MARINATED AUBERGINES
An essential for any mezze spread.
Savoury Tag: Vegetarian
Sauce Béarnaise
Béarnaise is a French sauce similar to hollandaise. It’s rich, silky and indulgent, a worthy accompaniment to succulent beef fillet or delicate fish.
MINTED BREAD PESTO
This pesto is delicious spooned on top of lamb, fish or chicken! A tasty way to use up stale day-old ciabatta or country bread.
Ripped caprese
This is seriously good just on its own, on toasted sourdough or served with chicken or fish.Try to use the ripest tomatoes you can find and if you can, use fresh basil from your garden!
OVEN-ROASTED BUTTERNUT
The ultimate autumn vegetable and a perfect partner for any roast!
Radicchio, chestnut and pancetta salad
Thirst quenching, attention-grabbing and very easy!
Braised Red Cabbage
The slower this is cooked, the yummier it gets. The flavours will improve over time, so it’s even better made the day before.
Roast Parsnips With Maple Syrup
ALLIOLI (AIOLI)
Allioli (meaning garlic and oil) is a mayonnaise-like sauce that accompanies Spanish BBQs, paellas and potato dishes like patatas bravas. Traditionally it contains only olive oil and garlic and is made in a mortar and pestle (with a lot of patience!). Luckily these days we can cheat a little and add an egg yolk (like […]
MARINATED OLIVES
MARINATED PEPPERS
TORTILLA DE PATATAS
GAZPACHO SERVED WITH VODKA JELLY
POMMES DAUPINOISE
Pommes dauphinoise, commonly known as potato bake, is a deliciously rich andcreamy accompaniment to almost any dish, particularly rack of lamb
MOROCCAN CHICKPEAS
FINE BEAN & MINT SALAD
Classic vinaigrette
An absolute necessity in any kitchen! A classic vinaigrette will keep refrigerated for 3-4 weeks, but please note that by adding fresh ingredients such as herbs, garlic or onion, you’re shortening the shelf-life. Try drizzling over hot, just boiled new potatoes – seriously yummy!
ASPARAGUS WITH CHEAT’S HOLLANDAISE
AUBERGINE, FETA AND MINT SALAD
A perfect starter or accompaniment to fish, lamb or chicken. It also makes a mouth-wateringbruschetta topping with a handful of wild rocket, a drizzle of olive oil and a twist of black pepper
