Courgettes really are the stars of the summer season for me – they’re versatile, mild and easy to cook. Try this delicious pasta with prawns and garlic
This gorgeous side-dish, typically served during the summer in Poland, is called ‘Mizeria’, and is made with cucumbers, salt, sour cream and fresh dill.
When it comes to hospitality, a Soviet welcome can be hard to beat, with large portions of merriment and food alike.
Centuries of changing borders have resulted in a mix of culinary influence in Bosnia. I was keen to try Pljeskavica burgers; perfect for watching the footy!
Croatian fritules are mini, highly addictive and slightly boozy doughnuts. The best part is biting into a soft nugget of raisin within the dough
It’s National Vegetarian Week, and my buckwheat, beetroot and feta salad is a great place to start for a healthy vegetarian lunch or lighter supper.
This is a plum cake known as a “Placek z Sliwkami”. It is the very first cake I learned to make with my mother, and my children love helping me make it now.
Inspired by a meal at Fifteen, I worked up this asparagus and cheddar tart, which I served alongside a baby spinach and beetroot salad. Spring perfection!
There were surplus hot cross buns and eggs this weekend, so we came up with a quick breakfast recipe for a special ‘Pain Perdu’ with out Easter leftovers.
Infused vodkas are so easy to make, and are great when served to party guests as ice-cold vodka shots or as part of longer, citrus-based cocktails.