Couscous is one of those ingredients that soaks up flavour. The more you give it, the better it tastes. Use leftovers in a pita pocket or wrap for a great lunch the next day.
There are two steps to making great satay chicken. The first is the spice and aromatic concoction you marinate the chicken in, and the second is the peanut sauce. You can use a good-quality peanut butter as your base, but if you have the time, you can’t go past making your own.
Be careful with these tasty little cakes. It’s hard not to eat the entire batch!
I love a good scone! They need a nice crumb that crumbles a little as you bite and what makes it even better … they’re gluten free!
This is a satisfying and fragrant curry that the whole family will love.
I prefer a fairly dry tabbouleh but if you like your tabbouleh a little wetter, add more extra-virgin olive oil and lemon juice.
I’m currently addicted to pomegranates and walnut. The fresh, slightly tangy burst of the arils and the savoury crunch of the walnuts is a fantastic combination.
These crunchy little balls are super tasty but super simple. You can double this recipe and have a serving for dinner, then make the balls with the other half.
We love these small-sized prawns on skewers because they’re delicious, easy to eat and easy to cook.
Is there anything better than prawns on the barbie in summer? For this recipe you can buy cutlets with tails if you prefer.
The trick with this chopped salad is to keep everything roughly the same size.
Pistachios are a great match with broccolini. Try to keep the stalks a little firm when cooking it. Caulilini works well with this recipe too.
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