Peppered Fillet Steak with Artichoke & Sunblush Tomato Salad

This is adapted from a recipe I saw on the BBC Good Food website - they had said to use grilled marinated artichoke hearts (so feel free to do so) but instead I used half a tin of artichoke hearts in brine, rinsed, drained and quartered them, then added a couple of bits from a jar of marinated then drizzled over some of the oil from the jar. The artichokes were then roasted in a preheated oven...

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Navarin Printanier

I’m really not sure what spurred me on to make this: yes, it is something I’ve wanted to cook for some time but that is the case with dozens, hundreds probably, of recipes or recipe ideas that I have stored in various ways. I’m presuming therefore that as, at time of writing, it was late Spring and I just decided that what better thing to cook one Saturday was this so very traditional French...

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Sherry & Butter Baked Cod

A super simple recipe that I got from Food52 - an excellent site as I have mentioned before where you can find lots of interesting recipes.You need a couple of firm fleshed white fish fillets - I’ve used cod purely because I couldn’t get to a fishmonger and supermarkets are very boring when it comes to fish but if you can get to a good fishmonger ask him for something in season and sustainable....

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Chicken & Artichoke Pilaf

This is adapted from a recipe I saw on Serious Eats where chicken braised in broth-cooked rice combine with Greek flavors like lemon, oregano, and feta cheese.Nestling the chicken into the cooking rice in this way not only gives you beautifully moist and tender chicken but also rice that is infused with lovely chicken aroma and flavour. The lemon and feta brighten and lighten up the whole thing....

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Lime & Soy Salmon Bowls

This was really very lovely indeed - and if I hadn’t used brown rice, and particularly if I hadn’t used the rice cooker, it would have come together very quickly indeed - probably 30 minutes max. Keep an eye on the salmon, you really don’t want to overcook it. Take it out if necessary and cover with some foil while you get on with everything else - you’ll be rewarded with really succulent and...

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Quick Chicken Tortilla Soup

Loving soups and loving Mexican food it is pretty much a no-brainer that this is something that I would want to cook and eat. I ate a lot of tortilla soups when I visited the Yucatan peninsula a few years ago with my friend Naomi (soup and lots of super tasty thin Mexican steaks) and I have fond memories of those bowls of nutritious yumminess.I think one of the things that I love is the mix of...

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Pasta con Asparagi

I’d not heard of Craig Claiborne (with whom this recipe originates) but apparently he was one of the three best-known food writers in America during the ‘60s, ‘70s and ‘80s when he wrote for the New York Times (if you are interested the other two were Julia Child and James Beard). He also, in 1961 published the ‘New York Times Cookbook’ which sold over three million copies and was eventually...

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