Mexican Red Rice with Red Pepper, Sweetcorn and Coriander
6th October 2024This wonderful, vibrant, fully loaded Mexican Red Rice, or Arroz Rojo, works well with a range of Mexican food. Technically served as a side, I could pretty much eat it just as it is! The rice is cooked in stock with sweet red pepper/capsicum and sweetcorn kernels and lightly flavoured with garlic, tomato puree and a hint of chilli. I have added red pepper, sweetcorn kernels and a generous quantity of chopped coriander to a classic Arroz Rojo recipe. Feel free to omit them if you prefer. How to make Mexican Red Rice with Red Pepper, Sweetcorn and Coriander Where…
Grilled Pears with Mascarpone and Molten Chocolate
Soft, sweet, juicy pears filled with a puddle of warm chocolate, coated with a creamy mascarpone, vanilla custard and finished with melting, grated chocolate deliciousness. Ridiculously quick and easy to make, this classic combination of pear and…
Diamants – Diamond Biscuits
Diamants (or diamonds, in english) are wonderful nuggets of buttery, melt in the mouth biscuit joy. They taste rather like Scottish shortbread but are, in fact, a classic French recipe. Perhaps they gained their name from the…
Chorizo Chutney with Tomatoes and Balsamic Vinegar
Infused by the all wonderful flavours in chorizo and enhanced by a generous quantity of tomatoes, some extra herbs, spices, a touch of honey and balsamic vinegar, this delicious chutney is the ultimate flavour bomb. Keep a…
Ginger and Turmeric Switchel with Lemon and Chilli
Complex layers of sweet, spicy and acidic flavours define this fabulous and intriguing drink. It is rich with ginger, balanced with turmeric, zapped by zingy lemon and hot chilli, sweetened with maple syrup, and finished with a…
Chocolate and Vanilla Marble Cheesecake
Let’s celebrate cheesecakes with this Chocolate and Vanilla Marble Cheesecake! Earlier this week they topped a poll of Britain’s favourite teatime treats, beating the classic Victoria sponge to top spot. Soft, dreamy, silky vanilla and chocolate cheesecake…
Grilled Peaches with Mascarpone and Raspberries
Soft, sweet, juicy peaches filled with ruby red raspberries, coated with a creamy mascarpone, vanilla custard and lightly caramelised sugar. Sublimely delicious and ridiculously quick and easy to make. It is also very easy to adapt. You…
Lamb Keema with Aubergine and Chickpeas
Based on my Quick Keema with Lamb and Peas, I have replaced some of the lamb in this original recipe with canned chick peas and aubergines. They add wonderful contrasting textures, flavours and nutrients to this already…
Julius Roberts’ Epic Tarragon Roast Chicken
Succulent, roast spatchcock chicken cooked over wine and garlic and covered in a delectable tarragon, mustard and cream sauce. This fabulous Julius Roberts’ recipe has been all over the internet and there is good reason for this.…
Quick Red Harissa
Hot, spicy and smokey, we call this wonderful sauce "Quick Red Harissa'. Quick to make, it is; a wonderful spicy sauce with layers of flavour from red peppers, garlic, smokey chilli, caraway seeds and cumin, it is.…
Grains and Pulses, Main Courses, Recipes, Rice, Pasta, Grains and Sides, Starters and Lunch, Vegetables, Vegetarian Main Courses, Vegetarian Starters and LunchMiddle Eastern inspired Butter Bean and Vegetable Stew with Parsley and Mint
Packed with beans, lentils, a plethora of vegetables and delicious Middle Eastern spices, this vegan and gluten free stew is loaded with nutrients and is bursting with flavour. A wonderful meal all by itself, it also works…
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