This is one of the easiest sauces to produce. It makes a great base for pasta sauces, to which you can add chicken, prawns or fish. TIP Use only really good quality cherry tomatoes, preferably very ripe. You can blitz … Read More
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
My brother first made this very simple salad years ago and it’s now a regular feature. Serves 6 1 large Spanish onion 2 birds eye chilies a handful of coriander leaves 3 tbs of extra virgin olive oil 2 tsp lemon … Read More
This sauce is not for the faint hearted. I like to serve it with cucumber raita, onion salad and some poppadoms. Although it originates from the Far East, I’ve given it an Indian twist. It goes beautifully as a dipping … Read More
What can be easier than knocking up a salad? Actually a ton of things can go wrong if you’re careless or sloppy. Although we’ve come a long way from the ‘all you can eat’ salad bars in chain restaurants offering … Read More
This is a light, tangy and nutritious salad. It’s a no carb piece of heaven for everyone to enjoy as part of a Japanese meal or a light lunch. Serves 4 1 bag of rocket 1 sweet apple 1 avocado … Read More