Recipes

Vanilla rose chai tea

Vanilla rose chai tea

I love brewing this chai, partly because it makes the kitchen smell amazing and partly because it’s such a lovely thing to share for morning or afternoon tea, but mostly because it makes a nice change from regular coffee and tea.
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Ingredients

VANILLA ROSE SYRUP

Instructions

  • To make the vanilla rose syrup, combine the sugar, rosewater and 1 cup (250 ml) water in a saucepan.
  • Scrape the vanilla seeds into the pan and add the scraped pod.
  • Cook over medium–high heat, stirring occasionally, until the sugar dissolves.
  • Set aside to cool, then strain the syrup into a jar and store in the fridge.
  • Mix the dried spices together and place them in a large dry saucepan.
  • Toast over medium heat for a few minutes or until just beginning to pop and smell lovely.
  • Pour in 8 cups (2 litres) water and bring to a simmer, then leave the mixture to bubble away for about 20 minutes or until reduced by half.
  • Remove from the heat, add the tea and ginger and steep for 5 minutes.
  • Strain the chai, discarding the spices and tea leaves, and pour it into a jug to store in the fridge.
  • To serve, heat the chai with equal parts milk and chai until steaming, then sweeten with the vanilla rose syrup, to taste.
  • If I’m making this for a thermos, I have the chai nice and hot, then I add the vanilla rose syrup, to taste.
  • I reheat the chai and add milk, to taste, then pour the whole hot concoction into a thermos.

Notes & Wine Advice

Store the syrup in the fridge for up to a couple of weeks.
The chai will keep in the fridge for a couple of weeks.
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Course; Hot drinks

Nutty chocolate biscuits

Nutty chocolate biscuits

These remind me of those famous spiced German biscuits, but with the extra bonus of some chocolate in the middle. They’re up there with my favourite biscuits to make, pack and give or take on picnics or adventures.
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Ingredients

  • 150 g 5½ oz natural almonds
  • 225 g 8 oz unsalted butter, softened
  • ½ cup 100 g brown sugar
  • Grated zest of 1 orange
  • 11/3 cups 150 g quick-cooking oats (or traditional oats, blitzed for a few seconds)
  • 1½ cups 225 g plain (all-purpose) flour
  • A pinch of salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 12/3 cups 250 g chopped white, milk or dark chocolate (or a mixture)

Instructions

  • Preheat the oven to 180°C (350°F).
  • Spread the almonds on a baking tray and roast in the oven for about 10 minutes.
  • Leave the nuts to cool for a few minutes, then transfer to a food processor or mortar and pestle and blitz or bash into rough crumbs.
  • Line two baking trays with baking paper.
  • Beat the butter, brown sugar and orange zest in an electric mixer fitted with the paddle attachment until pale and fluffy.
  • Add the almonds, oats, flour, salt and spices and beat for 30 seconds or until the dough just comes together.
  • Turn the dough onto a work surface and form it into a large disc.
  • Divide the disc in half, wrap one portion and place it in the fridge.
  • Shape the other half into a disc again and roll it out between two sheets of baking paper until about 5 mm (¼ inch) thick.
  • Cut the dough into rounds using a 6 cm (2½ inch) cutter (or use a glass) and place them on the trays.
  • Bake for 15–20 minutes or until the biscuits are golden brown.
  • Transfer to a wire rack to cool, then repeat with the remaining dough.
  • Once all the biscuits are cooled, melt the chocolate in a heatproof glass bowl over a saucepan of simmering water and stir until smooth.
  • Set aside to cool for a few minutes.
  • Place a sheet of baking paper under your cooling rack to catch any drips, then spoon about ½ teaspoon chocolate onto the centre of half of the biscuits.
  • Top each with a biscuit lid and gently squash down so the chocolate spreads out to the edges.
  • Once the chocolate is completely set, store the biscuits in an airtight container for up to a week.
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Course; Chocolate / Coockies / Biscuit / Nuts

Apple and blackberry pie

Apple and blackberry pie

This pie is nothing fancy, just a simple, pure and homely thing. But that’s what makes it so lovely. The combination of apple and blackberry is a total winner – the blackberries taste extra good because they are extra painful to pick! However, feel free to use any fruit you like (poached quinces would be amazing). I used rye flour because I order it in bulk and always have lots to get through, but I actually find it adds depth, colour and interest to the dough. You can use plain (all-purpose) or other flour if you prefer. And finally, you’ll want to serve this with some gloopy, dollopy cream. Happy baking!
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Ingredients

PASTRY

  • 12/3 cups 200 g rye flour, plus extra for dusting
  • 1/3 cup 40 g icing (confectioners’) sugar
  • 150 g 5½ oz chilled butter, cut into cubes
  • 3 tsp iced water
  • 1 egg whisked

