Yep, eat them on the couch if you want to, just make them because these are stunningly good.
Slow roast, fast roast, whole or halved, here’s the low-down on roasting tomatoes.
Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.
If only our mothers and grandmothers had thought to roast these cute little buds we would have loved them at first bite!
Whoa – this is a good one – apple & cranberry pie scented with a few grates of orange zest, topped with homemade pastry. Seconds guaranteed.
Get your chops around this – colourful, crunchy, bursting with flavour, and good for you!
This is a quickie, and scrumptious, and good for midweek.
These are seriously so good that I swear they’ll beat any kebab and falafel combo that a 1am service, or any other time, can offer you.
I know, I know, strange word, and I didn’t know what it was until about a year ago when someone made it up …
Brussels sprouts look cuter than cabbage, and they can taste a whole lot better, too, if you arm yourself with a few must-do’s …
Erbazzone is sweet, earthy, savoury and salty, with contrasting textures of moist filling held between flakes of buttery, salty pastry. Heaven.
Italians don’t need much of an excuse to get together and share good food – they do it most days – but 2nd June is significant in the modern history of Italy as it commemorates when, in 1946, after the second world war and the downfall of fascism, Italians went to the polls to vote to either retain the monarchy or to abolish it and form a republic.
Holey Moley, this is just the thing for a freeze-ball night. And it feeds a crowd, and reasonably cheaply, too. BUT there are a few steps to it and it’s not the sort of thing to try and whip up at 6.00pm.
Cooked this way witloof is reminiscent of artichokes. Scrumptious.
Polenta may have humble origins, being served as a type of gruel back in the day, but just look at it now!
Mint and cumin, ginger, cinnamon and chilli, and almonds, prunes and figs, and, oh, chicken. This is spectacular!
This sauce is made in less time than it takes to cook pasta!
A sprinkle of chopped toasted nuts adds more than crunch…
This blog is about things falling off trees … I was sitting here tucked up nice and cosy at my place with the cats at my feet, supposedly working, and I was admiring the trees outside the window. They’re ablaze with golden and russet leaves and I wasn’t thinking about much else as I enjoyed […]
I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.
Sock it to ’em with this salad – colour and crunch and gutsy flavours with a bitter-sweet edge.
This one will ring all the bells – roasted lamb bursting with flavour and deliciously juicy, and so easy to carve. Makes a little lamb go a long way.
Whoa! What a Mamma of a brunch: salt, crunch, carbs, smoke, mouth-feel and tang: Hot-smoked salmon, sorrel, poached eggs & pancetta socks it to them!
It’s the magical mushroom season and I’m hooked!
I’m addicted to mushrooms, or ‘the ‘shrooms’ as we call them!
Here’s a tip – moisture makes mushrooms soften and rot, so if they are in plastic packaging transfer to a container lined with paper towels to keep them dry. Store refrigerated in the vegetable crisper.