Here’s a sexy little supper for two.
This is a bit of a flash Harry … you know, Saturday night when you want to impress …
Get yourself some scallop shells and you’ll be quite the star of your little soirée.
Scallops with Guac. Scallops with Guac Tra-la-la-la ….
Nothing wrong with bubbling golden cheese as a topping!
Stuff it into tacos, dollop with hot stuff and away you go.
Pale and creamy, perfect for dolloping, dipping or squiggling!
There’s nothing like a good tart.
A feasting platter to keep ya truckin’ on.
The whole point is to use quality stuff because that’s what makes it – if it’s crap, throw it back!
Oh joy! Spicy little balls – and lots of them!
This may sound wacky, but it is sweet and tart, hot and fresh, and cooling – just the thing to serve alongside a fiery curry.
A crunchy cheesy accompaniment makes the perfect contrast to soft velvety soup.
Another oh-la-la dish. Yep, the French know a thing or two when it comes to cooking.
Gnocchi con erbe e formaggio di fossa – Gnocchi with stinky cheese!
Foglie in padella – wild greens, or whatever you can forage from the garden, or the farmers’ market.
This’ll knock their socks off …
Cashew nuts bathed in a rich coconutty sauce is utterly delicious!
Add a dollop of this to your plate next time you serve up samosas. Ta-ZING!
Good old-fashioned cooking can’t be beat.
Gorgeous stuff. You have to make it!
Oh Lordy! If I had to choose, this might just be my last supper dish!
Keep it chunky, or mash it up – delicious either way.
Chorizo gives layers of flavour to this soup. And it’s one of those soups that tastes even better the day after making.
You’ll be transported to a French Grandmere’s kitchen when you whip up this soup. Heaven.
Turn a bowl of soup into a bowl of happiness with crunchy crusts.
This salad has a nice hot punch .. if it’s too hot for you, add a puddle of yoghurt on top.
And serve a tangy tomato, cucumber, coriander and lemon salad alongside.