Smoky, sweet and spicy, these eggs are just the buzz for breakfast, brunch, lunch or supper.
Meatballs that you don’t have to fry? Yep. Nice and easy.
This soup is a beauty. It used up half a dozen cans of my Covid stock of beans and tomatoes in the tests, and I was thankful for that, but it is the flavours I love, especially the day after making. It seems richer and tastier then
Tender smoky fish topped with a golden potato crust is pretty mighty mid-week fare!
Golden filo pastry filled with creamy feta and spinach is as good to eat as it looks.
This is one of my favourite corn chowders adapted from a summer sweet corn soup recipe I used to make for the kids when they were little. They couldn’t get enough of it!
Juicy, sweet, tasting of the sea, and with a crunchy topping. Scrumptious!
Colourful, sweet and tangy, these peppers are a hero dish for an all-vegetable meal.
The frittata is at its best while still warm, about 1 hour after making. That makes it the perfect do-ahead dish.
Squishing tender beans into the tasty juices is part of the fun!
Golden crunchy chicken with a tender ricotta filling – see how to do it!
Juicy pear, parmesan and cos lettuce – simple and sublime.
The dish is good with slow-cooked beef or lamb, lamb chops, sausages, or to keep it an ‘all vegetable’ meal, something like green beans tossed with chopped black olives and a tangy, garlicky wintery salad with broccoli, pumpkin and feta. And it’s great as a ‘pot-luck’ dish.
Golden and crunchy equals YUM in my book.
Fried curry leaves add their magic to green beans.
Here’s a feisty way with inexpensive lentils. leftovers are great, too!
Expect oohs and ahhs. Expect pigging out, in the nicest way of course (no double-dipping allowed!). Expect the platters to be wiped clean in. This is scrumptious beyond description.
Peaches lend their juicy texture and peachy fragrance to a much loved dip and transform it into summer in a bowl.
Learn the secrets to frying fish fillets to golden crunchy-ness.
Melting mozzarella, blobs of vibrant red sauce and verdant basil leaves – recreating the Italian flag makes for a tasty mouthful.
Juicy, sweet, sharp and biting hot. A whole lot of deliciousness in each mouthful.
Pistou is similar to Ligurian pesto (basil pesto), but it doesn’t contain pine nuts. Serve with smoked fish, roasted or barbecued vegetables, roast beef or chicken.
Picking tomatoes green is one way of beating the birds!
Banging mushrooms with loads of flavour!
This is such a lovely combination, creamy and sweet, with a gentle liqourice-vanilla note from tarragon as a backdrop.