Little Salad
This is called Little Salad because everything is mini, baby or little … you get the idea. Serve with crusty bread, olives, sliced and fried chorizo, that kind of thing.
Premium
Pear & Frangipane Tart
This is not a complicated tart to make, as you can use ready-made pastry and whip up the filling in a food processor, yet it looks so impressive!
Winter Borscht
This hearty version of Borscht, almost thick enough to be a stew, is meaty, smoky, and savoury, with fresh notes of apple and lemon to give it a traditional sweet and sour edge.
- Dinner | Main Events | Premium
Salmon Steaks with Lime & Peanut Crust
Tasty, succulent, and so simple to prepare. I like this with broccoli or green beans, tossed with a little ginger and sesame oil.
- Autumn/Fall | Premium | Salads
Roasted Pumpkin, Beetroot & Chickpea Salad with Tahini Sauce
Colourful and healthy, this is a great autumn salad to serve for lunch or with other vegetables.
Baked Ricotta-stuffed Mushrooms on Creamy Polenta
These are the best mushrooms I’ve eaten in simply ages – the savoury umami flavours and tender filling knock them out of the park.
- Autumn/Fall | Dinner | Premium
Greek Stuffed Eggplants
Meaty, cheesy, filling and tasty.
Baked Beans
Proper baked beans – utterly scrumptious.
Chicken & Leek Pies with Cheddar Pastry
Everyone loves a pie. This is a scrumptious one!
Mega Crumble
This dessert has brought my family so much joy – everyone is happy when a crumble is in the oven. But will there be enough? Ta-dah! Bring in the Mega Crumble.
Chilli con Carne with Cheesy Crust
Whoop-whoop! Everyone loves Chilli con carne, now even better with a cheesy crust.
Anzac Biscuits
Whether you like them thin and lacy and snappily crisp, or thicker and slightly chewy, this is the recipe!
Smashed Potato Stacks with Chorizo
Posh finger food? Hell, yeah! Knock the socks off your guests with these ones.
- Dinner | Main Events | Premium
Spiced Roasted Shoulder of Lamb
This recipe came about because I looked in the cupboard and picked up these spices, nothing more than that. The result, though, blew my mind.
Isanna’s Chicken with Lemon & Cream
This is one of my Italian sister-in-law’s classic ways with chicken, given a wee revamp.
Fried Baby Carrots with Cumin Seed
These carrots steam in a flavoursome mix of olive oil and cumin seeds, and are finished with lemon zest and yoghurt.
Autumn Salad with Beans & Olives
Autumn salad leaves with lots of goodness.
Late Summer Beetroot with Shallot Dressing
No messy, bubbling pot of beetroot with this method.
Sweet Corn Gratin
Corn with tarragon and lime zest is a winner. It goes with poached eggs and baked mushrooms, roast chicken with a creamy gratin of potatoes and green beans, or, for brunch, slow-roasted tomatoes and skinny breakfast sausages.
Thai Green Vegetable Curry
Bursting with flavour and a fantastic way to use up a variety of vegetables, especially if you’re happy to stray from the traditional Thai curry ingredients.
Tagliatelle with Fresh Tomato Sauce
Easy-peasy no-cook fresh tomato sauce.
Baked Peaches with Pedro Ximenez Sherry
Squishy, sweet, gooey, succulent … simply gorgeous!
Baked Eggplant
Here’s an easy way to cook eggplant – no faffing around with frying.
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