This is one of those OHMYGOD! cakes – simply sensational!!!
Meltingly tender, richly flavoured, perfect for chilly days.
Get your groove on with this chicken mamma – it’s so amazing!
Yes, yes, another riff on these fabulous ingredients – I can’t help myself!
Skinny green stems never tasted so good.
White wine keeps the interior of these potatoes nice and fluffy, but the outsides develop a good golden crunch. Pretty good, yep.
Way to go – jazz up a tray bake with sizzled haloumi and a tangy dressing
Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.
Pillowy mash with little salty nuggets of bacon – go on, make it, you know you want some!
This soup is insanely easy – you probably can’t get much simpler than this.
Whoop-de-whoop! Chicken, chorizo, smoked paprika, char-grilled red pepper, orange & olives … all you need is a fork!
Green leafy things get a kick along
… so much you can do with them. Woo-hoo!
Time to get off the couch and get cooking!
Oh yay! A big bowl of salad greens that tastes so good, you can eat it on its own.
Yep, someone ate it all up!
Rhubarb forms a pretty pink syrup when cooked with redcurrant jelly and orange. It also likes peaches, plums, raspberries & strawberries, but it’s winter here, so apple & ginger it is.
You’ll often see a heaping mound of broccoli at the market and, yep, that’s when you want to ROCK THE BROC!
Good with wine, good with beer, easy to eat, and delicious. What more do you want from a cheese straw?
Mmmmm creamy leeks with bacon and mustard all stuffed into little rounds of cheesy pastry …
This is a stunner, and a great way to get more antioxidants in your diet. Fresh and tangy, salty and crunchy, the perfect foil to a rich meal to follow.
Only 10 minutes prep for this? Yep.
It’s not a pasta, it’s a squash!
Fresh, fruity, sweet and salty, oh, and very cute!
I’m always tempted to buy fresh chestnuts. It’s their rich glossy brown shells that get me, but as soon as I’ve bought them I start fretting about what I’m going to do with them.
Cauliflower never tasted so good