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Molasses-Glazed Rainbow Carrots

Preheat the oven to 230 degrees C. Line a baking sheet with parchment. Put the carrots on the prepared baking sheet in a single layer. Pour 2 tablespoons of the butter over the carrots and sprinkle with 1/2 teaspoon each salt

Broccoli and French Beans

In a large pot, bring 6 litres of salted water to a boil. Have a large bowl of ice water ready. Place broccoli into pot and cook for two minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider

Celeriac Mashed Potatoes

1) In a large, heavy-bottomed saucepan, add enough water to completely cover the potatoes. Bring the water to a boil over medium-high heat. Add the potatoes and a large pinch of salt. When the water returns to a boil, reduce the heat to a simmer and

15-Minute Saffron and Courgette Pasta

Heat the butter in a large saucepan until foaming. Add the whole garlic clove and courgettes. You want the garlic to flavour the sauce ever so slightly. Sauté for a minute. Add the cream, and saffron and bring to a gentle simmer. Allow to reduce f

Tales of salt: sticky toffee pudding

Tasting notes The ultimate indulgent winter warmer – the sweet and sticky flavour is undercut by just a hint of salt that’s sure to be a talking point around the dinner table. Method 1. Preheat the oven to 190°C (Gas 5/375°F). Use a good-quality sil

Fried Tofu Cubes with Sticky Chilli Sauce by ROKU

1. Making sticky chilli sauce - heat 100ml of water in a very small saucepan and then add sugar, salt, soy sauce and mirin. Once it comes to boil, turn down to a simmer for about 5 - 6 minutes or until it becomes thick. Towards the end of sauce cook

Sicilian-style Cauliflower with Wholemeal Pasta

1) Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente - tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl. 2) Me

Broccoli-Walnut Pesto With Pasta

Preheat the oven to 180°C. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepp

Roasted Asparagus

1) Preheat the oven to 230°C / gas mark 8. 2) Trim the woody ends from the asparagus, usually about 3cm. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking shee

Pan-Roasted Carrots with Mint and Parsley Gremolata

Place the carrots, broth and 1 teaspoon of the oil in a large pan and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the l

Dauphinoise Potatoes

Preheat the oven to 175°C. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter. Peel and thinly slice t

Raspberry and Lemon Easter Cake

To make the cake: 1) Position a rack in the lower third of the oven and preheat the oven to 180C/Gas 4. Lightly brush 2 (23cm) round cake tins with butter or shortening. Line the bottoms with buttered greaseproof paper and dust with flour. 2) Sif

Healthy Broccoli Roman Style

Cook the broccoli in a large pot of salted boiling water until just bright green, about 3 minutes. Drain and cool under cold running water. Drain again and pat dry with paper towels. Heat 2 teaspoons of the oil over medium-high heat in a small sau

Quinoa Salad with Apricots, Basil and Pistachios

Bring 2 cups water to a boil in a small saucepan over high heat. Stir in the quinoa. Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes. Transfer the quinoa to a lar

Tri-colore orzo

1) Bring a large pot of salted water to the boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. 2) Drain pasta and put the pasta on a large baking tray. Drizzle the pa

Bulgur salad with spring onion vinaigrette

For the salad:1) Place bulgur in a large bowl, pour 750ml of boiling water over, cover the bowl with cling film and let sit until tender, about 15 to 20 minutes.2) Drain well, squeezing out as much water as possible, if needed. Return the cooked bulg

Monster Mushroom Burger

Preheat the grill to medium-high heat. Place the mushrooms in a baking dish or pie plate. Whisk together the vinegar, oil, salt and pepper until blended. Brush the mushrooms with the vinegar mixture; let stand for up to 15 minutes. Place the mushroom

Leek potato soup

1) Chop the leeks into small pieces. 2) In a large saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for five minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 m

Marinated Beets with Pomegranate Molasses and Toasted Pepitas

Fill a large pot three-quarters full with cold water and add the beets. Sprinkle the water generously with kosher salt. Bring to a boil over medium heat, and then reduce the heat and simmer gently until the beets are tender when pierce

Potato Rolls

Cook the potato in a microwave on HIGH until soft so it squeezes easily, using the designated baked potato setting or for up to 15 minutes. Scoop out the inside pass the warm potato through a potato ricer or food mill into a large bowl (you should ha

