Tag: recipes

‘Blast From the Past’ Recipe

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Baked Sea Bass & Lemon Potatoes with a Lemon Vinaigrette Salad (Serves 4)

I first shared this recipe back in August of 2020. It’s a lovely, simple recipe which I found in the cookbook, ‘Cook; A Year in the Kitchen with Britain’s Favourite Chefs’, just as its title indicates, it contains many different recipes from various chefs. This particular recipe is by Bill Granger and is one that I have cooked on numerous occasions. Cooking a whole fish can seem daunting – but believe me this recipe is particularly easy! It is worth cooking this dish simply for the lemon potatoes – they’re delicious, I often make them on their own to serve with simple roast chicken or other fish recipes.

*You can see the video of this fish dish being made by clicking on this link to my Instagram Page

1 whole sea bass for 4 people

1 bunch of coriander

10 spring onions

1 teaspoon chilli flakes

2 tablespoons olive oil

1 teaspoon sea salt

For the Lemon Potatoes:

1 kg new potatoes (waxy potatoes)

3 tablespooons olive oil

3 cloves garlic, crushed

125ml fish or chicken stock

60ml lemon juice

100g pitted black olives, sliced (optional)

1 small bunch parsley, chopped

Sea salt and black pepper

  1. For the lemon potatoes, cut the unpeeled potatoes into thick slices and place in a roasting tin. Add the olive oil, garlic, stock, lemon juice, salt and pepper, and toss to combine.
  2. Bake in a preheated oven, 200’c fan, for 30 minutes stirring every 10 minutes
  3. Meanwhile put the coriander, spring onions, chilli flakes, olive oil and salt in a processor and process to make a coarse paste.
  4. Make 3 slashes on each side of the fish and place on a baking tray. Spread the paste over the fish rubbing it into the slashes.
  5. After the potatoes have cooked for 30 minutes, lower the oven temperature to 180’c and place the fish in the oven on the shelf below the potatoes.
  6. Bake the fish (and continue baking the potatoes) for 20 minutes or until cooked through, 5 minutes before the end of cooking add the olives and the parsley to the potatoes.
  7. Serve immediately

Staple Side Dish – Salad with Lemon Vinaigrette

Green Salad with Fennel

Make up a salad as desired and dress with this lemon vinaigrette (I particularly like a green salad with sliced fennel with this fish recipe):

3 tablespoons extra virgin olive oil

finely grated zest and juice of half unwaxed lemon

pinch of sugar

sea salt and black pepper

  1. Whisk all the ingredients together.

Tuesday Treat

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Banana Soufflés with Caramel Sauce (Serves 6)

Oh my, these are good!.. They are soft, fluffy and fruity; a super light dessert which will impress everyone. Soufflés have a reputation for being difficult to make, but believe me when I say that these are super easy. The soufflé mix can be made up to two hours in advance, just keep chilled in the ramekins and bake straight from the fridge. Meanwhile, the caramel sauce can be made up to 2 days in advance; keep chilled and reheat gently to serve.

*It’s important to get the size of the ramekins right to make sure that they rise up – I used ramekins with a 200ml capacity (9cm diameter) and they rose up perfectly.

20g butter, softened for coating the ramekins

100g caster sugar, plus extra for coating

75ml whole milk

2 large eggs, separated

2 tablespoons cornflour

1 large ripe banana, about 100g

1 teaspoon vanilla bean paste

Icing sugar, for dusting

For the caramel sauce:

20g dark muscovado sugar

1 tablespoon golden syrup

25g butter

150ml double cream

  1. Preheat the oven to 180’c fan and put a baking tray in the oven.
  2. Grease 6 ramekins (see note above) with butter and evenly coat the base and sides with a little sugar.
  3. Heat the milk until it’s just at a simmer then remove from the heat. Using an electric whisk, beat the egg yolks and 50g of the caster sugar together until pale, then whisk in the cornflour. Now, gradually whisk in the warm milk.
  4. Place the banana and vanilla bean paste in a food processor or blender and whizz until very smooth. Stir into the milk mixture.
  5. Using clean beaters, whisk the 2 egg whites until stiff, then gradually add the remaining sugar, whisking until shiny.
  6. Use a metal spoon to fold the banana mixture into the egg whites, a quarter at a time, until blended and mousse-like.
  7. Spoon the mixture into the prepared ramekins. Place on the hot baking tray and bake in the preheated oven, 180’c fan, for 12-15 minutes until risen and golden brown.
  8. Meanwhile, make the caramel sauce. Place the sugar, butter and syrup in a pan and heat gently, stirring, until smooth. Bring to a simmer then stir in the cream and cook gently for a further 2 minutes.
  9. Remove the soufflés from the oven dust with icing sugar and serve immediately with the warm sauce – it’s a good idea to make sure your guests are seated at the table so you can serve them the moment they come out of the oven so that everyone can appreciate them in their full ‘risen’ glory!

