It makes for a great final condiment to drizzle over the tacos as a final touch.

A fresh, smoky tomato salsa with dried chillies, garlic, lime and coriander — perfect for spicing up any meal.

Flavours will develop over 10-15 minutes, so it’s good to do in advance of serving with the main dish.

A flavour-rich taco dish using poblano and ancho chillies for layered spice, served with salsas and toppings for a DIY feast.

Making a quick spicy coconut noodle soup like this is super easy if you have most of the spices at hand. The trick with all soup noodle cooking is basically finding the right balance of sweet, sour and salty. If the end product doesn’t taste quite right, just keep tweaking: get the spice level you […]

This drink always perplexes me a little because the combination is greater than the individual parts. Rooibos is a beautiful herbal tea, and particularly on a hot summer’s day when combined with the lemon and maple it turns into a surprisingly creamy slushy that punches well above its weight. The only challenge is waiting for […]

I love a classic Caesar with anchovy and crouton. Sometimes I want a cleaner, crisper version still with the parmesan but going the non-traditional route of adding chicken, which can be excellent. This is that super light version, built on crisp iceberg and poached chicken breast.

A small cup or bowl of spicy chilled soup before a barbecue, or as part of a fresh, clean lunch, offers a little extra something. It’s a good digestive and, because it’s drifted out of fashion slightly, now offers some novelty! The difference here is made by the combination of the different chilli elements. If […]

Another childhood memory is these stuffed peppers being a central part of a lunch spread. The signature is the herbed rice, parsley and mint together, baked slowly in olive oil until the pepper skins blister and slump. Don’t rush the bake and go for a little char on top. When the skins look over baked, […]

This has to be one of my favourite grain salads of all time. It’s something I can pretty much guarantee none of your guests will ever have tried because the art of cooking buckwheat seems to have been lost many years ago. You have to go through a few days of soaking, sprouting and rinsing […]

This is becoming a real favourite that I cook a lot. Using just butter and olive oil, the zucchini is fried right down until it breaks apart and takes on some colour. It’s then finished with garlic, lemon juice and a healthy amount of salt and pepper. As is, it’s a fantastic side that sits […]

Fennel grows wild everywhere through the Mediterranean. Here they are roasted hard until the edges caramelise and the inside goes silky to offer a sweet and smoky base, while the briny olives and creamy feta balance the acid of the citrus.