Sweet Corn & Avocado Salad
A spectacular tumble of corn and avocado … just thinking about it makes me go want to eat it all over again.
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A spectacular tumble of corn and avocado … just thinking about it makes me go want to eat it all over again.

Poke a stick at zucchini, load them with flavour, and, yeah you’ll see they’re delicious.

A salad fit for a King – truly!

Blueberries and apple is such a classic, and for good reason.

Brunch, lunch, munch … sweet corn fritters with the ‘works’ are hard to resist.

Whoa! Bright as traffic lights, get your gums around these.

Easy, fruit-tutti stuff. Just do it.

Serve with fried eggs and salad, or take the pan outside, sit somewhere private and eat the lot yourself.

Oh-er, would you look at that. Prime lamb, quick to cook and quickly gobbled up.

Looking for something speedy, tasty and easy? Yep. This is it.

Golden chicken with a ricotta stuffing is hard to resist.

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.

This is everything a pav should be: crisp shell, marshmallowy centre, mountains of whipped velvety cream and loads of gorgeous berries. Second slice? Why not!

Chocolate and cherries, cherries and chocolate. Mmmm …

This is a go-to dish for me when I want a knock-your-socks-off impressive dish. Works every time.

Pot cake? Yep, grab a pot and a spoon and away you go…

Adding plenty of chives and lashings of butter to new potatoes and asparagus makes them more than fit for the Christmas table. But why wait until then?

Give you Christmas day roasties a shake up with thyme, preserved lemon and a tangy dressing!

Forget cream cheese, sour cream or fiddly dips, just opt for labna over summer.

This is the stuff of dreams – a mountain of crisp meringue with a marshmallowy centre, filled with dollops of rich and velvety limoncello cream, dripping with tangy raspberry juice, stuffed with fresh raspberries, then finished with a generous shake of icing sugar and raspberry powder.

Delicious anytime, but special enough for a festive meal.

Foraging pays off … make a yummy pesto from nasturtium leaves.

Pavarotti loved this so much, he asked me for the recipe. True!
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