This is a stalwart of the Italian kitchen – spectacular on pasta, fab to layer with vegetables like eggplant and zucchini, and great with polenta or to jazz up bruschetta …
Look what 10 minutes in the kitchen can produce! Clean fresh exhilarating flavours – perfect for mid-week dinner.
Grapefruit, oranges, chilli, mint, kaffir lime leaves and crushed peanuts – fresh, crisp, crunchy!
Rosti with a difference.
There’s nothing like a bowl of split pea soup full of tender chunks of bacon hock to fill you right down to your toes.
If lining tins with pastry scares your pants off, just make one big free-form pie. It’ll taste just as good.
Sticky ribs and beer never fails!
Yep, eat them on the couch if you want to, just make them because these are stunningly good.
How to make a finger-licking green salad? It’s all in the tossing …
This is a big mamma of a baked pasta dish, perfect for those times when you need to feed a crowd.
An omelette is a 2-minute meal, ready when you are. This one’s amazing – salty, tangy, savoury – and really hits the spot.
A spoonful of smoky salsa sure peps things up!
Get your chops around this – colourful, crunchy, bursting with flavour, and good for you!
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.