It’s worth the small effort to make your own – use the thickest Greek yogurt you can find. Ingredients 1/2 cucumber 1 large clove of garlic 1/2 lemon Salt and pepper 1 cup plain Greek yogurt 1 tbsp fresh chopped mint Method: Slice the cucumber lengthways and use a spoon to scoop out the wateryContinue reading “Tzatziki”
Here’s how to prepare them… Top and tail the beans and run a vegetable peeler down the edge of the top and bottom, as shown. Cut the beans on the diagonal and boil in salted water for 5-6 minutes, until tender. Drizzle over a little olive oil and a pinch of salt.
The instructions that follow are for a gas BBQ, but this recipe works just as well with charcoal which requires a bit of manual charcoal shifting to achieve the right heat distribution. This recipe also works in the oven – just preheat to 200C / 400F and you are in business. I ate this lambContinue reading “BBQ Leg of Lamb”
This pasta dish, with its sweet squash and smooth ricotta, could very quickly fall on the bland, or too sweet side. To make it really work, you need lots of lemon in the filling and a bit of spice in the tomato sauce. Feeds 4 Ingredients For the filling: One large butternut squash, halved lengthwiseContinue reading “Butternut Squash and Ricotta Cannelloni”
Serve as part of a tapas evening or as a main itself, alongside some steamed broccoli and boiled potatoes. Serves 6 as part of a tapas feast, or serves 2 as a main course. Ingredients: Olive oil 1/2 onion, chopped 1 clove garlic, finely chopped 1/2 jar roasted red peppers, drained 1/2 tsp sugar 1/2Continue reading “Red Pepper Chicken”
Ah, tapas. Otherwise known as How to Entertain and Hate Yourself. I love the casual, congenial atmosphere that comes from a table full of shared foods. Tapas is the perfect thing for entertaining, with one major caveat. Only do it if you are feeding 4-6 people; any more than that any it becomes a major cateringContinue reading “Tapas”