May 2025

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Aren’t our taste buds the most amazing things? Mine had a fantastic adventure in Malaysia recently, allowing me to discover new flavours and colourful combinations of spices. Back in March, before this trip, I whetted my appetite by cooking a few Asian dishes at home – you may remember that I shared a recipe from my new Singaporean cookbook, Agak Agak. Consequently, over the last couple of months, Asian cuisine has been very much on my mind and my menu. However, too much of a good thing can often make one spoilt and just recently my taste buds have started to yearn for ‘modern-British’ food; the taste of home and the comfort of the known. Hence this month I’m sharing recipes which will be familiar but by no means boring. These days our British food, having been influenced by our wonderful multicultural society, offers lots of flavourful adventures. Who needs to go abroad?!.. This month’s menus have been developed from traditional recipes resulting in very modern but comforting dishes.

Menu One is ‘Roast Pork Chops with Apple Sauce, Chimichurri & Crackling’. Chef, Paul Ainsworth, gives the traditional pork chop an extra punch with the addition of the Latin American sauce, Chimichurri. It works particularly well with the salty pork crackling and the sweet yet slightly tart apple sauce. It’s a lively dish perfect on any day, be it May or the midst of the winter. Menu Two is ‘Balsamic Pot Roast Chicken’, which is a modern take on a traditional roast and is one of those recipes which promises to be a new family favourite. The juicy flavours of this dish are enhanced by the subtle sweetness of balsamic vinegar which younger members will definitely love!

I hope that these recipes will tempt your taste buds! See you next week for a delicious Tuesday Treat…

Roast Pork Chops with Apple Sauce, Chimichurri & Crackling (Serves 4)


In this recipe from the cookbook, ‘For the Love of Food’, Chef Paul Ainsworth gives the traditional pork chop an extra punch with the addition of the Latin American sauce, Chimichurri. It works particularly well with the salty pork crackling and the sweet yet slightly tart apple sauce. It’s a lively dish perfect on any day, be it May or the midst of the winter. (I’ve slightly changed the preparation of the crackling and chops from the original recipe).

4 pork chops

2 tablespoons olive oil

For the Apple Sauce:

2 Bramly apples, peeled, cored and thinly sliced

100ml cider

20g caster sugar

3 sprigs thyme, leaves picked

1 tablespoon lemon juice

1 Granny Smith apple, peeled, cored and diced

For the Chimichurri:

60g flat leaf parsley, stalks included

60g coriander, stalks included

15g oregano, leaves picked

1 garlic clove, peeled

½ teaspoon chilli flakes

1 teaspoon ground cumin

80ml olive oil

60ml cider vinegar

For the Crackling:

1-2 tablespoons malt vinegar

Sea salt

  1. First of all make the crackling: cut off the rind from the chops. Score the rinds a couple of times. Pour boiling water over each piece, dry it, and sprinkle over the malt vinegar, rubbing it in, finally sprinkle with salt. Leave to one side for 30 minutes. After 30 minutes, place on a baking tray and cook in the oven, 200’c, for 30 minutes until crisp. Leave to one side until ready to serve.
  2. To make the apple sauce, take a medium saucepan and add the Bramley apple, cider, sugar and thyme leaves. Cover with a lid and cook over a high heat, stirring occasionally. The apples will soften quickly. Once smooth, add the lemon juice. Set to one side; when ready to serve, gently reheat and add the diced Granny Smith apple.
  3. To make the Chimichurri, add all the ingredients to a liquidizer or food processor and blitz.
  4. For the Chops, lightly oil and season with salt and pepper, then place in a hot pan over a moderate heat and brown on each side. When the chops are browned place on a baking tray and cook in the oven, 200’c fan, for about 10 minutes depending on their thickness (a meat probe will read around 47’c). Remove from the oven and leave to rest for 10minutes.
  5. Carve each chop and serve with the apple sauce, chimichurri and crackling.

Balsamic Pot Roast Chicken (Serves 4)

This is a modern take on a traditional roast and is one of those recipes which promises to be a family favourite. The juicy flavours of this dish are enhanced by the subtle sweetness of balsamic vinegar which younger members will definitely love! The recipe is from Donna Hay’s cookbook, ‘One Pan Perfect’. It is almost a ‘perfect one pan recipe’, however, if like me you prefer your potatoes a little crisped up, then it’s best after initially cooking together with the chicken, to move them into a separate roasting tin – I’ve adjusted the recipe below accordingly.

