Serve this when you have friends coming over! Recipe and styling by Anna Montali Photograph by Vanessa Lewis
Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too! Baby marrow and butter-bean…
For vegetable stock, heat 50ml oil in a large, heavy-based pot. Over medium heat, sauté 500g cubed fresh carrots, celery, onion and leeks for about 10 minutes, taking care that they do not burn. Pour in 2,5 litres of water. Place 2 fresh bay leaves, 2 cloves, 3 black peppercorns, a sprig of fresh thyme and 1 peeled garlic clove in a muslin cloth and tie with kitchen string. Add this parcel to the vegetables. Simmer partially covered for about 1 hour. Stir every 25 minutes and top up with boiling water as it reduces. Strain through a fine sieve,…
When Deborah Good couldn’t find a sweetener on the market that truly replaced sugar, she decided to create one herself.
Recipe by Claire Ferrandi and Dashania Murugas Styling by Claire Ferrandi Photograph by Dylan Swart
Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too! Sweet potato, spinach and coconut pasta Perfect for a family of 4. Recipe here: Sweet potato, spinach and coconut pasta Curried pork meatballs with zesty noodles These meatballs are fantastic served with noodles for more of an Asian inspiration or add to simple curry sauces. Recipe here: Curried pork meatballs with zesty noodles Cider-battered hake with parsnip chips and crushed peas This fish’s light and crunchy batter is perfectly complemented by the earthy…
Recipe and styling by Joe Barza Photograph by Justin Dingwall
With origins dating to Sassanid Persia, mouhalabieh is a much-loved dessert across Lebanon. Similar to flan, the final texture of this milk-based dessert should not be as firm…