Salted miso and cashew brownies

I’ve been seeing a lot of miso chocolate combos recently and what can I say, I feel * inspired *. I always use the BBC Good Food brownie recipe and cannot be swayed, so that’s what these salty-sweet goodies are based on. It might seem like a lot of extra faff to make the misoContinue reading “Salted miso and cashew brownies”

Pistachio, apricot and cardamom slices

I love a Bakewell tart. Every Bakewell tart from artisan bakery slices to Mr Kipling’s finest is deserving of attention in my books, and I’ve often spent a rainy afternoon overzealously making these almondy, sickly sweet goodies. But there comes a time (god forbid) that you tire of the usual flavours of this classic afternoonContinue reading “Pistachio, apricot and cardamom slices”

Roasted pumpkin with oozy saffron orzo

I’m probably coming to pumpkin a bit late in the day this year, but I can’t help but fawn over a forgotten favourite. I’m not loading up on your classic orange-hued, bulbous pumpkin, but instead its uglier cousin, the delica pumpkin. This ugly duckling hails from Lombardy (previously of covid-related fame) and is more squatContinue reading “Roasted pumpkin with oozy saffron orzo”

Cinnamon and almond crumble cookies

My cravings for baked goods are always very specific. Sometimes it’s that exact chocolate orange pudding I made five years ago in my second year university, today it was a cinnamon bun/almond croissant hybrid with the texture of a cookie. I wanted warming cinnamon with the texture of a cakey frangipane but the intense almondContinue reading “Cinnamon and almond crumble cookies”

Halloumi and herby pesto open sandwich

The news that I, like many others, will be working from home at least until January, has made me very happy. This is largely to the fact that I can make my lunches in my own kitchen. No more waiting to use the microwave in my office’s teeny tiny kitchen, no more suspicious salmon waftContinue reading “Halloumi and herby pesto open sandwich”

Tomatoes, capers and feta on toast

I’ve never been a salad person, so when the weather gets sweltering it can be hard to find a summer lunch that isn’t just a concoction of leaves, grains and dressings (as lovely as that sounds). So naturally, I often resort to *things on toast*, and this is my new favourite. It’s in part inspiredContinue reading “Tomatoes, capers and feta on toast”

Soy and sesame marinated aubergine

It can be tempting to try and overcomplicate vegetarian BBQ food, scouring the internet for interesting recipes or trawling through recipe books in search of something that’ll taste good. I’ll let you in on a secret: basically everything tastes good when it’s been on a coal BBQ for a few minutes. You can toss mostContinue reading “Soy and sesame marinated aubergine”

Potato salad with lemon and Greek yoghurt

For me, a potato salad is absolutely a BBQ essential. Something about creamy carbs just make the perfect accompaniment to even the most over-charred BBQ bits. The key for a fabulous potato salad lies in its simplicity, it should be something that you can make easily that makes the most of new potatoes while they’reContinue reading “Potato salad with lemon and Greek yoghurt”

Pear and tahini banana bread

I’m probably shouting into a lockdown banana bread void when I say this, but here goes: Nigella’s banana bread recipe is magic. It’s so easy and effortless to prepare, contains restrained amounts of those ingredients that are hard to get right now (flour, sugar) and uses ample ingredients that we have lying around (vegetable oil,Continue reading “Pear and tahini banana bread”