The salad drawer is stuffed, the neighbours are avoiding me and Him Outdoors is mumbling about trip hazards on the garden path. Even the hens have developed an aversion. Yes, the courgettes are running amok again.
It is a lovely summer salad and stands up well to being made the day before for a desktop lunch or or picnic. You can eat it as a stand-alone dish or add crumbled feta, grilled halloumi, barbecued meats, cold cuts
With such a singular fragrance, lemon balm doesn't play nicely with other flavours, so it needs to be centre stage. It also needs a far whack of sugar to balance out the citronella vibes. This, fortunately, makes it perfect for an adaptation of lemon drizzle cake.
Holy smokes. This is pretty much my favourite recipe of 2016 so far. Who'd have thought - a simple dish of boiled split yellow peas with a few seasonings? Thanks to Kitty who showed me how to make it when I visited her in Leros, Greece, earlier this year.
If you're one of those people who tend to skip breakfast, I invite you to think again when it comes to chia pudding. If only because this could even pass for dessert and what could be better than dessert for breakfast? Did I mention that it's actually good for you as well?
There is truly no place like Rome. It's history...
I was feeling crabby the other day. Not in the sense that I was cross and cranky, perish the thought. I was in the mood to eat some succulent Cromer crab. It's so good that I'll usually eat it simply in a salad or, were it not for the fact that Him Outdoors has an aversion to pasta, tossed though some linguine. As he does, I was forced to get a bit more creative.
I will eat green beans with anything. I adore them. But even I get slightly over-whelmed by them come August. It's been a very slow start to the bean harvest thanks to our erratic English weather. However, now the sun's arrived, they have shot up!
Roasting is a perfect alternative to grilling -- without the burnt, charred taste! Each year, my summer garden produces a bountiful harvest of eggp...
Hot summery desserts! You had me at hello with this one! There is nothing like strawberry season, my favourite time of the year, when these red juicy fruits come out in their full blossom, bursting with flavour.
Despite the seemingly endless supply of courgettes, using them never feels like a chore and I'm yet to run out of ideas. That's the wonderful thing about courgettes: they are so tasty and so versatile that recipes are never hard to conjure up. I've got 3, yes 3, for you today:
This delicious tandoori chicken salad is healthy, tasty and filling. It is paired with a red onion pickle, a tomato chutney and fresh mango. It is one of those recipes that you just have to try! Even if you are not a fan of tandoori chicken (like the hubby), when you taste it with these sides, you will love it.
Lizzie Armitstead isn't the first athlete to achieve Olympic success on a non-meat diet. In fact there are a number of successful vegan or vegetarian athletes, including ultra-runner Scott Jurek, pro triathlete and ultra-runner Brendan Brazier, and US Master's Running Champion Tim Van Orden.
Just as good for breakfast as for dessert. Dessert for breakfast anyone? Top with ice cream or whipped coconut cream and sugar dusted berries for a summertime treat. Or get indulgent with chocolate shavings and warm salted caramel sauce on top of your ice cream!
If you haven't come across gochujang before, I urge you to get your sticky mitts on a tub of this fabulous Korean chilli paste. Traditionally gochujang was made by adding powdered red chili peppers and glutinous rice powder to soybean paste and ageing the mixture under the sun. 'Ooh yum' I hear you mutter, but trust me, it tastes amazing.
In this version of the recipe, I add cannellini beans to boost protein, fiber and nutrition. Cannellinis are also known as fagioli, white kidney beans and haricots blancs. The variety, popular in Italian, Greek and French cuisines has a creamy texture and a mellow, nutty flavor...