It’s probably not kosher to snip noodles with scissors – long noodles represent long life in China – but it sure makes eating cellophane noodles a lot easier! So, snip, snip …
Think Greek! Retsina if you must (or a good Rosé!), sun, sizzling eggplant, big red juicy tomatoes, dried oregano … mmmm, makes you want to go there.
Chocolate and cherries, cherries and chocolate. Mmmm …
Pot cake? Yep, grab a pot and a spoon and away you go…
Foraging pays off … make a yummy pesto from nasturtium leaves.
Pavarotti loved this so much, he asked me for the recipe. True!
Look at the picture. Don’t even think about it. Just make it.
For a humdinger dish, leave the seeds in the chilli. Whaaaa!
Summer on a plate! Delicious and good for you. Rings all the bells … especially good for Xmas day.
Crunchy crackling is a gift from the gods. Don’t think about it as being naughty – I mean, how can it be when it gives you so much pleasure!
What to do with crinkly green leaves? Read on.
A handy sauce to make ahead and keep in the freezer for those nights when you want to pull something together with little effort – thaw in a microwave for speed.
Labna is thick and creamy, velvety-textured and lemony fresh, but not at all rich to eat.
Succulent chicken that falls off the bone – here’s how to do it!
Here’s a sexy little supper for two.
Hate dough under your fingernails? Whip these light textured scones in a food processor!
Easy when you know how – just use the right lemons!
Oh Lordy! If I had to choose, this might just be my last supper dish!
Keep them crunchy.
Who can resist golden crunchy nuggets of goodness? Not me!
Raise the bar – finish a tray of baked potatoes with lemon zest and a sprinkle of garam masala. Mmm.
Cute as a button, tomatoes baked with their tops on make a stunning vegetable main course.
Mmmm … tender soft crumb meets nutty spicy topping. Add the heady whiff of feijoa, and, yep, you’ll be back for another slice …
Like things hot? Then rark up the chilli!
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