125ml balsamic vinegar

250ml chicken stock

60g brown sugar

8 sprigs oregano

6 cloves garlic, halved

1 x 1.6 -2kg whole chicken

900g roasting potatoes, peeled and cut into large chunks

400g parsnips or carrots, or a mix of both, peeled and cut in half or quartered depending on their size

Sea salt and black pepper

Olive oil

  1. Place the balsamic, stock, sugar, oregano and garlic into a deep casserole dish. Season the chicken with salt and pepper and add to the pan, breast side down. Add the potatoes and parsnips and/ or carrots. Drizzle with oil and cover with a tight fitting lid. Place in a preheated oven, 220’c fan, for 45 minutes.
  2. Remove the lid and carefully turn the chicken over. At this point I also remove the vegetables (see note above) to a separate roasting tin together with 2 tablespoons of the cooking juices.
  3. Baste and chicken in its pot and return to the oven, uncovered. At the same time baste the vegetables in their roasting tin and also return them to the oven. Cook for a further 15 minutes or until the chicken is cooked through.
  4. Remove the chicken from the oven and rest for around 15 minutes. Meanwhile baste the vegetables and return to the oven for a further 10-15 minutes until crisped to your liking.
  5. Serve the chicken and it’s wonderful cooking juices with the roast vegetables on the side.

April 2025

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My taste buds are particularly ‘alive’ right now as I have just returned from the warmer climes of Malaysia. What an incredible culinary adventure it was. This month’s recipes reflect my sunny mood. April has finally arrived and spring has officially started, so I think it’s only fair to reward ourselves with some fresh flavours!.. These recipes aren’t spicy hot, instead, they rely on the depth of flavour created from a combination of well-balanced spices. They’re dishes which all the family will enjoy – even those with younger taste buds!..

Menu One is ‘Fresh Turmeric and Peppercorn Curry with Prawns and Asparagus’. This is a wonderfully fresh curry with delicious aromatic flavours. The recipe is from Ottolenghi’s new cookbook, ‘Comfort; whilst I must admit that I’ve found the recipes in this book rather ‘hit or miss’, this one is an absolute winner! Menu Two is ‘Moroccan Chicken with Tomatoes and Saffron-Honey Jam’, it’s yet another fool-proof recipe from one of my favourite cookery book writers, Diana Henry. It’s actually from one of her early cookbooks published around twenty-two years ago; ‘Crazy Water, Pickled Lemons’, has recently been updated and the new edition is a wonderful reminder of how some recipes have ‘staying power’. This is one of those recipes that should never be forgotten – the sauce is a delicious dream!..

Hopefully these recipes will reawaken your taste buds for the spring. Enjoy!

*Looking for some uplifting tunes for your kitchen?.. why not check out ‘Music to Cook to…Menu Music Fourteen’ – a refreshing mix of Motown and soul tracks!

Menu Mistress will away next week…

I will be back 15th April with a Tuesday Treat!..

Menu One

Fresh Turmeric and Peppercorn Curry with Prawns and Asparagus (Serves 4)

This is a wonderfully fresh curry with delicious aromatic flavours. The recipe is from Ottolenghi’s new cookbook, ‘Comfort’; whilst I must admit to finding the recipes in this book rather ‘hit or miss’, this one is an absolute winner! The tangy ‘cucumber and ginger relish’ is a very important element to this dish – don’t be tempted to omit it.

145ml tin coconut cream

1 x 400ml tin of coconut milk

25g palm sugar, roughly chopped (or light soft brown sugar)

20ml fish sauce

500g asparagus, cut into 3cm lengths, keep the tips separate

500g peeled prawns

Steamed jasmine rice, to serve

Cucumber and Ginger Relish:

125ml rice (or other white) vinegar

80g caster sugar

½ cucumber, quartered lengthways, deseeded and thinly sliced (200g)

20g ginger, peeled and julienned

1 red chilli, halved , deseeded and thinly sliced

10g coriander, stems finely chopped, leaves roughly torn

1 lime cut into wedges, to serve

Salt

Spice Paste:

3-5g dried chillies, more if you like it hot (I used Kashmiri dried chillies)

