Loyd Grossman recipes and interview

We interviewed Loyd

1) How often do you cook at home?
I cook as often as I can which never seems to be enough. If I'm lucky I'll get to cook two or three times a week.

2) What inspires you to cook?
Travel is a constant source of inspiration. There are few things quite as thrilling as trying a new dish in the place it comes from. Markets in particular are a great source of inspiration: fresh, colourful and exciting produce is always stimulating. Fortunately we have such a great range of ethnic restaurants in the UK that there are plenty of new and different dishes to be found in most neighbourhoods!

3) What's your favourite recipe?
Like everyone who loves food, my favourite dish is always the one that I'm just about to eat. I do like food to be simple and unfussy though.

4) Give us a recipe that everyone should cook
Everyone should be able to make scrambled eggs, mashed potatoes, a decent plate of pasta: although not all at the same time.

5) Do you think people's attitude to food has changed much over the years?
Cooking has become more adventurous over the last ten years and there is a great deal more choice around what to cook and eat. Great cooking no longer has to be French. It is thrilling to be able to range across the globe.

Parma wrapped mozarella with roasted cherry tomatoes

This is a truly delicious starter that looks wonderfully impressive. If you want to save time, then you can easily replace the roasted tomatoes with bought sunblush tomatoes.

Spinach dumplings with minty yoghurt dressing

Packed with vitamins A, C and folic acid, Pea Shoots are a delicious, nutritious modern slant on the classic British garden pea. Try these delightful fritters as a starter or snack.

Aubergine and penne with chilli sauce and two cheeses

This hearty pasta dish is perfect for a wholesome lunch alfresco with wine or a quick and easy supper.

Blackberry cheesecake pots

These individual cheesecakes served in glasses are so wonderfully easy to make. If you can't get hold of any blackberries, other fruits such as raspberries, strawberries, blueberries or blackcurrants can be used - fresh or frozen.

Vanilla pannacotta with red berry compote

This rich creamy pannacotta served juicy summerberry compote is a great desert that can be made well ahead of time - so perfect to avoid last minute rushing around.

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