FILLING

  • 4 large apples
  • ½ cup 110 g white (granulated) sugar
  • ¼ tsp ground cinnamon
  • 1 cup 130 g blackberrie

Instructions

  • To make the pastry, whisk the flour and sugar together in a bowl.
  • Tip the mixture out onto a work surface and make a well in the centre.
  • Add the butter and use the heels of your hands to bring everything together, adding a little of the iced water as you go.
  • Keep smooshing it all together until you have a rough dough, with some pea-sized bits of butter throughout.
  • Shape the dough into a disc, then wrap and chill it in the fridge for about 30 minutes.
  • For the filling, peel, core and slice the apples.
  • Place the apple in a saucepan with most of the sugar, the cinnamon and a splash of water.
  • Cook over medium heat, stirring often, for about 10 minutes or until the apple has softened.
  • Remove from the heat and set aside.
  • (If time allows, chill the apple.)

Notes & Wine Advice

the apple into a 6 cup (1.5 litre) pie dish and sprinkle the blackberries over the top.
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Course; Fruit / Pie

Warm duck breast and fig salad with cauliflower cream

Warm duck breast and fig salad with cauliflower cream

This dish is a bit fancy. It definitely looks and tastes special, and with the figs and duck as key ingredients, it’s probably the most extravagant meal in the book. But it’s worth it for a special lunch for a special two or few.
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Ingredients

  • 2 duck breasts
  • 2 Tbsp soy sauce
  • 2 Tbsp rice wine vinegar or white wine vinegar
  • 2 Tbsp five-spice powder here or store bought
  • 1 tsp honey
  • ½ cup 125 ml white wine
  • 4 figs halved
  • 2 handfuls rocket arugula
  • ½ cup 70 g pomegranate seeds
  • ½ cup 60 g walnuts, toasted and roughly chopped
  • Crusty bread or focaccia to serve

CAULIFLOWER CREAM

  • 1½ Tbsp 30 g butter
  • 1 leek white part only, diced
  • ½ head cauliflower broken into small florets
  • 1 cup 250 ml chicken stock or water

Instructions

  • Score the top (fatty) side of the duck breasts in a crisscross pattern and place in a bowl.
  • Combine the soy sauce, vinegar, five-spice and honey in a small jug, then pour the marinade over the duck breasts, rubbing it into the scored meat.
  • Cover and marinate overnight or for at least a couple of hours in the fridge.
  • Preheat the oven to 150°C (300°F).
  • Place an ovenproof frying pan over medium heat, then sear the marinated duck breasts for about 2 minutes, fatty side down, until golden and crispy.
  • Pour the wine into the pan around the duck breasts (but not over the top of them).
  • Transfer to the oven for 15 minutes.
  • Add the figs, cut side down, and bake for another 15 minutes or until the duck breasts are cooked but still pink and tender inside.
  • While the duck is cooking, make the cauliflower cream.
  • Melt the butter in a large saucepan.
  • Cook the leek for a few minutes or until soft and translucent.
  • Add the cauliflower and cook for a few minutes before adding the stock.
  • Reduce the heat to a simmer, cover and cook for 15 minutes or until the cauliflower is completely tender.
  • Transfer to a blender, reserving some of the cooking liquid, and blitz until you have a smooth purée, adding a little liquid if needed.
  • Smear the cauliflower cream over the base of a pretty serving platter.
  • Remove the duck breasts and figs from the oven and let the duck rest under a tent of foil for 10 minutes or so.
  • Return the pan with the cooking juices and figs to the stove and cook over high heat for a few minutes to reduce the juices a little.
  • (You could add a splash more wine if there’s not enough liquid to make a sauce.)
  • Slice the duck against the grain and arrange it on the cauliflower cream.
  • Add the figs and scatter the rocket, pomegranate seeds and walnuts over the top.
  • Serve with some crusty bread or focaccia.

Notes & Wine Advice

VARIATION:

If figs have come and gone for the season, try using a little thinly sliced pear, some plums, blackberries or even raspberries instead.
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Course; Duck

Peach vermouth

Peach vermouth

Here’s something to do if you find yourself with a bunch of ripe peaches that you can’t eat all at once (and you can’t be bothered making jam because it’s too hot to stand over a pot of bubbling fruit and sugar!). I love this neat over ice cubes with a slice of fresh peach and some mint leaves, and often take this concoction out to the garden to drink in the dusky golden evening light. You could also use the peach vermouth in a martini.
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Ingredients

  • 6 –8 peaches
  • 3 cups 750 ml dry vermouth

Instructions

  • Chop or tear up the peaches and place them in a 4 cup (1 litre) jar.
  • Squish some of the flesh a bit and throw in three of the stones.
  • Pour in the vermouth, seal tightly and give the jar a good shake.
  • Pop the jar in the fridge and take it out to turn over and shake every day or so.
  • After a week, strain out the peaches and the stones (save the peaches to serve over really good ice cream as a fabulously boozy pudding) and return the vermouth to the jar.
  • Store in the fridge for a couple of months.
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Course; Alcohol

