Meltingly tender, richly flavoured, perfect for chilly days.
A handy little salsa to add a juicy sweet hot bite to your meals – try it spooned into the hollows of halved avocados.
Get your groove on with this chicken mamma – it’s so amazing!
Skinny green stems never tasted so good.
White wine keeps the interior of these potatoes nice and fluffy, but the outsides develop a good golden crunch. Pretty good, yep.
Peas in a soup? Yeah! Thick, warming, intriguing … oh, and speedy, and requiring little more than a bag of frozen peas and a few spices. This was so popular last week, I’ve kept it up for another blast!
Way to go – jazz up a tray bake with sizzled haloumi and a tangy dressing
Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.
Pillowy mash with little salty nuggets of bacon – go on, make it, you know you want some!
This soup is insanely easy – you probably can’t get much simpler than this.
Whoop-de-whoop! Chicken, chorizo, smoked paprika, char-grilled red pepper, orange & olives … all you need is a fork!
Green leafy things get a kick along
… so much you can do with them. Woo-hoo!
Time to get off the couch and get cooking!
Oh yay! A big bowl of salad greens that tastes so good, you can eat it on its own.
Yep, someone ate it all up!
Rhubarb forms a pretty pink syrup when cooked with redcurrant jelly and orange. It also likes peaches, plums, raspberries & strawberries, but it’s winter here, so apple & ginger it is.
Melting mozzarella atop roasted broccoli, with sultanas, chillies, anchovies and pine nuts can only have one place of origin: Sicily!
Cooking classes on Waiheke – enjoy a winter’s day in a warm kitchen and go home inspired to cook up a feast!
These were such a huge hit last week, that I’m running them again in case you missed them.
Good with wine, good with beer, easy to eat, and delicious. What more do you want from a cheese straw?
Mmmmm creamy leeks with bacon and mustard all stuffed into little rounds of cheesy pastry …
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me, but not to the Welsh who claim the leek as their national symbol – all to do with a bunch of …
Fresh, fruity, sweet and salty, oh, and very cute!
Cauliflower never tasted so good
Carrots have never tasted so good