Slowly cooking a shoulder of lamb with some classic Greek flavours is incredibly easy. The fork-soft lamb is wonderful in wraps and tacos or serve it alongside minted potatoes and pour over the amazing roasting juices.
A tray of roasted chicken thighs makes amazing crispy chicken skin. This is an easy way to make batches of roasted chicken for everyone to share with a salad or veggie dish.
The classic Caprese Salad gets a kebab twist which makes it a brilliant side dish for BBQs and serving lots of guests. Everyone gets the perfect portion size of cheese and tomatoes.
You can’t rush risotto but it’s worth the wait. I make this recipe at the weekends when I can take my time and make the best of the early produce from the garden. It’s as tasty as it is beautiful.
This is my go-to family salad because it’s plentiful and delicious. You can choose your own ingredients as long as everything is sliced and can be layered for this flat salad.
It’s easy to make big batches of meatballs by baking them in the oven. It’s far less messy than cooking them on the stove top.
I have had the most wonderful breakthrough in my search for a plant-based burger. You probably already own the one piece of kit necessary to cook a juicy, plant-based burger… a muffin tray.
Prawn Mayo is one of my top 3 sandwiches. It has to be on brown, seeded bread and the sauce has to be made with my 2 extra ingredients.
Smoked Salmon has such a fantastic flavour you don’t need much more to make this pasta dish sing. It’s somehow light and comforting at the same time.
The trick to getting the fluffiest American Pancakes is whipping the egg whites. The kids love helping me make these breakfast classics then smothering them in toppings.