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Main Courses

Griddled Swordfish with Salsa Verde

Swordfish steaks are very tasty, succulent and juicy with a meaty texture, and are boneless to boot! Be careful not to overcook them as they quickly become dry and tough. As well as from fishmongers, ...

Serves: 4

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Creamy Curried Turkey (or Chicken) Pie

A lovely way of eating leftover turkey at Christmas, but so good that itís worth making from scratch with fresh turkey, chicken or pheasant! Mildly curried, like all pies it needs to be very well seas...

Serves: 8 - 10

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Sausage & Puy Lentil Casserole with Roast Butternut Squash

Be adventurous with the sausages you use.  I like using spicy Italian ones which often contain fennel as well as chilli, Toulouse or just good farmhouse sausages. Buy the best you can afford...

Serves: 4

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Chicken with Parma Ham Goats Cheese and Pesto Sauce

These delicious chicken breasts are incredibly easy to make and the finished product looks very impressive.  They can be made up to a day in advance and kept in the fridge.  However, remembe...

Serves: 4

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Chicken (or Turkey), Bacon, Wild Mushroom and Kale Orzo 'Risotto'

Luscious leftovers! This is very creamy, yet with the addition of hardly any cream. Quick and easy to make, enjoy it as-is risotto-style, or make several days in advance and transform it into a gratin...

Serves: 4 - 6

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demonstrations

Northumberland - Hetton House, Chatton (5)

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5 demonstrations

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SUPPER CLUB

STOP PRESS! I'm so excited to be hosting a SUPPER CLUB at Divertimenti in Knightsbridge, London at 7.00pm on Wednesday 10th April.  The menu is designed to glide us gracefully into Spring, making the most of the delicious new seasonís produce. Please come and join me for what pro...

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