The idea for this delicious, no-bake dessert – a sort of cross between lemon parfait and cheesecake – came partly from inspiration, partly from a mistake. I was making my half-sister Dinah’s lemon mousse and was running late so put it in the freezer to speed up the setting – then forgot about it. WhenContinue reading “Marnie’s Lemon Perfection”
Category Archives: Recipes
Marnie’s unfeasibly easy smoked mackerel rillettes
Guests are always impressed when I whip this up to graze on with pre-dinner drinks, and yet it’s preposterously easy and quick. Serves 6 Ingredients Method Suggested wine pairing Ideally, dry white or sparkling wine, but it goes well with pretty much anything you serve for pre-dinner drinks: ice-cold beer, dry sherry, spritz, etc.
Miles’s Asian-style warm cabbage salad with honey-glazed duck breasts
Serves 4 Ingredients Method Suggested wine pairing I find a good fruity rosé is great with both salads and sweet-savoury dishes, so perfect for this.
Dinah’s spicy pickled red cabbage
A spicy version of the classic condiment. Ingredients Method Most people like it with cold cuts or a ploughman’s, but when I make a batch, I have it with pretty much everything: on the side of sandwiches, vegetable gratin, in baked potatoes, etc.
Rhiannon’s lemon chicken & cumin-roasted cauliflower
There’s a vaguely middle-eastern flavour to this delicious, tangy chicken dish. Serves 6 Ingredients 1 whole free-range chicken Juice and zest of 3 lemons 3 cloves garlic, crushed 2-3 tbsp olive oil Half a glass dry white wine 360g (3 glasses) bulgur wheat 1 cauliflower 1 cube of chicken stock 1 tbsp cumin seeds HandfulContinue reading “Rhiannon’s lemon chicken & cumin-roasted cauliflower”
Dinah’s lemon mousse
Serves 6 Ingredients 6 medium free-range eggs 2 lemons, zest and juice About 60-70g sugar* 70g butter Fresh raspberries to serve *Personally, I like it nice and tart but you may want to add more sugar if you prefer it on the sweet side. Method First make your lemon curd: separate 3 eggs into aContinue reading “Dinah’s lemon mousse”
Amedeo’s Spicy Carrot Soup
Wholesome, warming – and 100% cruelty-free. Serves 4. Ingredients 1 tbsp olive oil 1 onion, diced 4 cloves garlic, chopped 450 g carrots, coarsely chopped 1 medium sweet potato, diced 1 litre vegetable stock 400 ml coconut milk 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground ginger 1 tbsp chili flakes AContinue reading “Amedeo’s Spicy Carrot Soup”
Miles’s Calabrese-style lasagne (sagne chine al pomodoro)
I first had this delicious, vegetable-packed variant of lasagne whilst on holiday in Calabria with Luca five years ago; it’s traditionally an Easter dish there. What I love about it is the mixture of flavours and textures (and the lack of bechamel sauce, which is replaced here by layers of cheese). The original, authentic recipeContinue reading “Miles’s Calabrese-style lasagne (sagne chine al pomodoro)”
Marnie’s Thai fishcakes with sweet potato fries
My exotic twist on fish & chips. Serves 4 Ingredients Method Garnish the fish cakes with lime wedges, coriander leaves and chopped spring onion and serve with the sweet potato fries, a nice crisp salad or pickled red cabbage and a dollop of Sriracha or lemon mayonnaise. Suggested wine pairing Serve with a nice chilledContinue reading “Marnie’s Thai fishcakes with sweet potato fries”
Luc’s chocolate orange mousse
Serves 4 Ingredients 6 medium free-range eggs 200 g good quality dark chocolate (at least 70% cocoa) 1 orange Florentines or almond tuiles to serve Method Break up the chocolate into pieces and place in a bowl with a tablespoon of water. Melt either in the microwave or over a bain-marie. Allow to cool aContinue reading “Luc’s chocolate orange mousse”
Susan Turbie 