starter | serves 4
Chickpeas are pretty under-used in this country, to be honest. In places like Morocco, Italy and Spain they are prized like our Jersey new potato. Still, we have a lot more choice now than we used to ...
starter | serves 6
For this salad it’s great to try and get a whole mixture of different tomatoes, at room temperature, nice and ripe. Let them sunbathe on the window ledge if need be! Try and get hold of fresh horserad...
starter | serves 8
This fantastic soup is best made with varieties of squash that have dense, orange flesh, such as butternut or onion squash. It’s important to use good chicken stock and season the soup well to bring o...
starter | serves 4
This is an adaptation of an old-school French chicory salad. Chicory, also known as Belgian endive, is quite a bitter leaf, and to contrast the bitterness I’ve used the sweetness of the fruit, the twa...
starter | serves 6
Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I’ve used yoghurt instead of ...