Carrot cake with walnut oil and a buttercream icing – gluten free

Originally designed as a large traybake, this recipe cuts into small squares and is perfect for sharing. I reduced the quantities to fit a standard square cake tin which seems to be a more manageable size in these times of confinement, but hey, I'm not judging! Carrots and walnuts make fine partners when the weather … Continue reading Carrot cake with walnut oil and a buttercream icing – gluten free

Benjamin’s Rum, Date and Chocolate Banana Bread

A couple of weeks back, Benjamin delighted us with his take on a classic banana bread. In typical gallic fashion, rum is added to the mix. If you are questioning my judgement here, the French seem to add it to everything. Crepes, flans... Why? I asked. He shrugs and says 'eet gives eet a bit … Continue reading Benjamin’s Rum, Date and Chocolate Banana Bread

Soba Noodles with tofu, kimchi and cucumber and an egg

An easy weeknight recipe when you feel like something delicious but light and don't want to work too hard (or order Vietnamese on Deliveroo... again). My favourite thing about this recipe is how you can replace the elements with whatever is in your fridge - the tofu can easily be chicken or beef, the kimchi; … Continue reading Soba Noodles with tofu, kimchi and cucumber and an egg

Three of the best cold noodle dishes

With the weather getting warmer, cold noodles act as a satisfying bridge between the more substantial meals of winter and summer salads. I admit, they are not for everyone but I have always loved them and want to encourage everyone to get on board! Right now, we are starting to crave lighter dishes, with cold … Continue reading Three of the best cold noodle dishes

Pasta with chopped ham, brocolli, nutmeg and rocket

In moments of quiet contemplation, I have a reccuring dream where I've found myself in a situation, like a TV-style challenge, and someone says 'Caroline - here's a half-empty fridge, a pan and twenty minutes. Get to work'. That challenge is lockdown and it's happening now. Where we would once go out for Chinese, we're … Continue reading Pasta with chopped ham, brocolli, nutmeg and rocket

A recipe for fresh pasta with eggs; no pasta machine required

At its essence, making fresh pasta relies on two components: the quantity and weight of the ingredients, and the other more important element, developing a feel for the dough. Understanding the latter removes any uncertainty of what to look out for as you mix, knead and roll out pasta. Here, we will be using a … Continue reading A recipe for fresh pasta with eggs; no pasta machine required

Scallop, leek, oyster mushroom, lemon, prosciutto, cream with pasta

Some feedback. It was lemony, very fresh, it tastes like spring, I like scallops. That's good enough to share I think! This is quite an unusual pasta in the sense you don't often see these flavours combined these days. I have been experimenting with a style I'll call French bistro circa 1994 (but without the … Continue reading Scallop, leek, oyster mushroom, lemon, prosciutto, cream with pasta

Roast Chicken, marinated in yoghurt, tahini, lemon

I remember making chicken marinated in yoghurt after seeing a recipe in Cuisine magazine about ten years ago. Mum and Dad, if you are reading this you may remember that you really liked this recipe and it was one of the least controversial during my 'experimental cooking' phase.  Compared to the crumbed Stewart Family Farm … Continue reading Roast Chicken, marinated in yoghurt, tahini, lemon

Classic cold spicy noodles from Korea

This is my interpretation of bibim-naengmyeon, a cold noodle recipe from Korea. The noodles I used are vermicelli-style and made of sweet potato starch, the key ingredient that gives them a chewy, springy texture. You serve them soaked in an icy beef broth, topped with crunchy vegetables and a moreish sauce alongside bonus added extras … Continue reading Classic cold spicy noodles from Korea