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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.
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.
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.
This is quite likely the most delicious chicken I have ever eaten.
Roll on lazy weekend … this is the perfect dish to go with bread and salad, a quiche or tart.
Exhilarating and fresh, juicy pineapple, red chilli and skewered chicken.
Here’s the full monty, including two gorgeous stuffings – our family favourites. Shame about the photo – will try to remember to take a photo this year before starting on the bubbly!
The sun was shining, the grill was on, and so I charred some sourdough.
Sublime, simply sublime.
Enriching a basic bread dough with olive oil gives a soft, open-textured bread that is sublime for tearing apart and thrusting into soft, fragrant mounds of hummus, beetroot or bean purée or just more olive oil.
This is THE dish for a summery lunch in the shade, or to share with friends on a summer’s evening.
Lovely and golden, crispy-tipped, and savoury notes from parmesan and rosemary. Definitely worth making!
It’s summertime, sum, sum, sum, sum SUMMER-TIME! Burgertime! Eat outdoor time! Yeah.
This is a crowd pleaser when you’re stuffed after a day at the beach, the kids are squealing and everyone wants feeding NOW. Get the work done ahead, or use leftovers, and kids onto them!
Three of my favourite things: lamb, feta and pine nuts. Scrumptious!
All the tricks … how to make a scrumptious potato salad.
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