This is one of our standby recipes – easy to make and a great accompaniment to many other dishes, Moroccan or otherwise. Click here for: Blog post – Baked Vegetables with Prunes
This soup is one we tried many years ago. It is straightforward to make, with the hard preparation done well beforehand. Simple but really quite elegant. Click here for: Blog post – Fish Soup
Here are some ways to make Brussels sprouts edible, including an easy braise that steams and softens the sprouts and a shortcut curry using bought curry sauce. Click here for: Blog post – Brussels Sprouts
This soup has unusual ingredients, but it is easy to put together, and quite delicious. Definitely something to have in your repertoire! Click here for: Blog post – Astoria Bulgar Soup
An older Italian-born waiter told us about his obsession with polenta. His favourite combination was to serve it with mushroom ragout. Click here for: Blog post – Polenta Wish Mushrooms
We have been trying to perfect a version of coleslaw without a mayonnaise or creamy dressing, but with plenty of lemon and vinegar, and heaps of Parmesan! Click here for: Blog post – The Many Guises Of Coleslaw – A Photo Tribute!
A delicious and very easy variation on parmigiana di melanzane (eggplant baked with Parmesan cheese). Serve it with lemon flavoured pasta, a perfect foil for the richness of the eggplant! Click here for: Blog post – Eggplant Baked With Passata & Pesto – Served With Lemon Flavoured Pasta!
A surfeit of carrots, harissa and basil lead us to this yummy soup with Moroccan flavours. Click here for: Blog post – What’s in the Fridge? No. 11
This simple fish and vegetable dish reminds me so much of my childhood. It gives a lovely, clean, delicate result. Click here for: Blog post – Steamed Fish – Cantonese-Style!
An amazing feature of this recipe is that when you make the batter it looks like the cake has been made from raspberries! Click here for: Blog post – Beetroot – Salads, two Dips, one Cake!