Cooking pears in a slow cooker produces a perfect result – you’ll never go back to poaching pears once you try it.
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.
These garlicky, succulent mushroomy morsels are nothing short of sensational. Love ’em every time.
You’ll often see a heaping mound of broccoli at the market and, yep, that’s when you want to ROCK THE BROC!
These were such a huge hit last week, that I’m running them again in case you missed them.
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 …
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me, but not to the Welsh who claim the leek as their national symbol – all to do with a bunch of …
These pizzas are sooooo good.
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.
Bubble it away, but don’t let it catch on the bottom of the pot!
Sort out the riddle: witloof, endive, chicory …
Cauliflower never tasted so good