The gingeriest ginger cake

Serves 6 200g butter, softened, plus extra 5g to grease 200g dark Muscovado sugar 5 tbsp ginger syrup (from stem ginger jar) 4 eggs, lightly beaten 350g self-raising flour 8 tsp ground ginger 25g fresh ginger, peeled and coarsely grated 100g stem ginger, chopped Lemon drizzle 5 tbsp icing sugar 1 lemon, zest and juice 1. Heat the oven 180C/160C fan/gas mark 4. Cream together the 200g…

Eggplants

Aubergine, the underdog

He’s cool, he’s hip. He is Monsieur Auberge. He is the underdog of the vegetable world. Even though he looks slick and mysterious when raw and left whole, an aubergine has very little flavour in his raw state. Throw him on an open flame of a hob and within 20 minutes he is a collapsed a mess but tastes similar to what a Marlboro…

Blood orange, mint, pomegranate, feta salad

Blood orange, pomegranate and feta salad

Blood oranges are coming to the end of their short season. If you can still find them, get them and make this salad that has been inspired by my friend Emma Franklin. She served it with a ten hour pulled lamb (which she cooked with some pigs fat on top – hells yeah!) and Chinese steamed buns. That’s what I call the best kind…

Preserved lemon lamb

1 large bunch of coriander, leaves and stalks~ 5 cloves of garlic, peeled 30g ginger, peeled 10 small preserved lemons, rind only 1 tbsp cumin seeds 1 tbsp coriander seeds 2 tbsp rapeseed oil 1/2 tbsp Maldon salt 1 leg of lamb (or shoulder) 200ml of lamb stock or water 1. Place the first six ingredients into a food processor and blitz to a…

Passion fruit and mango possets

Passion fruit and mango possets and peanut butter shortbread Mango and passion fruit possets and peanut shortbread Serves  6 (70ml each) 5 passion fruits 250ml double cream 100g golden caster sugar 1 lemon, juice only ½ mango, peeled and diced a few small mint leaves for decoration Remove the passion fruit pulp with a spoon and briefly heat in a small sauce pan. Sieve it…

Quinori, chervil and sunflower seed pesto and raw sunchokes

Quinori has been a recent revelation. It is a mixture of white and red quinoa, shards of raw chickpeas and brown rice. I have created a herby sunflower seed pesto to go with it. I love combining ingredients that come from the same family – hence the raw Jerusalem artichoke slivers, that come from the sunflower family and are also called sunchokes, sunroots and…

Spring gnocchi with broad beans, asparagus and wild mushrooms

Have totally enjoyed styling Jenna Leiter’s beautiful recipe. I am done with winter – can we please start cooking this? Leave the asparagus out and use frozen broad beans and peas. We all must be craving freshness.