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!
Squishy avocado? Perfect home for it!
Colourful and sweet, and fast!
Mac ‘n Cheese – so many versions, so many disappointments. This is the only one you need. This is the ULTIMATE Mac ‘n Cheese!
Stick a fillet of fried fish on top of this and you’ll be a happy chappy.
Hard to resist … make more than what you need because leftovers are brilliant.
A handy sauce to make ahead and keep in the freezer for those nights when you want to pull something together with little effort – thaw in a microwave for speed.
Like overpriced sad and bland scones, bad expensive pizza is a crime.
Scrumptious little morsels to add to a tapas feast.
Sublime – juicy pears cutting through salty crusty haloumi, and little bursts of sweet dates, piquant parmesan and nutty pine nuts.
Golden little fishy, on a little dishy … loaded with turmeric, garlic, ginger, lime leaves … all the good stuff.
Here’s something for the raw brigade – nice and crunchy, garlicky and juicy, with a smattering of creamy toasty cashews on top. Yep, I’ve even strewn the lot with flowers. Thank goodness the kitchen sink was tied down …
Garlicky green cashew sauce gives leftover chicken or roast vegetables another life!
These are the cutest little smoked fish pies ever and utterly, utterly delicious.