Sweetcorn and Cucumber Salad
For the salad: 100g salad leaves 1 cucumber – thinly sliced 200g sweetcorn 100g feta – crumbled 4 leaves basil For the dressing: 120ml extra virgin olive oil 60ml balsamic… read more »
Why Not Try…
Why not add this week’s parsley to your weekend brunch. Cut off any of the harder stems & slice thinly, then wilt with all the parsley by either steaming over… read more »
Parsnip & Parmesan Muffins
Here’s a simple recipe for an impressive result – savory muffins! 250g plain flour 1 tbsp baking powder 100g parsnips, peeled and grated 100g carrots, peeled and grated 70g Parmesan,… read more »
Spanish Fried Cauliflower
1 head cauliflower 2 large eggs olive oil for frying salt to taste 1/2 cup flour (optional) 1 1/2 cups (12 oz) alioli sauce Remove the leaves and rinse cauliflower… read more »
Kale, Mushroom & Cashew Stir-Fry
A delicious combination of kale and mushrooms for an easy go-to weekday dinner. Nut oil, such as sesame, if you have it otherwise a light oil will do Small chunk… read more »
Winter purslane – miner’s lettuce
Winter purslane – the common name miner’s lettuce refers to its use by California Gold Rush miners who ate it to get vitamin C to prevent scurvy. It’s really spongy… read more »