Sort out the riddle: witloof, endive, chicory …
Once you get ginger and spices cooking you’ll have everyone sniffing the air!
Could there be a better fruit combination than strawberries and mango? Doubt it.
In with the new and out with the old – time to liven up your spring kitchen with a cooking class. Get booking and get cooking!
More. More. Give me MORE!
tener, succulent lamb – and how to make it go further!
Oh, soft, warm and smelling like heaven … slices of asparagus frittata stuffed between soft or crunchy bread rolls is delicious.
Tarts topped with tangy goat’s cheese and asparagus, just so NOW!
Sharp and bright, great in the glass, and to finish off rich dishes, tangelos pack a powerful citrus flavour.
Gazpacho is one of the glories of summer – tip it over avocados, dot with olives & basil, sprinkle with toasted cumin and m’whaaaaaaa! Delicious.
Keep the heat on asparagus – there’s plenty you can do with it to keep enthusiasm going!
This is good with linguine (flat slim noodles) but I like the way small pieces of asparagus and capers get trapped inside tubes of pasta so you get a double whammy in a mouthful!
Just waiting for those big mounds of asparagus to appear in shops, then you know it’s fresh, plentiful and cheap!
Oh so pretty, oh so simple, oh so perfect for right now!
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
Pretty pretty pretty. Oh, and delicious!
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.
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.