Recipes

This is a nice fresh way to serve Brussels sprouts. The sprouts are raw so make sure you slice them very thinly, otherwise their flavour will overpower the salad.

These fritters would be perfect alongside a nice Sunday roast. They taste like a combination of Brussels sprouts and Yorkshire puddings. You can actually use this fritter recipe as a base and add any vegetables you like such as thinly sliced cauliflower or broccoli.

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If you’re not normally a lover of Brussels sprouts, this dish is sure to turn you into a fan! The sprouts are roasted in a sweet balsamic vinegar dressing that adds a lovely flavour and makes them nice and crunchy. They do look like they come out of the oven very dark, almost burnt, but it’s just the balsamic dressing.

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This tart is the perfect bring-along if you’re invited to dinner and want to contribute a dessert with some wow factor. The roasted crunchy hazelnuts intermingle beautifully with the soft sweetness of roasted figs and a tangy edge of creamy goat’s cheese. Figs are also considered an aphrodisiac, too.

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Pies are one of my favourite ways to add comfort during the autumn and winter months. I feel a little leap of joy when I crack through the golden roof of flaky pastry and inhale the fragrant steam that emerges. Pies are also a handy way to use up extra vegies or herbs you have on hand and reduce food waste.

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This pie contains a really lovely combination of flavours. The tartness of the apple combined with the beautifully balanced aromatic spices and buttery pastry is heavenly.