A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.
This soup has plenty of flavour but a little rasher of sizzled bacon makes a good addition.
A crunchy cheesy accompaniment makes the perfect contrast to soft velvety soup.
Another oh-la-la dish. Yep, the French know a thing or two when it comes to cooking.
Sweet and colourful, kumara offers more than just being an accompaniment to a roast.
Torta di mele – Nonna’s apple cake.
Gnocchi con erbe e formaggio di fossa – Gnocchi with stinky cheese!
Foglie in padella – wild greens, or whatever you can forage from the garden, or the farmers’ market.
Golden and crisp, hard to resist! Just the ticket to go with drinks (and, YES, you can make them ahead).
I’m a fan of Louise Cake no matter what is in the centre, but I reckon lemon curd is a knock-out.
A Swedish twist on bacon and eggs. Or stir-fry. Or bacon & egg stir-fry!
This’ll knock their socks off …
Cashew nuts bathed in a rich coconutty sauce is utterly delicious!
Oh Lordy! If I had to choose, this might just be my last supper dish!
Keep it chunky, or mash it up – delicious either way.
Lemons – will you snuff it if you eat a lemon tree leaf?
You got 10 minutes? That’s all it takes to assemble these irresistible morsels.
You’ll be transported to a French Grandmere’s kitchen when you whip up this soup. Heaven.
Celeriac is cultivated for the fleshy root which grows under the soil, although the green celery-like leaves sprouting out the top can be used to flavour soups and stocks. It’s hard work to peel off the thick skin as the roots are often imbedded in the flesh, but you’ll find a strong knife with a […]
This is such a great curry … you can centre a meal around it.
Oh yes, once or twice a winter, a little crispy nugget of pork belly pleases my soul.
Crackling. CRUNCHY crackling. Gorgeously golden, so fingerlickin’ salty, and so perfectly crackled you hear it shatter in your ears, and all lined with a layer of sweet creamy fat that melts on your tongue. OMG! Died and gone to heaven with this one.
There’s nothing like a bowl of split pea soup full of tender chunks of bacon hock to fill you right down to your toes.
Sensational – ginger underpins all the flavours with its hot little nip.
Most cooks know that you can’t purée potatoes in a food processor unless you want to make glue, but blessed be parsnips. Oh yeah, they turn into a fluffy whipped dream.
Little cheesy pots of bubbling goodness everyone will love.