Mildly spiced, packed with flavour, this versatile paste is wonderful with scrambled eggs, as a marinade on chicken, white fish and spread on cheddar before bubbling under the grill for a wicked toastie. It takes five minutes to put together … Read More
This is a very versatile and easy dip to make. It will last in the fridge for at least a week. Tip If you can’t be bothered to make the labneh (strained yogurt) you can just use the best full … Read More
Pretty as can be, this colourful dip can be part of a mezze, dolloped onto a burger or spooned into a taco. It takes five minutes to prep and can be made a day ahead. TIP Health conscious folk can … Read More
Inspired by the uber talented Mr. Wheeler at Stoke Park who put tapenade on the menu as part of an amuse bouche, I noticed a hint of sweetness in it and so I decided to add some honey. There is … Read More
The very gracious manager of Antipliler on Green Lanes gave me the method for making this. Serves 4 1 pack of halloumi 4 tbs double cream boiling water 1/2 roasted red pepper, skinned 1/2 roasted green pepper, skinned a few … Read More