Print Recipe Aubergine and lentil Mediterranean stacks Serves: 4 Cooking Time: 35 mins Ingredients 4 medium aubergines, thickly sliced into discs 45ml (3 tbsp) olive or avocado oil salt and freshly ground black pepper, to taste 1 x 400g tin lentils, drained and rinsed 125ml (½ cup) sun-dried tomatoes in oil, chopped a small handful
Have you ever had a cookie dough recipe that turned out perfectly every single time? Well we’ve got it. The ultimate vanilla cookie dough is all you’ll ever need…
These fun, fruity watermelon poached pears with sabayon are a perfect addition to any elegant tea party. The rich colours are just an added bonus, on top of…
Print Recipe Preserved aubergines with herbs Serves: 1 x 1,5L jar Cooking Time: 30 minutes + overnight, to infuse Ingredients 500ml (2 cups) white wine vinegar 10ml (2 tsp) Maldon sea salt 250ml (1 cup) olive oil 5ml (1 tsp) whole black peppercorns 2 garlic cloves, peeled and sliced 5ml (1 tsp) dried chilli flakes
Print Recipe Aubergine tempura with a sour cream, coriander and black garlic dipping sauce Serves: 4 Cooking Time: 30 minutes Ingredients 100g cake flour, sifted 5ml (1 tsp) baking powder 15ml (1 tbsp) cornflour 6 small egg whites 125ml (½ cup) water salt and freshly ground black pepper, to taste 5 large aubergines, cut into
Print Recipe Black squid-ink pasta with anchovies and olives Serves: 4 Cooking Time: 30 minutes Ingredients 500g black squid-ink pasta (dried or fresh – adjust cooking times to suit) 100g butter juice of 1 lemon 5ml (1 tsp) freshly cracked black pepper 16 – 20 anchovy fillets, chopped 200g black Kalamata olives, pitted small handful