Will ya look at that! Could eat one right now.
Pepper cuties to add to an antipasto platter.
Cor! Fat mushrooms, crunchy buns, velvety avocado, charred tomatoes – open up!
Golden tasty nuggets of chicken atop a mound of salad leaves imbued with sweet and tangy yellow peppers and capers … my kind of dinner.
A mouthful of goodness: red peppers, black garlic & pine nuts. Read all about them.
Cute as a button, tomatoes baked with their tops on make a stunning vegetable main course.
Heaps of flavour here, serve with anything!
Sunday afternoon laid-back salad. Yee-haw!
Surely a peach is just a peach? Think again – hot pan, sizzling butter and frying peaches! Roll over Chicken Maryland.
Roll on lazy weekend … this is the perfect dish to go with bread and salad, a quiche or tart.
Chocolate and peach, peach and chocolate … whichever way you say it, I want some!
Black boy peaches have succulent melting flesh and buckets of flavour.
Short sharp season. Get them while you can.
What’s this little bundle of joy?
Read the 101 of jam making here and you’ll be away … tips galore!
As it turns out, 18 lettuce seedlings in a 30cm x 30cm planter is actually quite excessive.
Potato salad ready to go! Think picnic, barbecue or summer snacking.
Not quite vegan, though still delicious without mozzarella, this makes a stunning centrepiece for a vegetarian meal.
Pretty, sweet and sharp, green tomatoes make a perfect foil to the nutty taste and rich texture of avocados.
Sweet but tangy, just the right balance.
This little quickie sauce will add zing to the simplest fish dish. Oh, and it’s low in fat!
Like a blast of cold air from a fan up your shirt or skirt on a sweltering day … Yup! Icy cold gazpacho is exhilarating!
Letting some fennel plants go to seed, (accidentally or on purpose), will ensure you have fresh fennel seeds to use in dishes.
These pizzas are sooooo good.
A quiche worth making
Scrumptious. Best-ever. All of that. These are the only muffins you should be making.
Sumac gives this salad a nice little lemony bite.