Spinach and Parmesan Soup

English large-leaf spinach is in season and these beautiful bunches have seduced me over and over for the past few weeks. I have probably bought more than 4 kilos so far and as long as they look and taste like this, I will continue! They have firm and dark green leaves with crunchy stems and they taste sweet and earthy, simply delicious. You can make a gratin with bechamel, add them to a quiche, stuff ravioli along with ricotta or simply wilt them and eat with a poached egg and smoked salmon. It’s Winter so I am giving you a soup!

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Boozy Berry Summer Pudding with Elderflower Cream

Berry season is upon us! This refreshing pudding is perfect to end a BBQ on a warm evening. I find the traditional way of serving it out of a bowl appropriate for a family meal but not fancy enough for a special dinner. I served it in finger sandwich shapes and added a splash of Chambord in the berry mix to posh it up.

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Blood Orange & White Chocolate Cheesecake

Ordering 5kg of blood oranges was over estimating my enthusiasm to make marmalade… so I had to come up with ideas to use up some of these tangy and gorgeous looking oranges. This cheese cake is very creamy and could possibly be eaten only with its crunchy and gingery base, but the tangy blood orange jelly cuts through the white chocolate and served cold it makes a refreshing dessert.


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