Food Culture
It’s not often we have the luxury of being asked – what do you want? And while I imagine in many situations, that’s a loaded question for a list of
For the lightest, crispiest fried fish, you can’t beat Beer Battered Fish. The yeast and carbonation in beer makes the fish batter delicate and puffy, like at good fish ‘n
I sometimes receive messages from readers who say they followed my recipe to the letter, but their cake didn’t rise. And my first question back to them is – “did
Fresh eggs are essential when used to give lift to cakes or to whip up into meringue to make pavlovas, soufflés or light-as-air Chocolate Mousse. This is because old eggs
This Blueberry Cake looks completely unassuming until you pull a slice out … and eyes go wide at the sight of the layers dotted with vibrant pops of blueberries, sandwiched
Couscous is a useful (and delicious!) no-cook starch side that’s traditionally served with some sort of stew. A staple throughout North Africa, the classic starch of choice for Moroccan dishes
Vegetable Tagine is a vegetarian Moroccan stew loaded with heady warm spices. Make this with any veg you have – just don’t skimp on the spices!! This is one of
Thai Chicken Peanut Noodles is what you make when you’ve got less than 15 minutes to get dinner on the table and you need a Thai fix! Using chicken mince
When you marinate a butterflied lamb leg in a bold garlic/lemon/oregano Greek marinade, very good things will happen … Specifically, amazingly tender, seriously flavour-infused lamb! Excellent to grill on the
This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It’s simply an excellent and easy salmon recipe for all those times