Mulberry cordial

Mulberry cordial

This cordial is unadorned – no vanilla or extras – because the flavour of the berries is just so delicious. It’s lovely with lots of ice and mineral water or served splashed into a flute of sparkling wine.
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Ingredients

  • 1 kg 2 lb 4 oz mulberries (or any other berry you fancy)
  • 1 cup 220 g white (granulated) sugar, or to taste

Instructions

  • Combine the mulberries and 100 ml (3½ fl oz) water in a large saucepan.
  • Bring to the boil over medium heat, then reduce the heat to a simmer and cook for about 15–20 minutes or until the fruit is completely soft and collapsed.
  • Line a sieve with a few layers of muslin and set it over a bowl.
  • Tip the fruit into the sieve and leave it to drip away all day or overnight.
  • (I suspend the fruit from an upturned stool, with the bowl sitting on the seat, as pictured.)
  • Measure the mulberry juice and pour it into a saucepan.
  • For every 1 cup (250 ml) juice, add about ½ cup (110 g) sugar, or to taste.
  • Cook over medium heat, stirring, until the sugar has just dissolved.
  • Pour the cordial into sterilised bottles and seal.
  • It will keep for a couple of weeks in a cool, dark place or in the fridge for a little bit longer.

Notes & Wine Advice

Use the left-over mulberry pulp for the filling in the Snacking cake – simply spread the mulberry pulp over the batter instead of the apples. Sprinkle a couple of handfuls of slivered almonds over the top before baking.
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Course; Alcohol

Five-spice plum sauce

Five-spice plum sauce

This sauce is delicious on all kinds of things, but especially with duck (think home-made duck pancakes) or as a dipping sauce for spring rolls. Also try it on a burger, as a stir-fry sauce or with store-bought steamed pork buns. I use blood plums, but any variety would be fine. You could also use apricots, although the colour and flavour will be different.
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Ingredients

Instructions

  • Combine the plums, onions and garlic in a food processor and blitz to a purée.
  • (I need to do this in a couple of batches to fit in the food processor bowl.)
  • Pour the purée into a large saucepan and add the sugar, vinegar, five-spice powder and chilli.
  • Bring to the boil, then reduce the heat to a simmer and cook for 1 hour or until the sauce has reduced and thickened.
  • Stir it every 10 minutes so it doesn’t stick and burn on the bottom of the pan.
  • Pour the sauce into sterilised jars or bottles and seal, then store in a cool, dark place for up to 6 weeks.
  • Once opened, pop the sauce into the fridge.
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Course; Fruit / Sauce

Peach and honey butter

Peach and honey butter

This is one of my favourite ways to preserve peaches, apricots, nectarines … or any seasonal fruit. The general idea is that you cook a kilogram or so of chopped fruit with some honey, spices and lemon juice, purée it all and then cook the purée so it reduces and thickens to a beautiful butter. It’s amazing on toast, as a cake filling and anywhere else you’d use jam. I love it as a sweet scroll filling, as for the peach scrolls.
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Ingredients

Instructions

  • Combine the peaches, honey and cinnamon in a large, deep saucepan.
  • Scrape the vanilla seeds into the pan and add the scraped pod.
  • Add ¼ cup (60 ml) water and stir well.
  • Cook over medium heat for 15 minutes or until the peaches have collapsed completely.
  • Discard the vanilla pod, transfer the peach mixture to a blender (or use a stick blender) and blitz to a purée.
  • Add the salt and lemon juice, to taste – add a little at a time, testing after each addition until you have the perfect balance of sweetness and acidity.
  • Return the purée to the pan and cook over low heat, stirring often, for about 40 minutes or until the mixture thickens and reduces.
  • Pour the butter into sterilised jars, seal and refrigerate for 3–4 weeks.
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Course; Butter

Ravioli with fresh tomato, basil and garlic sauce

Ravioli with fresh tomato, basil and garlic sauce

Ravioli is very satisfying to make. And it’s much easier to get on the table than most pastas, because you can freeze a few batches without worrying that the pasta will stick together, and cook it straight from frozen. You can change the filling, limited only by what’s in your garden/pantry/imagination, but in summer when sweet tomatoes and basil are abundant, this gentle, delicious pasta supper is perfection.
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Ingredients

TOMATO SAUCE

  • 500 g 1 lb 2 oz cherry tomatoes (a mix of varieties is lovely)
  • 3 garlic cloves finely chopped
  • 2 Tbsp red wine vinegar
  • 2 handfuls basil leaves picked and roughly torn, plus extra to serve
  • ¼ cup 60 ml extra virgin olive oil, plus extra to serve
  • Grated parmesan cheese to serve

