This is one of the all-time great pasta dishes and it’s incredibly simple. Yet amazingly, the majority of people have never tried it or know how to make it. If you like pasta, you need to get involved in this action. Once you have the technique, you can branch off in different flavour directions.

Stifado is one of those slow island stews where the technique does most of the work. I have a lovely memory of sitting under a big old tree with friends and family on a Greek island, eating an incredible rabbit stew like this with hot chips and salads. I failed to ask the chef for […]

This is something I often make for special occasions. It reminds me of Christmas, but from my Northern European winter climes. My mum always used to do the classic Russian-style blini with smoked salmon or roe, and these are my gluten-free version of the same thing, with the addition of pickled onion and wasabi elements. […]

This is an old favourite that has evolved over the years but works on a pretty basic principle. You hot roast the meat with simple seasoning first, then get a marinade onto it after that initial sizzle before slow cooking. The result is the best of both worlds: a nicely crisped roast, but a marinade […]

Who doesn’t love a tea cake? On a recent trip to England visiting my family, we were reminded that tea and cake should be part of your recommended daily happiness allowance, particularly when served with clotted cream (which you never even see in Australia). This is my mum’s super-simple but oh-so-very-pleasing tea cake.

The original inspiration for this recipe came from one of Ottolenghi’s books. I’ve played with lots of different spicing but the basic principle of a potato marinade with a dusted polenta crust works so well. If you make the effort to create your own chilli sauce, you will be rewarded.