I’ve come to prefer linguine to spaghetti for some reason; I like the texture of it and I mainly buy the ‘de cecco’ range. This dish takes about ten minutes to produce, once the pasta water is boiling. The trio … Read More
These rather scrumptious morsels are easy to put together, especially when you buy the short crust pastry (purists look away). They are great as finger food at parties or for a lunch served with a vibrant mixed salad. Make double … Read More
Sinfully rich, these mini portobello mushrooms have a lovely texture and flavour. They welcome the unctuous sauce with open arms and are so easy to make, even Donald Trump couldn’t get them wrong. TIP I like to spoon them onto … Read More
Compared to nearly all home made sauces, commercial varieties pale into insignificance. Pesto is practically fool proof if you follow a few non negotiable rules and the addition of roasted cherry tomatoes makes for a terrific partnership. … Read More
A great kebab should have three things going for it; good quality chicken, a terrific marinade and cooking till the meat is just done so it’s juicy and tender. Add some interesting salad ingredients, flatbreads, a couple of mates and … Read More
I am not a vegetarian, but I do like producing good food, fast. This is a 15 minute recipe and is full of interesting flavours. TIP: to further improve the depth of flavour, rehydrate a handful of dried porcini mushrooms … Read More