Recipes

Plum and almond cake

Plum and almond cake

This quick almond cake recipe is a great base for any kind of seasonal or preserved fruit, hence why I’ve snuck it in here!
Couverts6
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Ingredients

  • 8 –10 plums
  • 2 eggs
  • ½ cup 125 ml milk
  • ¼ cup 60 g butter, melted
  • 1 cup 100 g almond meal
  • ½ cup 110 g caster (superfine) sugar
  • 1/3 cup 50 g plain (all-purpose) flour
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • A pinch of salt
  • Thick double cream, to serve

Instructions

  • Preheat the oven to 180°C (350°F).
  • Grease and line a 20–24 cm (8–9½ inch) spring-form cake tin with baking paper.
  • Halve the plums, removing the stones, then slice them into quarters or eighths, depending on the size.
  • Scatter the plums over the base of the cake tin.
  • Add the eggs, milk and melted butter to a bowl and whisk to combine.
  • Combine the remaining ingredients in a bowl, then pour in the egg mixture and mix until you have a smooth batter.
  • Pour the batter over the plums and smooth the top.
  • Bake the cake for 30 minutes or until golden brown on top and cooked through.
  • Serve warm, with some lovely thick cream.
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Course; Cake / Fruit

Quince marmalade

Quince marmalade

I think this might be my favourite preserve of all. I love the fragrant quinces, the slightly bitter marmalade bite and that jewel colour … so pretty. Also, because quinces are so high in natural pectin, it sets beautifully.
Couverts3 jars
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Ingredients

  • 2.8 kg 6 lb 3 oz quinces
  • 1.2 kg 2 lb 11 oz white (granulated) sugar
  • 100 ml 3½ fl oz lemon juice
  • 1 vanilla bean split lengthways

Instructions

  • Peel and core 600 g (1 lb 5 oz) of the quinces (about 2 quinces) and cut them into matchsticks, making them as thin as you can (these will replicate the citrus rind that traditionally floats around in marmalade).
  • Put the matchsticks in a large preserving pan or saucepan, add half the sugar and about 2 cups (500 ml) water – enough that everything is covered and the water comes about 4 cm (1½ inches) up the side of the pan.
  • Bring to the boil over high heat, then reduce the heat to low and slowly simmer for 1 hour.
  • Check every now and then to make sure the mixture isn’t sticking or burning and add a little more water if needed.
  • The mixture should be ruby red, jammy and gorgeous.
  • Set it aside to cool for a few hours or overnight.
  • Cut the remaining quinces into rough chunks, leaving the skin on, and place in a large saucepan with enough water to cover them by 2 cm (3/4 inch).
  • Bring to the boil over high heat, then reduce the heat and simmer for 2 hours or until the quinces and liquid have taken on that gorgeous ruby glow.
  • Add more water during cooking if needed to keep everything well submerged.
  • Rest a large sieve lined with muslin or a clean Chux cloth over a bowl.
  • Carefully pour the quinces into the sieve, cover with a tea towel and leave to drip and cool for a few hours or overnight.
  • You should end up with about 2 cups (500 ml) quince ‘juice’.
  • Pour the quince juice into a large preserving pan or saucepan and add the quince matchsticks, the remaining sugar and lemon juice.
  • Scrape the vanilla seeds into the pan, add the scraped pod and gently stir to combine.
  • Bring to the boil over high heat and cook for about 20 minutes, stirring often so it doesn’t catch and burn on the pan.
  • The marmalade is ready when it reaches reaches 118°C (244°F) on a sugar thermometer or passes the ‘set test’ (see here).
  • Transfer the marmalade into sterilised jars, seal and store in a cool, dark place for up to 6 months.
  • Once opened, store the marmalade in the fridge.
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Course; Fruit / Sandwich toppings

Apple and lemon curd

Apple and lemon curd

This is essentially an apple custard with lots of tang. Sold yet? It’s best made using tart cooking apples and tastes beautiful over meringues, gingerbread, yoghurt and anywhere you’d use lemon curd.
Couverts2 cups
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Ingredients

  • 450 g 1 lb Granny Smith apples (about 4 apples)
  • Finely grated zest and juice of 2 lemons
  • ½ cup 125 g unsalted butter
  • 1 cup 220 g white (granulated) sugar
  • 4 eggs

Instructions

  • Peel, core and chop the apples and place them in a saucepan.
  • Add 1/3 cup (80 ml) water and cook over medium heat for about 5 minutes or until softened.
  • Transfer to a blender and purée until smooth.
  • Strain the lemon juice and measure 100 ml (3½ fl oz) into a heatproof bowl.
  • Add the apple purée, lemon zest, butter and sugar and stir over a saucepan of simmering water until the butter has melted.
  • Whisk the eggs together, then slowly pour into the apple mixture, whisking constantly.
  • Cook, whisking pretty much all the time, for about 10 minutes or until the mixture thickens enough to coat the back of a spoon.
  • Keep a close eye on it in those last few minutes so you don’t overcook and curdle the eggs.
  • Transfer the apple and lemon curd to jars and store it in the fridge for up to a week.
  • It will thicken further as it cools.
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Course; Fruit

