This is a very easy dish which can be served as a main or a starter or a side dish.
Green beans or string beans, are at their best when picked young and tender for a fresh, crunchy texture. The guanciale can probably be replaced with pancetta or bacon, but it offers a much more complex and rich flavour.
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Arní me fasolákia is a Greek lamb stew with green beans and tomato sauce. Arní translates to lamb and fasolákia translates to green beans or string beans. As a twist I added baby onions, garlic and cumin which is not traditionally done.
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This is an old recipe of mine with a bit of a twist by adding various condiments like guacamole, gremolata and chimichurri. This is one of my best soup recipes and one which I make each winter.
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This chorizo and broccoli soup is one of my favourites because of the contrast between the spicy chorizo sausage and the smooth creaminess of the broccoli.
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Carbonara has a very long and interesting history. There are many variations, even in Italy, but most Italians will agree there is only one way to make the authentic version.
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Looking for something different to do with my monster T-bone steaks, I came across this recipe for a Californian-style, coffee-based rub for beef.
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This is a very easy and extremely tasty way to make authentic Thai pork spare ribs.
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This Easter I decided to make a lamb shawarma using a recipe I found in Yotam Ottolenghi’s book, Jerusalem.
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Ras el Hanout is a mix of earthy spices resulting in a very vibrant spice mix which can be used across various dishes. I decided to make a Ras el Hanout chicken potjie over the coals, and serve it with fried butternut and aubergine couscous.
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