The whole point is to use quality stuff because that’s what makes it – if it’s crap, throw it back!
This soup has plenty of flavour but a little rasher of sizzled bacon makes a good addition.
A crunchy cheesy accompaniment makes the perfect contrast to soft velvety soup.
Another oh-la-la dish. Yep, the French know a thing or two when it comes to cooking.
Sweet and colourful, kumara offers more than just being an accompaniment to a roast.
Torta di mele – Nonna’s apple cake.
Gnocchi con erbe e formaggio di fossa – Gnocchi with stinky cheese!
Foglie in padella – wild greens, or whatever you can forage from the garden, or the farmers’ market.
Golden and crisp, hard to resist! Just the ticket to go with drinks (and, YES, you can make them ahead).
Easy when you know how – just use the right lemons!
A Swedish twist on bacon and eggs. Or stir-fry. Or bacon & egg stir-fry!
This’ll knock their socks off …
Cashew nuts bathed in a rich coconutty sauce is utterly delicious!
Good old-fashioned cooking can’t be beat.
Oh Lordy! If I had to choose, this might just be my last supper dish!
Keep it chunky, or mash it up – delicious either way.
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.