Squishy avocado? Perfect home for it!
Sublime – juicy pears cutting through salty crusty haloumi, and little bursts of sweet dates, piquant parmesan and nutty pine nuts.
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.
Chorizo gives layers of flavour to this soup. And it’s one of those soups that tastes even better the day after making.
Here’s a sexy little supper for two.
Scallops with Guac. Scallops with Guac Tra-la-la-la ….
Off to the bakery you go for this recipe to get well-made bread that grills to an audible crunch, but doesn’t cut your mouth with dry sharp fragments.
Stuff it into tacos, dollop with hot stuff and away you go.
Pale and creamy, perfect for dolloping, dipping or squiggling!
There’s nothing like a good tart.
A feasting platter to keep ya truckin’ on.
This soup has plenty of flavour but a little rasher of sizzled bacon makes a good addition.
A crunchy cheesy accompaniment makes the perfect contrast to soft velvety soup.
Watch out! She kicks like a mule!
A Swedish twist on bacon and eggs. Or stir-fry. Or bacon & egg stir-fry!
This’ll knock their socks off …
Oh Lordy! If I had to choose, this might just be my last supper dish!
Cardamom, lime leaves, ginger, coriander seeds … these smell so amazing as they cook, you’ll be clambering to get your hands on one the minute they’re cool.
You’ll be transported to a French Grandmere’s kitchen when you whip up this soup. Heaven.
Pickles and pork and pâté … an a pint. What’s not to like?
Pepper cuties to add to an antipasto platter.
Leftovers taste the best …
Who can resist golden crunchy nuggets of goodness? Not me!
No reason you can’t make a summer chicken sandwich … just change out the vegetables to include char-grilled asparagus and peppers, eggplant or artichokes. Equally gorgeous.