Preparing A Prawn and Cauliflower Rice Paella
Many people on GLP-1 medication are seeking highly nutritionally dense foods and here is one that fits the bill. It is a good combination for […]
Making A Snowcake
Serves 10 slices Ingredients Gingerbread Sponge: 150g (5.3 oz) plain flour 1 tsp baking powder 1 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp […]
Cheddar Cheese and Smoky Bacon Potato Skins
Cheddar Cheese and Smoky Bacon Potato Skins Ingredients: 4 large baking potatoes (e.g., Russet) 4 rashers of smoky bacon, diced 1 ½ cups (150g) grated […]
All Things Prawn
A series of three recipes for using king prawns. As we say this is for ‘all things prawn’. (1) King Prawns with Coconut Crumb (10 […]
Harissa Chicken and Spring Onion Filled Sweet Potato Skins
Easy to make and delicious to eat. They also make great party food too. Serve with green salads. Serves: 4; Preparation time: 25 minutes; Cooking […]
Mince Pies with Orange Mincemeat, Cranberry Curd, and Crumble Topping
These festive mince pies are enhanced with a fragrant orange-flavoured mincemeat, topped with a tangy cranberry curd and a crunchy, sweet crumble topping. Ingredients (Makes […]
All-Butter Rich Plum and Port Mince Pies
A luxurious take on a classic festive treat, these mince pies feature a damson plum and glacé cherry mincemeat infused with Ruby Port, French Brandy, […]
Chicken Katsu Empanadas with Korma Curry Dip
A fusion of Japanese katsu and Latin empanadas with a creamy, spiced coconut korma dip. This recipe makes 8 empanadas. Ingredients For the Empanadas: 200g […]
Let Me Use Farfalline!
What is Farfalline? Farfalline is a small pasta shape that resembles tiny bow ties or butterflies. The name farfalline comes from the Italian word farfalla, […]
What Do I Make With Orzo?
Orzo is a type of pasta that is shaped like large grains of rice. Its name means “barley” in Italian, referring to its resemblance to […]
Using ZENB Elbow Pasta In Cooking
Here are three quick and tasty vegan recipes that use ZENB Plant-Based Elbow Pasta. The ZENB range of pastas are made from yellow pea so […]
Preparing Beignets
Beignets are a type of fried pastry, often associated with French and Creole cuisine, particularly in New Orleans, Louisiana. The word “beignet” comes from the […]
Preparing Mahore
“Mahore” (ม้าฮ่อ) is indeed a traditional Thai starter, though it is not as commonly known as some other dishes like satay or spring rolls. It […]
How to Cook with Brill
Brill (Scophthalmus rhombus) is a flatfish prized for its delicate flavour and tender texture. It belongs to the turbot family and is found primarily in […]
How to Make a Great Thai Green Curry
Thai green curry is a favourite for me and many others. It first hit our screens with the great chefs who started recreating a dish […]
Preparing Pan-Fried Scallops
For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander. Can also be […]
The Barigoule – Provencal Cooking At Its Finest
A barigoule is a traditional Provençal dish from southern France, typically made with artichokes cooked in a delicious broth. The name originates from the Provençal […]
Preparing a Sabayon
Sabayon, also known as zabaione or zabaglione in Italian, is a delicate and frothy dessert made by whisking egg yolks, sugar, and wine or another […]
Spinach and Ricotta Filled Ravioli with Pesto Sauce
A classic Italian dish is a spinach and ricotta filled ravioli served with a pest sauce. It speaks of Liguria, the region where pine nuts […]
Preparing Confit Potatoes
Confit potatoes are possibly one of the most indulgent and luxurious side dishes you can offer at the dinner table. These confit potatoes are prepared […]