(Serves 4) Although the list of ingredients may seem long, this delicious rich masala sauce can be rustled up in no time. It is best left for 24hrs for the flavours to develop and will keep for several days in the… Read More

If you’re looking for something a bit different to give someone special this Christmas, or something for that foodie who has every kitchen gadget known to man, or simply searching for a beautiful gift…’Sourdough Suppers’ could be the perfect solution!… Read More

My adventure with sourdough began unknowingly, around 30 years ago in Eastern Europe where I grew up. Then bread was simply bread. You had to queue for it in the bakery in the morning and carry it home, warm and… Read More

I often make these cracker breads to use-up any left-over day I have towards the end of the week. Any of my simple dough recipes will make light and crispy cracker bread. I tend to use  the ‘Simple White or Spelt’… Read More

You’ll love this hummus; packed with texture, colour, satisfaction and flavour! It’s my ‘superfood’. It keeps well in the fridge, makes a fabulous packed lunch, part of a mezze platter, and accompanies roast lamb, baked fish and chicken superbly. If… Read More

(These fritters are quite rich so 3 apples are usually sufficient for 4 people, or possibly more  than 4 if served with ice cream) These deliciously, crunchy on the outside and juicy in the middle, apple fritters work wonderfully with Prune, Armagnac and… Read More

This sherry is best left for 3-4 weeks to give a zesty flavour. It makes a punchy cocktail when mixed with ice, sparkling rose wine, mint and lime. It also makes a super addition to a Bloody Mary, it spices-up… Read More

After years of hard work it’s finished…my book ‘Sourdough Suppers’ has been printed and is now in stock at many major bookstores and online retailers. Friends and family who ordered from Troubador have already received their copies so if you… Read More