Latest Starters, Soups & Canapés Recipes

Curried Parsnip Soup

Parsnips are packed with fibre, potassium and vitamin C and the spices in this dish will do nothing but good for your immune system which will probably need a helping hand at this…

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Cauliflower Soup w/ Watercress Pesto

Take your cauliflower soup to another level with this recipe.  A spoonful of Watercress Pesto gives this dish a flash of colour with its vibrant green hue and the peppery flavour of the…

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Watercress Pesto

Watercress Pesto is a delicious and nutritious alternative to the classic basil version but can be used in the same way. Watercress is high antioxidants and vitamins C and K and it contains…

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Courgette & Onion Bhajis

  This recipe if fairly straight forward and can be served as a side dish with a curry, as a starter or as light lunch or dinner with some salad. If you’re not…

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Squash & Kale Tray Bake

Squash and Kale go so well together and it’s the sweetness of the squash and the sun-dried tomatoes along with the bitterness of the kale that makes this a winning combination. Feta adds…

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Lentil & Coconut Soup w/ Turmeric

Serevs 6-8 Ingredients 250g red lentils, rinsed ½ brown onion, thinly sliced 1/2 large red chilli, fine diced 1 green pepper, sliced 2 cloves garlic, grated 1 large thumb-sized piece of ginger, grated…

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Moroccan Squash & Lentil Soup

Serves Appox 8 Ingredients 1 small squash (approx 900g), peeled and cut into fairly big chunks 2 carrots, cut into large chunks 1 brown onion, diced 1 yellow pepper, diced 2 bay leaves…

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Sanguine Orange Salad w/ Baked Feta Crumbs & Mint

This salad is pretty straightforward to assemble so I haven’t included any weight measurements.   Ingredients Sanguine/Blood oranges, peeled and pith removed Feta cheese Black olives (I used Niçoise olives but Greek Kalamata…

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Tomato Soup

Use the best tinned tomatoes you can get your hands on for this soup. Higher quality tomatoes will give the soup a better flavour. Makes approximately 8 servings Ingredients 600g baby tomatoes (i.e.…

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Beetroot Hummus

I love the colours in this dish, the contrasts make it so eye catching. The hummus can be made in advance and stored in the fridge for up to three days. Bring to…

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Dukka

  This spice mix is thought to have originated in Egypt and is often served alongside dishes throughout the Middle-East.  It is used as a condiment to season vegetables or to dip bread…

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Vegetable Broth

Instead of wasting vegetable peelings, try my vegetable broth recipe.  The broth can be used in soups, risottos, casseroles etc. Ingredients Vegetable peelings (here I used carrot, parsnip, leeks, garlic, onion skins, the…

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Broccoli & Gorgonzola Fritters

I use my food processor for this recipe as it saves so much time. If you don’t have a food processor you can finely chop the broccoli with a knife, whisk in the…

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Celery & Stilton Soup

Serves 6-8 Ingredients 450g celery sticks cleaned, trimmed of any leaves and diced ½ brown onion, pelled and diced 1 bay leaf 1 clove of garlic, roughly chopped 1 vegetable stock cube 200ml…

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Cream of Mushroom Soup

Serves 6 Ingredients 450g mushrooms, finely chopped 1 tablespoon butter 1 brown onion, peeled and sliced 1 bay leaf 2 garlic cloves, peeled and chopped 1 sprig of fresh thyme, or a pinch…

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Roasted Red Pepper Soup

Serves approximately 6 Ingredients 4 large red peppers or 8 eight or so smaller ones (see image below) ½ brown onion, peeled and finely diced 1 bay leaf 1 garlic clove, peeled and chopped 1…

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Leek, Potato & Watercress Soup

This soup gives the humble leek and potato soup a run for its money. The addition of watercress is not only aesthetically pleasing, it gives a nice subtle peppery note to the soup…

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Lemon & Mozzarella Arancini

Begin preparing the risotto the day before as it is easier to mould when chilled. Ingredients For the lemon risotto: ½ a small brown onion, peeled and finely diced 1 garlic clove, finely…

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Squash & Beetroot Croquettes w/ Feta

Makes approx 20 croquettes Ingredients For the filling: 1 whole butternut squash 2 raw medium/large beetroot 2 tablespoons red wine vinegar 1 cup Panko breadcrumbs 200g Feta cheese Small bunch of dill, coriander…

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Peperonata

Peperonata is a sweet and sour cooked salsa made by cooking peppers with vinegar and sugar.  I like to serve it on sliced baguette with some fresh goat’s cheese (it also works well…

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Cicchetti Sandwiches

You can use any bread to make these sandwiches. I found this lovely “Orientale” bread at Grand Frais which has a nice crust but is really soft in the middle but you can…

