For basic couscous, place equal amounts of couscous and boiling water or stock in a container with a tight-fitting lid. Leave to stand for 15 minutes. Loosen the grains with a fork, season to taste and serve hot. For buttered couscous, add melted butter and 1 finely chopped, sautéed garlic clove. For herbed couscous, add a splash of olive oil, 1 chopped garlic clove and a handful each of freshly chopped coriander and fresh flat-leaf parsley. For Mediterranean couscous, add a handful of pitted and roughly chopped black olives, sundried tomatoes, shelled pistachios and a little olive oil.
There’s no food like pub food! Cottage pie with Guinness is the perfect comfort dish. Simple but filling, it’s full of deliciously robust flavours.
Braised lamb shank pie has it all. The lamb in this pie cooks down until it is incredibly tender; falling apart to make a tasty and succulent filling. It…
A beautiful dish from a tasty, economical cut of meat. TO DRINK: Rupert & Rothschild Classique, a classical Bordeaux red blend, has body, finesse and elegance.
The orange flavour keeps this dessert refreshing and light. Cook’s tip: To make stock syrup, boil together 50ml of sugar and 50ml of water for 5 minutes, then…
To drink: Tall Horse Merlot is an uncomplicated, easydrinking, velvety red wine that is perfect for simple suppers like these.
This is a simple, seasonal and tasty start to a traditional Italian four-course meal. Grilled asparagus with rocket, Parmesan and fried egg is deliciously tender, crisp and fresh.…
This sauce is such a great staple. I usually double the recipe and freeze one half for another dinner. I like to roast some of the tomatoes for the sauce for extra flavour and then combine them with fresh and canned tomatoes.