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

Squash, Honey & Ginger Soup with Toasted Pumpkin Seeds

The dark nights have set in, there’s a chill in the air, in the words of the Stark’s ‘Winter is Coming’. What better way to warm up than a lovely bowl of amber soup. This recipe will serve four. Ingredients 1 Large Butternut Squash, seeds removed & chopped 2 Large Carrots, peeled and finely chopped… Continue reading Squash, Honey & Ginger Soup with Toasted Pumpkin Seeds

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.  Today, I am sharing recipe number two. This one is a real crowd pleaser and… Continue reading Hadrian’s Wall Gin & Tonic Cheesecake

Pheasant & Apricot Tagine with Black Olives

How’s everyone enjoying the summer? I can’t believe it’s August already, how fast has this year flown by? Since my last recipe, I’ve been busy writing recipes, catering parties and had a trip down to London. August into September sees me doing a few classes at Outcook Cookery School in Alnwick, see http://www.outcook.co.uk for details.… Continue reading Pheasant & Apricot Tagine with Black Olives

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 Hadrian’s Wall Gin

Recently, I got in touch with the guys at Hadrian’s Wall Gin offering to provide them with a granita recipe where their Gin is a principal ingredient. It was worth a try and it paid off, they love the recipe and have been promoting it on their social media this week. They like it so much,… Continue reading Working with Hadrian’s Wall Gin

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