roast butternut squash salad with pomegranate and tahini dressing

roast butternut squash salad with pomegranate and tahini dressing

A spicy, sweet and sour roasted squash salad topped with tangy cheese, crunchy hazelnuts and beautiful jewel-like pomegranate seeds. It is simple yet sumptuous and the perfect autumn salad.

halloumi tikka (squeaky cheese in a spicy yogurt marinade!)

grilled halloumi tikka

This year's BBQ season was somewhat short-lived, which is a bit of shame as I didn't have many opportunities to roll out one of my BBQ favourites, halloumi tikka. Fortunately though, you don't have to wait until the temperature rises and the sun comes out. It works perfectly well under the grill or in a hot pan.

Goat's cheese and blackberry salad with blackberry vinaigrette

Goat's cheese and blackberry salad with blackberry vinaigrette

I live a simpler life these days. Part of it is a case of cutting my coat according to my cloth. Part is wanting to live a more sustainable life. I suppose my priorities have changed and these days I just don't feel a sense of envy for the things I don't have (mainly my lack of designer shoes!).

buffalo wings with blue cheese dip

buffalo wings

About 20 years ago I was seconded to the New York office of the UK company I worked for. I wish I could tell you that I spent my free time enjoying the art galleries and museums, and going to poetry readings. Sadly, I educated myself in low culture, exploring New York's nightlife with considerable enthusiasm. Some of my favourite watering holes sold bar snacks (all the better to make you drink more, not that I needed much encouragement), and one of my favourites was buffalo wings, named for the northern city they are supposed to have originated from.

fancy breakfast or brunch? baked egg and proscuitto in a bread roll

baked egg and proscuitto in a bread roll

Every so often I find a couple of rock-hard bread rolls looking up at me forlornly from the bread bin. One of my favourite things to do with them is to reheat the rolls, stuffed full of a few of my favourite things - ham, cheese and eggs and a little fresh basil. A fabulous breakfast or brunch.

stuffed delicata squash

delicata squash stuffed with tomato and mince sauce

A few weeks ago I posted about one of my favourite new discoveries, the delicata squash. You'll be forgiven for thinking that I didn't do much with it except stand back and admire it! Gosh, there is really nothing so appealing as a vegetable with a bit of va-va-voom and go-faster stripes.

a virtuous necessity: lemony pea and mint pesto

lemony pea and mint pesto crostini

Stumbling bleary-eyed into the kitchen in need of my early morning fix of strong tea and Radio 4's Today programme, I was just settling in to gently waken up when, as the fog cleared, I spotted something out of place on top of the fridge-freezer. "Oh b***er," I thought.

socca "pizza" topped with lamb, aubergine and feta

socca "pizza" with lamb, aubergine and feta

Pizza is one of the dishes that I know from my friends on a gluten-free diet that they miss the most. So I just use socca, a chickpea flour pancake, as my dough base. I am not entirely sure whether I actually prefer the pancake base. I have to confess that I've been eating these a lot recently because firstly I am lazy, secondly I have been quite busy cooking for other people (yay! more of this another time.) and they are both easy to make and utterly delicious.

roasted vegetable frittata

roasted vegetable frittata

There is an advert on the telly at the moment for a well-known food brand. It irritates me for a number of reasons, not least because it is twee and patronising. (That the company in question have hash tagged it with #cosy, probably says it all.)

in praise of damien trench: baked camembert

baked camembert with garlic, rosemary and bacon

My favourite radio food writer, Damien Trench, is back. He returns on Radio 4 for another series of his superlative programme, In and Out of the Kitchen. I have so missed his wise, fulsome words and unflappable approach to food.

Damien Trench is the comic creation of Miles Jupp; a gentle parody of the most florid aspects of food writing. The programme is an absolute hoot.

chorizo, nutella, sour cheese and pickled apple crostini

chorizo and nutella crostini with pickled apples and labneh

A few years ago I started to make a party canape that was essentially a crostini smeared with Nutella (chocolate hazelnut spread) and topped with a crisp slice of Spanish chorizo sausage. While some people were a bit suspicious of the combination of cured pork with chocolate, they were usually won over by the flavour. What it lacked in sophistication, it definitely made up for in taste. It is, if I say so myself, a bit fabulous.

