It appears you are using an older browser. This site will function better if you upgrade to the latest version
Great food doesn’t have to be complex, as these simple beef wraps show. They are really quick to make and perfect with a few beers at the start of the evening.
Shawarma is the name of the vertical spits of meat you see in Arabic restaurants, normally eaten in pitta bread with tabbouleh, cucumber and tomato and topped with houmous or tahini.
We’re switching continents here and going to Mexico, where you’ll find street vendors selling grilled sweetcorn on every corner.
Desserts should always have that wow factor, and this dish is incredibly simple to prepare, yet looks and tastes absolutely stunning.
I grew up loving spring rolls, but travelling around Asia gave me a new respect for this really simple dish. The prawns give a really nice sweetness to the wraps, but you need to think about texture too.
These are effectively very posh burgers. You take a rare beef fillet, add home-made relish and mustard mayonnaise, and sandwich it between two pieces of toasted ciabatta. Heaven!
Cooking fish in individual foil packets, or en papillote, as they say in France, is a great way of sealing in all the flavours. The smell that hits you when you open them up are just phenomenal, so let everyone do their own at the table.
Don’t limit yourself to cheese or ham when filling an omelette. This open Italian version is a meal in itself, and because it is finished under the grill, doesn’t involve any awkward folding or flipping.
I’m always happy eating grilled seafood with a garlicky mayonnaise, but sometimes it’s good to ring the changes. The sauce originated in Catalonia in Spain, and is a blend of roasted peppers, tomatoes, nuts, vinegar and olive oil.
I love cooking with lamb shanks because the longer you leave them, the better they taste. Three hours may seem a long time, but trust me, once you see the way the meat falls off the bone, you’ll understand.
This makes the most brilliant breakfast or brunch. It’s important to leave the batter to relax for 15 minutes as it will thicken slightly, making for fuller, fluffier pancakes.
You can dress up a beef Wellington with foie gras, cep mushrooms, or even truffles, but in my opinion, that beautiful fillet of beef should always be the star.
It’s amazing how much flavour the salmon takes on after just 20 minutes in the sweet and salty marinade, and it’s even better if you can give it two hours.
The great thing about halloumi is that it holds together well when you cook it, making it ideal for these vegetarian patties.
These small chocolate tarts are fantastic at teatime, the perfect combination of rich, crumbly pastry, smooth ganache and crunchy peanut topping.
This is a delicious, no-bake mocha dessert that uses mascarpone rather than eggs as a base for the mousse. Do make the espresso strong – the coffee flavour needs to hold up against the chocolate.