If you want something super easy, quick and full of fresh flavour, try this one. recipe 2x200g chicken breast fillets, trimmed 200g feta, thickly sliced 5 sprigs oregano 1 tablespoon lemon zest 2 tablespoons lemon juice olive oil, for sprinkling … Continue Reading lemon-feta chicken
This is the easiest appy to make and it’s loved by all. recipe 1 x 425g can tuna, drained 1 tablespoon whiskey 100g butter, chopped 1 tablespoon finely grated lemon rind 1/2 teaspoon chilli powder 4 anchovies sea salt and … Continue Reading tuna pate with marinated olives
If you don’t like to stuff a bird this is a perfect alternative and if you love stuffing, you don’t need a bird for this. recipe 100g (3 1/2 oz) butter 1 brown onion, sliced 2 cloves garlic, crushed 2 … Continue Reading muffin stuffing
Peas are not my favourite but these little baby peas are wonderful. recipe 1/2 cup (4 fl oz) chicken stock 5 cups fresh or frozen peas 12 slices pancetta, chopped 60g (2 oz) butter 1/4 cup shredded mint leaves cracked … Continue Reading peas with pancetta and mint
I pre-roasted the garlic and it added less garlic bite but wonderful flavour. recipe 2-3 bunches asparagus, trimmed olive oil 4 cloves garlic, sliced shredded rind of 1 lemon lemon juice, to serve shaved parmesan cheese, to serve Preheat the … Continue Reading garlic roast asparagus
Healthy…not. recipe pan juice from roast chicken, turkey, lamb, beef or pork 10-12 ice cubes 2 1/2 tablespoons plain (all-purpose) flour Stock, wine or water, to add to pan juices Remove the roasted meat or poultry from the baking dish … Continue Reading basic gravy
These are delicious and very addictive, great for entertaining. recipe 2 tablespoons peanut oil 2 teaspoons mild ground chilli 4 teaspoons smoky sweet paprika 2 teaspoons sea salt 2 teaspoons ground cumin 3 cups mixed nuts of your choice Heat … Continue Reading chilli spiced nuts
I love thanksgiving! recipe 3kg (6 1/2 lb) turkey 60g (2 oz) butter 2 quantities stuffing (I used stuffing muffins) vegetable oil, for brushing 1 1/2 cups (12 fl oz) chicken stock Preheat the oven to 180C (355F). Wash the … Continue Reading perfect roast turkey
Holy this is hot. I’m looking forward to adding this to a meal. recipe Make a chilli paste by placing seeded chillies, fresh coriander (cilantro), cumin seeds and grated ginger in a food processor with a little peanut oil. Spread … Continue Reading chilli paste
I’ve learnt you can burn spices. For this recipe watch the spices and garlic closely. The cumin really stands out and it’s an incredibly flavourful dish. I served it with grilled chicken breasts lightly spiced. recipe Heat 2 tablespoons of … Continue Reading spiced chickpea and carrot salad
Total success. The chicken was so tender. I served it with a baked potato, next time I will try quinoa. I only did 4 breasts and divided the recipe by 3. recipe 1 tablespoon oil 4 leeks, trimmed and sliced … Continue Reading basic white wine and oregano chicken
This could serve very well as a vegetarian option with veggie stock instead of beef or chicken. The mushrooms are … Continue Reading grilled polenta with balsamic muchrooms
A crazy week and unfortunately I didn’t get to Donna. Promise this week will be better. My wonderful boyfriend contributed … Continue Reading five-spice pork with sticky mushroom rice
Epic fail! When a recipe asks for lentils, use lentils and not precooked tinned lentils. When a recipe says add … Continue Reading lentil, lemon and yoghurt soup
This is one of the most indulgent meals I’ve ever made without the painstaking effort. I learnt a lot from this one. Here you go: get your meat from a butcher and ask portion sizes, this meal fed 8 and … Continue Reading lamb shanks with du puy lentils
Holy garlic batman…if you love garlic you’ll love this. In future I will put in 1/2 the garlic. Did this for lunch and marinated overnight. It was refreshing and perfectly filling. recipe Combine 2 x 400g (14oz) cans drained chickpeas … Continue Reading marinated chickpea salad
The Face of Flavour 