COOK’S TIP To bulk up the salad for a more substantial lunch, you can add anything from roasted tomatoes and cucumber ribbons to olives and fresh mozzarella.
Strawberry and rhubarb custard tiramisu is a spin on the traditional combination of coffee and chocolate. Fruity and fresh with some deliciously creamy custard, you might even prefer this to the classic tiramisu! Rhubarb is known for its bitterness, which is perfect to balance out the sweetness of strawberries and custard.
Honey is one of the most magical ingredients you can have in your cupboards, so why not make it even better and create flavoured honey? This recipe is…
Print Recipe Preserved aubergines with herbs Serves: 1 x 1,5L jar Cooking Time: 30 minutes + overnight, to infuse Ingredients 500ml (2 cups) white wine vinegar 10ml (2 tsp) Maldon sea salt 250ml (1 cup) olive oil 5ml (1 tsp) whole black peppercorns 2 garlic cloves, peeled and sliced 5ml (1 tsp) dried chilli flakes
Theme parties give new meaning to the festive season By Karen Short of By Word of Mouth Theme parties – where everything from the food and drinks to…
Print Recipe Crispy potato salad with roast garlic sour cream dressing Serves: 4 – 6 Cooking Time: 1 hour Ingredients 1kg baby potatoes, washed 60ml (¼ cup) vegetable oil sea salt and freshly ground black pepper, to taste Dressing ½ head of garlic 250ml (1 cup) sour cream zest and juice of 1 lemon 15ml
Print Recipe Aubergine tempura with a sour cream, coriander and black garlic dipping sauce Serves: 4 Cooking Time: 30 minutes Ingredients 100g cake flour, sifted 5ml (1 tsp) baking powder 15ml (1 tbsp) cornflour 6 small egg whites 125ml (½ cup) water salt and freshly ground black pepper, to taste 5 large aubergines, cut into