Just like its creator, Peter John Vadas, this grass-fed beef sirloin with baby beetroot and carrots is down-to-earth but still exceptional. Robust flavours and some favourite ingredients are…
Italian stuffed tomatoes are a hearty vegetable to include on your table. In fact, they’re so full of flavour and wholesomeness that you might just have a few…
A vegetarian dinner that’s delicious and quick! Done in 45 minutes, this barley and coconut-milk risotto with peas, baby leeks and feta is the perfect weekday dish. Even…
Print Recipe Creamed spinach with mushrooms and black olives Ingredients 30ml (2 tbsp) olive or avocado oil 1 bunch spring onions 250g button mushrooms, quartered 300g spinach, thoroughly rinsed and chopped 100g pitted black olives 125ml (½ cup) fresh cream salt and freshly ground black pepper, to taste Instructions 1 Heat the oil in a large frying