It’s kale season again and here’s something that you can do with it other than juicing, making kale crisps or coronation kale.
The word ‘Pesto’ comes from the Italian word ‘pestare’ … Read More
This is a delicious curried sauce which you can use on pretty much anything or as a dip with some veggie sticks.
For best results, soak the cashews overnight in … Read More
I love the jewelled look that the pomegranate seeds lend to this dressing. Try this dressing spooned over a salad of red oak leaves, shaved ripe pear and rocket (arugula). … Read More
This dressing is unfathomably good over crisp vegetables or soft seaweed noodles and also over a simple salad of broccoli and kale. Add a handful of chopped cashews or almonds … Read More
This is a vague recollection of an Eastern Mediterranean dressing that is delicious over a salad of fresh baby leaves with coriander (cilantro) and parsley…za’atar crackers and perhaps a falafel … Read More
Strawberries are definitely one of the signature foods of summer, but it doesn’t always have to be strawberries and cream. This is one of those simple dressings that is really … Read More
Now that summer is upon us, it’s time to get with the salad programme. This dressing has enough substance to work with something robust such as spinach, ‘meaty’ such as … Read More
This weekend marks the end of the Chelsea Flower Show and what better time to celebrate the diverse and rich experience that flowers can give us in culinary terms.
The … Read More
I am convinced that if you make this once, you will be finding reasons to use it on all manner of salads. The champagne vinegar provides a subtle sharpness whilst … Read More
As yet, I have never visited Marrakech, but if I had I imagine that this dressing would be served lavishly over some very strong flavoured baby leaves, shredded carrots and … Read More
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