These crisps are my go-to cracker to serve with guacomole, hommus and dips. One packet of Lebanese bread goes a very long way, and they are really quick to make. You can flavour the oil with fresh...
My absolute 'GO TO' dinner', especially when I'm home late and don't really feel like cooking. There are no exact ingredients or measurements, it really depends on whats in the pantry and the fridge....
This is a fabulous quick way to cook risotto - and no, it's probably not for traditionalists, but it is a great, quick, mid-week dinner when there isn't time to stand around and stir risotto! Vary...
This is just the thing to serve for lunch or dinner when you don't feel like cooking, but still want some zingy flavours. This Caramel, Chilli and Lime Salmon sauce really hits the spot. The recipe...
This is a quick Christmas Pudding Semi-freddo from Karen Martini's book, Cooking at Home, but instead of Boozy Prunes to accompany, I made a Fresh Cherry Compote. I made the pudding in individual...
Today I decided to make some spiced salts to package as gifts. Mostly I use these as finishing salts in a dish to add a punch of flavour, in place of regular salt - it's an easy way to elevate the...
This is seriously the best Lemon Curd, so quick and easy to whip up in the Microwave Limes, when they are in season, are a delicious alternative to lemons.
The word 'tagine' refers not only to the dish itself, but also the unique pot it's cooked in. A traditional tagine dish is made from glazed clay, (which needs to be soaked in water before each use)...
Preserved lemons in salt, are one of the indispensable ingredients of Moroccan cooking. They are simple to prepare, but need to mature in the jar for a couple of months. During this process, the...
Crumble mix is always a staple in my freezer, especially in winter. Make a double batch, divide it into portion sizes, package in zip-lock bags and store in the freezer. Don't forget to to have some...