½ teaspoon whole white peppercorns, toasted and coarsely ground

2 teaspoon coriander seeds, toasted and coarsely ground

2 shallots (60g), roughly chopped

4 garlic cloves, roughly chopped

20g coriander stems, roughly chopped

10g fresh turmeric, peeled and roughly chopped

1 tablespoon coconut cream

  1. First of all make the relish, this can be made a day ahead and kept refrigerated. Put the vinegar and sugar into a small pan along with 60ml water and ¼ teaspoon salt. Bring to the boil, the simmer for a minute, stirring once or twice, until the sugar has dissolved. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems (not the leaves), transfer to a sealed container and keep in the fridge. Just before serving stir through the coriander leaves.
  2. To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. Put the ground white peppercorns and coriander seeds into a small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times.
  3. Put the 145ml coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15-20 minutes, stirring frequently until thick, clotted and oily – it will appear split. Add the coconut milk, sugar, fish sauce  and ¼ teaspoon salt. Stir gently, then bring to a simmer. Add the asparagus stalks, cook for 4 minutes, then add the prawns and asparagus tips. Cook for another 3-5 minutes, until the prawns are just cooked through.
  4. Serve with jasmine rice, the cucumber and ginger relish (with the coriander leaves stirred through) and a wedge of lime.

Menu Two

Moroccan Chicken with Tomatoes & Saffron-Honey Jam (Serves 4)

This is yet another fool-proof recipe from one of my favourite cookery book writers, Diana Henry. It’s actually from one of her early cookbooks published around twenty two years ago. ‘Crazy Water, Pickled Lemons’, has recently been updated and the new edition is a wonderful reminder of how some recipes have ‘staying power’. This is one of those recipes that should never be forgotten – the sauce is a delicious dream. It’s very simple, but do make sure you allow time to reduce the sauce so that it becomes really jammy – yum!

1.7kg chicken, jointed into 8 pieces, or 8 chicken thighs

2 tablespoons olive oil

1 large onion, roughly chopped

3 garlic cloves, crushed

2½ teaspoons ground cinnamon

1½ teaspoons ground ginger

800g tomatoes, roughly chopped

275ml chicken stock or water

½ teaspoon saffron threads

3-5 tablespoons runny honey

1 teaspoon orange flower water

25g flaked almonds, lightly toasted in a dry frying pan

Small bunch of coriander, roughly chopped

Sea salt and black pepper

  1. Season the chicken pieces and quickly brown them all over in the olive oil.
  2. Set the chicken aside and cook the onion in the same pan until soft and just colouring. Add the garlic, cinnamon and ginger and cook, stirring, for about 1 minute.
  3. Tip in the tomatoes, mix everything together well, reduce the heat and cook for another 5 minutes, stirring from time to time.
  4. Boil the stock or water and dissolve the saffron in it. Pour this over the vegetables and bring the whole thing to the boil. Set the chicken pieces on top, together with any juices that have come out of them, and spoon the liquid over them. Reduce the heat to a gentle simmer, cover and cook until the chicken is tender; it should take about 30 minutes, but check after 25.
  5. Remove the chicken pieces and set aside, cover and keep warm. Now bring the juices to the boil and simmer until well reduced to a kind of cream – it shouldn’t be at all sloppy. Add the honey to taste and continue to cook until well-reduced and jam-like. Check the seasoning and add the orange flower water. Return the chicken to the pan and warm through.
  6. Serve scattered with the toasted almond flakes and chopped coriander, with rice, couscous or flatbreads on the side.

Tuesday Treat

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Ice-Cream with Mars Bar Sauce (serves 4)

Yes, I know it’s still March and it’s cold outside, but this ice-cream dessert is served with a hot sauce! In addition it’s the simplest dessert to whip up; a proper ‘cheats’ recipe. It’s been my ‘go-to’ recently as I’ve been away a lot and time in the kitchen has been hit and miss, however, this recipe is one which always delivers even when running around like a ‘headless chicken’!.. As Skye McAlpine, the creator of this recipe, says in her cookbook, ‘A Table Full of Love’… “There is nothing that is sophisticated and absolutely everything that is utterly delicious about this pudding”…

100g Mars bar (about 2), chopped

8 tablespoons double cream

Vanilla ice-cream

Sea salt flakes

3-4 tablespoons flaked almonds, lightly toasted in a dry frying pan (optional)

  1. Put the chopped Mars bar in a small saucepan. Pour in the cream and warm gently over a low heat, stirring constantly until the chocolate is completely melted. This should take about 3-4 minutes. Add a couple of generous pinches of salt to taste.
  2. Scoop the ice-cream into bowls. Pour over the hot chocolate sauce and, if using, sprinkle over the almonds. Serve immediately!