This is a dish for those who love all things tasty with chilli, soy, ginger and more. The flavours are apologetically strong. Sensitive souls should look elsewhere.
Create a lighter olive tapenade by popping a stick of celery into the mix. Serve the results on cucumber rounds for an easy appetiser with a difference that suits just about anyone.
Roasted garlic, baked chickpeas, crispy cauliflower, sweet roasted capsicum: what a combination. Best of all, if you have chickpeas ready to go, it’s a good quick dish to bake; and it’s perfect for someone dining alone. I guess it could be a side dish in a main meal, but I think it’s far too good for that. So we make it for lunch or even brunch.
Once you discover how easy it is to make your own preserved lemons, you’ll then be on a mission to find ways to use them. We have two recipes in one here: both use garlic, parsley and preserved lemon, and one adds in dried mushrooms and cashew cream to fill out the flavour. You could also use normal…
Did you know you can eat broccoli leaves? A disastrous season in the broccoli garden forced us to look past the fleurettes we were never going to get and try eating the leaves.
The larger leaves (that’s the blue-ish ones) can be a bit tough, so it pays to steam them first. The very small leaves might not need the same treatment, but they are all good and delicious.
The roasted onion and garlic combine to make a deliciously light and sweet soup. It’s ideal for a light supper or as a first course. And it’s very, very easy.