Danielle Alvarez
Danielle Alvarez
Danielle Alvarez is a chef, recipe writer and host of Good Food Kitchen.
Danielle Alvarez’s pumpkin, pancetta, kale and barley soup-meets-stew
Somewhere between a soup and a stew, this dish is comforting and hearty without being heavy.
- 1-2 hrs
- Danielle Alvarez
Crab, tomato and saffron quiche
This elegant quiche is perfect for a celebratory picnic in the park. The tomato and saffron work together to heighten the flavour of the crab.
- 1-2 hrs
- Danielle Alvarez
Danielle Alvarez’s prawn and chilli linguine breaks all the rules
I love prawns and I love pasta, but I don’t always love how they come together. This rule-breaking recipe is different and delicious.
- < 30 mins
- Danielle Alvarez
Slow-roasted lamb shoulder with mint and mustard salsa verde
With its classic flavours, this recipe is destined to become a staple in your autumn repertoire.
- 2 hrs +
- Danielle Alvarez
Baked Murray cod with basil butter and sweetcorn
This simple fish dish all comes together in less than 30 minutes but is very impressive.
- < 30 mins
- Danielle Alvarez
Tomato, plum and coriander salad
The most important lesson I've learnt about tomatoes is to never refrigerate them: it robs them of all the aromas that produce flavour on your tongue and turns their flesh "mealy". The same applies to fresh plums. Instead, keep both on your bench top (under a mesh food cover, if needed) and make this salad the moment that they collide in ripe, juicy bliss.
- < 30 mins
- Danielle Alvarez
Tomato and basil risotto
When the weather co-operates, February is the month for tomatoes. They're never better than at the end of summer, and I always try to use as many as possible at this time of year. Tomatoes are the absolute star of this risotto. Use whichever variety of tomatoes you have that look and feel juicy and ripe. But remember, risotto waits for no one, so eat this marvellous summer dish the minute it's ready.
- 30 mins - 1 hr
- Danielle Alvarez
Danielle Alvarez's chocolate, coconut butterscotch and raspberry trifle recipe
Although trifle is not something I grew up eating, when asking people what they like most about a good trifle, I can immediately see their eyes light up with both nostalgia and pure delight. It's custard, it's cake, it's fruit, it's booze – what's not to like? It's true, this is not a purist's recipe. I have taken a bit of creative licence but hopefully you can find room in your hearts for this version.
- 2 hrs +
- Danielle Alvarez
Peppers Piedmontese
This gorgeous and easy dish makes a perfect antipasto or simple lunch to serve cold, warm or at room temperature. It's as light and simple as summer cooking should be.
- 30 mins - 1 hr
- Danielle Alvarez
Spanakopita
Spanakopita might not be the quickest, throw-it-together-at-the-end-of-the-day dish, but if you have a bit of extra time and want to make something delicious, nutritious, satisfying, good for a crowd, and vegetarian, this is it. Sure, you could buy frozen chopped spinach for the filling but using fresh greens is so much better and worth the effort.
- 30 mins - 1 hr
- Danielle Alvarez