Starters & small plates

Indulge in a vibrant dish that combines the earthy sweetness of beetroot, the creamy tang of goat cheese, and the aromatic richness of sage-infused brown butter. This vegetarian dish is guaranteed to impress your taste buds and elevate your dining experience.

Vegetarian

Summer evening pintxos, with delicate goat cheese on toasted sourdough with Serrano ham, sweet ripe figs and orange blossom honey. I use Brindisa’s Santa Gadea Gold Label organic goat cheese in extra virgin olive oil for this recipe. The oil from the cheese can be drizzled over the toast before adding the cheese, for extra deliciousness.

Meat

Pan con tomate, with a not-so-traditional addition, but I do like to break the rules.

Vegan (if you follow the rules)

A take on the Greek Spanakopita, with Spanish ingredients. Crispy filo encasing a spinach and leek filling with nuggets of goat cheese.

Vegetarian

Tomato tart, with crisp puff pastry and tangy feta.

Vegetarian

El Matriomonio − a marriage between salted and marinated anchovies, when one method of preserving perfectly complements another. And even lovelier when set on pan con tomate.

Fish

Umami rich, quick and easy recipe, using (largely) store cupboard ingredients. Perfect for cooking in an air fryer too.

Fish

A delicious side for any Chinese dish, but a great quick lunch on its own too.

Vegetarian

Cheesy stuffed mushrooms on crostini with sunblush cherry tomatoes. Fully of umami deliciousness and perfect with a glass of something chilled. Prepare the mushrooms in advance and simply bake them when your friends arrive.

Vegetarian

Ultimate roast potatoes. We couldn’t resist putting a Spanish twist on this classic recipe from @mob. In this version, I use Mallorcan Sobrasada.

Meat

A delicate, comforting chicken fideu ‘noodle’ soup. Stir through a dollop of fresh pesto and add a sprinkle of cheese if you are looking for more robust flavours.

Chicken

Who needs a butter board when you can have. butterbean board, especially with chorizo?!

Meat

Who wants a taste of Greek summer (with minimum effort)? Here are my baked gigantes beans with teppers and hasselback halloumi, using Odysea ready-to-eat meze! A warming autumn dish that’s perfect served with big juicy olives stuffed with fiery piri piri chillies or gherkins.

Cheese

No-hassle hasselback aubergine parmigiana, with buffalo mozzarella and a deliciously spicy tomato sauce. Absolutely no claims to authenticity here, but it tastes damn fine.

Vegetarian

Delicious spicy morsels of chorizo with blankets of salty crispy pancetta and a drizzle of aromatic honey.

Meat

Golden, crisp buttery cheese biscuits, with a hint of poppy and nigella seeds. Delicious served with festive drinks, and a selection of olives, chutneys and gherkins.

Vegetarian

Quick-cook gratin dauphinois – an old favourite that I started making as a teen for my friends, and perfect for supper with friends. A cheesy, creamy, luxurious potato gratin.

Vegetarian

Creamy white beans with a whole host of lovely seasonal vegetables, topped with cheesy focaccia. Otherwise known as ribollita.

Vegetarian

Healthy, tasty, and punchy soup. A great bowl of seasonal vegetables and beans, topped with a garlicky basil sauce.

Vegetarian

Great big golden scotch eggs, full of tasty spiced pork, and encasing a soft, golden yolk egg. Perfect for a chilly Burns night, celebrating the life and poetry of the poet Robert Burns.

Meat

🎄 A festive take on the spanakopita, with goat’s cheese, cranberry & spinach and spiced honey yogurt dressing