Tang, crunch and spice, yep, this cauliflower has it all.
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me, but not to the Welsh who claim the leek as their national symbol – all to do with a bunch of …
This is creamy, buttery and as soft as pillows. Mmmmm …
Retro, it may be, but deliciousness in a jug it is.
An ‘Oh Wow’ moment if ever there was one, like all your birthdays have come at once (that’s if you are a cauliflower lover … and who isn’t?).
Intriguing? Yep. it’s a bit of a head-turner.
Luca’s spin on roasties.
Bubbling and crusty-topped, cauliflower cheese is a winter winner!
An easy way to eat your coloureds!
Hey, is this breakfast or dessert? You choose.
Tender, sweet and smoky equals Yum.
If Brussels sprouts are the bad boys of the winter vege line-up for you, soften them with a lemony cream.
Super simple no-fail way to cook beetroot.
Autumn in a bowl.
Just looking at a bowl of perky glistening greens makes you feel better!
Winter medicine never tasted so delicious!
Put beans on a platter, top with a roasted chicken (spatchcocked is easier), then pull the chicken apart so all the juices run into the beans. Now that’s a pretty delicious idea!
Faking it. Yep, that’s right. If your quince doesn’t emit a head-turning perfume, just fake it.
Take it to work, have a mug of it after school, or make a meal of it.
Leftovers (should there be any!) make a great lunchbox staple – beef it up with crumbled feta and extra tomatoes for a light lunch.
Make a little bit of red meat go a long way by slicing it thinly and serving it in gorgeous baby brioche buns. Arrange torn lettuce leaves, rocket (arugula) and radicchio leaves, or whatever you have, on a platter. Strew with fresh mint leaves, parsley sprigs and roughly chopped coriander (cilantro). Add halved cherry tomatoes […]
Midweek magic … a great way to utilise cabbage.
Crisp taco shells or soft and puffy pita breads? Pork Adobo sauce is delicious in both.
Roast pumpkin glistening with a caper dressing makes a standout autumn lunch. Serving for dinner? Add a few extras such as fried pumpkin seeds and dukkah.
Cute little butterkin … it doesn’t know whether it’s a butternut or a pumpkin, but who cares, it tastes delicious!
Have to write this in capital letters: DON’T OVERCOOK THE CABBAGE. Get my drift?