Mussels are the future. They're absolutely gorgeous, cheap, exciting, easy to farm and so quick to cook. The other brilliant thing...

Wed 29 Dec 2010 @ 10:36

In advance: Put 4 small glasses in the freezer, or you can serve straight into ice cream cornets, if you prefer. When you're all...

Wed 01 Dec 2010 @ 09:48

This dish, to me, is an assembly of wonderful sweet friends. Having one slab of meringue means serving it is dead easy. Feel free to...

Fri 05 Mar 2010 @ 16:20

Pick out the nicest strawberries and set aside. Put the rest in a bowl and add the sugar, half the vanilla seeds and the vinegar. Squash...

Wed 15 Jul 2009 @ 17:29

At Fifteen Cornwall, they have a top cocktail man called Tristan. He used to be a chef, but now he's a cocktail-maker and you can tell...

Thu 04 Jun 2009 @ 13:33

This is one of the dishes I cook for my kids, but to be honest, it's so good that me and Jools always eat it too! Mini pasta shells...

Mon 12 Jan 2009 @ 15:38

What I'm giving you here is really more of a suggestion because the amount of Christmas pudding you'll have leftover will really depend...

Thu 18 Dec 2008 @ 13:45

This is an adaptation of an old-school French chicory salad. Chicory, also known as Belgian endive, is quite a bitter leaf, and to...

Thu 18 Sep 2008 @ 15:27

This combination of medium-rare beef, with all its lovely resting juices, alongside creamy sweet white beans is a classic and an absolute...

Mon 09 Jun 2008 @ 15:20

In Italy fruit is often grilled - one of the best things I had when I was there was simply grilled stone fruit sprinkled with vanilla...

Wed 16 Apr 2008 @ 11:08