Spring Onion Champ

1) Scrub the potatoes and boil them in their skins. Peel and mash the freshly boiled potatoes.2) Chop the spring onions finely then cover with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, turn off the heat and leave to infus

Chiles Rellenos

1) To prepare the chillis: Position a rack as close as possible to the grill element and preheat. Put the chillis on a foil-lined grill pan and cook, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chillis t

Cream Scones With Currants

1) Preheat the oven to 220C/Gas 7. Line a baking sheet with greaseproof paper. 2) In a medium bowl, whisk together the flour, baking powder, sugar and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, unti

Smoked Aubergine and Pea Curry

1) Pierce the aubergines all over with a fork. Place under the grill and grill all over until the skin has charred. You could also do this on a barbecue. Allow to cool, then cut the aubergines lengthways and scoop out the flesh and chop it up. Set th

Vegan Cream of Broccoli Soup

Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoo

Blueberry Syrup for Pancakes

1) Put the syrup and blueberries into a pan and bring to the boil. 2) Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the hot pancakes.

Courgette Pancakes

1) Preheat the oven to 150°C/Gas mark 2. Grate the courgettes into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. 2) Stir in 6 tbsp of the flour, the baking powder, salt and pepper. If the batter ge

Vegan Pancakes with Sweet Paprika Vegetable Filling

Whisk all the ingredients together for the pancakes. In a large frying pan drizzle some oil and allow to warm through, pour in some of the pancake batter & swirl it around so it covers the base of the frying. Fry for a couple of minutes on either

Scotch pancakes

1) In a large bowl, whisk together the flour, sugar, baking powder, salt and nutmeg. 2) In another bowl, beat the eggs and then whisk in the milk and vanilla. 3) Melt the butter in a large cast iron skillet over medium heat. Whisk the butter into

Quick White Chocolate Eton Mess in a Kilner Jar

Place the double cream, vanilla and sugar in a large bowl and whip until it is light and thick. Don't over whip the cream to stiff peaks. Fold in the sliced strawberries and broken meringue nests. Dollop the eton mess into twist top Kilner jars

Strawberry-Blackberry Summer Trifle

Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle. Hull and halve the remaining strawberries, and toss them with the blackberries and sugar in a medium bowl, cover with cling film and set aside until they g

Creamy Stove-top Mac and Cheese

In a large saucepan over medium heat, melt the butter. Add the onions, including juices, and cook until tender, about 2 minutes. Add the garlic, white pepper, paprika, and salt and freshly ground black pepper, to taste. Cook for a few minutes to let

Garlic Cheese Bread Sticks

Set an oven rack on the bottom position and preheat the oven to 200°C.Melt the butter in a pan with the garlic and bring to a simmer. Brush the garlic butter over the bread, lay slices of the mozzarella on top and sprinkle with the chopped parsle

Nachos

Preheat the oven to 175°C.Lay the whole tortilla chips in an ovenproof dish. Sprinkle over the cheese, add jalapeno slices of using and repeat the process until you have 3 layers. Bake until the cheese has melted.

Rice Bowl with Veggie Flowers and Hoisin

Slice the sides of the peppers off in 4 pieces. Place the pepper pieces skin-side up and press down to flatten slightly. Use your favorite small cookie cutters to cut out as many shapes as possible. (Use the bottom of a measuring cup t

Vegan Lemon Fettuccine Alfredo

Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teasp

Vegan Lentil Burgers

Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium

Vegetable Guo Tieh

1. Mix the carrot, mushrooms and smoked tofu with the salt, sugar, white pepper, sesame oil, soy sauce, rice wine and grated ginger. Add the cabbage, spring onions and water chestnuts. 2. Using your hand, mix thoroughly with the vegetables. Cover

Pasta Puttanesca

Cook farfelle according to directions on the package. In frying pan heat olive oil and saute garlic until golden. With kitchen scissors chopped tomatoes and add to skillet. Add capers, oregano, basil and red pepper to taste. Add olives and cook for 1

Vegan Tofu and Spinach Scramble

Combine the tofu, turmeric, 1/2 teaspoon black pepper, 1/4 teaspoon salt and cayenne if using in a medium bowl. Toss well to combine and set aside.Heat the oil in a large nonstick frying pan over medium-high heat. Add the spring onion whites and cook

