Poached chicken with sesame pak choi

And so the seasons have turned. Despite a last minute heatwave, Autumn has arrived in Germany signalling itself with the yellowing leaves on the tree in my courtyard. This time of year always feels a bit like coming home. There’s the relief of drizzle after the hot weather and a back-to-school newness that year after…

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Cherry tomato sourdough toasts with crispy capers

Tomato sourdough toast recipe Serves 2 Preparation time: 15 minutes Cooking time: 15 minutes Ingredients: 200g cherry tomatoes 2 thick slices of sourdough 80g ricotta 2 1/2 cloves of garlic 1 tbsp capers, rinsed Small bunch of basil Olive oil Method: Pop your bread in the toaster. If it’s a day old then that’s even…

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Easy cheese straws

Some people might call this cheating. Those people might be right, but I don’t see anything wrong with that from time to time. Picture this: it’s a balmy summer’s evening, maybe a Friday night. You’re sat in your garden or on your balcony, or maybe the window is wide open allowing you to bask in…

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Gravlax with savoury buttermilk pancakes and dill cream cheese

I used to have gravlax twice a year, once at Christmas and once in the summer. At Christmas it was, and still is, served side by side with home-smoked salmon, mayonnaise laced with sweet mustard sauce and fresh herbs as a starter before Christmas lunch. In the summer it would usually mark a weekend of…

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Blistered padron peppers

This is one of the easiest things you will ever make. In fact, it’s not even really a recipe, more of a good idea, which is why this post is so short. It tastes of mediterranean holidays overlooking a marina while the sun beats down on your face. Are padron peppers spicy? No. Well kinda.…

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How to buy good mozzarella

Mozzarella can be found in almost every supermarket and deli, but as a result there are many different varieties and price points covered, so how do you tell if it’s a good one? Cow vs buffalo The main two types of mozzarella you’ll find are made from either buffalo or cow’s milk. Sheep and goat’s…

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Niçoise salad

Niçoise salads remind me of one particular scene from my childhood, which has been repeated throughout my life. It’s a Thursday evening. Maybe it’s a balmy evening with the smell of honeysuckle wafting through the open back door or maybe there’s rain lashing at the windows despite it being June. Either way, in the middle…

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Chicken and spring veg traybake with spring onions, asparagus and peas

May is probably my favourite month. There’s a feeling of anticipation in the air as the weather starts to turn warmer. There are the first days of the year where you can sit sipping a beer in the park, prematurely wearing sandals and shorts and trying to cover goose pimpled legs with the bed sheet…

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What the lockdown has taught me about cooking

Efficient cooking takes more planning than you think I always try and plan my meals to some extent before heading out to buy groceries, as I find that that way it’s rarer to find half a cucumber frozen against the back of the fridge because I bought it on a whim. However, with fewer trips…

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Chocolate olive oil cake

I don’t do sweet very often. I mean, I do, but mostly in the form of a piece of chocolate, or fruit, or jam, or whatever else I may be craving. But what I mean is I don’t make sweet things very often. Whether it’s a pudding or a snack (do cakes come under snack?)…

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