Lauraine Jacobs
Spicy Vegetable Pies with Tzatziki
Exploring the food traditions of Santorini with my English friend Rosemary Barron was a highlight of my travels. These little pies from her book Meze, are a delicious great treat.
Spicy Walnut-Encrusted Fish with Orange and Parsley Salad
I often turn to recipe books for inspiration, although it is very rare that I will reproduce the recipes exactly. I’m more inclined to read, move into the kitchen and make my own version. I love the way Claudia Roden writes in her New Book of Middle Eastern Food. I found a recipe to bake fish with a crust made with garlic, walnuts, lemon and coriander. My version of this, using small pieces of firm-fleshed white fish, can be served as a delicious entr
Spinach and Ricotta Roulade with Oyster Mushrooms
This recipe was photographed on my very first shoot with Cuisine’s talented art director William Chen. I think he was a little sceptical about rolling up spinach and he has merciless teased me about ‘roulades’ ever since. However I still think this is a terrific recipe for lunch or as an entrée for a dinner party. Ensure that you squeeze all the water out of the cooked spinach.
Spring Onion and Scallop Skewers with Sweet Soy Marinade
When I’m looking for barbecue ideas I often think of skewers. Colourful and simple to put together, this combination of spring onions and scallops has a lovely nutty flavour that comes from the combination of soy sauce and a touch of maple syrup.
Spring Salad with Mint Labneh
A refreshing Middle Eastern-inspired salad that uses the first of the spring vegetables and can be served as a lunch dish or a starter. Serve with mint labneh (note that you need to start this the day before) or make a simple dressing of lemon juice and extra virgin olive oil.
