Summer’s coming … close your eyes, sniff this bowl of gorgeous fruit and you are there!
Something for summer days, easy, tasty, everyone loves these …
Remember this for a mid-week no-fuss meal
No recipe required
Spuds and asparagus are a must for the Christmas table, but don’t be stingy with the salt and butter!
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.
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.
Here’s a spring pasta dish that rings all the bells: bouncy fresh, packed with flavour, fast and filling. And good for you.
Pretty pretty pretty. Oh, and delicious!
Pan-fried chicken, grapes and almonds with a raspberry vinegar dressing sounds like summer to me.
What’s a tangelo all about?
Of all the citrus tangelos are the juiciest, the most bracing, offering fresh acidity tempered with gorgeous sweetness. Did you know they are a cross between …
White & green asparagus in a puddle of browned butter with toasty crumbs and a poached egg on top … well, you can’t get much better than that for a fancy pants brunch or lunch.
Get those asparagus spears on the grill to add another taste sensation.
That smell of smoke, sizzling prosciutto, lemon and mint will get them running to your place. Make plenty!
Simple and seductive – juicy, sweet, salty, crunchy – a brilliant combination.
Grapefruit, oranges, chilli, mint, kaffir lime leaves and crushed peanuts – fresh, crisp, crunchy!
Eat your purples – it’s easy with this salad.
Easy when you know how – just use the right lemons!
This is loosely modelled on a typical salad you might find around Nice … but there’s a bit of a leap of faith here.
This time of year to me means eating light and eating outdoors. I have my dad Remo to thank for the inspiration for this recipe. He’s constantly pottering away in the garden and has got the greenest thumbs I’ve ever seen, though not literally, of course, haha … that could be a bit spooky. The zucchinis I’ve used here are some of his little babies.
Serve olives to nibble while preparing, good bread to serve alongside and a glass or two of the doctor’s medicine (Rioja) to wash it down. It’s like bringing Spain to your place.
Ooooh my first recipe for the blog! Exciting stuff. It’s not as though Spring Burghul Salad and I go way back or share a life’s history of satisfying nourishment or anything. It’s just that one day I was in need of something sustaining so had a look in the pantry, became a little overwhelmed with the choices, but decided to give it a go anyway, and this was the result!
This is another dish on the S.P.Q.R menu that has been popular since the early days. It is easy to make and is always a pleasure. Perfect with a crisp sauvignon blanc.