To make our cover recipe, omit the beetroot chips and hummus. Serve the beetroot salsa with 100g goat’s cheese, toasted ciabatta and mixed olives. Garnish with beetroot baby greens.…
To drink: If you’re serving this on its own, go for Fairview Viognier 2007. It’s a spicy wine with a hint of sesame and is big enough to handle…
To drink: Delaire Rosé 2008 is an elegant strawberry-flavoured picnic wine that’s just made for this dish. …
Light broad bean, Greek yoghurt and mint soup is as tasty as it is beautiful. This light green soup is flecked with mint leaves and bright, glossy broad beans. Be…
Delicate spring beans and peas stand up nicely to tangy goat’s cheese. The lemon zest cuts through the richness and adds a fresh dimension. TO DRINK: Ataraxia Chardonnay has…
Crystal rice paper wraps a delicious alternative to traditional wraps. Not only are they lovely to look at, but they’re also very light and won’t leave you feeling uncomfortably…
These are sublime morsels of warm melted cheese in a golden crust – ideal for dinner party entrées. Serve with something sweet like quince syrup for ultimate indulgence. Cook’s…
The star of the show is the no-stir tomato risotto, which happily simmers away on the stove, leaving you to get on with the rest of the dish. Serves…
This is a crunchy, tasty and unusual snack. Vegetable pakoras with tamarind and ginger dipping sauce combines classic Indian chickpea flour with Indian spices. It can be made ahead…
Traditionally eaten by labourers in the fields of Andalusia, this makes a quick and easy weekday lunch or casual supper. Our cheat’s version gives you a good start by…
This is a kind of ‘everywhere’ dish, found on the plate alongside grilled prawns, flattened chickens or grilled fish. So it’s not usually meant to be in the leading…
