Skip to content

Pumpkin and Bacon Soup

Feel free to use butternut squash here if pumpkins are not to hand — either way, this soup is a gem! Punctuated by the smokiness of bacon, the sweetness of maple syrup, and the crunchiness of toasted pumpkin seeds, this recipe provides a bowlful that is wholesome and completely moreish; and while it is not overly rich, you can omit the cream or use a little less to lighten it up if you like. Read more

Baked Toffee Apples

We’ve always been intrigued by the sweet appearance of diminutive Lady apples, though we were never quite sure how best to put them to use — until now. Indeed, the richly dark toffee that bathes the apples here would probably not appeal to any but a rather sophisticated palate, such as one a lady might possess. The irony here is that one is challenged to consume these delicate apples in a ladylike manner: at the end of the day, there is nothing for it but to pick up each by its slender stem and nibble the tender flesh from the core, all the while spooning up dollops of toffee drizzled rum cream to accompany each delectable mouthful. The only ‘ladies’ at the table may be the apples, but we won’t tell! Read more

Smokey Coriander Beef Fajitas

You can use any type of steak you fancy for this super simple Southwest-style supper. As it was just the two of us, we used one large rib-eye for maximum flavor from its well-marbled quality. To amp up the spice, you could add a bit of smoked paprika to the beef or serve sliced jalapeño chilies on the side. A crisp green salad is all that is necessary to round out this dandy little dinner. Read more

Salmon and Spinach Pasta

Just four ingredients and the time it takes to boil the pasta — dinner’s on the table in a trice with this simple but delicious recipe! As written, this serves two generously, but if you want to double the amount just be sure to use your largest skillet or even a large pot with higher sides to accommodate all the ingredients easily for the final toss-through: the spinach needs plenty of elbow room before it wilts down. Read more

No-Knead Grape and Rosemary Focaccia

Easy to make and just DELICIOUS served warmed with drinks before an autumn meal, this is a new go-to recipe for us! We’re also known now to make the focaccia without the toppings just to have on hand for nibbling, and to pair with soups and salads for quick suppers: the dough takes care of itself except for a quick mix-up and equally quick shaping in the pan — no muss, no fuss fresh home-made bread at the ready! Read more

Roasted Ratatouille Chicken

This recipe is so versatile and delicious you will use it again and again. We followed the basic recipe but added a few new potatoes and some sliced Spanish chorizo, then dusted the chicken with a little smoked paprika — perhaps we’ll add piquant capers and/or mellow olives next time! If you don’t have garlic-infused olive oil, simply toss in a few garlic cloves. Read more

Griddled Swordfish with Pineapple and Chili Salsa

This fresh and fabulous recipe has year-round appeal. It can be done on the grill in warmer weather or cooked indoors on a griddle pan when it is not so fine outside. You can marinate the fish and make the salsa the day before for an effortless supper the next day. We served it with sliced heirloom tomatoes and avocados drizzled with olive oil and rice wine vinegar. Read more