No matter the season – here is the reason to eat a cheesy gratin (asparagus in spring, broccolini in winter).
POP! If the colours don’t get you excited, the taste certainly will. It’s love!
If you can peel and slice a potato you can make this dish!
WARNING: These are going to blow your scone-crazy little mind.
Smoke and fire … plus meatballs equals WINNER!
Cooking the perfect steak – use the touch test!
Make the most of your barbecue by starting with a clean grill.
Hazelnut Dukkah is a premium product by Shared Kitchen made with spray-free toasted hazelnuts. Use as a dip with bread and oil or sprinkle over your favourite foods such as avocado, chili fried eggs, roast chicken, a traybake of roasted vegetables, and in paninis, wraps and sandwiches.
I’d been poisoning myself!!!
Colour, spice and crunch, all rolled up in warm, soft tortillas.
‘Meatless Monday’ here we come!
Stirring the pot – sticking my neck out to say something important.
Walnuts, preserved lemon and the sweet, caramelised taste of yellow peppers with a smoky little kick of ground chipotle. Bang on!
Pale creamy green cashew sauce with a background note of spice. So many uses … but you just might stand at the fridge sneaking a spoonful, and another …
So simple, so much flavour. Give them a go!
Bubbles! A bottle of bubbly needs friends, unless it is Covid Lockdown. In that case, either buy a Champagne stopper, or drink the lot!
Sweet, hot and sharp, and straight out of Middle Eastern expert Claudia Roden’s kitchen.
This hardly needs a recipe, but here you go, just in case …
Juicy and tasty with a crunchy top!
Nothing wrong with a tray of spuds and peppers.
September chit-chat, recipes and pics.
Take a quick visit to a French country kitchen with this dish.
Call around friends, put the kettle on and serve them up a slice of this gorgeous loaf.
Best-ever Christmas Cake – with a lovely family ritual.
Oh-oh. Cute as, but bad-ass.
Roasting the vegetables ahead of time makes this quick to put together when you are under the pump at meal time.