Fennel with Sicilian Green Olives
This is how cooked fennel should be – glazed and shiny, tender and tasty.
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This is how cooked fennel should be – glazed and shiny, tender and tasty.

Pretty pretty, oh so pretty, and good for you!

Skinny green stems never tasted so good.

White wine keeps the interior of these potatoes nice and fluffy, but the outsides develop a good golden crunch. Pretty good, yep.

Pillowy mash with little salty nuggets of bacon – go on, make it, you know you want some!

Melting mozzarella atop roasted broccoli, with sultanas, chillies, anchovies and pine nuts can only have one place of origin: Sicily!

Only 10 minutes prep for this? Yep.

Cauliflower never tasted so good

Oh, glory be, crunchy, golden, cheesy … and usually cheap!

These shiny sweet and sharp shallots make a stunning plate mate for roast beef

If your barbecue is still doing service, or if you have just cleaned the cobwebs off yours in preparation for summer, a sizzle-up of mushrooms for a late breakfast with a tomato on the side and an egg sunny side up, or over easy, is just the business.

Corn in the pan cooked in nothing but butter. Now there’s a deliciousness too good to ignore.

Eggplants with lemon, honey & mint makes for an exotic dish!

Burrata, a little dome of happiness, filled to bursting with a rich creamy centre, barely holding its shape, and just wanting to burst open on your plate. Let it!

Rosti with a difference.

Golden crunch meets sweet spice – Yum!

Slow roast, fast roast, whole or halved, here’s the low-down on roasting tomatoes.

If only our mothers and grandmothers had thought to roast these cute little buds we would have loved them at first bite!

This is a quickie, and scrumptious, and good for midweek.

Holey Moley, this is just the thing for a freeze-ball night. And it feeds a crowd, and reasonably cheaply, too. BUT there are a few steps to it and it’s not the sort of thing to try and whip up at 6.00pm.

Cooked this way witloof is reminiscent of artichokes. Scrumptious.

It’s the magical mushroom season and I’m hooked!
I’m addicted to mushrooms, or ‘the ‘shrooms’ as we call them!

I’m addicted to curry! My favourite time to eat it is randomly in the morning – nothing like a hearty dose of leftovers to kick start the day!

Serve olives to nibble while preparing, good bread to serve alongside and a glass or two of the doctor’s medicine (Rioja) to wash it down. It’s like bringing Spain to your place.
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