Cut eggplants (aubergines) lengthways into long thin slices. Heat a ridged grill pan or sturdy frying pan over medium-high heat. Brush eggplant slices with olive oil (you will probably need to do this in batches, so just brush as many as will fit in the pan without overlapping). Cook on both sides until a good […]
Brunch or lunch? Your place or mine?
Oh plums, I’ve been waiting for you!
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
Blueberries and apple is such a classic, and for good reason.
Whoa! Bright as traffic lights, get your gums around these.
Serve with fried eggs and salad, or take the pan outside, sit somewhere private and eat the lot yourself.
This is a go-to dish for me when I want a knock-your-socks-off impressive dish. Works every time.
Give you Christmas day roasties a shake up with thyme, preserved lemon and a tangy dressing!
Summer on a plate! Delicious and good for you. Rings all the bells … especially good for Xmas day.
Don’t you hate a naked bean salad? I mean, if you wanted to eat undressed beans, you could just eat them straight out of the can. Come on! Dress it up. Make it tasty.
It could be that pomegranates were the forbidden fruit in the Garden of Eden. They’re nothing much to look at on the outside but the clusters of ruby-red jewel-like seeds inside could have seduced even the staunchest of hearts.
Bang the gong! This is awesome.
I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.
What to do with crinkly green leaves? Read on.
Mac ‘n Cheese – so many versions, so many disappointments. This is the only one you need. This is the ULTIMATE Mac ‘n Cheese!
Hard to resist … make more than what you need because leftovers are brilliant.
Sublime – juicy pears cutting through salty crusty haloumi, and little bursts of sweet dates, piquant parmesan and nutty pine nuts.
Golden little fishy, on a little dishy … loaded with turmeric, garlic, ginger, lime leaves … all the good stuff.
Garlicky green cashew sauce gives leftover chicken or roast vegetables another life!
These are the cutest little smoked fish pies ever and utterly, utterly delicious.
Succulent chicken that falls off the bone – here’s how to do it!
Chorizo gives layers of flavour to this soup. And it’s one of those soups that tastes even better the day after making.
This is sort of like tacos, but in soup form … and way sexier!
Nothing wrong with bubbling golden cheese as a topping!
A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.