A salad fit for a King – truly!
Brunch, lunch, munch … sweet corn fritters with the ‘works’ are hard to resist.
Whoa! Bright as traffic lights, get your gums around these.
It’s probably not kosher to snip noodles with scissors – long noodles represent long life in China – but it sure makes eating cellophane noodles a lot easier! So, snip, snip …
Think Greek! Retsina if you must (or a good Rosé!), sun, sizzling eggplant, big red juicy tomatoes, dried oregano … mmmm, makes you want to go there.
Look at the picture. Don’t even think about it. Just make it.
Summer on a plate! Delicious and good for you. Rings all the bells … especially good for Xmas day.
Succulent prawns with the crunch of a good salad, doused in a sweet sour sesame dressing with a nice bite of chilli is just the thing for hot weather.
If you can find it in a deli, finely shaved duck jamón, tossed through at the end, dresses up this salad beautifully.
Here’s a spring pasta dish that rings all the bells: bouncy fresh, packed with flavour, fast and filling. And good for you.
That whiff of barbecue smoke brings them running … though these succulent treats can be prepared indoors in a grill pan any time of year.
Check out the crisp and lacy edges!
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 …
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.”
Puts the finger-licking into, um, er, finger-licking!
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.