I thought I didn’t like rhubarb but soon I couldn’t stop myself from throwing a bunch in the trolley and crumbling. Rhubarb and pistachio crumbling, that is.
Start spring with a citrus stained glass thanks to a classic upside-down cake technique. Fruit on the bottom and batter on top then, when it’s ready, just flip it.
Kiflice look like adorable little croissants but with a shortbread texture and (usually) a tart, plum jam filling. Sometimes walnuts. Occasionally apples.
With both heat AND spice there’s an indisputable warming that only a soup like laksa can bring.
Shredded sweet potato acts as the base and the layers just build from there. Roasted truss tomatoes, smashed avo, sour cream, capers, rocket and dill. Then some smoked salmon for a final flourish.
Even though it’s now autumn, I’m still savouring summer tastes while the warmth lingers. This Sriracha Prawn Noodle Salad is an easy please.
Some time ago I subdued my neuroses and decided that a few cheat options in the pantry is ok. Nay, bloody awesome. Thanks to a couple jars of pasta sauce and some pesto, these meatballs will take you more than five minutes but are finished well before you might be saying “I give up, pass me the wine”.
Instagram is filled with people getting free stuff. Recently, I was delighted to be one of those people. Even more delightful that the brand doing the giving was one I have been praising for ages: Mutti.
Even if you’ve been hiding under a lettuce leaf somewhere, I’m pretty sure you’ve noticed an increasing trend in serving whole meals in bowls. Rice bowls, quinoa bowls, poké bowls, smoothie bowls. Heck, soon they’ll be serving soup in bowls!
I spent too much of my life making mediocre stir fry. Admitting it is hard. Here are my three tips to stir fry supremacy and my favourite recipe.