There’s a couple of interesting things about this recipe. First, it’s cooked with the heat turned off (which probably has something which Molecular Gastronomy could explain better then me), and secondly, the resulting stock liquid can be turned into a soup quickly and easily. Dinner for two days!

This soup is delicious and should convert almost anybody. I serve it chunky, with the vegetables intact and even with a large chunk of oxtail in the middle of the bowl so that the meat can be enjoyed too. But you could just as easily strain it to remove the “solids” for a more liquidy lunch.

Traditionally a Pesto is created with Basil, Garlic, Pine Nuts, Parmesan and Olive Oil. I’ve tried to keep this recipe as close to that original one as I can, however didn’t feel Basil was appropriate – it just wouldn’t work with the Rosemary. Since Rosemary is a very woody herb, it still needed a leafy companion to make this Pesto work.

This soup is very easy to make. In fact, the basis of this soup can work as the basis to almost any of your home made soups – a stock with celery, carrot and onion, to which your ingredient of choice is added later (in this case pumpkin).

We are entering that time in the year when summer begins to draw to a close and the nights draw in; when food begins to get really interesting. Before we get to that time of the culinary calendar (our favourite) when mushrooms and pumpkins are in full swing, it’s time to start collecting the last of summer’s goodies, preserving and drying for the winter. Now is the ideal time to start preparing chutneys, jams, pickles and preserves ready for the winter months.

Humus (Hummus, or Humous) is a popular dip in Greece, Turkey, and many other countries around the Middle East, made from Chickpeas with Tahini (creamed Sesame Seeds).

We had this on our honeymoon (in Crete) and loved it with the best crusty bread available. This recipe is the closest we can find to the authentic Greek taste.

This is a recipe designed to sum up the deeply autumnal tones and flavours of North America in the Fall (Autumn, to the English!). With this, as with many soups, if you find the soup is too thin, cook gently for longer and the soup will reduce. If it is too thick, add more stock – but remember this is a thick, hearty soup!

This is a beautiful and simple salsa, which is a perfect accompanyment to our Fajita Recipe. This is probably the easiest salsa to make, and is even fresh enough to enjoy with a salad.

Fresh Mexican Guacamole is a delicious accompanyment to our Fajita Recipe, but equally, can be eaten as part of a summer salad. It is incredibly healthy, and is very refreshing on a hot summers day. This is probably the easiest Guacamole Recipe in the world, but the most delicious!

Scottish Cullen Skink is a throwback to the days when fish was readily available, and cheap. This, as with much other internationally renowned dishes, was originally cheap peasant food. Using mainly leftover vegetables and smoked fish (which enjoys a longer life then fresh) this was and is a perfect warming winters dish. Perfectly enjoyed sitting [...]