You know that smell when you sautee crushed garlic in a pool of butter?


Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

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Jewelled rice

With its gleaming pomegranate seeds and all the colour of orange zest and fresh herbs, this jewelled rice is a show stopper.

Traditionally served as a wedding or celebration dish, this is packed full of toasted almonds, fried onions, fresh mint and fennel tips, sweet dried apricots and currents, spicy cinnamon, cumin and cardamom . A perfect blend of sweet, savoury and spicy, this really is a beautiful dish which will gleam on your Christmas table.

The best part are the crispy chunks of rice which brown on the bottom of the pan, similar to paella. Scraped off and tossed through the dish, they are like golden crispy nuggets which you'll find yourself hunting out as you eat. This is perhaps the one dish where you actually want your rice to stick to the bottom of the pan - distracted cooks everywhere are cheering.

This dish takes some time and makes a large portion, but it is so worth it. The leftovers (should there be any!) are delicious the next day, topped with harissa and a poached egg. 

Jewelled Rice

Serves 4 as a main or up to 8 as a side

Black forest cherry pavalova

Black forest cherry pavalova

Slow roasted tomato bruschetta with basil pangritata

Slow roasted tomato bruschetta with basil pangritata