Time for autumn ‘shrooms!
Category: Recently posted
A jacket-baked potato is like swallowing a warm glow of happiness that spreads from the pit of your stomach upwards, leaving nothing but pleasure in its wake.
Splash of Colour 13th March 2019 My suggestion for this weekend is to get yourself off to a farmers’ market and to gather up a basket of gorgeously fresh produce, then to head home and cook your way through it. Vegetables and fruits are incredible in colour and shape and I always enjoy unpacking my […]
Bring on the brights. Summer’s not over yet.
You know these are going to taste sensational, all caramelised and deliciously sweet, so just make them!
Brunch, lunch anytime ….
Cake for dessert, cake for afternoon tea, cake for breakfast, cake anytime!
Cake time! It’s easy when you know how.
Send your taste buds into orbit with a saucy salsa smashed onto sour dough.
Bursting with goodness.
Black boy peaches have succulent melting flesh and buckets of flavour.
Short sharp season. Get them while you can.
Where are my cookies?
It doesn’t take much to take flavours up a notch and to bring variety to the summer grill. With a nod to the clean and uncluttered cooking style the Tuscans favour when it comes to grilling, barbecued meats and fish can taste pretty good with little other than salt, pepper and olive oil, though even […]
Mmm. This tastes as good as it looks.
Stick it to the Colonel – these chicken wings are sensational.
Ilaria’s got it sorted: Soften tomatoes in garlicky oil, squish down, and there’s your sauce!
A proper pudd, but one you can whip up on the fly.
A picture tells a thousand stories, or just one in this case: eat me.
White peaches, chilli and lime … sounds pretty good to me.
You’ve found it! The tastiest couscous salad ever.
It could be that pomegranates were the forbidden fruit in the Garden of Eden. They’re nothing much to look at on the outside but the clusters of ruby-red jewel-like seeds inside could have seduced even the staunchest of hearts.
Oh yeah, squish on bread by all means.
Cut eggplants (aubergines) lengthways into long thin slices. Heat a ridged grill pan or sturdy frying pan over medium-high heat. Brush eggplant slices with olive oil (you will probably need to do this in batches, so just brush as many as will fit in the pan without overlapping). Cook on both sides until a good […]
Brunch or lunch? Your place or mine?