Fresh rosemary, pitted olives, a drizzle of olive oil and a sprinkle of salt - freshly baked focaccia made easy.
This salad combines the earthy sweetness of carrots and onions, the freshness of mint and labne, and pepitas thrown in for crunch.
I like to use a mixture of wild weeds such as dandelion, chickweed, purslane, wild brassicas and wild fennel combined with cultivated greens.
"Sauerkraut in German is 'sour cabbage' and I love it for the taste and it's a great source of vitamins and probiotics." Matthew Evans, ...
Indian chapatis are easy, tasty and just what I want with a saucy curry or even a chunky soup.
These hearty unsweetened scones hit the spot when you need a chunky, bready accompaniment to soup or cold cuts. The sweetened fruity variation makes a...
A simple summer salad of roasted capsicum, onion and garlic with tomato and cumin. Use the best extra virgin olive oil you can find.
Influenced by Middle Eastern traders, these breads are perfect on the side of your favourite curry.
Sauerkraut is an obvious best place to start with fermenting; it's hard to ruin this, I promise.
A delicious comfort food that makes a perfect side (or a meal in its own right!), the curry spices add a burst of flavour to the roasted potatoes and parsnip.
This thrifty, pared-down soup is earthy and comforting but still light. I like to think it follows the tradition of the best peasant cookery: using clever...
This is so simple, but it shows how an assembly of great ingredients can work so well together.
This salad is the sum of very democratic ingredients – they all give and take agreeably to balance in perfect harmony.