Cauliflower spans the seasons as this dish shows.
Colour, tang, juice and salt. Sounds all good to me.
Nothing wrong with a hash cake for dinner!
Fluffy mash, broad beans and succulent spring lamb. Eat it up!
Carrots are often added to a plate for colour … but they can be the centre of a delicious all-vegetable dinner.
Baby carrots. Sexy little things aren’t they.
Leftovers are simply gorgeous squished on bread.
Looks good enough to eat.
Whoa! Hazelnuts and asparagus? Yup.
Sizzling and bubbling … utterly impossible to resist.
Colour, crunch and good taste, and good for you. Yep, you can pig out on a tray of baked vegetables.
Here’s a way to create succulent chicken bursting with flavour.
Pan-fried chicken, grapes and almonds with a raspberry vinegar dressing sounds like summer to me.
Oh glory be! Sourdough bread stacked with leftover roast chicken and scrumptious salad!
Once you get ginger and spices cooking you’ll have everyone sniffing the air!
Finger-food you can feel good about eating.
The only trick here is to cook the yellow peppers slowly, so they exude sweetness and soften to the same texture as the pasta.
More. More. Give me MORE!
Punchy heat in fire-engine red in the form of a spicy tomato dal – dig in!
Rev up your midweek meals with a spicy fish curry.
This is a big mamma of a baked pasta dish, perfect for those times when you need to feed a crowd.
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.
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!