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!
A dollop of soft mash on the side of something crunchy – think cauliflower fritters, snitzel, arancini stuffed with melting mozzarella – acts like a sauce. Yep. Great way to eat your ‘coloureds’.
Chop chop … get a decent knife and use a steady chopping board.
Roasted onions squished on bread? Mmmm …
Easy. Tasty. Go wth anything … skinny peppers with chorizo, cherry tomatoes basil & lemon.
Oh Lordy, fried cauliflower. One of life’s delicious moments.
Hello Ilaria. Nice to see you back on the ‘Heke!
Chop Chop! Make the most of inexpensive seasonal ingredients to add tangy crunch to your dinner.
Seriously, the morning after making this I woke up dreaming of leftovers!
Brazil nuts, toasted oats, coconut and blueberries – a perfect start to the day.
Here’s a handy spicy lentil base you can add bits and bobs to, to create a fast meal.
Stolen butternut … food never tasted so good!
You just know these are going to taste delicious … so get making them!
The smell as this cooks will make you drop to your knees. It is hunger-inducing!
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 …
Golden tasty nuggets of chicken atop a mound of salad leaves imbued with sweet and tangy yellow peppers and capers … my kind of dinner.
Pucker up no more – poach the little blighters in a wine syrup for a sweeter feijoa treat.
Sometimes I yearn for something hot and cheesy, all sort of melty and dribbly. Any old mushrooms on toast won’t do. I’m after the no-compromise, flavour-packed, cheesy, melty richer-than-rich version. Yeah. Brilliant. Just make these, you’ll have no regrets.
A mouthful of goodness: red peppers, black garlic & pine nuts. Read all about them.
This is creamy, buttery and as soft as pillows. Mmmmm …