Asparagus & Red Pepper Stir-fry
Colourful and sweet, and fast!
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Colourful and sweet, and fast!

Sublime – juicy pears cutting through salty crusty haloumi, and little bursts of sweet dates, piquant parmesan and nutty pine nuts.

Here’s something for the raw brigade – nice and crunchy, garlicky and juicy, with a smattering of creamy toasty cashews on top. Yep, I’ve even strewn the lot with flowers. Thank goodness the kitchen sink was tied down …

Here’s a sexy little supper for two.

This is a bit of a flash Harry … you know, Saturday night when you want to impress …
Get yourself some scallop shells and you’ll be quite the star of your little soirée.

Scallops with Guac. Scallops with Guac Tra-la-la-la ….

Fresh, fragrant and downright pretty, edible flowers add character to a plain green salad. Yes they do!

Off to the bakery you go for this recipe to get well-made bread that grills to an audible crunch, but doesn’t cut your mouth with dry sharp fragments.

Easy when you know how – just use the right lemons!

Keep them crunchy.

Peas with little salty nuggets of pork belly. Whoop. Whoop.

Biting into a crunchy-crusted succulent lamb cutlet … sweet minty pea purée, sneaky hit of chilli .. oh she’s good!

Cheesey, melty, crunchy, tangy, salty, juicy mmmm. Brunch has never been better.

Colour, tang, juice and salt. Sounds all good to me.

Fluffy mash, broad beans and succulent spring lamb. Eat it up!

Mysterious and green, zinging with chilli, let bissara take centre stage at your next drinks gathering.

Baby carrots. Sexy little things aren’t they.

Looks good enough to eat.

Time to feast on a bowl of goodness.

Whoa! Hazelnuts and asparagus? Yup.

Colour, crunch and good taste, and good for you. Yep, you can pig out on a tray of baked vegetables.

Crunch, juice, colour, taste – one of those !!!WOW!!! salads.

Pan-fried chicken, grapes and almonds with a raspberry vinegar dressing sounds like summer to me.

Once you get ginger and spices cooking you’ll have everyone sniffing the air!
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