Pour in the stock, bring to a boil and simmer for about 30 minutes or until the lentils and fennel are tender and much of
4 x 200 g (7 oz) barramundi fillets, skin on sea salt and freshly ground pepper extra virgin olive oil 1 lemon, cut into
This is a really simple recipe that has amazing flavour and texture. The addition of the anchovy sauce makes all the difference. Make sure you use a mandolin to slice the vegetables so you get a consistent thickness. This salad is delicious on its own or could be served with a whole roast fish as an accompaniment.
July brings a glut of succulent summer fruit and vegetables. The trees and hedgerows are laden with berries, ripening peaches
Amongst keen gardeners there is some debate about whether or not to 'tidy up' perennials in Autumn. This really is to stop your garden having lots of brown dead-looking plants in your garden for a few months until they shoot up again.