Bar Nuts

AKA Nigella's Nuts. As it's been the festive season I've been knocking these up almost weekly, and numerous friends have asked for the recipe. Delicious with a little tipple to welcome your guests, they're irresistible. I've taken the liberty of adjusting the recipe slightly as I think they benefit from just a little more coating … Continue reading Bar Nuts

Crème brûlée

A timeless classic that works so fluently at dinner parties. I've been making these for many years, but this is the first time that my little boy Felix has got involved. At his special request, we made Crème brûlée together and adapted the recipe that has been scribbled in my notebook since 2009. Ingredients: (makes … Continue reading Crème brûlée


Food of the mountains. This classic dish from the Savoyard is a staple skiing lunch. Heavy, unctuous, comforting and warming to the core. Serves 2 Ingredients 500g potatoes, peeled150g lardons / ham  2 banana shallots, sliced1 garlic clove, sliced½ tsp fresh thyme leaves250g Reblochon cheese, sliced 75ml white wine100ml double cream Method Preheat your oven to 200°C. Parboil … Continue reading Tartiflette