Eggplant and Caramelized Onion Dip

Saffron & Rose Indian Pudding.

Swedish Butterscotch & Sea Salt Cookies

Boysenberry Carnation Cake

Baked Pears in Puff Pastry

Little Caramel Tarts with Chocolate Ganache and Macadamia Nuts

My dad made popovers on weekend mornings and just thinking about them makes me hungry.

I remembered a chicken dish I had eaten years ago called Musakhan, a Palestinian chicken dish where a chicken is coated in an aromatic spice.

Triple Chocoletta Muffins

This fish pie is something that I've made many times before the filling depending on what is good at the fishmonger.

Nut based dips at the supermarket are always delicious but because they contain nuts, they’re often a bit more expensive.

Something that I’m pretty sure Clive doesn’t do is follow a paleo diet. It’s one of those food trends that just doesn’t seem to have waned.

I usually associate fig leaves with biblical themes but when I was served a dessert on fig leaves, I was so taken with the dark green leaf.

In the theme of barricading oneself in or at the very least having a really leisurely weekend spent in your pajamas, may I also offer you this.

Which brings me to this cake, a Simnel cake. From when I was small, I used to love reading an enormous 3 inch thick “Good Housekeeping” book.

Autumnal Roast Carrot Salad – heavily inspired by one that I had at Cuckoo Callay in Newtown.

Making a triple layer pavlova is actually quite easy and I simply doubled the original recipe and made three layers.

I made this cake for my mother-in-law’s birthday and she loved it. The whole family thought it was a great cake to celebrate an 89th!

It was when I was drifting about in my daydreams that I thought that I could make something delicious using the caramels.

In the fridge were two jars of coconut curd that he wouldn’t go near because they weren’t yet labelled (I made them in a hurry).

This cake harks back to my early years when my mother would make this to take to every clambake we ever went to on the Maine shore.