Emma’s margaritas

Emma’s margaritas

A pretty cocktail is such a great way to start any grown-up gathering. We all have a friend who loves digging out the cocktail shaker, so instead of bringing a plate, ask her or him to make a fun cocktail to kick things off! These are absolutely divine but quite strong, so you will only need small glasses and quantities.
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Ingredients

  • 1 cup 220 g white (granulated) sugar
  • 4 –5 limes
  • 1/3 cup 75 g pink sea salt
  • 100 ml 3½ fl oz tequila
  • 50 ml 1¾ fl oz Cointreau or other orange liqueur
  • Ice cubes
  • 2 Tbsp dried edible flowers

Instructions

  • Combine the sugar and 1 cup (250 ml) water in a small saucepan over medium heat and cook for a few minutes until the sugar has dissolved.
  • Pour the sugar syrup into a jar or bottle and pop it in the fridge to cool.
  • Cut 4 slices from one of the limes and set aside for garnishing.
  • Cut the remaining limes in half.
  • Tip the salt onto a small plate, then run a lime half around the edge of each glass.
  • Press the glasses into the salt to create a crusted rim.
  • Squeeze the limes and pour ¼ cup (60 ml) lime juice into a cocktail shaker or large jar.
  • Add the tequila, Cointreau and cooled sugar syrup, along with a couple of large handfuls of ice.
  • Shake for about 15 seconds or until thoroughly chilled.
  • Add a few pieces of fresh ice to each glass and strain in your margarita mix.
  • Top with a slice of lime (I used dried orange slices here) and a sprinkle of dried flowers.
  • Bottoms up!
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Course; Alcohol

Emma’s artichoke dip

Emma’s artichoke dip

I dare you not to love this dip – even if you look at the ingredients and think it looks a bit unhealthy and borderline dodgy! Yes, it is the former, but it’s definitely not the latter and it’s a really yummy special ‘sometimes’ treat. It’s also the fastest thing to disappear at any gathering. People just love it.
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Ingredients

  • 170 g 5¾ oz jar artichoke hearts
  • 1 cup 245 g sour cream
  • 1 cup 100 g grated parmesan cheese
  • 2 Tbsp whole egg mayonnaise
  • 2 garlic cloves
  • 1 tsp smoked paprika
  • Chilli flakes to taste
  • 3 cups 165 g crusty bread chunks

Instructions

  • Preheat the oven to 200°C (400°F).
  • Drain the artichoke hearts, discarding the liquid, and place them in a food processor with the sour cream, parmesan, mayonnaise and garlic.
  • Blitz until smooth.
  • Pour the mixture into an ovenproof bowl and sprinkle with the paprika and chilli.
  • Place on a baking tray and add the bread chunks to the tray.
  • Pop the whole lot into the oven for 20 minutes or until the dip has thickened up and the croutons are golden.
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Course; Sauce

Quince, radicchio and goat’s curd salad

Quince, radicchio and goat’s curd salad

This salad has quite a few elements, I know, but really it’s just an assembly job and the end result is not only delicious, but so pretty, too! You could serve this as a canapé if you like, or salad-style, as we did here. Either way, every mouthful is the perfect balance of sweet, salty, bitter, tangy, crunchy and creamy.
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Ingredients

  • 2 quinces
  • 1 Tbsp olive oil
  • 1½ Tbsp balsamic vinegar
  • 1 head radicchio
  • 1 head witlof chicory
  • ½ cup 125 g goat’s curd
  • 1 cup 115 g caramelised walnuts (see Note)
  • 2 Tbsp nigella seeds

DRESSING

Instructions

  • Halve, core and thinly slice the quinces.
  • Heat the oil in a large heavy-based frying pan and add the quince pieces and balsamic vinegar.
  • Cook, trying not to move the pieces too much so they caramelise on the bottom, for 10 minutes.
  • Reduce the heat to very low.
  • Add a splash of water, cover with a lid or layer of foil and cook for another 10 minutes.
  • Set aside while you assemble the salad.
  • Separate the radicchio leaves and the witlof leaves so you have a pile of little ‘cups’.
  • Arrange the radicchio cups on your serving platter, then place a witlof leaf and a slice of quince inside each one.
  • Finish each salad cup with a little goat’s curd, a few of the caramelised walnuts and a sprinkle of nigella seeds.
  • For the dressing, whisk the olive oil, balsamic vinegar and mustard together.
  • Check the flavour, adding a little lemon juice if you think it needs more ‘zing’.
  • Drizzle the dressing over the salad cups just before serving.

