This is a quickie, and scrumptious, and good for midweek.
These are seriously so good that I swear they’ll beat any kebab and falafel combo that a 1am service, or any other time, can offer you.
I know, I know, strange word, and I didn’t know what it was until about a year ago when someone made it up …
Erbazzone is sweet, earthy, savoury and salty, with contrasting textures of moist filling held between flakes of buttery, salty pastry. Heaven.
Holey Moley, this is just the thing for a freeze-ball night. And it feeds a crowd, and reasonably cheaply, too. BUT there are a few steps to it and it’s not the sort of thing to try and whip up at 6.00pm.
Cooked this way witloof is reminiscent of artichokes. Scrumptious.
Mint and cumin, ginger, cinnamon and chilli, and almonds, prunes and figs, and, oh, chicken. This is spectacular!
This sauce is made in less time than it takes to cook pasta!
This one will ring all the bells – roasted lamb bursting with flavour and deliciously juicy, and so easy to carve. Makes a little lamb go a long way.
A gorgeous little lamb roast for mum
It’s the magical mushroom season and I’m hooked!
I’m addicted to mushrooms, or ‘the ‘shrooms’ as we call them!
Pappa al pomodoro is usually made in summer when tomatoes are ripe and plentiful, but this version, a ‘best-ever’, using both canned and roasted vine tomatoes, is scented and richly flavoured, chunky and textural, and is good at any time of year. Especially now when there is a nip in the air.
This is hardly a recipe, just a combination of delicious ingredients which are somehow more gorgeously decadent when combined.
I’m addicted to curry! My favourite time to eat it is randomly in the morning – nothing like a hearty dose of leftovers to kick start the day!
At my house we all fell in love with this dish at the first mouthful. The clean acidity of apple salad mingling with crème fraîche and sweet juicy pork cutlets had us all in raptures.
I love this freshly tossed, when everything’s all perky and standing to attention, the onion crunchy, the lemon biting fresh and the chilli gnawing the back of you throat …
Preserved lemon and spices really work their magic on lamb, giving it a spicy sweetness which tastes just as good as it smells during cooking.
This is a go-to dish for me when I want a knock-your-socks-off impressive dish. Works every time.