This triple-decker, toasted sandwich is packed with creamy mashed avocado, rich in healthy unsaturated fats. Lean chicken, juicy tomatoes and alfalfa sprouts make up the rest of the tasty [...]
This hotpot lends itself to whatever vegetables are in season – good candidates include corn, turnip, sweet potato or green beans.
This healthy salad is both colourful and full of nutritious ingredients. It's quick and easy to whip up for a mid-summer's lunch.
Sour green apple steals the show in this icy-cold martini. It's a very refreshing cocktail with a nice hint of sourness.
Here is a very special salad – new potatoes, slices of tender grilled chicken and asparagus tossed in a fresh orange dressing while still warm and then gently mixed with juicy mango slices and [...]
Dukkah is an Egyptian nut and spice mixture that can be sprinkled over vegetables or used as a dip. The nuts and spices vary, so feel free to experiment to make your own version. You can buy [...]
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A whole steamed fish makes a spectacular feast. Drizzling hot oil over the skin before serving makes the skin delightfully crisp.
This high-protein breakfast will help sustain your energy levels for hours. For extra fibre, serve the omelette with wholegrain toast. Add a green salad for a nutritious brunch or lunch.
Turmeric, cumin, mustard and cayenne pepper all add spice to this intense, easy-to-make chutney. Stir a dollop into curry as it is cooking to add even more flavour, then serve the chutney on the [...]
Use any fresh fruit in season for this recipe – sliced bananas, apples, pears, mangoes or strawberries, blueberries, grapes, cherries or mandarin segments would all be good.
Soba noodles are traditionally made from buckwheat, but are widely made from a combination of buckwheat and regular wheat flour. Buckwheat is a gluten-free grain, high in copper, zinc, magnesium [...]
Duck becomes even more succulent when cooked in coconut milk and Thai herbs and spices. Instead of a quartered duck, you could also use four duck pieces – breasts, leg quarters or a mix of both.
In this classic recipe, the tart citrus flavours cut through the richness of the duck. It isn't absolutely essential to brown the duck first, but taking this extra step does develop the flavour [...]
