Italian way with fennel that goes with everything … and nothing (like, a bowl on its own with a crust of bread is pretty awesome!).
Golden, crunchy, crusty snitzels do it for me every time.
A dedication to the town of Amatrice and her people.
Good old-fashioned cooking can’t be beat.
Get your groove on with this chicken mamma – it’s so amazing!
These are tasty, tart and hot, and deliciously coconutty. I can never decide whether I like them more with the coconut chilli dressing or the lime and chilli one, so I usually make both!
Nothing wrong with bubbling golden cheese as a topping!
Little round things it seems appeal to the eye and are good in the mouth, morsels of food you can shove in without having to worry too much about chewing and swallowing. Little nuggets of flavour. Mmmm, they’re pretty damned good.
Ohhhh … would you look at that! Zero prep. Zero leftovers. Scrumptious.
Everything you need to know to find potato Heaven. Get ’em on!
Yes, they’re pretty delicious with lashings of butter and flaky sea salt, but what else can you do with them?
Add a pop of colour to your plate!
The crimes committed under the recipe name Bolognese! Tsk. Tsk. It takes time to chop vegetables finely, to cook them slowly to extract flavour and to cook everything down to a rich and pulpy sauce. Give it time and you’ll be rewarded with a delicious sauce.
This sauce is made in less time than it takes to cook pasta!
Toot Toot! Bright as traffic lights!
Couldn’t you just wolf this down! Oh Yeah! Vegetarian? Use vego sossies.
Onion gravy based on slowly sizzled sweet onions makes everything taste better.
Buttery, nutty and gorgeously sweet.
The Cornish Pasty Association has decreed a traditional pasty should only contain beef, usually skirt steak, onion, potatoes, swede and seasonings. The pastry should be shaped in a D and crimped on the side. God knows what they would think of my effort! Yum, though.
Go on! Drizzle a trickle of oil on top!
Bright winter cheer.
Warming, satisfying and so very tasty.
Way to go – jazz up a traybake with sizzled haloumi and a tangy dressing.
Ha! This is really just a fancy-pants casserole with a pastry lid on!
Serve this alongside lamb or chicken, or as part of a vegetarian meal, but exercise self-control and make sure you put aside enough of this deliciousness for your lunch the next day.