This Seeded Cheddar Bread is filled with shredded cheese and topped with eight different types of seeds. It’s the perfect addition to your summer brunch menu or served as an afternoon indulgence.
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This crispy savoury galettes looks like it would be hard to make but I promise you it is so easy. I use shop bought filo pastry, the one that is made with butter –that’s important as it gives that delicious buttery flavour and great crispy texture. The roasted butternut squash brings a delicious caramel flavour which works really well with the sharp flavour of feta and earthiness of the olives.
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I love a good banana cake, but can’t stand those dull variations with little to no flavour. A good one has to be made with overripe bananas, otherwise that taste gets lost. In fact, this is a fantastic way to use up bananas that have blackened. Though the cake is still lovely without frosting, this one is light and fluffy with a delicious hint of coconut.
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When I lived in northern Italy I made minestrone soup all the time. It’s packed with wholesome vegetables, with aromatic flavours of garlic, oregano and sweet tomatoes.
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I like to serve this as a sharing starter… Guinness treacle brown bread sliced on a wooden board, alongside a platter of the smoked salmon with wedges of lemons and the bowl of aioli.
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This recipe uses just six ingredients and takes less than half an hour! With all the tea and coffee we’re drinking at home these days, there would be nothing better than having a tasty homemade snack to enjoy with a hot cuppa.
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It’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.
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This is my cheer me up bread. Weather is kind of miserable so let’s bring a bit of cheer to our homes with the smell of fresh bread baking in the oven. This will take you 15 minutes to prepare - stir, shape and bake. No kneading, or proofing, the sweet citrus flavour of the orange is SO good with the dried fruits, I’m using a mix of raisins and sultanas but you could use dried apricots or dates too.
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Even a light summer lunch can taste like a true indulgence. The secret in this Salmon Niçoise is the rich butter on the salmon and in the dressing. In high heat, the butter helps to seal in the seasoning while the salmon cooks. In the dressing, it blends smoothly with the Dijon mustard and lemon juice to bring out the best in the French beans, quartered tomatoes, sliced olives and soft-boiled egg.
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I love the feeling that I get from eating this salad –it makes me feel hydrated, cared for, energetic, happy and also gives me a feeling of inner glow that feeds my outer glow! I sometimes swap out the red cabbage for grated carrots, or the kale for spinach, or the broccoli for French beans
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This is the easiest dessert to make during summer and the most refreshing, but it is also the perfect palate-cleanser to serve after a fish main course. I sometimes use fresh basil instead of the mint, which adds a delicious sweetness.
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Add 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.
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