A beautiful and elegant dish. Serve as a starter, on a platter or just because a treat is in order.

When I lived in London, green lipped mussels were expensive, so an absolute treat. Now I live here, they’re as cheap as chips and I just can’t get enough of them.  This soup is my personal homage to this emerald jewel of the ocean.  Although simple, it’s quite hefty on the ingredients, but all are necessary.  Think about making a batch to cook and freeze.

This recipe is simple and beautiful. It just goes to show you don’t need a pantry full of ingredients to create something sumptuous, creamy, seasonal and delicious. Celeriac season for me is a divine gift from god, the fact the season is quite short, make it even more of a reason to celebrate.

This is a wonderful recipe, light on the carbs and heavy on the sticky, aromatic, tomato flavour.  I picked the idea up from a little tapas bar, I used to visit in Camden Town, after a heavy day of market shopping, back in old Blighty, and as usual just made a version of my own.

I make this pesto every week, why, because it can be used with so many different dishes. Try it in sandwiches, on pizza, with grilled meats or drizzle through a good soup. Fabulous on an anti pasta platter or tossed through some pasta or mashed potato. Even for breakfast on hot toast with avocado……oohhh… somebody stop me!