1. Tempura kob with onion and potato chips and garlic and herb dip 2. Spicy pan-grilled calamari tubes with quince aïoli 3. Piquanté pepper-stuffed sardines 4. Drunken prawns with port and vinho verde 5. Sesame-seared tuna with rosé peri-peri salsa 6. Grilled oysters with chorizo butter
Recipe by Leila Saffarian
1. Lemon butter grilled angelfish fillet with beetroot and carrot chips: 2. Classic fish and chips with lemon aïoli: 3. Angelfish goujons with asparagus and hollandaise sauce: 4.…
What to do with that half-can of coconut milk in your fridge? We’ve got three fab ways… Frosted Coconut Lemnodae Panko-crumbed chicken and chickpea salad cups with a coconut and peanut dressing Fried bananas in a vanilla-coconut broth with a nut-butter-and-honey sauce
Perfect little savoury biscuits that are great for packed lunch boxes, on cheeseboards or simply devoured as a snack. Recipe by Illanique van Aswegen
Print Recipe Coconut-ice bath bomb Serves: 20 Cooking Time: 10 mins + overnight,to dry Ingredients 180g citric acid 180g bicarbonate of soda 120g cornflour 115g castor sugar 250ml (1 cup) coconut oil, melted few drops vanilla extract few drops pink food colouring Instructions 1 Line a 20cm-square plastic container or baking tray with baking paper.
Recipe by Neil Roake “I took the plunge recently to celebrate a significant birthday milestone and went skiing in Avoriaz, France. The self-catering units were ideal to test out some classic alpine dishes (most of which involve cheese!). I tracked down the Reblochon cheese, specific to the Alps, from a drool-worthy supermarket and proceeded to make this classic dish of potatoes, bacon and cheese called ‘tartiflette’. It works just as well with a large wheel of Camembert… and lots of red wine! (Apart from a sprained calf muscle from skiing into my instructor, I arrived home with all bones intact…