November 2008 Archives

HERE is a great simple salad. Pomegranates are on the way in and this wonderful fruit would brighten any dish up.

It combines brilliantly with goat's cheese and fabulous raw fennel and to make the most simplest of dressings use olive oil and fresh lemon juice to round the dish off.

HERE are some fabulous biscuits that are often served on the Continent as petit fours. I like to make these much larger and serve them with ice-cream.

Recently at the Olive Press, we have been pouring over a good measure of chilled limoncello - the combination of sour cherries, orange and nuts seem to work exceedingly well, otherwise just serve them on their own, they go fabulously well with a good cup of coffee.

PARSNIPS and wild mushrooms are both now in season and plentiful. I much prefer to make soup with parsnips earlier in the season than later, as they tend to become woody and slightly gluey when pureed.

My preference is to use chicken stock but, if you want the soup to be a veggie dish, vegetable stock works equally as well.

I have added a little bit of ginger to spice it up, and don't be frightened of using any variation of mushrooms.