Use freshly ground hot masala, fresh curry leaves and a block of tamarind.
Print Recipe Coconut and coriander chutney Ingredients 200g desiccated coconut 15ml (1 tbsp) tamarind paste a large handful of fresh coriander, roughly chopped juice of 2 limes 1 green chilli, seeded and finely chopped a small handful of fresh mint, roughly chopped 1 small garlic clove 15ml (1 tbsp) vegetable oil sea salt and freshly
Retro salad is, as the name suggests, a mealtime classic. This combination of salty dressing, light fish and mixed greens is tastily timeless. Serve as a dinner side or light lunch. These flavours are guaranteed to please!
We are declaring this tomato cobbler the recipe of the year! It smells like the farmer’s market, right in your home. It reminds us of great times with families…
This pickled octopus needs to be prepared a day in advance, but the results are worth it. It pairs perfectly with a Ouzo or can ice-cold Retsina.
Kind of like a pub lunch, but better! We cannot get enough of these peppered lamb cutlets with Béarnaise sauce and baby peas.
Potato bake is seriously creamy, dreamy stuff and one of those dishes where seconds (and thirds) are inevitable. Serve it with a gorgeous green salad to balance its richness.
An easy and deliciously fresh terrine – basically a beautifully layered Caprese salad that looks impressive COOK’S TIP Use a few tins to weigh the terrine down.
Print Recipe Cauliflower pizzas with blueberries, sage and prosciutto Serves: 12 Cooking Time: 45 mins Ingredients CAULIFLOWER PIZZA BASES 1kg cauliflower, washed and roughly chopped 200g Parmesan, grated + extra, to sprinkle 2 large eggs small handful fresh sage, finely chopped PIZZA TOPPINGS 250g fresh bocconcini, drained and torn 250g blueberries 70g prosciutto handful microherbs,
