When meat isn’t a requirement but “WOW!” is – this summer salad brings personality and texture. If you’re a meat eater add some cooked shredded chicken or a vegan can skip the feta and sprinkle over chickpeas (roasted chickpeas are divine) instead.

Gone are the days when these little green gems were boiled to death before the chicken even hit the oven.  This recipe takes Brussel sprouts to a brand new level of delicious.  Great during the cold winter months when they’re in season, as this recipe punches sunshine, personality and flavour into every mouthful.

Every Autumn I have an abundance of walnuts & there’s nothing like a jar of freshly blended dukkah. I sprinkle this mix over soft cheese for platters, salads or hot pasta for flavour & texture.  As a marinade with oil over grilled fish or chicken. When roasting potatoes or veggies a spoonful over 5 minutes before I remove them from the oven. Otherwise, lovely with fresh bread and warm olive oil.

This is a simple and wonderful way to make a quick, light full of flavour custard for puddings and desserts or to eat puddled over a pile of sliced bananas – OH! OH! OH!

Mates coming over and they eat ‘nothing with a face’ not a PROBLEM (?!) Whip this number up and impress their faces off.
Great in the winter served hot or in summer sliced with a chilled glass of Pinot Gris………and when you get their invitation, tell ’em you only eat steak, blue & bloody…. mic drop!