Lemons – will you snuff it if you eat a lemon tree leaf?
You got 10 minutes? That’s all it takes to assemble these irresistible morsels.
You’ll be transported to a French Grandmere’s kitchen when you whip up this soup. Heaven.
This salad has a nice hot punch .. if it’s too hot for you, add a puddle of yoghurt on top.
And serve a tangy tomato, cucumber, coriander and lemon salad alongside.
This is such a great curry … you can centre a meal around it.
Oh yes, once or twice a winter, a little crispy nugget of pork belly pleases my soul.
There’s nothing like a bowl of split pea soup full of tender chunks of bacon hock to fill you right down to your toes.
Pepper cuties to add to an antipasto platter.
Leftovers taste the best …
Sensational – ginger underpins all the flavours with its hot little nip.
Most cooks know that you can’t purée potatoes in a food processor unless you want to make glue, but blessed be parsnips. Oh yeah, they turn into a fluffy whipped dream.
Cor! Fat mushrooms, crunchy buns, velvety avocado, charred tomatoes – open up!
Little cheesy pots of bubbling goodness everyone will love.
This will bring them running …
Keep them crunchy.
Who can resist golden crunchy nuggets of goodness? Not me!
Hot to trot! Get out the pan and sizzle a bunch of radishes. Yum.
Colour, crunch, hot bite … a small salad with big ideas!
Would you look at this Mamma of a cake. Plenty for seconds!
Raise the bar – finish a tray of baked potatoes with lemon zest and a sprinkle of garam masala. Mmm.
No reason you can’t make a summer chicken sandwich … just change out the vegetables to include char-grilled asparagus and peppers, eggplant or artichokes. Equally gorgeous.
Easy dip to serve to friends? Roast off some pumpkin, mash with yoghurt and drizzle with a spicy oil. Done.
Frittata but not as you know it.
These garlicky, succulent mushroomy morsels are nothing short of sensational. Love ’em every time.
Do you know where your lamb comes from? Leelands export-quality lamb can be traced right back to Bill and Sue’s lush Southland pastures.
Custard and cream. Oh yeah, who doesn’t love that!