Category: nuts

  • Apple crumble breakfast oats

    Apple crumble breakfast oats

    I can’t overstate how good these baked oats are – it’s like having dessert for breakfast but comes together very easily and is pretty well balanced, served with a big dollop of Greek yoghurt. 

  • Blood orange, feta & and walnut toast

    Blood orange, feta & and walnut toast

    A great snack or light meal. The sharp brightness of the citrus pairs perfectly with the bitter leaves and salty cheese, wonderfully tempered by a simple honey dressing.

  • Broccoli & Orange bitter leaf salad with almond dressing

    Broccoli & Orange bitter leaf salad with almond dressing

    The perfect winter salad, quick and simple to put together. Bursing with freshness from the orange and almond dressing.

  • Honey mustard glazed carrots with whipped goat’s cheese & walnuts

    Honey mustard glazed carrots with whipped goat’s cheese & walnuts

    A great side for any winter occasion, including Christmas!

  • Chocolate orange hazelnut cake

    Chocolate orange hazelnut cake

    The orange in the batter makes the most tender, moist crumb. A truly fail-safe cake that comes together so simply – very much inspired by Claudia Roden’s flawless orange almond cake.

  • Courgette, pine nuts & ricotta

    Courgette, pine nuts & ricotta

    So simple and light, perfect for when the sun is shining. Courgette ribbons on a ricotta base with toasted pine nuts. I love to serve this with a side of foccaccia.

  • Roast pumpkin with sage, hazelnut & mozzarella

    Roast pumpkin with sage, hazelnut & mozzarella

    1. Heat the oven to 190c fan. Mix the pumpkin, thyme, salt & pepper & olive oil on a baking tray. Roast until tender 2. Fry the sage leaves in the olive oil then set aside, keeping the oil 3. Whisk together the oil from cooking the sage, honey and…

  • Roast squash with spelt, buffalo mozzarella, rocket and hazelnut pesto

    Roast squash with spelt, buffalo mozzarella, rocket and hazelnut pesto

    1. Preheat the oven to 220c. Place the pumpkin on a metal tray, sprinkle with salt and drizzle with olive oil. Cook until golden and just tender to a knife 2. Boil the spelt in salted water until tender and drain

  • Charred green beans with buffalo mozzarella & almonds

    Charred green beans with buffalo mozzarella & almonds

    1. Bring a medium pan of salted water to a rolling boil. Cook the beans until just tender, then drain 2. Place a frying pan over a high heat with the cooking oil. Add the beans, stirring occasionally until well coloured. Season to taste 3. Mix the olive oil, garlic,…

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