These scones are so easy to make. Served warm with a smear of butter and some delicious jam and a freshly brewed pot of tea – heaven! They also freeze really well, so double the batch and make ahead.
Read MoreI love the concept of a galette, its basically a fool-proof way to make a misshapen pie. This recipe is so simple but serves up something that is oozing deliciousness, with the sharpness of the rhubarb.
Read MoreAdd a bit of sunshine to a chilly, wintery week. It’s also deliciously moist with wonderful hints of cinnamon and nutmeg spices, and a dreamy creamy orange blossom frosting — utter heaven.
Read MoreThis wild garlic soup, takes me right back to the forest where I picked the herb. I have added a topping of roasted almonds and sheep’s cheese for added texture and contrast. Hazelnuts, brazil nuts or pine nuts work too.
Read MoreIt’s the bread that’s always on my kitchen table at home — I make it every Saturday morning. It’s similar to the traditional Irish soda bread, but made with yoghurt and rosemary. Thyme makes a lovely substitute, or herbs can be left out altogether.
Read MoreThis creamy potatoe recipe is shockingly good! It is absolutely celebration worthy. The friends and family at your table will swoon over these whipped potatoes!
Read MoreCreating a zesty and delightfully smooth lemon cheesecake is a breeze!
Read MorePerfect dessert to finish off your Easter lunch, and you need just 3 ingredients!
Read MoreA great alternative to avocado guacamole and tastes just as amazing. Check out this recipe of 5-Minute Pea Guacamole
Read MoreCrumbly top and buttery bottom, with delicious sweet rhubarb swimming in the middle, absolute heaven!
Read MoreThese two dips are so easy to whip up and both only take about 10 minutes to prepare. Serve them as I have here on a platter with lots of delicious seasonal vegetables.
Read MoreA fabulous quick fix supper, made with shop bought frozen pastry.
Read MoreThe delicate peppery taste of the pea shoots alongside the crispy smoky pancetta, sweet peas and creamy goat’s cheese is divine – or try using watercress instead. The dressing lightly scented with orange is my favourite with this salad, but if you are fonder of a lemon dressing, then simply replace the orange with a lemon. I recommend doubling up the dressing recipe, as it will last for up to two weeks in the fridge.
Read MoreThis asparagus and Gruyère tartlet is a delicious spring supper. Make sure your shortcrust pastry is butter-based and serve with a chilled glass of Chablis and a green leaf salad.
Read MoreThis is my favourite dessert to make for serving on a Sunday after a big feast of roast lamb! Don’t be nervous about making pastry, just chuck the ingredients in a food processor, pulse and roll.
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