This is a knockout recipe from Maggie Beer that simply must be shared.
Palak paneer is my favourite Indian dish; gorgeous spinach with ginger, chillies, coriander, spices and paneer, a mild Indian cheese. I NEVER eat Indian without it.
A state of flow is when you are in the optimum state; immersed in something that is a little out of your comfort zone. Not too easy (that’s just boring) and not too hard (that’s way stressful).
This salad is like you’ve invited three of your best mates over for a party. All you have to do is organise the venue and time; they arrive and it’s on.
I was in love with pesto before I even tried it. Pesto. Just the name was alluring. A friend even gave me a jar of home-made pesto for my birthday. I liked dance parties. But I loved pesto.
A match made in heaven, eggplants and tomatoes thrive under the same growing conditions and on the same plate. Originating from far-flung corners of the world it’s a miracle they did meet. We can thank ancient war, colonisation and trade for that; who would have thought?
Tomato and basil is a common flavour pair—perhaps a cliché—yet they’re flavoursome and abundant at the same time, so it’d be unfortunate to dismiss them. Nature trumps fickle food trends, hands down.
This is a favourite dish of mine, perfect for summer nights to accompany a barbecue. If you were in Greece you’d ask for fassolakia, in Turkey zeytinyağlı taze fasülye or in Spain, judías verdes con tomate.
This began as a use-up-the-forlorn-vegetable-in-the-fridge dish, but it turned into something quite delicious. Who knew that grating zucchinis makes them tastier? The chilli, garlic and anchovies help (they always do), but breaking up the vegetable means there’s more of an opportunity for them to party.