Here is a wonderful mixture of bright colours and zingy flavours, from the peppery topping on the salmon to the mustardy watercress and fragrant mango salsa with its surprise kick. This is [...]
The advantage of making your own burgers is that you know exactly what's in them – and they can look and taste better than any takeaway. An orange and raspberry relish adds a lovely fresh flavour [...]
Here, the classic starter of melon and prosciutto is transformed into a tempting main-dish salad with the addition of fetta, cherry tomatoes, cucumber and oranges. Serve for lunch, with warm [...]
Braising duck breast fillets in red wine with garlic and ginger, plus a little redcurrant jelly for sweetness, produces moist, tender and flavoursome meat. The duck is cut into strips and served [...]
This is an excellent main dish salad, combining stir-fried strips of chicken and bacon in a hot piquant dressing with creamy avocado and sweet cherry tomatoes. It is perfect for when the weather [...]
Created in the 1920s at Delmonico's restaurant in New York City, this dish traditionally uses ham or bacon and a rich butter sauce. Here, a lower-fat yogurt and chive hollandaise contrasts with [...]
Celeriac is high in fibre and minerals and creates a great savoury celery flavour and a creamy texture without the stringy effect that celery can have.
When time is short, throw together something healthy and sustaining ‘on toast’. Here are some ideas for nutritious toast toppings. Choose wholegrain bread or mixed grain types or rye or pumpernickel.
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The natural sweetness of the sweet potato means you won’t need to add much sugar – so this is a perfect guilt-free snack or kid’s lunchbox treat.
Labna, also spelt labne, labneh or labnah, is a drained yogurt-based cheese popular on mezze platters in Middle Eastern cuisine. It can be drained for longer than 24 hours; the longer it is [...]
Quick and easy to prepare, this dish is an ideal midweek dinner but the colourful ingredients make it perfect for a celebratory meal, too. Originating in North Africa, it is also known as chakchouka.
Here’s a tip from Italian cooks: there are really no hard-and-fast rules or secret ingredients when it comes to making minestrone, so long as it contains beans, pasta and an abundance of vegetables.
This simple, vegetable-laden stew comes with some added extras – a dollop of yogurt on top and toasty croutons to give a tangy crunch to every lovely mouthful.
French peasants devised this dish to deal with a tough old rooster – they slowly simmered it with onions, herbs and good red wine to render the gamey meat flavoursome and tender. If you don’t [...]
Paprika is the signature spice in this famed Hungarian dish, and is sold in various grades of heat and sweetness. If possible, use Hungarian paprika here. Using a pressure cooker brings the meat [...]
