Oh-er, would you look at that. Prime lamb, quick to cook and quickly gobbled up.
Golden chicken with a ricotta stuffing is hard to resist.
It’s probably not kosher to snip noodles with scissors – long noodles represent long life in China – but it sure makes eating cellophane noodles a lot easier! So, snip, snip …
This is a go-to dish for me when I want a knock-your-socks-off impressive dish. Works every time.
Give you Christmas day roasties a shake up with thyme, preserved lemon and a tangy dressing!
Delicious anytime, but special enough for a festive meal.
Pavarotti loved this so much, he asked me for the recipe. True!
Gloriously fudgy in texture, new season jersey benne potatoes are worth getting excited about.
Look at the picture. Don’t even think about it. Just make it.
For a humdinger dish, leave the seeds in the chilli. Whaaaa!
Crunchy crackling is a gift from the gods. Don’t think about it as being naughty – I mean, how can it be when it gives you so much pleasure!
Don’t you hate a naked bean salad? I mean, if you wanted to eat undressed beans, you could just eat them straight out of the can. Come on! Dress it up. Make it tasty.
You know the saying ‘A watched pot never boils.’? Add another saying to the list: ‘An unstirred dish of chicken nibbles, potatoes and peppers will burn.’ Apart from that, this dish is a doddle.
Bang the gong! This is awesome.
If you can find it in a deli, finely shaved duck jamón, tossed through at the end, dresses up this salad beautifully.
Be prepared to become addicted …
Here’s a spring pasta dish that rings all the bells: bouncy fresh, packed with flavour, fast and filling. And good for you.
What to do with crinkly green leaves? Read on.
New potatoes are great any which way … but roasted with fresh bay leaves they just may become your new favourite.
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
Roll them up, munch away.
A little pickle here, a little pickle there … can add interest to burgers, toasted cheese sandwiches, barbecued chicken and steak, or flat-tasting couscous, burghul, quinoa or freekeh. It’s pretty banging …
Purple power – yep, purple asparagus, uncooked, adds sweetness and crunch to this salad.
For success with this dish, follow Luca’s advice. “Please remember that you can do this – it’s mind over matter; those who matter won’t mind and those who mind, don’t matter.”
A gorgeous salad. Bright and fresh and deliciously juicy.
Puts the finger-licking into, um, er, finger-licking!