All your favourites in one mouthful!
Pale and creamy, perfect for dolloping, dipping or squiggling!
Gently massage a shoulder of pork with spices and slow cook until it falls off the bone … there’s nothing better to do on a Sunday afternoon.
Bright sharp flavours are always welcome with rich and multi-layered food.
Squish and tasty, refried beans are a perfect landing base for tasty tid-bits on tortillas or in tacos.
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.
Mmm salt and oil, eggplants and mint.
Succulent chicken drumsticks, served while they’re barely warm, imbued with spices and kaffir lime leaves … yeah, go on, pick one up!
Lentils, lentils, lentils … More please!
Cor! Fat mushrooms, crunchy buns, velvety avocado, charred tomatoes – open up!
A dedication to the town of Amatrice and her people.
Oh, would you look at that! Fish, aromatics & avocado: You know it will taste scrumptious.
A little fishy all for me! Oh, alright, I’ll share it.
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!
Throw some Spanish piquillo peppers or char-grilled bell pepper, black olives and a smattering of orange zest on top of this casserole and things become wildly exotic!
Here’s your answer for a quick roast that’s easy to prepare and cook … and that’s also scrumptious!
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.
Meltingly tender, richly flavoured, perfect for chilly days.
Rev up your midweek meals with a spicy fish curry.
Get your groove on with this chicken mamma – it’s so amazing!
Yes, yes, another riff on these fabulous ingredients – I can’t help myself!
Skinny green stems never tasted so good.
When you get bored with Brussels sprouts, turn them into a salad. This is delicious, I kid you not.
White wine keeps the interior of these potatoes nice and fluffy, but the outsides develop a good golden crunch. Pretty good, yep.
Peas in a soup? Yeah! Thick, warming, intriguing … oh, and speedy, and requiring little more than a bag of frozen peas and a few spices. This was so popular last week, I’ve kept it up for another blast!
Way to go – jazz up a tray bake with sizzled haloumi and a tangy dressing