Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
This salad is best served when the chickpeas are slightly warm or at room temperature.
Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!
A Spanish twist on brussels and bacon done in the style of a stir-fry.
This simple soup is hauntingly autumnal: sweet pumpkin simmered with spices and stock, then pureed and dressed with a grating of smoked cheese and a drizzle of olive oil.
A lush, yet light dessert that's much better if made a day ahead.
The tart looks homey, but it's oddly sophisticated in its own way and not-so-oddly very satisfying, particularly after a hearty meal.
That it can be served minutes out of the oven makes this the perfect last-minute sweet.
Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors.
Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet.