Julie Friend

Don’t feel constrained to use basil, a pinch of dried or fresh oregano will also work.Preparation Time25 MinutesCooking Time10-15 MinutesTotal Time40 MinsIngredients:Makes 10-12 thin pancakes 100g Plain Flour 2 large free-range eggs 300ml milk (ideally semi-skimmed or...

I started playing around with botanicals in foods for The Tiny Table, as I really wanted to bring that sense of ‘eating your surroundings’ into the dishes I served. I am immensely lucky to live where I do as I am surrounded by fields of edibles and very often don’t...

I love Asian food - Thai, Chinese, Vietnamese - all of those fresh, aromatic flavours get my mouth watering just thinking about them. This selection of greens in the market in Hong Kong, just had me wanting to whip the wok out immediately, fry a few up and submerge...

Growing up, pickles for me were always either beetroot (which I disliked with a vengeance) or a jar of Garner’s onions, which only seemed to come out at Christmas. It’s a strong taste for a child but one which I have come to absolutely love (still not the vinegary...

The name bruschetta comes from the Italian verb ‘bruciare’ to burn or damage with fire. It was probably one of the first starters or appetisers that we saw introduced over here in Italian restaurants and something we could recreate at home quite easily.Of course, we...

A basic tomato sauce is the starting point for so many great dishes and for somebody with a passion for Italy like me, it is a staple that has to be permanently ready, either in fridge of freezer. Throw in some fried chorizo and a few olives and combined with your...