Tortilla with Zucchini, Potatoes & Black Olives
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.
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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.
Watermelon Dreams: Set me by a pool, bring me a cool drink … and a plate of these exquisite morsels.
There’s something sensuous about the way thin slices of dusky pink prosciutto softly tumble onto a plate. Mmmm.
Dippin’ ‘n dunkin’, sounds like fun to me.
Food tasting a bit flat? Add a spoonful of Red Chermoula Paste to give it a zing.
Peas in a frittata? Yep, you betcha!
Fluffy, puffy, golden and crunchy.
I’m not sure when I first made these – but at least 40 years ago. To say they achieved cult status is an understatement.
This is a revolutionary way of flavouring yoghurt. Add smoked paprika flakes or ground cumin, or make a sweet version with ground cinnamon and mixed spice. Or for another take, scatter with chopped herbs. See Lentils & Cavolo Nero with Spiced Yoghurt for a serving idea.
This is one of those kind-to-the-cook dishes that must be made in advance though at its stunning best while still warm from the pan.
These pack a flavour punch!
Seriously addictive stuffing balls. Make heaps then hide them until serving time!
Hot and spicy with hints of lime – perfect with a chilled beer or white wine.
Balls? Here you go … preserved lemon, pine nuts, herbs, FRIED!!!!
Oh, soft, warm and smelling like heaven … slices of asparagus frittata stuffed between soft or crunchy bread rolls is delicious.
Sicilian street food to gobble up.
WoW. I said WoW.
These are good.
Just dig in!
Salty, squeaky, cheesy … and with roasted grapes. Woop!
Ha! This is really just a fancy-pants casserole with a pastry lid on!
Pretty as a picture, delicious to drink … Seedlip distilled non-alcoholic cocktails.
Open your mouth, pop one in, scrunch it around and swallow. Delizioso!
Send your taste buds into orbit with a saucy salsa smashed onto sour dough.
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