The flavors of the herbs and hazelnuts roasted along with the lamb cutlets are utter heaven here, but you could use almonds or pine nuts instead if you prefer. You can prepare the pea and wild garlic purée ahead in the morning, along with the lamb cutlets right up to the stage of putting them in the oven.
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Potato dumplings are a fantastic way to use up leftover mashed potatoes. You can also make these with sweet potatoes or add different cheeses to the mix. The dumplings have great texture—soft on the inside like little pillows and crispy on the outside. The sage butter is something I learned when living in Italy and is so delicious with these cheese dumplings or with egg tagliolini.
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These wild mushrooms and poached eggs on toast is a flavourful way to start your day, it really doesn’t get more satisfying. Make this marvellous meal for two for brunch, lunch or even dinner, it all works!
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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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This wild garlic soup, takes me right back to the forest where I picked the herb. I have added a topping of roasted almonds and sheep’s cheese for added texture and contrast. Hazelnuts, brazil nuts or pine nuts work too.
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A twist on an absolute classic! Stuffing jacket potatoes with a gorgeous fish pie filling. Ready and waiting to warm you up!
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This is my favorite way to cook and serve roast chicken during the fall. The tarragon adds a delicious sweet flavor, mixed with the spicy Dijon mustard and aromatic garlic. The risotto is creamy, so there is no need for a sauce. It’s an ideal supper for a cozy evening at home.
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I just love a juicy lamb chop! My recipe is a classic, as that’s how I like them best. I always have frozen peas in the freezer and a few potatoes lying around, so it makes this whole dish very easy. If you want to jazz it up a bit, you can add crushed fennel to the lamb chops, or cream up your frozen peas by whizzing them with crème fraîche, lime and coriander. A couple of tips for the lamb chops to keep them juicy – remove them from the fridge 30 minutes before cooking and be careful not to overcook them. They should still be pink on the inside.
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There’s nothing quite like a crispy skinned, fluffy jacket potato as a budget-friendly way to feed the family. Try these three delicious ideas to fill your jacket spuds, from Cauliflower cheese to an American loaded with cheese, bacon, spring onions and sour cream and curried beans..
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When I lived in northern Italy I made minestrone soup all the time. It’s packed with wholesome vegetables, with aromatic flavours of garlic, oregano and sweet tomatoes.
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The juicy sweetness of blackberries with the sour cooking apples, soaking into the pork while it roasts is incredible. The apple crisps are so simple to make and look fabulous dotted around the serving dish.
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The idea of making a cheese soufflé to many of you sounds utterly terrifying, I think that’s because so much hype has been made about getting that grand lift in the oven, and the fear that it will all flop! But I promise you they couldn’t be simpler to make.
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I love baked eggs for supper or brunch any time of the year. They are one of my go-to dinner recipes that I make when I am bit pooped after a long day as they are so fast and easy to prepare.
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The creamy nutty unique flavour and texture of the Jersey Royals elevates every dish, I mean simply boiled with fresh mint and served with sea salt and butter is one of my favourite things in the world! I adore them in this salad, with the smoky flavours of the bacon, sweet tomatoes, and the creamy peppery dressing.
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A heavenly sharing brunch dish.
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