A little creative plating can help expensive berries feed many mouths … and it looks so festive!
Category: Special occasions
Pavarotti loved this so much, he asked me for the recipe. True!
Easy when you know how – try this method and produce lovely even slices, all edged with glaze.
Look at the picture. Don’t even think about it. Just make it.
Crunchy crackling is a gift from the gods. Don’t think about it as being naughty – I mean, how can it be when it gives you so much pleasure!
That whiff of barbecue smoke brings them running … though these succulent treats can be prepared indoors in a grill pan any time of year.
Zizz up your next drinks gathering with a bowl of these spicy little beauties.
Puts the finger-licking into, um, er, finger-licking!
Scrumptious little morsels to add to a tapas feast.
Sweet pineapple sage – it truly does taste of pineapple!
Oh joy! Spicy little balls – and lots of them!
Watch out! She kicks like a mule!
And still producing award-winning wines.
Golden and crisp, hard to resist! Just the ticket to go with drinks (and, YES, you can make them ahead).
Cashew nuts bathed in a rich coconutty sauce is utterly delicious!
Full of the scent of sun-warmed carnations, a scrape of orange peel and a sprinkle of spice … Seedlip’s come to town.
Oh yes, once or twice a winter, a little crispy nugget of pork belly pleases my soul.
Crackling. CRUNCHY crackling. Gorgeously golden, so fingerlickin’ salty, and so perfectly crackled you hear it shatter in your ears, and all lined with a layer of sweet creamy fat that melts on your tongue. OMG! Died and gone to heaven with this one.
Pickles and pork and pâté … an a pint. What’s not to like?
Sensational – ginger underpins all the flavours with its hot little nip.
A picture is worth a thousand words …
One of my fave chicken dishes – guaranteed succulence every time.
Here’s the biscuit for you when you want to add a touch of elegance to your next tea party. Serve with your best china teacups and teapot and make a proper pot of tea as an accompaniment.
Easy dip to serve to friends? Roast off some pumpkin, mash with yoghurt and drizzle with a spicy oil. Done.
Do you know where your lamb comes from? Leelands export-quality lamb can be traced right back to Bill and Sue’s lush Southland pastures.
Oh Lordy, fried cauliflower. One of life’s delicious moments.