a food stylist's blog

Cooking courses and food tours in SW France

Baked cheesecake with Pedro Ximemez and dried fruit compote Pedro Ximenez is a Spanish white grape variety. It is used to make the most intensely flavoured, thick, sweet sherry. It pairs beautifully with chocolate and coffee as well as dried fruits and vanilla. Here it adds a festive flavour to a baked cheesecake. Enjoy with …

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Roasted lamb shoulder with pumpkin salad Bored with the same old Sunday roast, well why not get inspired by this delicious alternative? Succulent lamb shoulder rubbed with earthy spices and served with a lovely autumnal pumpkin and toasted almond salad. I far prefer lamb shoulder as it often has more flavour than leg. It’s great …

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Finally I have gotten around to making crab apple jelly! One of my earliest culinary memories is of my mum stirring a bubbling volcano of sweet juiciness, which miraculously ended up on my toast. I thought jelly went with ice cream (well of course this one could I guess?) but I was just as happy …

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Barley, roasted vegetable and caramelized garlic risotto Serves: 4 Pearl barley makes a great alternative to arborio rice in risottos as it doesn’t require constant stirring and gives a lovely nutty texture to the dish. Here it is combined with oven roasted vegetables and caramelised garlic. 4 tbsp extra virgin olive oil 2 large onions …

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The best of the summer is over and I am now starting to look to the more hardy of vegetables in the garden. Beetroot has long been one of my favourite veggies, not only for it’s deep earthy flavour, but also it’s rich maroon colour. You can use pre-cooked beetroot in natural juices for a …

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