Vegan Roasted-Garlic Mashed Potatoes

Preheat the oven to 175°C. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a

Crisp Goat's Cheese with Pears and Chicory

1) Cut the pear quarters in half lengthways. Melt the butter in a pan and add the pears. Cook for two minutes, add the sugar and walnuts and cook for a further two minutes. Remove from the heat and keep to one side. 2) Trim the root off the chicor

Smoked Aubergine Pâté

Place the aubergines onto the open flame of a gas ring and char them on all sides, once they have softened place them in a bowl and cover with plastic wrap for 10 minutes. If you don't have a gas hob, pre-heat your oven to 180°C. Using a cock

Spiced Cumin and Aubergine Dip with Roosterkoek Bread

Place aubergines on the barbecue and cook for 30-40 minutes turning from time to time. Place cumin in a pan and toast either on the grill or on the stove. Chop the garlic and the aubergines. Mix together garlic, aubergines, toasted cumin add lemon

Pakora

1. Cut the potatoes and onions thinly into a large mixing bowl; add the baby spinach, chopped coriander and fenugreek. Sprinkle salt over, and leave in the fridge overnight. NB: I place a small side plate on top of the ingredients in the mixing bowl

Almond Hummus

Soak the bread in water for a minute. In a food processor, blend the garlic, almonds and bread together. Add lemon juice to taste and adjust consistency with water if necessary. When smooth, very slowly add olive oil as if you were making mayonnais

Almond Satay Dip with Flat Breads and Veg

1. Mix and mash all the ingredients together in a bowl until it’s smooth and reaches a dippable consistency (or whizz with a blender). Add a little more almond milk if it seems too thick. 2. Transfer to a serving bowl and top with tangerine and li

Orange, Fennel, and Black Olive Salad

Place the orange juice in a small saucepan and bring to a boil. Continue to cook at a simmer until reduced in volume to about 60ml, about 17 minutes. Cook's Note: be careful near the end of cooking, as this can easily burn if left unattended. Allow

Crunchy Noodle Salad

1) Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.2) Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3

Tamarind-Glazed Tofu Sliders with Indian Coleslaw and Masala Wedges

1. First, cut the potatoes into small wedges and toss with oil, garam masala and salt. Bake at 200C for 40 minutes or until golden and cooked through. 2. Next, make the slaw by combining together all the ingredients and mixing well. Allow to chill

Money Bags Filled with Fried Tofu in Red Curry Sauce

1. Heat the oil in a frying pan. 2. Brown the tofu first until crispy and take out and place in a bowl. 3. In the remaining oil, fry shallots and ginger until slightly crispy. 4. Add the red curry paste. 5. Mix in coconut milk and simmer for 5 mi

Creamy Potato and Roasted Red Pepper Dip

Special equipment: a food mill or ricerPut the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water by 2 inches. Bring to a boil over high heat. Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes.

Tropical Avocado Salsa

Place the ginger, jalapeno and garlic on a cutting board. Using a large knife, chop the ingredients together until they are minced and well combined. Sprinkle the mixture with 1/4 teaspoon salt and use the side of the knife to work the mixture into

Farro Salad with Tomatoes and Herbs

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to

Italian Lentil Salad

In a large pan of boiling, salted water cook the lentils until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Transfer the cooked lentils a serving bowl and add the spring onions, grapes, cucumber and red

Warm Salad of Tenderstem Broccoli and Chickpeas

Heat oil in a non-stick wok, sauté cumin seeds and garlic to translucent, and add red chilli and broccoli and sauté for 1 minute. Add chickpeas, onion and red pepper. Sauté for 30 seconds and remove from heat and add lime juice and correct the sea

Bitter Melon Stuffed with Spiced Tomatoes

1) Preheat the oven to 210C/Gas 7. Cut the melons in half lengthwise and scoop out the pulp and seeds to create a pocket on the inside of each half. Set aside. 2) Put the oil in a large skillet over a medium-high heat, add the onion and ginger and co

Grilled Artichokes with Parsley and Garlic

1) Bring a large pot of salted water to the boil. Preheat griddle to medium-high heat. 2) Trim the stem from each artichoke to 2.5-cm long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a ve

