Harissa Chicken & Rice
This is the perfect midweek one dish wonder. The rice cooks with the chicken and they both become crispy and delicious together in the pan. Please make double and eat this all week long. The…
This is the perfect midweek one dish wonder. The rice cooks with the chicken and they both become crispy and delicious together in the pan. Please make double and eat this all week long. The…
These unctuous, lightly braised leeks were born out of the weekly challenge of “how to use up those woeful items sitting in the bottom of the fridge”. Leeks always seem like such a good idea…
This week I am not sharing nostalgic moments, stories of family adventures or lists of incomplete tasks, just good simple food, with flavours that sing. I am often asked what I serve on the side. …
Everyone needs a basic repertoire of dishes that they are comfortable making, regularly. Ideally, we should all be able to assemble a simple plate of food that can be effortlessly executed under duress. These dishes…
The edible equivalent of your favourite pair of jeans, grains are our basic carbohydrate for any meal - perfect either simply on their own or accessorised with any of the infinite options of flavour (eg.…
[…] I start with a good schmear labeneh on a generous piece of toast ( goats cheese, whipped feta, burrata or plain cream cheese are also winners for the base). […]
Things have been a little chaotic here of late. While I have been wallowing in newborn bliss (sleep deprivation and diminished brain capacity aside), time has been wafting by. Weeks have flowed into months. Suddenly…
It’s peak watermelon season and while it hasn’t really felt much like summer of late here, I know it’s sunny somewhere. Regardless of the weather, watermelon is in abundance and incredibly satisfying in just about…
[…] it with any combination of the following for a weekend lunch: extra crunchy vegetables, crumbled goats cheese or feta, or roasted root vegetables or cauliflower. As we approach summer, this […]
This is where your basic roast chicken goes on holiday and comes home with golden, crisp, roasted skin, fresh from the spice markets of the Levant.
One day I might just write a book called 101 Ways With Greens. These days when we are all at home cooking a little more than we ever possibly imagined, you can never have too…
Here’s a little January cheer for you in the form of a beautifully simple dish, packed with so much flavour it will leave a party in your mouth.
[…] They are delicious as a leftover as part of a salad with crumbled feta or goats cheese, some toasted hazelnuts or dukkah, a smattering of pomegranate seeds and leaves. Or […]
I have very few hard and fast rules in my kitchen, but “always toast your nuts” is a non negotiable. The addition of a drizzle of maple syrup and sprinkling of salt to your nuts…
These golden nuggets of crunchy, garlicky saltiness are undeniably my favourite roast potatoes. Smashed, with incredibly crispy outsides and delicately fluffy insides are basically everything you could ever want your roasites to be.
Kohlrabi is one of those vegetables that for many years I really had no idea how to use. I knew I loved it in salads, or just thinly sliced with a little salt and lemon…