Cauliflower hasn't always been one of my favourite vegetables. It used to sit in my fridge until it was nearly past the point of no return, and then I would resort to chopping it up and eating it raw with dip. But then one day I tried to mimic one of my favourite restaurant dishes, roasted cauliflower, and I was sold on the versatility of this seemingly boring vegetable.
Playing on the classic winter combination of beef and barley, I thought using low sodium beef broth would make a chewy and delicious pilaf dotted with a few sweet currants and the fennel for a subtle anise note.
Are you forgetting something? In your excitement to dust off the BBQ and start grilling up summer classics like burgers, hot dogs and kebabs, it’s easy to overlook scrumptious seasonal sides. It would...
As one of the most consumed ingredients on the planet the potato can be used in an endless amount of dishes and literally enjoyed all year 'round. Sometimes the vast amount of varieties can seem daunting. When faced with hundreds of choices, which to choose? Here's a fool-proof guide to deciphering the qualities of these types so you'll be a potato-pro during your next trip to the supermarket!
Too often, a restaurant's inflated price point leaves me flat when measured against the profoundly uninspiring vegetable accompaniment that has been prepared with all the verve and creativity of a dial tone. I'm sorry, but steamed carrots and a slice of wobbly bell pepper just doesn't feel good in my body.