Eggs
Eggs are one of our most familiar, versatile foods with endless culinary uses. What’s more they are a good source of protein and the vitamins A, D, E and… Read More »
French Beans with Feta and Sun-dried Tomatoes
Halve the French beans. Cook in boiling salted water for about 6 minutes. Drain well. Meanwhile, cut the sun-dried tomatoes into slices lengthways. Crumble the cheese. Toss the… Read More »
French Beans with Tomatoes and Herbs
Skin and roughly chop the tomatoes. Peel and chop the onion. Halve the French beans and cook in boiling salted water for 2-3 minutes only; drain. Heat the… Read More »
Broad Beans with Artichokes and Cumin
Cook the broad beans in boiling salted water until just tender; drain. Meanwhile, chop the onion; halve the artichoke hearts; slice the ham into small pieces. Heat… Read More »
Lemon Chicken Kebabs
Cut the chicken into 2 cm ( 3/4 inch) cubes. Thread onto 4 wooden skewers and place in a foil-lined grill pan. Whisk together the butter, lemon juice, sugar… Read More »
Broccoli Stir-fry
In a large bowl, whisk together the first 5 ingredients. Cut the broccoli into medium florets, discarding any coarse stalks. Blanch in boiling water for 2-3 minutes or… Read More »
Spiced Aubergines with Yogurt
Cook the aubergines under a hot grill, turning occasionally, for 15 minutes until the skins are charred and the flesh is soft. Leave the aubergines until just cool… Read More »
Sauteed Aubergines and Courgettes
Cut the aubergines lengthways into 2.5 cm (1 inch) slices. Cut the slices across into 1 cm ( 1/2 inch) wide fingers. Put the aubergines in a colander… Read More »
Kissel
Place the fruit, water and sugar in a pan and cook gently for 10-15 minutes, until soft and pulpy. Stir in the blended potato flour or arrowroot and… Read More »
Asparagus with Beurre Blanc
Break off the woody ends of the asparagus and discard. Trim the asparagus stalks to the same lengths. Tie them in four equal bundles and stand tip upwards… Read More »
