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Platinum Pudding / Jubilee Trifle
June 2022 sees the 70th anniversary of Queen Elizabeth II's accession to the throne. To celebrate this, posh London grocers Fortnum and Mason organised a competition to create a dessert for the celebratory meal. They had done the same 70 years previously to create a main course which resulted in Coronation Chicken. This is my attempt at making the winner, Platinum Pudding. It's a big lemony, almondy trifle and it's delicious.

Banana Bread
Banana bread is ridiculously simple to make and it's the perfect way to use up those black bananas that you really don't want to eat.

Mexican-ish Pork Burgers with Chipotle Relish
This juicy pork burger is flavoured with fennel seeds and smoky chipotle chilli - it's easy to make and delicious.

Meat Pie Floater | Australian Minced Beef Pie in Pea Soup
I first heard about this extraordinary item of drunk food when I read about it in Terry Pratchett's 'The Last Continent'. I assumed it was a figment of the great one's imagination, but no, it's real, especially around Adelaide where it was invented in the 1890s. A minced beef pie floating in pea soup - sounds good to me!

Carne Asada
Carne asada - grilled (or roasted) meat in Spanish, is no ordinary beef steak. It's lifted to another level by a tasty, zingy marinade. You can serve this meat with some sides or in fajitas or burritos.

Cheese Soufflé
Most cooks and many chefs are afraid of making soufflés, because a collapsed soufflé doesn't look good. However, there's nothing you can do about it - they will deflate after a few minutes, no matter what. The best thing is to get them on the table as quickly as you can after they come out of the oven.

Chicken Tacos with Flour Tortillas and Pico de Gallo
These soft-shell chicken tacos are easy to make, packed with colour and flavour and a whole lot of messy fun to eat.

Gluten Free Pastry Cheese and Onion Pie
Gluten is seen as an undesirable thing by many people these days (coeliacs excepted, they really can't have it), but it's hard to make baked things without it. The problem is that gluten is what holds pastry and dough together - in this recipe I use xanthan gum as a binder. It's worth giving it a try.

Crème Brûlée
This amazingly simple dessert is more or less the same as the Spanish/Catalunian Crema Catalan. It's a set egg custard with a crunchy caramelised sugar topping.

Fish Fingers
Fish fingers, or fish sticks, were introduced in the 1950s as a convenient way to consume fish without the need for any prep and with zero waste. But the quality of the fish inside can sometimes be dubious unless you make your own.

Chefstemp FinalTouch X10 Review
A food thermometer is pretty much essential if you're serious about cooking, and the Chefstemp FinalTouch X10 is the best I've ever used.

Chicken Balti Pie
The balti style of of curry was invented in Birmingham and became very popular in the 80s and 90s. And then somebody had the brilliant idea of putting balti curry into a pie. Balti pies are massively popular at football matches and elsewhere.

Bacon Roly Poly
I love suet pastry, whether it's surrounding a steak and kidney pudding, rolled in a jam roly poly, or enveloping bacon, onion and stuffing. It's proper comfort food.

Jam Roly Poly
Heavy, stodgy, overly sweet - the badly-made jam roly poly served at my school was everything doctors warn us against. But this one is actually quite light, not too sweet, and utterly wonderful.

Chocolate Fudge Cake
Chocolate fudge cake, sometimes known as death by chocolate, is a glorious chocolatey cake that will give your doctor palpitations. Not for every day, but now and again this is a very special treat.

Hearty Chicken and Leek Soup
When it's cold and miserable outside, a warm steaming bowl of thick soup is just what you need to cheer you up. This hearty chicken and leek soup is a perfect winter warmer.

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