I make Crunchy Wedges as a mega sharing snack when we’re watching the rugby on TV or playing Monopoly. They’re far too good and will be gone in a flash.
Roasting a whole head of cauliflower is easy and the results are spectacular. You can serve this as a side dish or make it the star of the show served with cous cous and hummus.
Quesadillas, pronounced ‘kay-sa-dee-ah’, means “little cheesy thing”. I don’t need a reason beyond this to love them but they also happen to be varied, delicious and easy to make.
There may be ingredients you’re throwing out that could be used to make delicious dishes. Broccoli stems fried with garlic are a great way to save the stems going to waste.
Hasselback Beetroots with Crispy Chickpeas and Roasted Garlic and Lemon Yogurt is delicious by itself or makes a brilliant side dish for roast meats or roasted salmon.
Corn Fritters are great as a side dish in the summer when you have some chicken legs cooking on the BBQ but they’re also totally delicious on their own. This recipe includes a grown-up and kid’s version.
This is such an easy tart to make and it looks beautiful. It has the comforting squidginess you want from a tart but with lots of texture and freshness too.
This simple pasta dish was inspired by a trip Paul and I took to Florence for New Year’s Eve. It’s a deeply earthy dish that is easy to make and feels very decadent to eat. A good combination of less effort, more joy.
In less than 20 minutes this earthy and delicious dish is ready. Pre-made gnocchi is easy to crisp up which makes them taste like mini Italian roast potatoes. A crunchy delight with indulgent mushroom sauce.
This vegetarian dish feels decadent but it’s actually packed full of nutrition. If you’ve been unsure about tackling the tough outer skin of autumn squashes this recipe has a trick that makes it super easy.