A favourite chicken dish at Finca Buenvino in Andalucia, Spain. Chickpeas are used in myriad dishes in Spanish cuisine.
An abundance of herbs makes this vegetable green curry really sing.
What I love about this dish is that a little effort can produce big results. Gather all your ingredients into one pot and let time and gentle heat take care of...
Mix it up for your next taco night with lean and tasty kangaroo strips.
Kangaroo tail can be cooked low and slow, giving you a rich and tender stew.
I love cooking and eating beef broth, there is something deeply satisfying about that flavour-packed, clear brown liquid.
This pastry recipe makes an excellent short, savoury casing perfect for tartlets or pies, such as goat pies, or one of our favourites, this one, using leeks, eggs...
This is my version of the Indian classic with saag meaning greens (and we usually have a variety), and paneer being the fresh ‘cheese’ that we make in house.
Brisket on the bone is one of my favourite cuts to slow cook. It has a depth of flavour fillet can only dream about, and slow cooking in a low oven is ideal.
Homemade gnocchi is a revelation. They’re little pillows that soak up sauce readily, like this simple but excellent braised beef.
Goat has a wonderful flavour of its own, and the shoulders lend themselves particularly well to a flavour-packed marinade and a long, slow roast.
Quality meat and vegetables make all the difference in this flavourful pizza.
Everybody loves a good eggplant parmigiana. This is a homage to that great dish, albeit in the shape of a Roman pizza.