This salad is one of the best vegetarian dishes I've ever served. The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed...
When we made these tartlets for the photography, we couldn't stop eating them! Crisp, light pastry with such a luscious filling - and also lovely as a...
This is a real celebration of summer - young, fresh salads and crisp vegetables served with three well-flavoured dips.
This is very light, fresh and lemony, with a lovely squidgy centre. If you have only one baking tin of the right size, you can make and bake one base at...
This is a kind of standby recipe for the Christmas holiday if you've got some goats' cheese and a packet of fresh thyme stashed away in the fridge. You...
You could use frozen kipper fillets for this, but even better would be a proper kipper. By the time you've removed the skin and bones from one medium-sized...
These are simplicity itself and the filling comes from the supermarket. The croustades are made in mini tartlet tins, which are available in trays of 12;...
This famous French confection turns up in a number of guises, some of which I have a great aversion to, having never liked the sickly sweet butter cream...
A new take on a retro classic, this gorgeous tart is full of flavour, with onions, Parmesan cheese and crème fraiche providing plenty of creaminess.
I wish we could buy duck livers all the year round, but thankfully they are at least around at Christmas, and they make a wonderfully smooth, velvety pâté....
The magic word 'banoffee' does not, as you might have thought, have exotic origins: it is simply an amalgam of banana and toffee. But it is magic nonetheless...
These make delicious party snacks and go well with chutney recipes. They can be frozen before cooking and then glazed and cooked from frozen for about...