Vegan French Toast

Set a baking sheet on an oven rack and preheat to 95°C.Blend the almond milk, soy yogurt, cornstarch, sugar, cinnamon and vanilla in a blender until combined. Transfer to a casserole dish or glass pie plate.Heat a large nonstick frying pan over m

Vegan Saffron, Strawberry and Lime Meringue Nests

1. Preheat the oven to 100°C. Line three large baking trays with greaseproof paper. 2. Drain the chickpeas and reserve the water. Put the chickpeas in a container and use it to make Channa Masala or Hummus later. 3. Pour the chickpea water into

Vegan Classic Cheesecake

Special equipment: a 9-inch springform panPosition an oven rack in the center of the oven and preheat to 175°C.For the crust: Spray a 9-inch springform pan with cooking spray. Add the biscuits and sugar to the bowl of a food processor and process

Crispy Smoked Mozzarella with Honey and Figs

In a large pot, heat the vegetable oil over medium heat to 175°C. Place 1 sheet of filo on a dry work surface. Place one slice of cheese about 12cm from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, le

Pasta with Pecorino and Pepper

1) Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside. 2) Fill a large, heavy-bottomed pot with water and bring

Smoked Garlic and Butternut Squash Risotto

1. In a large saucepan, melt the butter with the oil, then stir in the onion and garlic and cook for 2-3 minutes, until the onion has softened. 2. Stir in the butternut squash and cook for a further 3-4 minutes, until starting to brown. Add 4 tabl

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

1) Preheat oven to 200C. 2) Grease an 28cm x 18cm baking tin with extra-virgin olive oil. Place vegetables in baking tin and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add mor

Pesto and Sundried Tomato Camembert Wreath

1. Pre-heat the oven to 160°C/320°F. 2. Briefly knead the dough until you have a smooth ball, about 30 seconds. Divide the pizza dough in half and on a floured surface, roll out the first piece of dough to a 50cm x 30cm rectangle (approximately),

Brie En Croute

Preheat oven to 190°C.Defrost puff pastry for approximately 15 to 20 minutes and unfold.In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until

Pumpkin Ravioli with Sage and Toasted Hazelnuts

1) Preheat the oven to 180°C/gas mark 4. Spread the hazelnuts on a baking tray and toast in the oven until light golden brown and fragrant, about 5 to 7 mins. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside. 2) Bring

Winter vegetable curry

1) Puree the garlic and ginger in a small food processor (mini-chopper). Set aside. 2) Heat the butter in a soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon, bay leaf, garlic-

Individual Spooky White Pizzas

Preheat the oven to220°C. Line 2 baking sheets with parchment paper.Divide the pizza dough into 4 pieces. Working with one piece of dough at a time, roll and stretch on a lightly floured surface into an 8- to 9-inch oval. Transfer to a prepared

Ghostinis with Bloody Murder Sundried Tomato Tapenade

Preheat the oven to 200°C. Trim the hard crusts from both ends of the loaf of bread. Slice the remaining loaf into 1/2- to 3/4-inch slices; you will have between 14 and 16 slices. Using the cookie cutter, cut 1 to 2 ghosts from each slice of brea

Lyle's® Witch's Severed Fingers

Preheat the oven to 190°C/Fan170°C, 375°F, Gas 5. Mix the flour and butter together in a food processor for 20-30 seconds or until they resemble fine breadcrumbs. Add the cheese, cayenne and salt and pulse just until the dough is formed. Tra

Spiced Butternut Squash Stew with Couscous

For the butternut squash stew:Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls a

Honey-barbecued vegetables

1) Prick the potatoes all over with a fork. Micro-wave on high for 8 to 10 minutes, or until the potatoes are fork tender but firm. 2) Combine the honey, lime, garlic, thyme, salt and pepper in a small bowl and mix well. Brush the vegetables with

Steamed vegetables with ginger miso dressing

1) For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chilli, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serv

Butternut Squash, Sage and Stilton Pie

1. Preheat the oven to 190ºC, Gas Mark 5. Place the butternut squash and onions in a roasting tin, drizzle with the oil and season with freshly ground black pepper. Cook for 15-20 minutes until just tender. 2. Meanwhile, brush a 28cm round loose -

Minestrone Soup with Beans

1) In a slow cooker, combine stock, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and half a teaspoon each of salt and black pepper. Cover and cook on LOW for six to eight hours or on HIGH for three to four hours. 2) Thirty min

