Black Bean Tacos with Orange & Avocado Crema
Pale and creamy, perfect for dolloping, dipping or squiggling!
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Pale and creamy, perfect for dolloping, dipping or squiggling!

There’s nothing like a good tart.

The whole point is to use quality stuff because that’s what makes it – if it’s crap, throw it back!

Oh joy! Spicy little balls – and lots of them!

This may sound wacky, but it is sweet and tart, hot and fresh, and cooling – just the thing to serve alongside a fiery curry.

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.

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.

This’ll knock their socks off …

Cashew nuts bathed in a rich coconutty sauce is utterly delicious!

Add a dollop of this to your plate next time you serve up samosas. Ta-ZING!

Gorgeous stuff. You have to make it!

Oh Lordy! If I had to choose, this might just be my last supper dish!

Cardamom, lime leaves, ginger, coriander seeds … these smell so amazing as they cook, you’ll be clambering to get your hands on one the minute they’re cool.

Keep it chunky, or mash it up – delicious either way.

You’ll be transported to a French Grandmere’s kitchen when you whip up this soup. Heaven.

Turn a bowl of soup into a bowl of happiness with crunchy crusts.

This salad has a nice hot punch .. if it’s too hot for you, add a puddle of yoghurt on top.
And serve a tangy tomato, cucumber, coriander and lemon salad alongside.

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.

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.

Will ya look at that! Could eat one right now.

Pepper cuties to add to an antipasto platter.
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