Nothing wrong with a hash cake for dinner!
Have you seen these cutsey bundles of garlic in a shop near you? How good are you at reading labels?
Fluffy mash, broad beans and succulent spring lamb. Eat it up!
Feeding yourself cheaply.
Leftovers are simply gorgeous squished on bread.
Looks good enough to eat.
Time to feast on a bowl of goodness.
Crunch, juice, colour, taste – one of those !!!WOW!!! salads.
Could there be a better fruit combination than strawberries and mango? Doubt it.
Dip, dunk, swish, all of that … perfect little dip for crisp vegetables and seafood.
The only trick here is to cook the yellow peppers slowly, so they exude sweetness and soften to the same texture as the pasta.
tener, succulent lamb – and how to make it go further!
Cauliflower can do with tarting up … throw in a few soaked sultanas, some chilli flakes and capers, add a splash of sherry vinegar… Wooomph! Off she goes!
Will ya look at that! Could eat one right now.
Yep. It’s a humdinger of a pie.
Lunch or just a munch – this’ll hit the spot!
The salty zing of capers gives these toasts a flavour kick
Harissa’s a hot little devil – add as much or as little as you dare!
Add a squirt of lemon to blueberries – it brings them alive!
Fries! We go back a long way. You could say I know a good one when I eat one.
Deep dark mysterious tomatoes from the Crimea meet sticky black garlic from New Zealand. Wham! Love at first bite!
Think Greek! Retsina if you must (or a good Rosé!), sun, sizzling eggplant, big red juicy tomatoes, dried oregano … mmmm, makes you want to go there.
Bring on the blackboy peaches … this salad is a sensation!
Oh-la-la French heirlooms to ignite the palate!
Rocking those colours of the Italian flag!
Aunt Ruby’s German Green – shock your auntie with a smattering of jalapeno and white nectarine on a bed of sliced green tomatoes.