My kind of bread – mix it, bake it, eat it. No kneading, rising or faffing around with these babies.
Category: Recently posted
Basically, a big feast of carby-goodness will always put a smile on my face.
Get your chops around this – colourful, crunchy, bursting with flavour, and good for you!
This is a quickie, and scrumptious, and good for midweek.
These are seriously so good that I swear they’ll beat any kebab and falafel combo that a 1am service, or any other time, can offer you.
I know, I know, strange word, and I didn’t know what it was until about a year ago when someone made it up …
Brussels sprouts look cuter than cabbage, and they can taste a whole lot better, too, if you arm yourself with a few must-do’s …
Erbazzone is sweet, earthy, savoury and salty, with contrasting textures of moist filling held between flakes of buttery, salty pastry. Heaven.
Italians don’t need much of an excuse to get together and share good food – they do it most days – but 2nd June is significant in the modern history of Italy as it commemorates when, in 1946, after the second world war and the downfall of fascism, Italians went to the polls to vote to either retain the monarchy or to abolish it and form a republic.
Holey Moley, this is just the thing for a freeze-ball night. And it feeds a crowd, and reasonably cheaply, too. BUT there are a few steps to it and it’s not the sort of thing to try and whip up at 6.00pm.
Cooked this way witloof is reminiscent of artichokes. Scrumptious.
Polenta may have humble origins, being served as a type of gruel back in the day, but just look at it now!
Mint and cumin, ginger, cinnamon and chilli, and almonds, prunes and figs, and, oh, chicken. This is spectacular!