Recipes – The Peripatetic Chef

Miso Chicken Lollipops with Peanut, Miso & Soy Dip

These tasty canapés are easy to make, and are a real crowd pleaser when served with the peanut, miso and soy dip.

A classy dessert featuring pear, hazelnut and frangipane “samosas”, with chocolate sauce.

You will need a squeezy bottle to get a good effect with the chocolate sauce (unlike the photo!).

A simple, tasty and effective starter, which can be prepared ahead, then deep fried at the last minute.

Squeezy bottles are very handy for plating up sauces and dressings.

You will need a sugar thermometer for this recipe. They don’t cost a lot. They last a few years and then the liquid in the tube splits.

The most popular canapé I make. I keep these back to the last because they fly off the platter.

A versatile sauce that goes well with spiced fish dishes, or can be used as a cold dip for canapés.

Shown here served with roasted spiced monkfish, and spinach and potato balls.

Herb-crusted rack of lamb recipe, with variations for the crust and accompaniments.

This is how you pre-prepare stylish veg so you don’t have 3 pans boiling away on your hob at the last minute.

Classic Dauphinoise potato recipe, a great accompaniment to many main courses.

The easiest, but most dangerous, way to slice potatoes, vegetables and fruit is to use a mandolin.

Poached strawberries are quick easy to make, and can accompany many chocolate- and lemon-based desserts.

Pomegranate molasses are now quite easy to find (even Morrisons sell them!)