This sauce is made in less time than it takes to cook pasta!
Go on! Drizzle a trickle of oil on top!
Ding Ding! Breakfast is served (or make that brunch, lunch or supper).
Warming, satisfying and so very tasty.
Serve this alongside lamb or chicken, or as part of a vegetarian meal, but exercise self-control and make sure you put aside enough of this deliciousness for your lunch the next day.
Saturday soup or any day soup, it fills you up and warms you down to your toes.
If you get a whiff of this cooking, you’ll come running … succulent chicken, watermelon, feta, lemon & mint … a right tempter!
Put beans on a platter, top with a roasted chicken (spatchcocked is easier), then pull the chicken apart so all the juices run into the beans. Now that’s a pretty delicious idea!
Take it to work, have a mug of it after school, or make a meal of it.
Leftovers (should there be any!) make a great lunchbox staple – beef it up with crumbled feta and extra tomatoes for a light lunch.
Roast pumpkin glistening with a caper dressing makes a standout autumn lunch. Serving for dinner? Add a few extras such as fried pumpkin seeds and dukkah.
Fill your boots (well, not literally) with a bowl of this hearty soup on a cold day. It’ll see you right.
Simple and sublime.
Buttery, flaky, crisp … well made pastry is irresistible.
No messing with this baby: slurp, dribble and enjoy the burn.
Dip, dunk, off you go …
Time for autumn ‘shrooms!
Brunch, lunch anytime ….
Send your taste buds into orbit with a saucy salsa smashed onto sour dough.
White peaches, chilli and lime … sounds pretty good to me.
This is loosely modelled on a typical salad you might find around Nice … but there’s a bit of a leap of faith here.
Brunch or lunch? Your place or mine?
Brightly coloured jellied seeds of tomatoes twinkling like jewels, wafts of basil as if you have just crushed a meadow of carnations underfoot … and the bright fresh note of lemon rising to fill the nostrils … Add some gorgeous avocado to the mix and you have the essence of summer. You can make a […]
Eggs and avocados, an unlikely combination, and for breakfast? Whaaa? (That’s hands in the air screaming whaaaaattt?) It really didn’t ring my bell until I tried it, but now I am hooked. I’ve made a few adjustments, as you do. I can’t eat it for breakfast, as it is too rich, too filling, just too […]
What to do with zucchini? Fry it, add garlic, splash it with sherry vinegar … you get the idea.