23.10.2007 Moroccan Spice Blend
Use this as a marinade base for meat, or to coat meat when making a Moroccan flavoured stew or casserole (tagine).
23.07.2007 Old Fashioned Limeade
I make this when I have an abundance of limes. Unfortunately, our lime tree is most prolific in winter; not when you need this drink the most. Makes 2 litres, but I usually dilute it like a cordial.
06.06.2007 Preserved Limes
A surprising and modern twist on the essential preserved lemon recipe used widely in Middle Eastern cooking. This lime recipe is a little sweeter because it uses sugar and spices but it's interchangeable in most recipes that call...
19.04.2006 Sweet Chilli Sauce
This is the best sweet chilli sauce you'll ever taste and you'll never go back to eating mass produced similar sauces from the supermarket after trying this. Make at least a double batch if you have the ingredients and the time....
28.10.2005 Thai Style Corn Fritters
Great as a snack, or as a side dish with Thai fish cakes and salad. Serves 4.
28.10.2005 Rosemary Potatoes
These will become a favourite, and no matter how much you cook, it will never be enough. You can also add pumpkin, carrots, sweet potato or parsnips to the mixture. Serve with just about anything. Don't try to substitute dried...
27.10.2005 Beetroot Potato Bake
The first time I ever tasted this dish it was cooked by my friend Dinah, on a skiing holiday many years ago. Beetroot is wonderful as a cooked vegetable and shouldn't be cooked only for pickling. Makes a warming side dish,...