This delicious pesto dish is ready to eat in the time it takes to cook the pasta and is a great way to use up really ripe avocados. I use a couple of tricks to make this recipe extra special - using avocado creates a light and creamy pesto, and is a healthier alternative to cream or oil.
For whatever reason, I'm not very adventurous when it comes to cooking fish. I always have some cod fillets in the freezer, but that was about it. So I've decided to branch out and utilise the fresh fish stall at my local market: the perfect location for sourcing some fresh, sustainable fish.
These uniquely shaped cookies are made typically using a special cutter which creates a beautiful flower which is a skill to do by hand with an interesting approach to weaving pastry in and out to form a beautiful looking flower.
Clean eating is simple. Rather than being yet another fad diet, it is about achieving a happy and healthy lifestyle. It can be adapted to fit any kind of routine; all you have to do is be mindful about the food you are eating and cook a little bit more from scratch.
I wish I were one of those women who stopped eating when under stress. You know the type - those who eat like a bird, pick at a few carrots. They have snake hips and a slightly worried expression all the time. They talk about their 'nerves' a lot.
Here's a recipe for a takeaway classic that's incredibly easy (plus cheaper and healthier) to make at home, whether looking to fill the freezer or just wanting an easy mid-week supper. Serve with the veggie ribbon noodles to get all of your five a day in one meal.
We're almost at the end of the English asparagus season - it's traditional to stop cutting the spears by Midsummer's Day - and I was looking for a way to extend it a little by making something I could put in the freezer.
This taste of Summer is wrapped up in this biscuit - why not treat your guests to scrumptious biscuits with a subtle floral flavour just in time for Summer. (And when no one is looking, why not try dipping them in tea as well!)
This soup is quick to make and its full of good nutrients; brothy soups are light and easy for a summer soup. If you add some whole grains, protein and vegetables, it becomes a hearty meal.
If you were one of those kids who secretly pushed the mushy green peas off your plate, it's time to bring them back in a whole new way! Fresh or pre-frozen, flavorful green peas are loaded with nutrients and offer health benefits way beyond your childhood dreams!
The shortbread recipe I use is from Adam Stokes on www.greatbritishchefs.com. It makes light, buttery biscuits that are soft in the middle with a short snap. I've taken the vanilla and cinnamon from the original recipe and instead use jam to make my own dodgers.
We're set for a heat wave. Did you hear? It starts tomorrow. Let's eat outside and what's more, get the kids making the food. Put that Prittstick away! These three recipes provide lots of short term concentration span activities.
Scottish readers may have to wait a week or two until they can harvest elderflower blossom but from my recent sojourn to the southerly parts of our Isle, I'll guess that most of Britain is ready to reap the culinary benefits of the elderflower.
Packed with white chocolate, walnuts and brown sugar this tray-bake is quick and simple to make as a delicious tea-time treat. The fudge bakes to create delicious butterscotch morsels that are moreishly good in every mouthful!
Summer's on the way and it's time to make the most of our beautiful strawberries. I'm not going to suggest you serve them with black pepper. I'm not going to suggest you drizzle them in balsamic. I'm just not in approval of going in that direction...
Over the summer months landlocked folk who holiday by the sea, might check up on tide times and chase a low spring tide (when the sea retreats to expose rocks usually covered by water). Dulse is a delicious red seaweed to look out for