If you haven’t harvested the mint that has been growing like gangbusters all summer, now is a good time to do it; once the temperature dips towards zero it will be too late, and it seems like a bit of a waste to let the bounty of this perennial herb go to waste. Even if you have been harvesting leaves all summer, chances are there’s still a lot of foliage left for you to collect and process into jellies, sauces and pestos that you can have in your larder or freezer all winter. Continue »
Simply put, onions have to be one of the most universal of all vegetables; extraordinarily versatile, readily available in a multitude of cultivars, inexpensive, healthy and delicious, they are delicious fried, baked, roasted, boiled, grilled, eaten raw on burgers, sliced and diced into salads chopped chunkily into a salsa, they are an integral component to a mireppoix, caramelized into classic French soup and are even at home whilst garnishing a Gibson. And they’re even a fast food/junk food favourite; battered and deep fried as onion rings or exploding onion blossoms, they manage to steal a little thunder from the french fry. Continue »
Did you know what a powerhouse of nutrition your everyday average squash, pumpkin or zucchini is? In my new book, The Everyday Squash Cook, we delve deep into the world of squash and turn up some surprising information about this humble fall fruit. It is the most versatile and affordable superfood, it is also the most effortless to turn into something delicious. Continue »
Jamie Oliver has a new cookbook out this fall and it is a beautiful piece of work. Even though this is his 16th cookbook (!) it is still fresh and vibrant with gorgeous photography and fun, interesting recipes to share with family and friends. Called Jamie’s Comfort Food it is filled with what he terms “scrumptious happy classics” and is a real pleasure to leaf through.
We thought we’d share our favourite recipe from the book and give you a sneak peek into its pages. Here goes! Continue »
It all started with some devilled eggs. Always searching for a way to bump up the filling I came across a recipe for Guacamole Devilled Eggs. Sometimes we forget that avocado can be used for more than just guacamole, and while it was delicious in the devilled eggs it got me on a hunt to find more ways to use avocado in the kitchen. Continue »