Chilli Avocado and Blood Orange Bruschetta


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Chilli avocado and blood orange bruschetta with lemon thyme and toasted cumin seeds on sourdough


This pretty, light and tasty recipe was inspired by the healthy avocado breakfast that we ate at Le Pain Quotidien  at St Pancras Station before boarding our train for Brussels over the Easter Weekend. It was delicious and perfectly hit the spot, inspiring my thoughts to healthy options for Spring Eating. The blood oranges and lemon thyme lighten the richness of the avocado adding flavours that I associate with sunshine and energy.

Enjoy! Continue reading

Easter Peace Cake

I was inspired to make this cake as a statement of intent for Peace after the bombings in Brussels on March 22nd 2016. Easter and Spring are times of renewed energy and hope.


 Pecan, maple and coffee combined to make  a  delicate nut gateaux. The cake has a number of component parts but is not difficult to make. Do read through the recipe first so that you don’t miss buying ingredients or preparing something in advance. Continue reading

Spring Chicken cooked with lemon juice, garlic and olives



Free range chicken ready for spatchcocking and cooking with lemon juice, olives and garlic

Succulent lemony chicken pieces bathed in a rich lemon and garlic sauce. I first ate this dish on holiday in Tuscany about ten years ago. It was cooked for us by the American housekeeper who was a passionate foodie. She was generous in sharing this lovely recipe since when it has become a true family favourite, requested by my daughters when they come home from ‘uni’, and for high days and holidays, spring, summer, winter.  Because of the nature of its ‘spatchcoking‘ we call this dish affectionately ‘Splat Chicken’. I like to serve the chicken cut into pieces, stacked on a warm dish and surrounded by its juice and component parts as part of a casual help-yourself meal served at the table.  Continue reading

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