A few grates of lemon zest brings these eggplant crostini alive.
These are pretty scrumptious as a hefty snack with drinks, or a light lunch.
Spag in a skillet? Sure. As long as it is deep enough! But, best only cook for 1 or 2 maximum.
Naked corn? Nah. Add some flavour!
Peet-ZA! Yah! Speedy, and not really pizza, but so delicious who cares.
Rich and succulent, umami to the max … and easy to make!
Fancy picnic? I don’t mean, do you fancy a picnic, but that this is the dish to take to a fancy picnic. Crusty bread, a few salad leaves and away you go.
Try and keep some for the lunchbox – this is a great transportable salad.
Crunch, punch and munch. Yep these are tasty little morsels.
Breakfast, brunch, lunch or dinner, this dish fits it all.
Creamy potatoes with a bite from horseradish go with beef, salmon, other salads …
A picture tells a thousand stories … or just one: EAT ME!
Chickpeas and peanut butter? Whaaa? Try it. It’s SO delicious.
Peas in a frittata? Yep, you betcha!
Time to get your grill on! Well, not literally. We mean turn it on!
Pretty to look at, pretty good to eat.
Asparagus Rolls … but not as you know them Gladys!
Such a simple combo – asparagus and lemony goat’s cheese – but soooooo good.
Lamb patties with sizzled onions and a creamy feta dressing is just the ticket for a spring al fresco feast… that is somehow also fitting for a late autumn (fall) indoor dinner too. Why keep all the good stuff until summer!
This is so simple it hardly calls for a recipe. Peel and slice juicy oranges, top with sliced vine tomatoes, sprinkle with small mint leaves and finely sliced green chilli, sprinkle with flaky sea salt, grind over black pepper and drizzle with a fruity extra virgin olive oil. Done! A striking, sweet and zingy salad […]
This is a stalwart of the Italian kitchen – spectacular on pasta, fab to layer with vegetables like eggplant and zucchini, and great with polenta or to jazz up bruschetta …
Fab combo – lentils, cavolo nero & spiced yoghurt – with nuts and seeds, oh, and add a fried egg!
Croque madame makes no apologies for being extra rich, gooey and drippy, and for being lip-smackingly good, filling and ultra satisfying.
Sometimes the French get it just so right: bread, cheese, ham, all bundled together into the most glorious mouthful.