Start with good bread. Invest in good oil. Begin the feast!
Breakfast fit for a King? Or a Queen? For ANYONE!!!
If you are a chilli wimp, use chilli flakes, and add as much as you dare, because the creamy sweetness of kumara and coconut and acidity of lime need the punch of chilli to make a delicious balanced mouthful.
The tang of apricots, oozing red juice of blueberries and texture of apples make this a standout crumble.
Golden crusty succulent pork. Yeah!
Sparkly and perky, that’s just how you want an autumnal salad to be.
Brushing cauliflower with spiced butter ensures it will colour to a rich golden brown … and the smell (mmmm!).
This is a scrumptious way to serve carrots.
This salad’s sharp, salty, grassy bite can take on strongly flavoured foods. Look for a match of terrine, pâtés and game dishes.
The perfect casual party dip. Irresistible.
Dip, dunk, spread, smoky pleasure at your fingertips!
Lamb cooked slowly to fork-tenderness looks after itself in the oven … all you have to do is set the table.
There’s still plenty in the garden to keep the bees happy.
Yoghurt and oil produce and outstanding sponge, and the best thing is you don’t have to faff around beating butter and sugar together.
A bowl of exotic fruits and nuts, steeping in syrup, with the heady perfume of rosewater and lemon peel.
A few grates of lemon zest brings these eggplant crostini alive.
Letting a dill plant go to flower reaps rewards.
Feta baked until golden brown around the edges is very nutty and not so salty as fresh feta. It’s scrumptious!
It’s easy when you know how!
Tart up your daily green stuff!
Baked peaches for dessert, baked peaches for breakfast …
Luscious, sweet and tangy.
Crumble with wholegrain oats and hazelnuts is good for you. Yes it is!
Got leftover chicken? Make a wrap with chicken and this juicy salsa. Happy days.