Horchata

Modern, Quick, Contemporary, Salad

Mothers Day breakfast in bed wont cut it on its own - mums not setting foot in the kitchen. On Sunday week, as she slips on a silk robe and face pack and settles back with a martini, a packet of Tim Tams and a Jackie Collins, its everyone elses turn to hit the kitchen and whip up the meals. More...

Italian, Quick, Contemporary, Wheat free, Nut free, Egg free, Side dish

I prefer to call it silver beet - it describes the blue-green look of its leaves, and the "beet" aptly describes its lineage so theres less confusion. More...

Modern, Quick, Salad

Add some pickled vegetables to offset the creamy richness of the soft-boiled egg. I found some delicious caramelised pickled onions, but you could add artichoke hearts or cornichons. More...

British, 45 mins plus, Vegetarian, Wheat free, Dairy free, Nut free, Egg free, Sauces

Japanese varieties are grown more extensively in Australia than European plums and usually have larger fruit with predominantly red skin tones. The Japanese varieties include all plums collectively known as blood plums. Of these dark-fleshed, spicy plums, the best known are the satsuma and mariposa. Most Japanese plums are classed as cooking plums but they can also be eaten fresh as dessert plums. They also make a terrific plum sauce that is very well-known to mothers and grandmothers, less so to their sons and daughters. And yet it is an outstanding all-purpose barbecue sauce and a splash in the roasting tin after cooking a leg of lamb, before a quick bubble-up with a glass of wine, creates an instant sauce. This sauce keeps for months. I have a bottle in my own cupboard that is two years old. The sauce has become a bit darker over time but still tastes great. More...

Italian, 45 mins plus, Contemporary, Soup

This recipe comes from my book, Cooking and Travelling in South-West France. More...