Notes & Wine Advice

For the caramelised walnuts, follow the method for the Caramelised macadamias here, but replace the macadamias with walnuts.
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Course; Salad

Sam’s roasted pumpkin salad

Sam’s roasted pumpkin salad

Sam, Addy’s sister-in-law, brought this salad along for our lunch and it was a stand-out. It’s everything a ‘bring a plate’ salad should be – happy to sit around at room temperature, substantial enough to be a side dish or main on its own, and absolutely delicious. I loved how Sam solved her ‘no platter big enough’ problem by lining a basket with brown paper and layering her salad inside.
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Ingredients

  • 1 kg 2 lb 4 oz butternut pumpkin (squash)
  • ¼ cup 60 ml olive oil
  • Grated zest and juice of 1 orange
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 bunch kale stems removed, leaves roughly chopped
  • ½ cup 75 g hazelnuts

Instructions

  • Preheat the oven to 200°C (400°F).
  • Slice the unpeeled pumpkin into 1 cm (½ inch) thick slices, removing any seeds.
  • Place the pumpkin slices in a bowl and drizzle with most of the olive oil and the orange juice.
  • Add the spices and season with salt, then gently toss to combine.
  • Spread the pumpkin over a couple of baking trays and roast for about 45 minutes or until soft and beginning to caramelise around the edges.
  • About 10 minutes before the pumpkin has finished cooking, add the kale to the trays and drizzle with the remaining olive oil, then return the trays to the oven and cook until the kale is crispy.
  • Spread the hazelnuts on another baking tray and pop them into the oven for about 10 minutes or until aromatic.
  • Tip the nuts into a clean tea towel and rub to remove the skins.
  • Roughly chop the nuts.
  • Transfer the pumpkin and kale to a large platter (or get a lovely big basket, line it with a few layers of brown paper and then a layer of baking paper, and arrange the pumpkin and kale on top).
  • Sprinkle the chopped hazelnuts and grated orange zest over the salad and serve warm or at room temperature.

Notes & Wine Advice

You could also sprinkle some feta or goat’s cheese over the salad.
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Course; Salad

Sammie’s chilli oil

Sammie’s chilli oil

Every time I see my friend Sam, I make a bottle of this for her. We are both obsessed with the stuff – we put it on our breakfast, lunch and dinner! I was heavily influenced here by Ixta Belfrange’s Numbing Oil (from Flavour) and Hetty McKinnon’s Everything Oil from To Asia, With Love. This is my ode to their recipes and to all the other chilli oils I’ve loved before.
Couverts1 cups
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Ingredients

Instructions

  • Toast the sesame seeds in a dry frying pan over medium–high heat until golden brown and aromatic.
  • Place the seeds in a heatproof glass bowl with the remaining ingredients (except the oil).
  • Pour the oil into a saucepan over medium heat and cook until just at the point that it’s starting to bubble.
  • Pour the oil into the bowl of aromatics (be careful as it might spit).
  • Stir well, then transfer the mixture to a jar.
  • Shake well and store at room temperature for 6–8 weeks (if it lasts that long!).

Notes & Wine Advice

I especially love the chilli oil tossed with halved tomatoes and served on a bed of hummus with sourdough focaccia (here).
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Course; Dressing

Sunshine dressing

Sunshine dressing

I love this dressing on pretty much any salad situation, but it’s extra good in a ‘grain bowl’. Place about 2/3 cup (125 g) cooked grains in a bowl (pearl barley, brown rice or quinoa), top with roasted vegetables (see here) and some nuts and drizzle with the dressing. It’s also good over steamed broccoli or with a simple poached chicken or tuna salad.
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Ingredients

Instructions

  • Add all of the ingredients to a blender and blitz for about 30 seconds or until well combined.
  • Add some water if the dressing is a little too thick.
  • Check and adjust the flavour so that it’s the perfect mix of salty, tangy and a tiny bit sweet.
  • Store the dressing in the fridge for up to 4 days.
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Course; Dressing

A big tray of roasted vegetables

A big tray of roasted vegetables

I like to roast up a few trays of vegetables to have in the fridge and use throughout the week. You can warm them up and serve them with pasta or brown rice, some wilted greens and a good drizzle of chilli oil (here), or blend them into a soup with stock. They’re also good layered into a vegetarian lasagne.
Couverts1 large tray
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Ingredients

  • About 1 kg 2 lb 4 oz zucchini (courgettes), eggplant (aubergine), pumpkin (squash), baby squash, onions and sweet potato
  • Olive oil for drizzling
  • A few thyme sprigs or other herbs optional

Instructions

  • Preheat the oven to 180°C (350°F).
  • Slice up all of the vegetables and divide them among a couple of baking trays.
  • Keep vegetables of similar sizes and textures on the same tray (e.g.
  • put the zucchini, eggplant, baby squash and onion on one tray, and pumpkin and sweet potato on another) so everything cooks evenly.
  • Drizzle the vegetables with olive oil and season with salt and pepper.
  • Add the herbs, if using.
  • Roast for about 45 minutes to 1 hour or until the vegetables are cooked through and they’re beginning to caramelise around the edges.
  • Once cooled, divide the vegetables among several airtight containers and store them in the fridge.
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Course; Side Dish / Vegetables