Recipes
Walnut meringue cake with buttermilk cream and poached rhubarb
If you're looking for a show-stopping dessert to serve for a summer party try this utterly delicious tiered meringue cake I tasted (correction, 'ate') the other day at The Three Crowns.
Supreme of guinea fowl with broad beans, fresh morels and herb gnocchi
A smashing recipe from Chris and Jeff Galvin's Galvin: a Cookbook de Luxe which you could make to impress on Father's Day. It's one of those books that teaches you to cook like a Michelin-starred chef - so also a great present for any Dad who fancies himself in the kitchen.
Pea, parsley & cheddar dip with pumpkin seed crackers
A recipe from a charming and inventive cookbook this week - blogger Rejina Sabur-Cross's Gastrogeek. I've picked it because I love dips - who doesn't? - but also because of the amazing-looking crackers.
Crab macaroni cheese
I always think it's hard to improve on macaroni cheese but adding crab, which my mate Fiona Sims has done in her brilliant new The Boat Cookbook, is an inspired touch.
Japanese ginger and garlic chicken with smashed cucumber
A simple but spectacular Japanese-style dish from Diana Henry's marvellous new book A Change of Appetite which I've also reviewed on the site here.
Omelette baguette (bánh mì trứng ốp lết)
One of the cuisines I've always wanted to get to grips with is Vietnamese, not least because we don't have a good Vietnamese restaurant nearby so I welcomed Uyen Luu's beautifully illustrated My Vietnamese Kitchen with open arms.
Gennaro Contaldo's porchetta
If you're looking for new ideas for a Sunday roast try TV chef Gennaro Contaldo's fantastic porchetta (stuffed rolled pork belly) from his lovely book Gennaro: Let's Cook Italian which is all about the dishes he makes at home for his family and friends.
Wilhelm Coetzee's Butterflied Leg of Lamb
I first met winemaker Wilhelm Coetzee back in 2006 when he was working for Flagstone. He's now working at Durbanville Hills and this is his favourite 'braii' recipe.
Spiced Venison with Wild Mushroom and Truffle Sauce
An elegant main course recipe* from one of my favourite food writers Sue Lawrence's A Cook’s Tour of Scotland that would be a great option for a haggis-free Burns' Night supper.
Key Lime Pie
This was the dessert I raved about at Blackfoot in Exmouth market the other day and which I was thrilled to see was in their consultant chef Allegra McEvedy's terrific new book Big Table, Busy Kitchen. I know we're not supposed to be eating puds in January but make an exception for this one.
Blue cheese and preserved plums
A lovely serving suggestion from Trine Hahnemann's inviting book Scandinavian Christmas. The preserved plums couldn't be simpler.
Beetroot latkes: the perfect recipe for Thanksgivukkah
The idea of Thanksgivukkah - a once-in-a-lifetime simultaneous celebration of Thanksgiving and Hanukkah - has really caught on. Caterer Elly Curshen of Bristol's Pear Café comes up with her perfect starter.
Chocolate and cherry roulade
To celebrate Chocolate Week here's one of my favourite recipes for a chocolate and cherry roulade which comes from my book An Appetite for Ale. Unusually it contains two different types of beer! You can obviously leave one of them out though a cherry beer is the perfect pairing with it.
Andhra Curry-leaf Chicken
When I met Christine Manfield a while ago I gave her the impossible task of picking one recipe out of her stunning book Tasting India. This was the one she chose.
Sticky blackcurrant shallots
A really easy, delicious preserve using red wine and cassis from Sybil Kapoor's recently released The Great British Vegetable Cookbook - a great present for anyone who has an allotment.
Oktoberfest potato salad
The key element to this typically Bavarian recipe, which comes from my book An Appetite for Ale, is the addition of hot stock which gives it a consistency half way between a conventional potato salad and mashed potato. It also has the most delicious sweet-sour flavour.
Pink peppercorn, passion fruit & strawberry pavlova
A totally delicious strawberry pavlova recipe from top pastry chef James Campbell. It's quite complicated but would be a fantastic dessert to serve on an occasion you really wanted to blow your guests away.
Lemon and cherry possets with fruit marshmallows
It might seem perverse to choose a dessert from a barbecue book* but the Pitt Cue Co crew are as good at trashy desserts as they are at meat. And you need to finish off your BBQ somehow, don't you?
Barbequed brochette of prawns, squid and courgette with sauce vierge
A stunning recipe from Bruce Poole's cookbook Bruce's Cookbook that shows barbeques don't have to be all about burgers and ribs.
Bacon, Isle of Mull cheddar and Thornbridge beer bread rolls
I don't normally run commercial recipes but this comes from an enterprising new cookbook from a brewery I really like called Thornbridge with recipes from chef Richard Smith.
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