Chermoula. This fantastic sauce is such a versatile ingredient, I wonder why it has taken me so long to use it! You can use this Chermoula as a dip, a sauce or a marinade. You can eat it as it is, or you can cook it. You can spice it up or leave the spice out. Traditionally this is a…
Mushrooms. This week I have had several people tell me about their dislike for mushrooms! Now, I do get it. Well, maybe. In a way I get it. If you give me tinned button mushrooms heated up in the microwave, then I’m totally with you! A bowl of tepid mushroom soup will make me understand too. Perhaps if you feed…
Aubergines or Eggplants It always amazes me when people confuse aubergines with courgettes! So many times I have been asked at the checkout ‘these are courgettes right?’ or even asked ‘what are these?’ So, let’s get this straight. Aubergines are most often black or purple, shiny skinned and usually a bit bulbous. When buying you should look for bright and…
Convenience Houmous is one of those wonderful easy to make foods which we tend to pick up in the supermarket rather than bother to make our own! Sure, it is easy to pick up tub or two of plain, low fat, sundried tomato or caramelised onion houmous, but why not try making it? and you’ll save on the plastic too…
Are you in a food rut and need to spice up your meals? Do you need something quick and easy to add flavour to your lunch or dinner? Fancy a quick dip for your nachos or a spread for your sandwiches? Serve this with sausages, burgers, or scrambled egg. This spicy salsa can be on the table in less than…
