The spices bring out their natural oils and flavour, the chicken locks in the juices. I use chickpeas but I sometimes use cannellini beans, or a tin of mixed beans.
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This is absolutely the best homemade apple pie you'll ever make! It has a flaky, buttery crust and a tender, lightly-spiced apple pie filling.
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Coffee cake with coffee butter icing and salted caramel. light fluffy sponge, lathered in creamy coffee butter icing and drizzles of sweet and salty caramel sauce.
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There’s nothing like a chewy homemade dessert to give a cozy end to a family meal. A twist on a classic pudding. Puréed dates bring a toffee-like flavor to the dish, which is topped off with almonds for a nutty, crunchy addition to this sticky sweet treat.
Read MorePork, cider, apples and sage is a classic flavour combination for a reason, with both sweet and salty notes. It’s a real winner.
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This vegan curry is oozing with wonderful flavours – earthy cumin, coriander and turmeric are lifted by the chilli and fresh ginger. It’s a great, easy supper. The sauce makes a versatile base and you can add in your favourite veggies, such as aubergines, courgettes, tomatoes, broad beans and peas. You can also add chicken, fish or meat to this dish, if you wish. I love to serve it with a spoonful of cooling coconut yogurt.
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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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A warming winter recipe, the French classic beef bourguignon. A family favourite perfect for batch cooking in your slow cooker.
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They are crunchy on the outside, crumbly on the inside and peppered with heavenly flavour of cinnamon
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I grew carrots this season and wanted to find a way to not waste a single scrap of them. So I invented my own Carrot Tops Pesto.
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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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An ideal recipe to share with friends and family in the sunshine. Quiche is always a picnic favourite.
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One of my favourite suppers to prepare with fresh crab is these cakes. I like to use about a quarter of dark meat in my crab cakes as it adds sweetness. I use fresh breadcrumbs (not dried!) to bind my crab cakes together. Even though I am from potato land (Ireland) I don’t like potato in my crab cake as the flavour of crab is so delicate that it tends to get lost under the potato. The aioli is gorgeous, as it adds a kick of heat and texture to the overall bite. I serve the whole thing up with a big leafy salad.
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I could make this carbonara with my eyes closed (sometimes they are!). After a long day filming on ITV This Morning or writing up recipes I crave this creamy smoky peppery dish. Here’s how the evening goes... I get everything prepped ahead, and the water boiling for the pasta then I take my glass of wine with up to the bath. After a long soak, I get into my PJs and finish off the pasta. Then the fire gets lit, movie goes on and I curl up on the sofa with this bowl of heaven that makes me feel right again...
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