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.
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Thanks California for helping us out over winter … but we don’t need you now. Oh, oops, though would you mind sending us your pomegranates for our festive tables? Ta.
Santa’s snack is ready. Bread and water. Not.
You know the saying ‘A watched pot never boils.’? Add another saying to the list: ‘An unstirred dish of chicken nibbles, potatoes and peppers will burn.’ Apart from that, this dish is a doddle.
Bang the gong! This is awesome.
Author Emma Warren makes a mean Crema Catalana. See how.
If you can find it in a deli, finely shaved duck jamón, tossed through at the end, dresses up this salad beautifully.
Catalan cuisine – edgy, surprising, intriguing, comforting. New book by Emma Warren.
I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.
Pretty as a picture – artful leftovers.
Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.
Be prepared to become addicted …
Here’s a spring pasta dish that rings all the bells: bouncy fresh, packed with flavour, fast and filling. And good for you.
Colourful characters, buskers, kids, dogs, collectibles and more … oh, better mention good food.
How to lift a boring wet Sunday. Drink gin!
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!
The sins that have been committed under the name frittata. Stop! No more please. Call what you bake in the oven in a cake tin a vegetable bake. Got it? Yaaaah!
What to do with crinkly green leaves? Read on.
New potatoes are great any which way … but roasted with fresh bay leaves they just may become your new favourite.
Fresh bay, strongly aromatic, like pine needles, eucalypt and lemon all crushed together, with a scattering of floral blossoms on top.
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.
Zizz up your next drinks gathering with a bowl of these spicy little beauties.
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 …
Unravelling a ball of cheese. New Zealand’s buffaloes drive things up a notch.