Recipes Archive

Parmigiano Reggiano

Tomato risotto with fresh basil

45 minutes

Chicken recipes

Roast rosemary chicken with mushrooms

40 minutes

Aliums

Roast garlic and beetroot salad

20 minutes

Brunch recipes

Spiced citrus, star anise, cardamom pancake stack

15 minutes

Biscuit recipes

Ginger biscuits with peanut butter

7 minutes

Beef recipes

Classic beef stroganoff

15 minutes

Root vegetable

Parsnip rostis with sour cream

3–5 minutes

Toast recipes

Trio of toasts

10 minutes

Trio of toasts

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

3 ciabatta
Salt and black pepper
Butter, as a topping
Radishes, sliced
Half avocado, sliced
Rocket, as a garnish
Half lemon, juiced
Half a tomato, sliced
Camembert cheese, as a topping
Olive oil, to drizzle

Method

Grill slices of ciabatta in a pan with a little olive oil until crisp and golden.

Spread a third of the slices with butter and top with sliced radishes and salt and black pepper.

Top another third with sliced avocado, rocket and a squeeze of lemon juice and season to taste.

Top the final third with sliced tomatoes, Camembert and a drizzle of olive oil.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Tamarind-flavoured Thai chicken curry

Pork sausages, sweet tomato and potato tray bake

Middle-Eastern roasted cauliflower with tahini

Gran’s classic custard cookies

Tomato risotto with fresh basil

Roast rosemary chicken with mushrooms

Roast garlic and beetroot salad

Spiced citrus, star anise, cardamom pancake stack

Ginger biscuits with peanut butter

Classic beef stroganoff

Parsnip rostis with sour cream

Trio of toasts

Trio of toasts

Ingredients

Method