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Involtini

Makes approximately 16 Involtini Ingredients 2 aubergines 50g sliced Parmesan cheese 200g fresh Mozzarella 100g Prosciutto, cut roughly into 2cm x 2cm pieces 100g sun-dried cherry tomatoes 70g rocket leaves Salt and pepper…

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Mont D’Or

Mont D’Or is a type of vacherin cheese and is ripened in the wooden cylindrical boxes you buy it in. There is some debate as to whether this soft, seasonal cheese comes from…

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Carrot & Cumin Soup

This soup is one of my favourites and it’s a winner on a cold winter’s day. This recipe makes a fairly large batch but you can easily halve it or freeze whatever is…

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Asian Chicken Broth

Ingredients 1 whole chicken 2 carrots 3 spring onions 2 celery sticks 5 garlic cloves, peeled 2 thumb-sized pieces of ginger, sliced Pinch of chilli flakes 6 star anise 2 cinnamon sticks 12…

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Parsnip Rosti w/ Turmeric

This recipe is vegan and gluten and dairy free but would make a very nice vegetarian lunch or dinner served with a fried egg and a tomato salad. Makes approx 12 rosti (can…

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Kale & Carrot Salad

Makes a large salad of about 8 side servings, can easily be halved Ingredients 700g mixed carrots 120g kale 100g pecans 100g cranberries 10g grated ginger 3 tbsp white balsamic vinegar Zest and…

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Thai-pot’s Pumpkin Soup

(makes 4-6 servings) Ingredients 750g pumpkin/butternut squash, peeled and chopped into large pieces 1 small/medium sized potato, peeled and diced ½ a small onion, diced 1 celery stick, diced 10g ginger, sliced 1…

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Celeriac Remoulade

  Celeriac is also known as Root Celery and belongs to the same family as the carrot i.e. the Apiaceae family of vegetables.  It’s quite an ugly vegetable to look at  but it’s extremely…

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Cauliflower & Fourme D’Ambert Soup

Ingredients 1 cauliflower, roughly chopped into small pieces (main stalk and leaves discarded) 1 small onion, diced 1 medium sized potato, peeled and diced 300ml milk 1 bay leaf 1 vegetable stock cube…

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Panzanella

This recipe makes a large batch, you could easily halve it to serve approx 4 people Ingredients 1 stale loaf of bread (ciabatta for example) 750g cherry or baby Roma tomatoes, halved Salt…

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Baked Feta in Tomato Sauce

This recipe is inspired by a dish from Katerina’s restaurant in Little Venice, Mykonos.  It is best served warm as part of a mezze/tapas meal or on it’s own with lots of toasted…

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Basic Tomato Sauce

This recipe will make approx 750ml tomato sauce Ingredients Olive oil 1 clove of garlic, cut in half 150g cherry tomatoes (or similar) chopped in half ½ tsp Himalayan pink salt Ground pepper…

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Curried Cabbage Salad

This dish was inspired by a salad I had many years ago from La Ferme de Foie Gras in Antibes who did the best salads in town.  I’ve tried to recreate the salad…

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Asparagus Slaw

Ingredients 1 bunch green asparagus 1 carrot ½ red onion 50g dried cranberries 1 tbsp chopped flat leaf parsley ½ orange 2 tbsp orange scented olive oil (or extra virgin olive oil if…

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Queen-Green Goddess Salad

This salad is so refreshing, simply eating it feels as though you’re doing your body some good. The lemon in the salad gives it a wonderful zesty tang which would make this salad…

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My Green & Blue Soup

As per Lou’s request, here’s the recipe for my Green & Blue Soup.  The reason for separating the florets from the stalk of the broccoli at the beginning of the recipe is that…

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Chickpea Pancakes

Ingredients 300g Chickpea flour 2tsp Cumin 2tsp Coriander 1tsp Garam Massala 1/2tsp Turmeric 1tbsp Nigella seeds Pinch Chilli flakes Salt and pepper 1/2tsp Bicarb soda 2 Spring onion, finely sliced 2 tbsp Coriander…

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Butternut Squash, Chorizo & Cheddar Patties

Ingredients 1 Butternut Squash (approx. 1.5kg) 100g frozen peas (defrosted) 50g chorizo, finely chopped 100g grated cheddar 1 egg, beaten 2tbsp roughly chopped fresh coriander ½ tsp paprika 80g breadcrumbs Olive oil Salt…

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Kale, Cabbage & Radish Salad

I was shopping at Metro in La Seyne yesterday when I came across these lovely “Radis Bleu” or Purple Plum Radishes as I think they’re known as in English. I love the grainy…

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