Slow cooked potatoes with butter and thyme

1) Line the bottom of the slow-cooker with bacon and toss half the thyme on top. Top with the potatoes, salt, bay leaves, and peppercorns. Pour the chicken broth over the potatoes and add water to cover the potatoes. Scatter the remaining thyme and t

Southeast Asian slow cooked winter vegetables

1) Mix the squash, potatoes, shiitakes, and spring onion whites together in the slow cooker. 2) Whisk the coconut milk, water, soy sauce, sambal and salt together in a bowl and then pour over the vegetables. Cover and cook on high for 4 hours, or un

Spinach and Ricotta Gnocchi

Preheat the oven to 180°C. Bring a large pot salted water to a boil. Cut the stems off the spinach, and soak the leaves in the sink. Wash them thoroughly. Add the spinach to the boiling water and cook 1 minute. Remove spinach from the wa

Easy Oven-Baked Sticky Mango Chutney

This oven-baked chutney is so easy. All you need to do is pop it in the oven, sit back and relax. It's chunky, sweet, sour and spicy... perfect with cheese and bread. We love it with Cornish Yarg and seeded sourdough. Preheat the oven to 170°C.

Slow-Cooker Mashed Potato

Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots bu

Slow-Cooker Spiced Nuts

Line the insert of a 6-quart slow cooker with heavy-duty foil, and spray with cooking spray.Whisk together the maple syrup, butter, cinnamon, orange zest, salt and cayenne in a large bowl. Add the pecans and cashews, and toss to coat. Add the nuts to

Oven Roasted Cauliflower with Turmeric and Ginger

1) Preheat oven to 210 degrees C/Gas 6. 2) Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl. 3) Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lig

The ultimate coleslaw

1) In a large bowl, mix together the dressing ingredients. 2) Add the shredded coleslaw mix and toss until combined.

Heirloom Tomato Caprese Salad

Slice the tomatoes into 1/2-inch thick slices. Generously season the tomato slices with salt.Arrange the tomato slices on a platter, overlapping slightly. Add the Burrata or mozzarella on top and garnish with torn basil leaves. Drizzle with olive oi

Caprese Di Farro

Bring a pot of salted water to a boil, toss in the farro and cook for 20 minutes, strain, and rinse with cold water, then set aside. Add the tomatoes to a bowl, add the mozzarella, rip the basil leaves with your hands, and add the olives. Seaso

Beetroots with Balsamic Vinaigrette and Mint

Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beetroots in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook th

Fresh Corn and Tomato Salad

1) Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. 2) Shear off the corn kernels with a sharp knife over a bowl. Tos

Bruschetta Pizzaiola

Preheat the oven to 375 degrees F. On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan. In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir w

Carrot, Date and Feta Salad

Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.Whisk together the cilantro, olive oil, h

Panzanella

Add the stale bread to a large bowl and cover with cold water. Let the bread soak for 45 minutes. Remove the bread from the water and discard the water. With your hands squeeze it dry, removing the excess water, while breaking into big crumbs.

Mexican Grilled Corn

1) Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Griddle the corn on a hot griddle or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. 2) Mix the mayonn

Red Cabbage Slaw

Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator b

Garlic and Herb Grilled Sweet Potato Fries

1) Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly. 2) Heat the griddle to high. 3) While the potatoes are cooling, hea

Tropical Raspberry Ombré Smoothie

Blend the pineapple, mango, a few ice cubes and water until smooth. Pour into a Kilner mug, filling it half way. Blend the raspberries and ice until smooth. Pour on top of the tropical mixture and swirl with a straw. Recipe courtesy of Sanjana

Homemade Pitta Bread

1. In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes. 2. Stir in the salt. Add the flour, a little at a time, mixing a

Rocket, Watermelon and Feta Salad

1) Whisk together the orange juice, lemon juice, shallots, honey, salt and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator. 2) Place the

Summer aubergine lasagne

1) Peel and slice the aubergine and salt it in a colander. Cover with kitchen paper and a tea kettle that is full and heavy. Leave to stand for about 1 hour until moisture is released. This first step is very important to remove any bitterness. 2)

Spinach salad with grilled Mediterranean vegetables

1) Place all vegetables in a large mixing bowl. Add 4 tbsp oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a griddle pan over medium heat. Once heated, place your vegetables on grid