PASTA

  • 22/3 cups 400 g plain (all-purpose) or 00 flour, plus extra for dusting
  • 2 tsp salt
  • 4 large eggs
  • FILLING
  • 1 cup 230 g fresh ricotta cheese
  • ½ cup 50 g grated parmesan cheese
  • 1 egg
  • A pinch of freshly grated nutmeg
  • Grated zest of 1 lemon

Instructions

  • Make the tomato sauce first and leave it to sit at room temperature for a couple of hours for the flavours to really get to know each other.
  • Halve the tomatoes and place them in a large bowl with the garlic, red wine vinegar, basil and olive oil.
  • Sprinkle in a good amount of sea salt and black pepper, stir well and set aside.
  • For the pasta, combine the flour, salt and eggs in a food processor and blitz for 10 seconds or until the mixture just comes together.
  • Turn out onto a work surface and gently knead for about 5 minutes or until you have a smooth, springy dough.
  • Wrap the dough in plastic wrap and let it rest at room temperature for an hour or so.
  • For the filling, combine all of the ingredients in a bowl and whisk until smooth.
  • Divide the pasta dough into quarters.
  • Flatten one portion into a thick disc between your palms and wrap the remaining portions in plastic.
  • Lightly dust a pasta machine with flour and set it to the first/widest setting.
  • Feed the pasta disc through the machine, then fold it in half and repeat.
  • Next, feed the pasta through the machine on the second setting, fold it in half, then return the machine to the first setting and repeat.
  • The idea is to work the pasta through the first few settings by rolling it through, folding it in half and going back a setting each time.
  • Once you get to about the fourth setting, just go for it, gently feeding the pasta through each setting until you have a lovely thin, silky and smooth rectangle of pasta.
  • Gently fold the rectangle in half lengthways, then unfold it so you can see the halfway mark.
  • Spoon the filling in little mounds along one half of the pasta, about 4 cm (1½ inches) apart.
  • Run a finger dipped in water along the edge of the pasta, then fold the bottom half of pasta over the top.
  • Gently press on either side of each mound to remove any air bubbles and then press along the moistened edge to help seal the pasta.
  • Use a ravioli cutter to cut across the top of the pasta, pressing down firmly to seal and cut at the same time, then cut down the sides to make individual pieces.
  • Place the ravioli on a tray lined with baking paper, cover with a tea towel and pop it in the freezer.
  • Repeat with the remaining pasta and filling.
  • Bring a large saucepan of salted water to the boil.
  • Drop the fresh or frozen pasta into the pan and cook until al dente (5 minutes if frozen; 3 minutes if fresh).
  • You’ll know the ravioli is cooked once it bubbles up to the top of the water.
  • Drain the ravioli and tip it straight into the bowl of fresh tomato sauce.
  • Gently toss to combine, then drizzle with a little extra olive oil (the best you have!
  • ), sprinkle the parmesan and extra basil over the top and serve straight away.

Notes & Wine Advice

If you don’t have a pasta machine, use a rolling pin to roll out the pasta until it’s as thin as possible. This does take a little time, but you can get there with lots of elbow grease. Alternatively, buy some good-quality fresh ravioli and serve it with the fresh tomato sauce.
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Course; Pasta

Milk chocolate flapjacks

Milk chocolate flapjacks

Very easy, very good, great travellers and they last for ages – flapjacks are ideal for holiday trips, camping trips, lunchboxes, anything. I’m not saying they’re health food but I do think they’re better for us than lots of the stuff sold as muesli bars. And they’re definitely tastier!
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Ingredients

  • 2¼ cups 220 g rolled oats
  • 100 g 3½ oz butter
  • 100 g 3½ oz honey
  • ¼ cup 50 g brown sugar
  • A pinch of salt
  • 1¼ cups 200 g milk chocolate chips

Instructions

  • Preheat the oven to 160°C (320°F).
  • Grease and line a 6 cm (2½ inch) deep, 19 x 10 cm (7½ x 4 inch) loaf tin with baking paper.
  • Blitz the oats in a food processor for a few seconds, then tip into a bowl.
  • Combine the butter, honey and sugar in a saucepan.
  • Stir over medium heat until the butter has melted and the mixture is smooth.
  • Pour the hot butter mixture over the oats, add the salt and chocolate chips and stir to combine.
  • The chocolate should melt into the mixture as you stir, but it’s fine to have some chunks remaining.
  • Press the mixture into the tin and bake for 1 hour.
  • Leave the flapjacks to cool completely before cutting them into squares or bars.

Notes & Wine Advice

VARIATIONS:

Try adding a combination of dried fruit and nuts. Or use dark chocolate chips, and consider adding some finely grated orange zest for a delicious jaffa situation.
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Course; Chocolate