Apricot, Carrot and Polenta Cake

This is one of my favourite cakes. The polenta keeps It moist and gives it an unusual texture, while the flavour is quite delightful. Sweet potatoes can be used Instead of the carrots, if preferred, a
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Chilli Bean Pâté

For speed and convenience, I frequently use canned red kidney beans to make this pâté. I find pâtés useful for between-meal snacks and suppers, as well as first courses.
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Parsnip, Leek and Carrot Terrine

Other vegetables can be used in this recipe, for example celeriac instead of the parsnips or carrots, and broccoli or spinach instead of the leeks.
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Roasted Vegetables with Pasta and Almond Pesto Dressing

This recipe is made even more delicious with 1 tablespoon of balsamic vinegar added to the olive oil when coating the vegetables and another added to the pesto dressing. Try this if balsamic vinegar i
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Fruit Terrine

Gelozone is the vegetarian equivalent of gelatine. Use fruit juice from a carton rather than freshly squeezed as this is slightly less acidic. Other fruits can be substituted, such as pear, peach, sha
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Stuffed Peach

This is a really easy but quite delicious dessert, especially if served with Banana and Mango Ice Cream (page 251 of my book).
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Stuffed Aubergines

Serve with salad and vegetables as a main course or individually as starters. Millet or quinoa could be used instead of the rice. The original recipe used 115g (4oz) breadcrumbs instead of the rice an
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Majorcan Fish Casserole

I based this recipe on a dish I enjoyed when on holiday in Majorca. I'm really pleased with the finished result as it is equally as delicious.
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