Spiced Halloumi Fries, Easy Marinara Dipping Sauce

Everyone’s been in the position before where friends have popped around for a cuppa and stayed longer than expected leading to the eventuality of making some snacks for guests. This recipe uses one of the greatest Cypriot exports; Halloumi. Use good quality halloumi, it makes a difference. The dipping sauce goes great with meatballs and… Continue reading Spiced Halloumi Fries, Easy Marinara Dipping Sauce

Hadrian’s Wall Gin & Tonic Cheesecake

As you may or may not already know, I am working on a range of recipes with the Hadrian’s Wall Gin company. My first recipe was a Gin & Tonic Granita, perfect as a palate cleanser for a dinner party.Β  Today, I am sharing recipe number two. This one is a real crowd pleaser and… Continue reading Hadrian’s Wall Gin & Tonic Cheesecake

Salmon with Vegetable Pilaf

How great has summer been so far? It’s felt continental at times with the amazing blue skies and soaring temperatures. Paul’s Private Dining has been busy with dinner parties and hosting classes at Outcook Cookery School. Thanks to the climate this year, some of the vegetables available have been nigh on perfect in terms of… Continue reading Salmon with Vegetable Pilaf

Working with Alnwick Market

A couple of months ago, Mel Corn, marketing and communications officer for Alnwick Markets got in touch with me to inquire whether I would be interested in providing recipes for Alnwick Markets using ingredients sourced from the market traders and independent shops around Alnwick. My answer was a resounding yes. The opportunity was too good… Continue reading Working with Alnwick Market

Recipe: Salmon Moqueca – A Taste of Brazil

So, who’s enjoying the Olympics in Rio? Great Britain are doing amazing, there’s been some amazing displays such as the Dutch rider who went vertical in the velodrome and the horse dancing in time to Bon Jovi in the dressage. In the spirit of Rio 2016, I thought I’d share this recipe for Moqueca, a… Continue reading Recipe: Salmon Moqueca – A Taste of Brazil

Free Summer Recipe!!!

With summer finally reaching the North East this week, here’s a perfect recipe to enjoy with a good glass of dry white wine. Baked Seabass with Caponata – Serves 2 For the Fish 2 x 200g Seabass Fillets 1 Lemon, Juice Only Salt & Pepper For the Caponata 1 Aubergine, peeled and chopped 1 Red… Continue reading Free Summer Recipe!!!