Warming olives seems to bring out the meatiness of them, making their flesh more tender and succulent and their flavour more intense. A moreish addition to any platter.
These little bursts of flavour are great to accompany roasts, mix through salads and grain dishes, serve with a cheese board and can be served pureed too.
A range of ideas to make your platter pop – warm olives, spiced nuts, grape & apple jelly, fig salami, dips, crackers and bread.
When in doubt, caramelise.
This sweet and nutty side of brussels sprouts and aromatic sage is a great accompaniment to pretty much all roasts.
A Japanese take on a more traditional side.
Dates, tick. Yogurt, tick. Cake, tick. Clearly this recipe is ticking all the right boxes. Sticky with big chunks of caramelised dates, crunchy pieces of walnuts sandwiched in a soft sponge, this Date & Yogurt Cake is the perfect number for any time of the day.
My favourite thing about the change of seasons is the diversity in produce. This Autumnal Salad makes the most of beautiful deep colours and flavours we get when the leaves begin to fall and the sun never seems to wake up.
The flavours of this Chestnut Galette with Smoked Mackerel, Sprouts & Lime Creme Fraiche gives a nod to the beautiful simplicity of nordic cuisine. The flavours of the smoked fish, zest creme and earthiness of the chestnut bread make this a breakfast that would satisfy the hungriest of vikings or works perfectly as an appetiser with a glass of something bubbly.
This is a super fresh salad that works a side with a heap of dishes – grilled meats and tofu, but is an absolute dream with some fresh fish and steamed rice.
This cake/ loaf is fudgey and not too sweet so could easily pass as a breakfast food. As a bonus, it’s gluten-free, vegan and sugar free.