Neil Perry

Neil Perry

Chef and Good Weekend columnist

Fennel, orange and olive salad with oil-poached tuna

Fennel, orange and olive salad with tuna.

The flavours in this salad are so vibrant they'll disarm anyone! It works beautifully with just about any seafood; use tinned tuna if you want to make it really simple but be sure it is a brand that...

Cook | Neil Perry | Fri Jul 31 08:40:55 EST 2015

Spaghetti with prawns, basil and pistachios

Spaghetti with prawns, basil and pistachios.

Traditionally, Italians never serve seafood pastas with parmesan cheese, but I love the subtle saltiness it adds to this dish. If you prefer, use cubes of seared fresh tuna instead of prawns - magic.

Cook | Neil Perry | Mon Jul 27 12:35:52 EST 2015

Lemon-braised witlof

This dish make the perfect side to a salmon main as the slight bitterness with the whole buttery lemon thing going on is perfect with the rich oiliness of the fish.

Cook | Neil Perry | Wed Jul 22 12:13:21 EST 2015

Salmon with a mustard crust on celeriac salad

Flavoured breadcrumb crusts are a really nice way to add texture and flavour to fish, as well as to keep it moist.

Cook | Neil Perry | Wed Jul 22 12:06:43 EST 2015

Braised beef cheeks with baby carrots

Slow and steady wins for taste, texture and aroma and these slow-braised beef cheeks are deliciously rich.

Cook | Neil Perry | Mon Jul 20 10:41:52 EST 2015

Whole roasted cauliflower with lemon and mustard

Whole roasted cauliflower with lemon and mustard dressing.

This whole-roasted cauliflower certainly has "wow" factor. For the faint-hearted though, it can be broken up, boiled and the dressing poured over. Also, try the dressing poured over broccoli or beans.

Cook | Neil Perry | Mon Jul 20 10:41:46 EST 2015

Sweet potato, chilli and lime soup with tortilla crisps

This soup has real Mexican kick thanks to the ancho chillies. Along with the soup as a starter, a great Mexican-themed lunch would be fish or chicken with adobe served with avocado, shredded cabbage...

Cook | Neil Perry | Mon Jul 13 09:03:30 EST 2015

Adobo-marinated blue-eye fillets

Adobo-marinated-blue-eye-fillets.

Ancho chillies spice up this blue-eye dish while a dash of citrus adds further punch to the Mexican flavours.

Cook | Neil Perry | Mon Jul 13 07:14:11 EST 2015

Pan-fried veal with cavolo nero

A warm Tuscan summer might seem a long way away, but you can drum up a little Italian getaway around dinnertime. This dish is fabulous served with mashed potato or even a potato salad.

Cook | Neil Perry | Wed Jul 08 11:42:47 EST 2015

Pear and almond crostata

Almond and pear (or apple) crostata.

Serve Italian crostata for a dainty morning tea, or dress these treats up for a fitting end to a dinner party by adding cream or ice-cream. For the crostata, apple is a good substitute for pear.

Cook | Neil Perry | Wed Jul 08 11:37:23 EST 2015

Ginger cake with lemon and pistachio icing

Some spices work harder than others, sharing their charms across main course and dessert. Here, ginger takes the cake.

Cook | Neil Perry | Wed Jul 01 17:03:46 EST 2015

Oven-baked tandoori chicken with mint and coriander relish

Tandoori chicken with mint and coriander relish.

You can use any part of the chicken - breast, thigh or drumstick, but I think the thighs have the best flavour. For best results, marinate overnight before cooking.

Cook | Neil Perry | Mon Jun 29 10:13:22 EST 2015

Leg of lamb with herb and pinenut stuffing

Roast lamb racks are great and this one is so easy - once your butcher has boned it, all the tough work is done. The stuffing makes it super tasty and it's easy to carve with no bone.

Cook | Neil Perry | Mon Jun 22 14:06:50 EST 2015

Spinach, pea and broccolini salad

Spinach, pea and broccolini salad.

This dish make a great side for a big lamb roast. With the peas, to be honest, it's easier to use frozen baby peas and they will usually be sweeter.

Cook | Neil Perry | Mon Jun 22 14:06:54 EST 2015

Steamed mussels with fennel, garlic and chorizo

Steamed mussels with fennel, garlic and chorizo.

Sweet and smoky paprika gives a spicy kick to a one-pan wonder. Grill some sourdough, rub with garlic and drizzle with olive oil for the perfect accompaniment to the mussel sauce.

Cook | Neil Perry | Mon Jun 22 09:19:09 EST 2015

Warm salad of roast cauliflower, labna, olives and almonds

Warm salad of roast cauliflower, labne, olives and almonds.

This warm salad traces its pedigree to the Middle East. As well as labna - a thick, cheese-like yoghurt - soft cheeses such as ricotta work well in the salad.

Cook | Neil Perry | Mon Jun 22 09:18:56 EST 2015

Pear, celeriac and walnut salad

Pear, celeriac and walnut salad.

This simple and crunchy salad, utilising autumn / winter produce, makes a great side for savoury tarts and pies.

Cook | Neil Perry | Mon Jun 15 09:12:14 EST 2015

Cheddar and onion tart

Savoury tarts are the ulitmate meal solution; simple, tasty crowd-pleasers that can be served up at any time of day.

Cook | Neil Perry | Mon Jun 15 09:10:43 EST 2015

Beef, mushroom and ale stew

Take off your coat, put on the oven and prepare to warm yourself from the inside out with this full-bodied stew.

Cook | Neil Perry | Mon Jun 15 07:45:03 EST 2015

Spicy lamb and vegetable soup with chickpeas

Spicy lamb and vegetable soup.

This is a soup that will warm you through and through. If you're in a hurry, use tinned chickpeas. Alternatively, you can also make this soup with cooked white beans, borlotti beans or lentils.

Cook | Neil Perry | Mon Jun 08 09:18:46 EST 2015