Make Your Own... Grissini — by Jessica on

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With crunch like the crust of a tasty ciabatta, lightness of a water cracker and fruitiness of a good quality olive oil, grissini make for t...

Rainbow Chard with Currants and Pine nuts — by Jessica on

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Why Chard with Currants and Pine nuts? Swiss chard is one of my favourite winter flings. Besides being delicious and versatile, better yet i...

Make Your Own.... Sesame Soy Glazed Sweet Potato — by Jessica on

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Glazed sweet potatoes are delicious as a warming winter side to an Asian inspired meal or as an interesting twist to the classic roast veget...

This week's recipe: Carrot and Cumin Fritters with Spiced Yoghurt — by Jessica on

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Why Carrot fritters? Unlike a classic fritter - where vegetables seem to get lost amongst the batter - these carrot fritters are all about ...

This Week's Recipe: Raw Bean Salad with Roasted Cherry Tomato Dressing — by Jessica on

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Why Raw Bean Salad? Although I relish in slow cooked stews and warming soups during winter I do, however find myself missing a fresh vegetab...

Make Your Own... Labne — by Jessica on

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Labne is a cream cheese made from strained natural yoghurt. Made from cow, sheep or goats milk, it is a delicious cheese that while rich and...

Chargrilled Parsnip Pasta with Sage and Burnt Butter — by Jessica on

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Why chargrilled parsnip pasta? From everyday bolognese to delicate handmade ravioli, pasta in any form always gets my taste buds excited. Wh...

Make Your Own... Green Goddess Dressing — by Jessica on

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A creamy dressing full of flavour, green goddess dressing was originally created in 1923 in San Francisco by the executive chef of the Palac...

Zucchini Blossom and Goats Cheese Tart — by Jessica on

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I just smile when I think about good food. By good food I mean fresh produce (preferably locally sourced), simple ingredients combined to c...