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.
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.
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.
This is my go-to marinade for BBQ chicken. It’s sweet, tangy and smoky. The kids love pouring all the ingredients into a bowl then whisking it together.
Pickled Carrot Salad is one of my absolute favourites because it goes with so many other dishes and tastes incredible. It’s one of those dishes that just makes you feel good.
Beans on toast gets the royal treatment with my ultimate recipe for jazzing up your tinned beans to make something singing with the flavours of the American BBQ scene.