You know these are going to taste spectacular … so get on to them!
When I say ‘best-ever’, I mean BEST EVER poached plums. Oh yeah!
This is sort of like tacos, but in soup form … and way sexier!
Oh plums, I’ve been waiting for you!
What’s this little bundle of joy?
Read the 101 of jam making here and you’ll be away … tips galore!
Give you Christmas day roasties a shake up with thyme, preserved lemon and a tangy dressing!
Cauliflower can do with tarting up … throw in a few soaked sultanas, some chilli flakes and capers, ddd a splash of sherry vinegar… Wooomph! Off she goes!
Yeah, grey day, soup, Bob and Noble, just going to rock it.
Sunday afternoon laid-back salad. Yee-haw!
I make these in a slow cooker, but you could cook them slowly in a deep heavy-based casserole. Oh, and these are exquisite by the way.
Mmm salt and oil, eggplants and mint.
Cor! Fat mushrooms, crunchy buns, velvety avocado, charred tomatoes – open up!
A dedication to the town of Amatrice and her people.
Blueberries and apple is such a classic, and for good reason.
These are tasty, tart and hot, and deliciously coconutty. I can never decide whether I like them more with the coconut chilli dressing or the lime and chilli one, so I usually make both!
Throw some Spanish piquillo peppers or char-grilled bell pepper, black olives and a smattering of orange zest on top of this casserole and things become wildly exotic!
Making your own preserved lemons is a snitch – all you need is lemons, salt, oh, and time. Yep, they take a few months to squish down and preserve.
Yep. It’s a humdinger of a pie.
Meltingly tender, richly flavoured, perfect for chilly days.
A handy little salsa to add a juicy sweet hot bite to your meals – try it spooned into the hollows of halved avocados.
Rev up your midweek meals with a spicy fish curry.
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.
When you get bored with Brussels sprouts, turn them into a salad. This is delicious, I kid you not.
White wine keeps the interior of these potatoes nice and fluffy, but the outsides develop a good golden crunch. Pretty good, yep.