Print Recipe Grilled corn on the cob with Parmesan and a coriander, chilli and garlic butter By Luisa Farelo – Serves: 4 Cooking Time: 25 mins Ingredients Butter 45g butter, softened 1 garlic clove, peeled and crushed 30ml (2 tbsp) fresh coriander, chopped + extra, to garnish zest and juice of 1 lime 1 red
Print Recipe Chargrilled calamari with chilli, lime and parsley and guasacaca By Luisa Farelo – Serves: 4 Cooking Time: 30 mins Ingredients Guasacaca (guacamole) 2 ripe avocados, skins and pips removed and roughly chopped ½ garlic clove, peeled and crushed 20ml (4 tsp) red wine vinegar + extra, if needed dash olive oil small handful
A chilled version of this traditional spiced hot drink.
Making your own tomato puree is easier than you think. Below we share the Food & Home way of how you can make your own tomato puree in…
Recipes that have been tried, tested and certainly perfected grace the pages of this covetable cookbook – Genius Recipes by Kristen Miglore. From simple foods, like yoghurt with toasted quinoa, dates and almonds, to more perplexing dishes, like salt-crusted beef tenderloin grilled in cloth (‘lomo al trapo’), your alfresco table is waiting to be dusted off, set and filled with sublime food and great company. Available from Exclusive Books.
With over 100 dishes adorning the pages of this pulsating and persuasive Peruvian-inspired cookbook, you’ll be spoilt for choice. Dishes like scallops a la chalaca, seafood rice, shrimp…
Grains are becoming increasingly popular nowadays, but it can be hard to find recipes with big varieties that are easy to conquer. Look no further! Grains as Mains by Laura Agar Wilson offers a host of must-try dishes: the pumpkin-spiced teff porridge or the avocado, coriander and lime tabbouleh are anything but difficult to prepare and will have you paging through for more! Available from Exclusive Books.
Calling all non-meat-eaters! A cookbook with over 50 recipes, conveniently separated into breakfast, tea, lunch, supper and more, Vanilla Black by Andrew Dargue makes vegetarian eating easy, fun…
Choux, strudel, suet, oh my! Pastry is very tricky to work with and can leave you feeling blue. How to Cook Pastry by Leiths School of School and Wine is your new go-to guide to cooking and baking with all types of pastries. At last, you can make lemon choux feuillettés or aubergine and pomegranate strudel tartlets completely flawlessy every time! Available from Exclusive Books.
We have all seen those cakes that just look too good to eat? Stylish Cakes by Charlotte Neuville and Michael Coffindaffer is full of them! Charlotte Neuville and…