Courgette Fritters
Thick, tasty and easy; these are fabulous topped with a poached egg, fresh herbs and…
Author Master Chef
MISSISSIPPI MUD CAKE
I remember the first time I had this cake at a friend’s birthday party during…
PASTA E FAGIOLI
Pasta e fagioli is a thick soup of borlotti (cranberry) beans, herbs (I prefer rosemary…
SCALLOPS IN CHIVE CREAM
There are so many ways to enjoy scallops; raw, seared, marinated, poached. I love all…
FRIED SCALLOPS
Bay scallops – what the French call coquilles St Jacques – are the most popular…
Lamb Garlic Pilaf
Many years ago, I went on a whirlwind working tour of Central Asia. While I…
Lemon-Ricotta Pancakes
With ricotta and sour cream or yogurt as their main ingredients, these are quite different…
Butter-Poached Halibut
I love butter-poaching fish. It’s the gentle, luxurious cousin to steaming. Butter enhances the rich…
