Recipes

  • Yotam makes verjuice dressing

    For an impressive and distinct dressing, reduce 180 millilitres of verjuice in a small pan until just 2 tablespoons of liquid remain. Whisk in 1½ tablespoons of oil and half a tablespoon of lemon juice and then drizzle over some summer leaves for a show-stealing salad.
  • Mutton, potato and lime curry

    Fresh curry leaves and black cardamom makes this curry sing. If you prefer lamb to mutton, reduce the cooking time by 1 hour. Serves four to six 1kg mutton meat, cut into 4cm pieces 60ml lime juice 2½ tsp curry powder ½ tsp smoky paprika 1 tsp caster sugar 3...
  • Beetroot and avocado salad

    The ingredients in this recipe marry together with the addition of sherry vinegar and chilli sauce. A healthy, hearty all-in-one meal. First published in the Guardian, Photographed by Colin Campbell for the Guardian Serves four to six 4 medium raw beetroots (around 350g in total) 1 small red onion, thinly...
  • Fig and goat’s cheese tart with lemon icing

    This freeform tart can be served with coffee or tea in the afternoon or made into a fully-fledged dessert by warming it up and serving with ice cream or clotted cream. The yeasted pastry can comfortably be replaced with a commercial all-butter puff pastry sheet of similar dimensions. Serves six...
  • Beef shakshuka with smoked aubergine

    This not-so-traditional shakshuka is a whole meal in one frying pan and its mighty popular. All you need is some good, airy bread that can soak up the sauce and you are equipped to feed any group of fussy eaters. Try it with: Gran-Cerdo-Gonzalo-Gonzalo-10. Juicy young and fleshy. This vibrant...
  • Tomato and pomegranate salad with garlic dressing

    A successful pairing of fresh tomatoes and pomegranate seeds is something I have only come across recently, when visiting turkey. This salad is so crunchy and sweet you can eat it with a spoon, and never stop. Try it with: Mano-a-Mano-Domaine-du-Matin-Calme -10. Soft fruity and silky. Medium bodied, good fruit...
  • Herb and ginger fish cakes with beetroot relish

    The ginger and copious amount of herbs and spices make these fish cakes sing and dance and jump in the air. They really are overflowing with flavour so all you need is a squeeze of lemon juice. However, the beet and horseradish sauce will add sweetness and heat that will...
  • Grilled peaches, apricots and figs with scented yoghurt

    For this salad choose a selection of seasonal stone fruit. Grill the fruit that are relatively hard but leave the soft and juicy ones as they are. Try it with: Grecanico-Terre-di-Guimara-Caruso-&-Minini. Its soft aromatics and striking acidity compliment the salads fruitiness and creamy texture Serves four 4 peaches and/or nectarines...
  • Mackerel and green bean salad with harissa dressing

    Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick. Try it with: Pinot-Blanc-Stopham-Estate-11. Its sharpness and concentration will cut through the mackarel's oily texture and spicy dressing. Serves four 1 medium baguette, crusts removed, torn into 2cm...
  • Fettuccine with fresh seafood and a green harissa dressing

    Originally, I wanted to use a combination of parsley and coriander in the green harissa sauce but I couldn’t get any on the filming day, so I used parsley only. If you are a fan of coriander, as I am, substitute half the parsley with coriander leaves and stems. Try...

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