Welcome to my first recipe blog

Its always difficult wth the change in seasons especially heading towards winter to say goodbye to the gorgeous summer ingredients with all their flavour, bright colours and ease of cooking…however I love Autumn, i love the ingredients that are around with earthy colours and flavours to create warming dishes to ease you into the cooler days & darker nights…..

Over the many years of cooking and working with some fantastic chefs one of the most important things I have learnt is that great tasting dishes are born out of what you enjoy to eat, cook with ingredients you love and keep things simple, I love to take 2 or 3 ingredients and create a dish around those…i rarely use recipes as such but adapt ideas and go from there…saying that you do need to follow recipes for more technical dishes like the souffle below….

2 Course Lunch for 4

Mushroom Veloute

Twice baked Goats Cheese Souffle with Roasted Pepper Relish

Mushroom Veloute

500g Chestnut Mushrooms, diced

1 large white onion, diced

1 stick celery, diced

1 leek, sliced

1 clove garlic, crushed

50g Butter

1 tbsp Thyme leaves


500ml Stock (chicken or vegetable, fresh or use a stock jelly pot)

300ml Double Cream

Creme Fraiche and 3 sliced sautéed mushrooms to decorate

Salt and Pepper


To begin, in a large saucepan on a medium heat, sauté the onion, celery & leek in 50g butter until it begins to colour, add 2 tbsp of olive oil, add the mushrooms & garlic and sauté until you have a good colour. Next add 3 tbsp of madeira or medium sherry and simmer until you have reduced most of the liquid. Next add the stock and thyme and simmer until the liquid is reduced by half. Next add the cream and reduce again by a quarter. Taste and add seasoning and a squeeze of lemon juice. Allow to cool a little and then liquidise until smooth, season to taste, heat to serve and garnish with a spoonful of creme fraiche and extra sautéed mushrooms.

Twice Baked Cheese Soufflé with Roasted Pepper Relish

For the soufflé

250ml Milk

6 peppercorns, bay leaf

1 onion, peeled and halved

25g butter

25g SR Flour

180g Grated Cheese (strong cheddar and gruyere mix)

2 Eggs, separated

1/2 tbsp thyme leaves

Salt and Pepper, approximately 1/4 tsp of each

For the Relish

4 Peppers (red, green, yellow)

1 Red Onion, finely diced

1 Red Chilli, pips and pith removed, finely diced

1 Tsp Tomato Puree

75g Sugar

100ml Red Wine Vinegar


For the soufflé:

Pre heat the oven to 180 C (fan oven)

Begin by preparing your ramekins, (use 150ml ramekins, approximately 3 inch diameter) generously butter the inside of the ramekins and place them in a deep baking tin.

Warm the milk with the onion, 6 peppercorns, bay leaf and leave to infuse for 30mins. Strain and discard the onion etc. Warm the milk again ready to make the sauce.

In a non stick saucepan, melt the butter, add the flour & cook for 1 min on a low heat, add the warm milk a little at a time until you have a thick roux sauce, taste to make sure you have cooked the flour out. Pour the sauce into a large mixing bowl and beat in the egg yolks, stir in 100g of the cheese, chives and salt and pepper. Next beat the whites to firm peaks and fold a spoonful at a time into the sauce mixture. Do not beat the whites into the sauce just carefully fold.

Divide the mixture between the four ramekins. Next fill the baking tray with kettle hot water until they come 1/2 way up the side of the ramekin (you are creating a water bath) Carefully place in the oven and bake for 15mins until well risen and golden brown. Remove from the oven and cool for at least 2 hrs.

When you are ready to cook again, run a knife around the soufflé to remove from its ramekins,  turn out into a large square ceramic oven proof dish, (keep them well apart) or individual eared dishes… pour a tbsp double cream over each souffle and then sprinkle the extra cheese on top of each one, bake in the oven at 200C for 20mins until a deep golden brown. Serve immediately with a spoonful of relish on top.

Roasted Pepper Relish

Pre heat the Oven to 200C

Place the peppers on a baking sheet, rub with olive oil and roast in the oven for 40 mins until very soft and slightly charred, remove from the oven and allow to cool a little, then peel the skins away and remove the pips and stork, finely dice.

Sauté the diced onion in 50ml of olive oil until softened, add the tomato puree and cook for a minute stirring all the time. Next add the diced cooked peppers and the vinegar, simmer on a medium heat to reduce by half and then add the sugar. Lower the heat slightly and cook until the mixture becomes sticky, stirring occasionally to prevent burning. Place in a jar and allow to cool.

Serve with the soufflé, or it is equally delicious with roasted ham or to accompany a cheeseboard.




General, Food & Drink