I make these in a slow cooker, but you could cook them slowly in a deep heavy-based casserole. Oh, and these are exquisite by the way.
tener, succulent lamb – and how to make it go further!
Slow-cooked lamb shoulder that falls apart with a fork and spoon. Gorgeous!
Add a salty tang to your next dish of slow-cooked lamb with a quick preserved lemon pickle.
Sharp, banging flavour, adds a punch to roasted, grilled or barbecued meats.
Fat noodles with a creamy artichoke sauce topped with crispy sage leaves … sounds good to me!
Time to chase away winter blues and spice things up!
Spicy and warming, Ilaria’s got just the thing for cold nights!
Beetroot adds such a shock of colour to a table set with nibbles and drinks. Bring it on!
Candy-coloured beetroot will turn heads at your next gathering.
You have to admit these look pretty cute, all bright and shiny. Go on, give them a go! Cheap, abundant and oh so good for you.
Mince is your midweek friend. Spice it up! Serve it up! Gobble it up!
Cute as a button, for times when you are dining solo, or enjoying supper for two.
Feeling a little Frenchy number coming on … try this classic quiche and aim for the perfect wobble!
Sludgy beans packed full of flavour, pork belly that falls apart in succulent shreds, and a cap of brilliant crunchy crackling – proper crackling that crackles! Happy Days!
Shiny and green, sweet and crunchy, here’s an easy midweek broccoli dish.
Cauliflower can do with tarting up … throw in a few soaked sultanas, some chilli flakes and capers, add a splash of sherry vinegar… Wooomph! Off she goes!
Mmmm. Sugary-topped, crimson juices, woody notes of cinnamon …
A perfect expression of the seasons – tamarillos are peaking and at their best price and my kaffir lime tree is flush with large fragrant leaves.
Golden and gorgeous – best chicken pie filling ever!
Quick ‘n spicy pasta for dinner? Yep!
Soft fluffy buttermilk pancakes will have them coming back for more.
Cool days and nights where you are? A mug of smoked fish chowder will see you right.
Does black barley sound like it has been charred or smoked? Has it? Nope. It’s barley pretty well in its natural state with just the outer skin removed.
There’s a bit of action with pots and pans required for this dish, but it’s pretty easy to do none-the-less.
Cooking pears in a slow cooker produces a perfect result – you’ll never go back to poaching pears once you try it.