The reason why I think it works is because of the synchronicity in “companion eating” - serving meat with the kind of fruit or vegetables the animal might once have eaten - so venison with blackberries, or pork with apple and nuts. The peppery spices in the chorizo also seem to have an affinity with both hazelnuts and chorizo.

deep- fried breaded camembert with spicy plum sauce

deep-fried camembert with spicy plum sauce

As a truculent teen-aged vegetarian, I wasn't expecting much (well too many veggie options) from the French bistro my long-suffering parents had dragged me to. But my gloomy expectations were turned upside down; the first course of deep-fried Camembert with a gooseberry sauce was a bit of a revelation for me. It was so good, that I had it for my second course since by now I was in melted cheese nirvana and never wanted to leave.

Since gooseberries aren't in season, but plums are, I made a sweet but spicy plum compote (again!) to go with the gooey cheese bites. Any leftover plums are fabulous in a crumble too, so you have two recipes for the price of one.

Grilled honeyed figs and labneh cheese salad (infused with middle eastern flavours)

grilled honeyed figs and labneh cheese salad

I wanted to create a salad suitable for the colder weather. (Yes, you can eat salads in the autumn and winter!) I wanted something that looked pretty on the plate, which reflected the warm muted colours of an English autumn. Seasonal figs seemed perfect in every way; such a beautiful colour both inside and out, as well as sweetly delicious. I couldn't make up my mind whether to serve the fig salad as a savoury course or a dessert, but my nub of saucisson sec won me over to the savoury side, which worked beautifully with the sweet perfumed flavour of the figs.

roasted butternut squash salad with spiced plums, hazelnuts and blue cheese

roasted butternut squash salad

A few years ago I bought a rather trashy but adorable pink leather slouch bag. What I loved most about it was that the bag was covered with enormous pink fish scale sequins that dangled, clattered and caught the light in a rather flashy way. (I have never made any claims to taste except in things concerning food . . . )

pumpkin and parmesan soup revisited

pumpkin and parmesan soup

When I don't post a recipe on this blog, it is highly unlikely that it is ever because I am not eating. Heaven forbid! It is simply because much of the time I fall back on recipes that I have blogged about before. OK, sometimes it is because I actually forget to photograph things in the feeding frenzy. On other occasions I have cooked, but the photograph I have taken looks so unappealing that even our voracious and undiscerning young foxes would turn up their noses.

stuffed nasturtium flowers

stuffed nasturtium flowers

My best friend and I had been shopping; a wedding dress for her and a bridesmaid's dress for me. My friend was slim, blonde, blue-eyed and very pretty. She wanted a purple-blue theme for the wedding. It was her day so I went along with her choices. But a little part of me died that day.

sweet and sour marinated roasted courgettes with goats’ cheese, basil and toasted pine nuts

sweet and sour marinated roasted courgettes with
goats’ cheese, basil and toasted pine nuts

I am always looking for new ways of cooking up an abundance of courgettes and this summer I have loved this salad of sweet and sour marinated roast courgettes, goats' cheese and toasted pine nuts.

It has worked beautifully with roast chicken, and rather good with grilled fish too (although I would omit the cheese).

Definitely the perfect way to celebrate that end-of-summer glut.

smoky chargrilled aubergine salad

smoky chargrilled aubergine salad

There is a dish on the menus of Turkish restaurants called Hünkar Beğendi. I don't read Turkish, but I understand it to mean "the Sultan's Delight"; a simple lamb stew served on a bed of creamy aubergine puree. But whenever I see these words, I translate them in my head as "whole hunk of love on a plate" because this peasant adores the stuff.

artichoke heart salad with preserved lemon and honey dressing

artichoke heart salad with preserved lemon and honey dressing

Here Comes The Sun
Here comes the sun, here comes the sun
And I say it's all right
Here comes the sun, here comes the sun
It's all right, it's all right
George Harrison, 1969

I think I may have had an ancestor who was an Inuit or more likely a Viking, or perhaps just some kind of troglodyte who never saw the light of day. Because even with the best will in the world, total sun block cream, hats, scarves and plenty of iced water, I just can't spend too much time in the sun or it's a trip to A+E for me - just me and my minor case of sunstroke. Which is all a bit sad really.

an english potherb and soft cheese pie, with a little help from yotam ottolenghi

an english potherb and soft cheese pie

On the rare occasions that the sun has graced us with its presence this summer, my thoughts turn to both picnics and packed lunches in the park - food that is easy to transport, which can hang about for a while without any serious deterioration and which, of course, is utterly delicious. ((Is this a kind of multi-tasking?)

One of my absolute favourite things to bring to a picnic, or indeed any party, is spanakopita, a cheese and herb filo pie (or little triangles) from Greece and popular in many forms around the Mediterranean and Middle East.